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Feijoada - Brazil's National Dish

Saturday afternoon. You have combined with your friends at 1 pm to eat a Feijoada. Between 1 and 3 they are flocking in, great ambiance, time doesn't matter and - Bossa Nova in the background - marvellous food. It's eight a clock, time to have a nap... see how to do it.

Feijoada completa - Brazilian black beans
from the book Delightful Brazilian Cooking

2 tablespoons canola oil
1 large yellow onion, chopped
4 cloves garlic, crushed
4 cups dried black beans, soaked overnight, drained
1 lb. salt pork, boiled for 5 minutes, cut into 1-inch cubes
2 lbs. Portuguese sausage (linguica) or Italian sausage
1 lb. smoked lean ham hocks
2 lbs. corned beef, cut into 2-inch cubes
1/2 teaspoon salt
2 teaspoons ground black pepper
4 bay leaves
1 fresh orange, washed very well, cut in half
2 quarts water
6 oranges, peeled, sliced

Heat the oil in a large, heavy, deep pot and stir-fry the onion and garlic
for 1 minute or until light golden brown. Add the beans, salt pork,
Portuguese sausage, ham hocks, corned beef, salt, black pepper, bay leaves,
halved-orange and water. Cover and simmer for 2 hours or until the beans
are tender, stirring occasionally and adding water if needed. Serve with
sliced oranges, manioc meal with butter and eggs, Brazilian rice, collard
greens, vinaigrette sauce, and cachaca (Brazilian spirits) cocktail. Serves
8-10.

Collard greens (couve refogada)

2 tablespoons canola oil
3 cloves garlic, crushed
2 bunches collard greens, washed, shredded
1 teaspoon salt

Heat the oil in a large frying pan and saute the garlic until light golden
brown. Add the collard greens and salt. Stir-fry over medium-high heat for
3 minutes or until greens are tender; do not overcook. Serves 4-6.

Brazilian rice (arroz brasileiro)

4 tablespoons canola oil
1 yellow onion, finely chopped
3 cloves garlic, crushed
3 cups white long grain rice, washed, drained
4 cups boiling water
1 bay leaf
1/2 teaspoon salt

In a 4 quart pot, heat the oil over medium-high heat and stir-fry the onion
and garlic until golden. Pour in the rice and stir for 2 to 3 minutes. Add
the water, bay leaf and salt. Return to a boil and continue stirring until
almost all the water is evaporated, about 5 minutes. Cover the pot and
reduce the temperature. Simmer for 20 minutes or until the rice is cooked.
Serves 4-6.

Manioc meal with butter and egg

2 tablespoons butter or margarine
1 small yellow onion, finely chopped
2 cups manioc flour
2 tablespoons Italian parsley, finely chopped
1/2 teaspoon ground black pepper

Melt the butter in a large frying pan and saute the onion until golden
brown. Add the manioc meal, parsley, salt and pepper, stirring well until
lightly browned. Serve with any bean dish. Serves 6-8.

Cachaca (Brazilian spirits) cocktail

2 tablespoons sugar
2 fresh limes, finely grated and squeezed
1 cup cachaca or white rum
1 cup crushed ice

In a small bowl, combine the sugar, grated lime peel and lime juice. Let
stand for 5 minutes. Add the cachaca. Pour the cocktail mixture into small
glasses filled with ice. Serves 4.

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