Brazilian Feijoada

A little while ago I mentioned that I was going to post my favorite feijoada recipe. My husband served a church mission in Brazil, so he lived there for a couple of years, and while he was there he really grew to love this dish. I hadn’t really thought about making it before, but then two or three weeks ago we had a karaoke party and Brazilian themed dinner at our church here in Mattawa, and our friend Dan made the most AMAZING feijoada, and I instantly fell in love with the dish too. Honestly, it kinda looked black and freaky and I was pretty convinced it would be bland like a lot of other plain white rice and beans I have had in the past… but this dish is deceptively delicious and bursting full of flavor. I was so excited when Dan shared his recipe with me, because it’s pretty perfect!

Dan visits Brazil regularly for work, so his recipe is really authentic, and he even uses a seasoning called “tempura baiano” that you can only get in Brazil. He was so sweet and offered to bring some back for me, but I decided if I was going to make this dish on a regular basis (because it really is THAT good), I needed to use ingredients that I could get here in the States, so I went online and researched how to make tempura baiano, and my amazingly talented husband (that speaks fluent portuguese and spanish) translated a Brazilian recipe for me! He’s so awesome. So, I decided to include Dan’s recipe for those who want a really authentic brazilian feijoada, and then a recipe that I created around his, which is half the quantity, a little faster (using canned beans instead of dried) and uses ingredients you probably have in your kitchen already. Both are great recipes, so I hope you find one you love!

Dan Coulson’s Recipe:
6 cups dried black beans
3lbs sweet sausage
3 lbs pork tenderloin
6 Tbsp cumin
6 Tbsp tempura baiano
Salt/Pepper
1 large onion
1 head of garlic

Directions:
Preheat the oven to 350degF. Bake the pork tenderloin for 15-20 minutes. Cook the beans. 1 hour before being done, fry up the sausage, onion and garlic. Chop the pork tenderloin. Add everything to the beans. Season well.

My adapted recipe:
{for the tempura baiano}
1 tsp cumin
1/2 tsp coriander
1/2 tsp tumeric
1/2 tsp white pepper
1/4 tsp ceyenne/crushed red pepper
1 tsp oregano
1 large onion
1 1/2 lbs sweet sausage
1 1/2 lbs pork tenderloin
4 cans black beans
salt and pepper
cilantro to serve

Directions:
Preheat the oven to 350degF. bake the pork tenderloin for 15-20 minutes. Fry the sausage, onion and garlic together in a dutch oven over medium heat until the onions are softened, and the sausage starts to brown (about 5-10 minutes). Add the beans and spices and simmer on low heat for 30 minutes. Chop the pork tenderloin into bite sized pieces and add to the pot. Season well with salt and pepper. Serve with white rice, and garnish with cilantro.

Because Dan is always in Brazil, he can be a little hard to reach, so I am kind of missing some details on his recipe. I wish I had asked him questions like: “how do you cook the black beans from scratch?” Because honestly, I have no idea! But if anyone out there can fill in some of the blanks to his recipe, I would love to know!

I have also had a couple of girls tell me how excited they are for this recipe, so I would love to hear how it turns out! (Either one!)

Enjoy! I promise it tastes a LOT better than it looks!
<3 Sarah