Search HowStuffWorks and the web:
 

Latin American Cuisine is another assortment of unique spices and flavors that represent the individual culture of that region. Try our Latin American recipes like Baked Corn Timbales or Feijoada Completa.

Feijoada Completa
by the Editors of Easy Home Cooking Magazine

Feijoada Completa Photo
Feijoada Completa
Yield: Makes 10 to 12 servings
Brazil's national dish is perfect for a large casual gathering of friends.
Ingredients:
1-1/2
pounds (3 cups) dried black beans

1
corned beef (3 to 4 pounds)

2
pounds pork spareribs or country-style ribs

1/4
-pound piece Canadian bacon or 1 meaty ham hock

4
quarts water

Chili-Lemon Sauce (recipe follows)

1-1/2
pounds smoked link sausage, such as Polish or andouille

1-1/2
pounds fresh link sausage, such as bratwurst or breakfast links

2
medium onions, chopped

6
cloves garlic, minced

2
jalapeño peppers,* seeded and chopped

2
tablespoons vegetable oil

Steamed Kale (recipe follows)

1
large ripe tomato, chopped

2
tablespoons chopped fresh parsley

6
to 8 cups hot cooked rice

Orange slices for garnish



Preparation:
1.
Rinse beans thoroughly in colander under cold running water, picking out any debris or blemished beans. Combine beans, corned beef, spareribs, Canadian bacon and water in 12- to 14-quart stockpot.

2.
Bring bean mixture to a boil over high heat. Reduce heat to medium-low; cover and simmer 2 to 3 hours or until beans and meat are very tender.

3.
Meanwhile, prepare Chili-Lemon Sauce.

4.
Add sausages to bean mixture; cook about 15 minutes or until heated through. Remove corned beef, spareribs, Canadian bacon and sausages to cutting board. Slice corned beef; place in center of large serving platter. Cut remaining meat into cubes and arrange around corned beef. Cover meat and keep warm in 200°F oven.

5.
Drain liquid from beans, reserving 1 cup liquid. Combine onions, garlic, chilies and oil in large skillet. Cook over medium-high heat 5 to 10 minutes or until onions are tender. Remove from heat. Place 2 cups beans in onion mixture. Mash with potato masher or fork. Add remaining beans and reserved 1 cup liquid. Simmer 10 to 15 minutes.

6.
Prepare Steamed Kale. Transfer beans to large serving bowl. Sprinkle with tomato and parsley. Serve with Chili-Lemon Sauce, Steamed Kale and rice. Garnish, if desired.





Chili-Lemon Sauce
Yield: Makes about 1 cup
Ingredients:
3/4
cup fresh lemon juice

1
small onion, coarsely chopped

3
jalapeño peppers,* stemmed, seeded and quartered

3
cloves garlic, halved



Preparation:
1.
Place all ingredients in food processor; process until smooth. Serve at room temperature.





Steamed Kale
Yield: Makes about 5 cups
Ingredients:
3
pounds fresh kale

3
tablespoons butter or margarine, divided

6
tablespoons water, divided



Preparation:
1.
Rinse kale well in large bowl of cold water. Place in colander; drain.

2.
Discard any discolored leaves. To trim away tough stems, make "V-shaped" cut at stem end; discard tough stems. Stack leaves and cut into 3- to 4-inch pieces.

3.
Melt 1 tablespoon butter with 2 tablespoons water in Dutch oven over medium-high heat. Add about 1/3 of kale; cook and stir 1 minute. Cover Dutch oven and steam kale 3 to 5 minutes or until kale is wilted and tender but not soft, stirring occasionally.

4.
Transfer to a large bowl; cover to keep warm. Steam remaining kale in two batches using 1 tablespoon butter and 2 tablespoons water for each batch.





This recipe appears in: Latin American



Share This Article: (what's this?)


More Options:


ADVERTISEMENT
Browse Browse Videos Browse Videos