Feijoada

This is the classic black bean stew of Brazil. It incorporates several different types of meat, drawing flavors from each of then to flavor the beans. It is served with the traditional sides of garlic rice, couve a minera (collard greens sautéed with garlic and lightly salted), farofa, and orange slices

There will be no daily menus for the next 2 days as the galley will be shut down for routine maintenance.

Feijoada
Yield 8 servings

Ingredients

2 tablespoons olive oil
2 cups chopped onions
2 tablespoons chopped garlic
2 bay leaves

½ pound diced slab bacon

1pound garlic sausage sliced
1 pound smoked sausage, sliced
1 pound salted beef, (soaked overnight to remove most of the salt), cubed
1 pound baby back spareribs, cut into individual ribs
1 pound black beans
10 cups water

4 cups collared or kale greens, sauteed in olive oil and garlic
4 cups cooked white rice
Brazilian hot sauce

Garnish: 1 orange, halved and cut into thin slices, and Farofa

In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, brown the diced bacon,add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed salt beef, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender,about 2 1/2 hours.About 1 hour into the cooking add the ribs. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed.

To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.

Farofa

3 tablespoons butter
2 1/2 cups manioc flour
Salt

In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat