It is the most traditional dish from Brazil and often prepared in large amounts to feed a large family get together. It is served over rice and often accompanied with collard greens, cooked carrots, ‘farofa’ (a toasted manioc or corn flour mixture) and salad. Sausage will be used in this recipe, you may opt out of meat if you so desire, however it is the pork that brings a lot of flavor to the stew. Some cooking experience is advised but it is pretty easy to prepare.
Prep time: 10 minutes
Cooking time: 30 minutes
Makes: 8 cups
- 2 teaspoons oil
- 8 ounces low-fat polish kielbasa sausage, cut into small pieces
- 1 large onion, chopped
- 1 clove garlic, minced, or 1/4 teaspoon garlic powder
- 1 red bell pepper, chopped
- 1 teaspoon ground cumin
- 1 cup uncooked rice
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups water
Heat oil over medium-high heat (350 degrees in an electric skillet); sauté sausage and onion until onion is clear. Add remaining ingredients. Bring to boil over high heat, reduce heat to low, cover, and simmer for 20 minutes. Refrigerate leftovers within 2 hours.
- Add mushrooms or green bell peppers for variety.
- If you like spicy food, add some cayenne pepper or chili powder.
- Try brown rice and simmer for 10 more minutes.
- Cook your own dry beans. One can (15 ounces) is about 1 1/2 to 1 3/4 cups drained beans.