This weekend Vovo (Josue’s grandma) and I cooked two staple Brazilian dishes.
When we first got married, I cooked a meal with potatoes for the starch and Josue asked, “Where’s the rice?” He grew up eating rice and beans every day. On the other hand, we didn’t eat a lot of rice when I was growing up. I remember my grandma making stir fry with rice. My grandpa always served the food at the dinner table and we would ask him to put our stir fry on one side of the plate and the rice on the other. That way we could eat the rice with butter and cinnamon sugar.
Today, however, I love rice — especially with beans. I make it the way I learned from Josue’s mom and grandma.
- 1 cup rice (I prefer Basmati, even though it’s not Brazilian)
- 1 teaspoon olive oil
- 1 clove minced garlic
- 1 teaspoon salt
- 1.75 cups water (or chicken/vegetable stock)
To a medium saucepan, add the rice, olive oil, garlic and salt. Cook over medium-high heat for 2-3 minutes, stirring frequently. This will give the rice a slightly toasted flavor and the oil will keep the rice kernels from sticking together. Add the water or broth and bring the liquid to a boil. Don’t stir the rice. Once it boils, cover the pan and reduce the heat to low. Cook, without stirring, for about 15 minutes, until the rice is tender.
Josue loves black beans, so that’s what I normally make. There’s something about grandma’s beans though…
Brazilian Black Beans
- 1 pound black beans
- 1 medium onion, chopped
- 3 bay leaves
- 6 cloves garlic, minced
- 1/4 cup chopped parsley (including stems)
- 1 tablespoon olive oil
- 1 1/2 teaspoons black pepper
- 1 tablespoon kosher salt
- 2 ham hocks
- 1 smoked sausage
Rinse the beans and place them in a bowl covered with water. Soak them overnight. After the beans have soaked for approximately 8 hours, place the onions, bay leaves, garlic, parsley, salt, pepper and oil into a large pot. Saute over medium-low heat for 5 minutes, until the onions are tender.
Add the beans and ham hocks.
Cover with water and cook for approximately 2 hours, until the beans are almost tender. Add the sausage and continue cooking the beans for 30 minutes.
The result = feijao…
…best enjoyed with rice and farinha (manioc flour to help soak up the liquid from the beans).
Also, I wanted to mention that I’m taking part in the Post-A-Day challenge, to update my blog daily. Since I started writing on January 12, I’ve been averaging 5-6 posts/week. All this to say… make sure you come back for more!