feijoada, beans and pork

Here is a version of feijoada,


from the ingredients I have  at hand.

IMG_8400For the pork some diced Linguiça , onion, garlic, and tomato. For the beans , canned black beans.

Diced carrots are my addition to the recipe.

IMG_8401This was going to be served over rice, in this case basmati.

One cup of rice, one cup of vegetable stock, One cup of water, (my vegetable stock is strong), a dab of olive oil and a shake of salt.

IMG_8402Saute the veggies and sausage, if you prefer, the sausage first. The Linguiça is not as fatty as other types of sausage and it adds good color to the mix when fried.

IMG_8403Meanwhile back at the microwave, the rice is setup to cook, about 10 minutes of full power and 12 minutes of 1/2 (50%) power. Stage the microwave with these settings and you”ll “set it and forget it” and 22 minutes later rice is done. Even better if you let rest covered for  about 10 minutes.

IMG_8404Back on the burner, add the beans….

IMG_8405……and water, or broth.

IMG_8406Bring to a boil and simmer, covered. If you want to adjust the thickness, cook additional time uncovered.

IMG_8407The basmati is ready, if you try this type of rice, you probably won’t mind paying a bit more for basmati than a standard type of rice.

IMG_8408Plated up , I threw on some grated cheese. A good chili alternative as you can kick up the spices and add chili flakes if preferred.

As the original recipe suggest, pork with a marinade paste would a spicy substitute for the sausage. Got to try that when pork is available.

1 Response to “feijoada, beans and pork”

  1. August 3, 2015 at 18:51

    Your adaptation of the recipe is very creative and with Linguiça it has enough seasoning and smokiness that you don’t need to add much 🙂


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