Black Beans & RiceOne of my all-time favorite reviews of Jersey Beat happened back in the Eighties, when MaximumRockNRoll still ruled the punk scene, and a review there could make or break a zine. (If nothing else, a good review guaranteed at least a dozen cash orders in the next couple of weeks.) One time, one of MRR's female staffers reviewed the latest issue of JB and her comment was, "this is pretty good but it doesn't have any recipes."
So it's 20 years later but it's time to remedy that complaint. So here is my recipe (actually, my grandmother's) for feijoada, or Brazilian black bean stew.
A true feijoada is a major pig-out, served with a variety of different meats, fresh fruit, and other accompaniments. I usually just serve it over white rice with maybe a salad or a simple green vegetable on the side.
It's super-filling, pretty cheap, and guaranteed to put hair on your chest in the winter. Just don't plan on going jogging or anything strenuous after you eat.
Start the night before with a bag of dried black beans that you can get in any supermarket (or the 99 Cent Stores.) Empty the bag into a big pot and pick through the beans; sometimes there are little pieces of stone or dirt in there. After you're sure the beans are pretty clean, cover the beans with water, cover, and just let them sit for 24 hours.
The next day, when you're ready to start cooking, drain the beans and just throw out the water (it'll be black.)
The choice is meats is really up to you but I usually get a couple of pork spareribs and a package of sweet Italian sausage. Brown the meat in your big pot with a little olive oil. When the meat's browned (but not cooked through,) take out the meat. Saute two small or one medium onion, diced, and a couple of cloves of mashed up garlic in the juices from the meat. When the onions get transluscent (don't let the garlic burn,) dump in the drained beans and cover with water. Add the meat to the pot and bring to a simmer. Toss in one or two bay leaves. If you want to add a little spice, toss in a little cumin.
A foamy gray scum will float to the top of the pot. Drain that off. You might have to do it a couple of times, depending on how fatty your meat is. Let the black beans and meats simmer for as long as you can. My grandmother used to cook them all day; at least two hours is needed.
When the beans are plump and ready to burst, it's done. Just ladle the beans and some of the meat over white rice and dig in! This is even better leftover because it'll get thicker with time.
Enjoy!