Cozinha Milwakiero – Arroz e Feijão

A step-by-step guide on how to make a decent approximation of a Brasilian national treasure – Feijoada

By: Claudio Alberto Cortés
I am not going to bore you with a whole back-story on why this is delish, and why I am even bothering to proselytize this particular dish. What I am going to say is this, this recipe is worth your time if you are into smoked meats and black beans, also if you dig savory foods from waaaay south of the border, Brasil in this case. (I am not using the Z because Brasilians don’t use the Z, so if that bothers you fuck right off back to epicurious and enjoy your boiled goose, or whatever else bland people eat) If you want more back story just “Google” Feijoada.
Another disclaimer before we set sail for flavor town… I am not a professional chef, and this recipe was compiled from various sources where I very much cherry picked that I thought to be the best parts to make the best version of this for the average fan of delicious food and at home chef. With that in mind, when I stop and think about it, is that what all recipes are?
OK…here is what you will need to make this

  • Non food essentials
    • 5-6 quart enamel dutch oven pot
    • Stirring spoon (I’m a fan of a good old fashioned wooden one)
    • Sharp knife
    • A smart speaker or bluetooth enabled speaker connected to a playlist of latin sounds (I personally like the Milwaukeño spotify play list https://open.spotify.com/playlist/4hJIKbLNQTSAB5xs2JoEFe) It is my firm belief that music adds to the flavor of what is being cooked
    • Garlic press
    • Deep saucepan

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  • Food Stuff
    • 4 Cans of Black Beans (support latino, I use Goya, but I i guess La Costena, or La Preferida, or Juanitas also fit the bill,)
    • 1 lb bacon ( I get mine at Kettle Range Meat co.)
    • 16 oz of smoked sausage I use Linguicia or Andouille from Kettle Range meat co. it depends on what they or your local butcher shop has in stock.
    • 1.5 yellow onions or one very big one (white ones are alright, but may be too overpowering)
    • Two heads of garlic
    • 1 jalapeño (did I mention that I am Mexican?)
    • Sazón con azafrán – to taste
    • Salt – to taste
    • Herbs and spices to your taste, I like to throw in a dash of “Chupacabra Rub”, which is made by a texas company called 2 Gringos
    • 1 cup basmati rice (this just happens to be my favorite kind of rice, i’m sucker for cool packaging)
    • 3 cups water
    • 3 tbsp EVOO (extra virgin olive oil)
    • 1 tbsp butter

Cooking Beans

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  1. Mis en place
    1. Get your music going, you will need a decent groove to really get the taste right.
    2. Sharpen your knife
    3. Dice your onions as small as you can
    4. Use your garlic press and do your thing with your two heads of garlic
    5. Dice your jalapeño as small as you can get it (I run it through the garlic press)
    6. Dice your lb. of bacon into tiny cubes
    7. Slice your smoked sausage into uniform medallions
    8. De-can your black beans into a large bowl, juice and all
  2. Cookery
    1. Put your dutch oven on high heat to preheat
    2. After a few moments of pre heating add EVOO to the pre heated enamel boy
    3. When the oil comes to temp, add onions and jalapeños
    4. When onions et. al. are translucent add garlic
    5. Once garlic has changed color .. ADD BACON
    6. Once bacon has begun to sweat and melt some of that lovely fat add your beans
    7. Bring to simmer
    8. Once simmering add your sausage
    9. Lower to medium heat – place lid on the whole situation and let cook for 1.5 hours, stir occasionally to unstick anything that may be hanging out at the bottom of the pot

Cooking the Rice

  1. Mise en place
    1. Put your rice in a 1 cup measuring cup
    2. Put 3 cups of water into a larger measuring cup
    3. Gather 1 tbsp butter
  2. Cookery
    1. Heat your saucepan and add butter
    2. Once butter is melted add your rice and toast it
    3. Once rice is toasted add water
    4. Bring to a boil
    5. Once boiling lower heat to low and cover
    6. Let cook for about 15 minutes, or until the liquid has all but gone and your rice has puffed

Serving

The Final Product

  1. Pile a scoop of white rice into the center of a clean white plate
  2. Add a generous scoop of the bean and meat stew on top of your rice
    1. If you are feeling adventurous, toast some flaked cassava flour aka Farofa along with a few eggs and diced garlic + onion and add that to the top of the whole shebang.
  3. Stare at it – ponder what it all means – make yourself a palomita
  4. Enjoy!

Did you try to make this for yourself? We’d like to see your results, hit us up on Twitter @Milwaukeno

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