Brazilian Food

Brazilian food is a lot like the country itself, a lot of spice, a lot of culture, and a whole lot of taste. Enjoy a wholesome meal by preparing the traditional black bean and meat stew accompanied with classic Batilda Paulista.

• Dried Black Beans, 2 lbs.
• Olive Oil, ¼ cup
• Spanish Onion, 1 (chopped)
• Fresh Garlic, ¼ cup (chopped)
• Bay Leaves, 4
• Water, 12 cups
• Ham Hocks, 2

• Cumin, ¼ cup (ground)
• Coriander, ¼ cup (ground)
• Salt, ¼ cup
• Cayenne Pepper, 2 tbsp. (ground)
• Adobo Seasoning, 1 tbsp.

• Olive Oil, 2 tbsp.
• Breakfast Sausage Links, 1 lb.
• Smoked Sausage Links, 1 lb.
• Chorizo Sausage, 1 lb.
• Beef Tenderloin, 1 lb. (diced)
• Pork Tenderloin, 1 lb.

• Tomatoes, 4 (chopped)
• Serrano Chilies, 2 (chopped)
• Red Onion, 1 (chopped)
• Fresh Cilantro, 1 bunch (chopped)
• Lemon Juice, 2 (freshly squeezed)
• Lime Juice, 2 (freshly squeezed)
• Salt, to taste
• Pepper, to taste

• Mustard Greens, 2 lbs. (chopped)
• Olive Oil, 2 tbsp.
• Garlic, 4 cloves (chopped)
• White Wine, ¼ cup
• Salt and Pepper, to taste

• Bacon, 1 cup (chopped)
• Spanish Onion, ½ cup (chopped)
• Manioc Flour, ½ cup
• Butter, 8 tbsp. (unsalted)
• Eggs, 2 (beaten)
• Scallions, ¼ cup (chopped)
• Salt, to taste.
• Orange, 1 (cut in wedges)

• To make the beans, take a large bowl, add the beans, and pour enough water to cover it completely. Let these beans soak overnight and then drain.
• In a large saucepan, add olive oil and heat it on a medium flame. Add the onions and fry them, till they turn translucent. This should take about 10 minutes.

• While the onions are cooking, make the Adobo. In a small bowl add cumin, coriander, salt, cayenne, and adobo seasoning. Mix them well.
• Add garlic and bay leaves to the onions, and cook them for 1 minute.

• Add the beans, water, ham hocks, and part of the adobo. Let this come to a boil and then lower the heat. Allow the mixture to simmer.
• Take the ham hocks out and shred the meat. Once this is done, add it back to the stew mixture.

• For preparing the meat, take a large bowl, add sausages and adobo to it.
• Take a skillet and add olive oil. Fry the sausages in it and then add them to the stew. Next, fry beef and pork with the stew.

• Let the stew simmer for half an hour, remember to stir occasionally. For preparing the sautéed greens, take a large pot and heat oil. Add garlic and cook for 1 minute. Add the greens and wine. Cook for another 10 minutes. Add salt and pepper as per taste.

• For the Pico de Gallo, in a large bowl mix all the ingredients and season as per taste.
• For the Farofa, take a skillet, add the bacon and onions. Cook for 5 minutes. Add the manioc flour and let it cook till it becomes toasty and brown. Add eggs, scallion, and season it with salt. Let it cool and then serve.

• This stew can serve 8 helpings and is best served with rice, sautéed greens, pico de Gallo, and Farofa. Garnish with chopped scallion and orange wedges.

• Egg Whites, 2 tsp.
• Sugar, 2 tbsp. (fine)
• Cachaca or Brazilian Rum, 2 oz.
• Lemon Juice, 1 oz.
• Ice Cubes, 4
• Lemon Slice, 1

• In a mixing glass, add the egg white and sugar. Stir well till the sugar gets dissolved completely. Add rum, lemon juice, and ice cubes.
• Shake this mixture well and strain it into a chilled martini glass. Garnish with a slice of lemon.

These recipes will help you in preparing an authentic and traditional meal for your family.