Beans and Feijoada *Flavia

[Guest guest]

Hi, Flavia!

 

    Thank you for the pronounciation of your Brazillian dish!  I've heard the

saying, " Red beans and rice on Mondays " , although I am not from the U.S.

South--I love those Southern foods!

 

    Mondays seem to be the time when I tend to think of making beans and rice,

for some reason--and it really IS convenient to start the beans (I " quick-soak "

them for an hour after a 3-minute boil and covering them off the heat) while I

wash up " weekend " kitchen mess, dishes in the sink, laundry waiting to run, and

so on.  I check on the simmering pot every so often and stir it or add more

liquid while the beans are cooking...Once they are soaked, they really don't

seem to take that long 'til they're done!

 

    I find it very convenient to have the beans simmering, then, when they are

done, I strain them, measure the broth and add water to it to cook the rice.  I

put the already-cooked beans right in with the rice, once the liquid gets back

to a boil and I've stirred in the rice.

Sometimes, I vary the seasoinings a little...It always comes out the way DH and

I like it, and we've become fond enough of this dish (and its variations) to eat

it at least once a week. This is interesting, because I get bored with " same

thing " foods very quickly.  For some reason, I could eat beans and rice dishes

quite often because I rarely use the exact same ingredients each time.

 

     Yesterday, (wasn't Monday, I know--this week's been quirky and it felt like

Monday, anyway!)--I made beans-and-rice.  THIS time I used BLACK beans and put

it with a " Lundberg " rice mixture: brown (mahogany-colored) wehani rice and

" black: Japonica rice.   My beans-and-rice came out dark, DARK--almost-black!  

 

    It sounds weird, I know, but it tasted great--and I got to thinking that,

for  " Halloween " , I could chop carrots into it!  (Hee-hee!)  Now, I am wondering

what I could spice it up (a little more perky flavors) to make " burger " -like

patties of it--the dark color suggests it might make nice bean-rice patties! 

The black rice is sticky and the beans hold together really well.  Or maybe it

would be good in tortillas...

 

    I get more and more enthusiastic about cooking with beans the more I do it. 

It's so economical to cook beans and grains...and they keep very well (dry, in

tight containers) in the pantry shelves.  I seem to always have something " on

hand " as long as I plan for the time it takes to cook!

 

    {{{hugs!}}} and good wishes to you!

 

--Laura B., in Illinois (love the beans and rice!)

 

     

 

Re: intro + vegan brazilian feijoada

    Posted by: " flasp11 " flasp11 flasp11

    Wed Apr 1, 2009 10:53 pm ((PDT))

 

Hi, Laura!

 

It's pronounced like " fay-zhwa-duh " . An important ingredient is the chipotle

chili pepper that adds a smoky taste typical to the traditional feijoada. I

searched some recipes online to get this final result. Hope you enjoy it!!

 

My husband has just told me that your recipe is always cooked on mondays in the

American South and known as red beans and rice: you start the beans in the

morning at the same time you start doing your wash, so, by the time all the

laundry is done, you have dinner. He learnt that from his mother who was from

Louisiana.

Another great way to prepare beans and make a bean lover (like me very happy!

Thank you!

 

hugs

 

Flavia

(San Diego)