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Feijoada is a black bean stew with beef and pork that is considered the national dish of Brazil. It was brought to Brazil by the Portuguese, and is also eaten in other former Portuguese colonies such as Angola, Mozambique, and Goa, India. Feijoada takes several hours to cook, and is usually eaten on Saturdays and Sundays in Brazil.
To make feijoada, soak the beans overnight to get rid of the gases, then drain the excess water. Cut the meat into small pieces and peel and chop the onions and garlic. Heat some oil in a large pot and saute the onions and garlic for 2 minutes, then add the beans, meat, and enough water to cover the mixture. Other seasonings such as salt, pepper, and bay leaves can also be added. Cover the pot and simmer for two hours or until the beans are tender.
A vegetarian version of feijoada can be made by omitting the meat and including vegetables such as tomatoes, carrots, squash, and potatoes. Feijoada is typically served with white rice, sliced oranges, and farofa (manioc flour toasted with butter, salt, and bacon).
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Vocabulary
stew = thick soup
soak = leave something in water
drain = remove the water from something
peel = take off the skin
chop = cut into small pieces
saute = cook in a pan with a little bit of oil or butter
seasonings = things that improve the flavor of food, such as salt and pepper
simmer = cook over low heat
tender = soft (opposite of hard)
omitting = not using
sliced = cut into thin pieces
toasted = heated and made brown
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