So I have challenged my daughter to learn more about the world around her. We have just begun this new adventure project by buying a map of the world and marking off the only places she has ever been which include Delaware, (the tri-state area) and Cancun. Which I must admit is pretty awesome that she is 4 and has already been out of the country. We have slowly been going over Oceans and Continents but the repetition of it all was boring, even for me, so I made her a deal. She can pick up to 4 places and learn them. Learn about the culture, the food, the language, and whatever she finds interesting, and if she still wants to visit after that then we will take a trip and go see the places. I did not think a 4 year old would jump at the opportunity as she did, but it happened and now I am getting to learn about some new cultures as well. The first place she picked (blindly) is Belo Horizonte, which is located in Brazil. So immediately I am saved by the fact that Brazil is huge and has so much information about it that is easily accessed. Plus it means I got to spend the day watching Rio and Rio 2 while making a big deal about the wildlife. So tonight we are making a traditional dish which although I cannot pronounce is called Feijao Tropeiro, which is translated into Troopers Beans. I know I said I would post one new recipe a month but this is actually turned out very nicely, and although it did take over 2 hours to cook, is quit delicious, and very hearty. It will surely warm you up on a winters’ night after a long day. The directions I followed to make this were as follows. I did make a few modifications, which I have italicized in parenthesize.
1 tablespoon olive oil
4 strips thick-cut bacon
1/2 pound smoked sausage, cut into 1/2-inch circles
1 1/2 cups diced yellow onion
1 cup diced green bell pepper
1 cup diced red bell pepper
1 tablespoon minced garlic
1 pound red kidney beans, soaked overnight and drained (canned is fine)
2 bay leaves (no need)
8 cups chicken stock or water
1/2 teaspoon salt (no need)
1/2 teaspoon fresh cracked black pepper
White rice, as an accompaniment (quinoa, brown, or wild rice is fine)
Set a large Dutch oven (any pot will do) over medium heat and add the olive oil. Once hot, add the bacon and cook, stirring occasionally until most of the fat has rendered and the bacon is crispy, about 7 to 8 minutes. Add the sausage and cook until lightly caramelized, about 5 minutes. Add the onions, green and red bell peppers and cook, stirring occasionally until wilted and lightly caramelized, about 10 minutes. Put the garlic in the pan and cook until fragrant, about 1 minute. Add the red beans, bay leaves and chicken stock and bring to a boil. Reduce the heat to medium-low and continue to cook the beans, stirring occasionally, until most of the water has been absorbed and the beans are tender, about 2 1/2 hours.
Season with the salt (no salt) and pepper and stir the Farofa into the beans. Serve over white rice, (I used wild rice, but for my quinoa fans, don’t worry, quinoa works well too) with each serving garnished with 2 egg halves. (I used no eggs)