Soul Food--Brazilian Style!

 

I'm posting my best recipe today!  It originated with a friend from our first "tour of duty" in NJ, Rene Brage, a bona fide Brazilian himself.  It was his standard missionary meal.  I've served this with unfailing rave reviews to all manner of guests and taken it along on camping trips as well.  When my youngest son, Thomas, returned from missionary work in Brazil we made a bee-line for a Brazilian restaurant in Manhattan and ordered this.  Similar, so I know it's pretty legit.  My only advice is to make a VAT of this.  Don't question why.  Official name?  Here it is phonetically--fezsh wada com plet a. Oh, and you might want to make the veggie topping in your bathtub because you'll want to serve it over everything from oatmeal to ice cream from now on.

 

 

 

Brazilian Black Beans and Rice

 

Wash and soak a bag of black beans overnight.  I cook mine in the pressure cooker for about 45 minutes and then throw them into the crockpot with the meat (bratwurst, porkloin, pork ribs, pork chops, Italian sausage etc.).  Brown the meat and add to the beans.  Chop up an onion and some garlic in there too.  Cook until the beans are cooked and the mixture is kind of thick like chili.  Six hours or so should make them irresistible.  Cook rice.  Vegetable topping:  Chop up any array of fresh vegetables (tomatoes, carrots, celery, cucumber, little green onions, fresh garlic, zukes, radishes etc.).  Add a glug of olive oil, lemon juice, and vinegar and spices (salt, pepper, your favorites etc.).  You can allow that to marinate if you have time.  Not essential.  Keep that mixture kind of soupy because the more liquid that soaks down into the beans and rice the better.  Just before you serve the bean mixture saute some fresh chopped garlic (2 or 3 cloves) in olive oil (maybe 4 T.) and add it sizzling hot to the beans.  For some reason that makes it wonderful--especially if the garlic is kind of toasty.  Then serve rice topped with beans topped with veggies.  Enjoy.

This stock picture lacks the color that carrots, zukes, cucumbers and radishes would add to it.  The more crunch and color the better!