The national dish of Brazil. The gourmet’s answer to those complaining about their burdensome student loans. The ultimate in comfort food. Feijoada. Oh, and to serve it? With steamed white rice*, and quickly-sauteed collards – and toasted farofa (cassava flour) if you have it. This simple prep gives you a creamy dish, full of flavor and beautiful dark purple/black color.
- 2 lbs dry black beans, soaked overnight ($2.18, total)
- 1 pkg of smoked pork neck bones (I used about $4.00 worth)
- 2 cloves of garlic (pennies)
- water to taste
Cost per meal? Since this recipe makes untold quarts…I’m guessing it’s quite low…perhaps $0.15 per?
For the slow cooker:
Put the pork and beans in the slow cooker, set toHIGH. Add a few inches of water above the beans and pork. Cook it for 4 hrs.
For the stove:
Pour in the beans and smoked pork (could be smoked ham hock, etc.) with water covering the beans by a few inches. If prepping this on a stove, bring the pot to a boil, then permit to simmer very gently for about three hours.
Put a little vegetable oil on a hot skillet, and throw in some very finely minced garlic with a little salt. In seconds, the heat will carmelize the garlic (don’t let it burn!). Throw it into the beans. Done!
* Keep in mind…serving it with steamed Japanese rice as depicted above is customary for the nipo brasileiro – of which I am half!
Update: April 5, 2008 – finally added a picture from a recent rendition of this easy and frugal prep!