It’s interesting how Central and South American dishes are similar to the Philippines, we may be far away geographically but the dishes and even traditions are nearly the same. I started to notice that when I do my research on a certain history of a dish, I always thought before the only similar ones are the one that are tomato based dishes but to my surprise even the ones that I had thought to be an Authentic Filipino dishes like Adobo, Chicharon and Tocino are a remnant past of the Spanish/Portuguese era on those regions. One good example is this one which is called Feijoada, it looks like it’s a cross between the Callos and Gisadong Munggo where low-grade meats like offal, pig’s trotter and beef bones are mixed with dried beans and cooked until its tender.
Feijoada is a stew where dried beans are cooked with different kinds of meat like beef and pork. In Brazil, this is considered as their national dish and was brought to South America by the Portuguese and not the Spanish. The name came from the word “feijão” which is a Portuguese word for “beans”, hence the beans in the stew. Different beans are used depending on the region like Brazilians use black turtle beans, in Portugal on some regions they use kidney beans and some use white beans. I guess the beans don’t make a difference as they barely have taste, it just gives a wonderful creamy texture and for black beans it just adds a dark colour to the dish. Now it’s not just beans that differ on each region, even the meats used are different, some use fresh pork and beef like in Portugal, some use offal and some even used processed meat like bacon and chorizos like they do in Brazil. A dish that originated as a “luxury” dish for the slaves during the Portuguese era where was prepared with low quality ingredients (beans and grains) and left over salted pork from meat production plants, it easily became popular to the people in the lower class, it rose to popularity to the whole nation then became their National Dish.
This is my second time posting this dish because the first one received some comments that says it is not how Feijoada is made (even though I noted its a fusion version), so here I am again attempting to make something nearly similar to the traditional one (hopefully) but adjusted to the ingredients I have currently. BTW I deleted the article pertaining to the first version.
- 2 cups dry black beans, rinsed and soaked in water overnight
- 1 kg pork spare ribs, cut into 2 rib sections
- 1 kg mix of pork trotters and leg, cubed
- 200 g bacon pieces
- 3 - 4 pcs, chorizo, sliced
- 1 litre beef stock
- 1 litre water
- 1 pc jalapeno pepper or 2 pcs green finger chillies, finely chopped
- 3 bay leaves
- 1 bunch spring onions, white and green separated, sliced
- 1 large onion, minced
- 6 cloves garlic
- olive oil
- freshly ground black pepper
- fried onion
- orange wedges
- In a large pot add oil then brown the bacon pieces.
- Add and sauté garlic, onions and white parts of spring onions.
- Add and slightly brown the pork ribs, trotters and pork leg, add the black beans then pour the beef stock and water, add in the bay leaves. Bring to a boil and simmer for 1 hour in low heat.
- In a separate pan add small amount of oil then fry the chorizos with chillies until really fragrant. Add the chorizo and the oil to the pot, continue to simmer for 30 more minutes.
- Check if beans are tender to the bite, if not remove the pork ribs and legs then continue to cook beans until tender.
- Season with salt and freshly ground black pepper and simmer for 15 more minutes.
- Serve garnished with fried onion, orange wedges and spring onions (green part)