Brazilian Feijoada: In the sixteenth century, African slaves were introduced to Brazil for labor in the mining and agricultural industries. African, Portuguese, and European cuisines came together over time as the slaves and native peoples altered the European dishes. Feijoada is one such dish. It was originally a dish cooked for prisoners, and various parts of the pig, such as the snout, ears, tail, and feet, were used.

Directions for Preparing Feijoada

1. Soak the black beans overnight in a bowl of water.
2. The next day, cook the black beans on low heat for one hour until they are soft.
3. Mash ½ cup of the beans and set aside.
4. Fill a large pot of water and bring to a boil.
5. Add in the ham hocks, Carne Seca, chorizo, and ribs.
6. After ten (10-15) to fifteen minutes, change the water and boil again.
7. Repeat again as this will tenderize the cured meats and remove the excess fat.
8. Drain and set aside.
9. Heat the oil in a large skillet and sauté the onions and garlic.
10. Add in the bacon strips and fry for three (3) minutes.
11. Then add the pork and beef cubes. Cook for about three (3) minutes.
12. Add ½ cup of mashed black beans, olive oil, vinegar, and hot sauce to a separate pan. Cook over medium heat for three(3) minutes.
13. Stir the bean paste into the skillet containing the pork and beef.
    Add this to the boiled meats, the whole, cooked black beans, and some fresh water.
14. Let simmer on medium-high heat for 1 ½ hours.
15. Once the meats are cooked, it is done.

Serve over white rice. Add hot sauce if desired.

Canada National dish