Feijoada!

TRex

A nice Brazilian treat - not quite the most traditional version - took a vegetarian version and added some pork tenderloin. Yummm.



1 TBS olive oil, plus extra for searing pork
1 large onion, chopped
2 cloves garlic, minced
2 medium-sized sweet potatoes, diced
1 large red bell pepper, diced
1 14.5 oz can diced tomatoes with liquid
1 small hot green chile pepper, minced
2 16 oz cans black beans, drained and rinsed
1 ripe mango, pitted, peeled, and diced
¼ cup chopped fresh cilantro
¼ tsp salt
1 pork tenderloin, chunked and pan seared

Pan-sear the pork tenderloin over medium-high heat in olive oil for a couple minutes, until somewhat browned; set aside.

Heat the oil in a large pot over medium heat. Add the onion and sauté, stirring often, until softened, for about 5 minutes. Stir in the garlic and continue to sauté, stirring, until the onion is golden, about 3 minutes. Stir in the sweet potatoes, bell pepper, tomatoes (including liquid), chile, 1.5 cups water (or chicken stock), and pork chunks. Bring to a boil and then reduce to simmer, cover, and simmer until potatoes are tender but firm, about 15 minutes.

Stir in the beans and book, uncovered, until heated through, 5 – 10 minutes. Stir in the mango and cook until heated through, a couple of minutes. Stir in the cilantro and salt. Serve hot.

Try it. Eatza goooood!

TRex

Beanie-Bean

Nice shot, JF! Still wondering how nice that is with the mango...I've done some mango salsas before, but never put some in a soup. Interesting, and it sounds really good!

Jeffersonian

That looks good, TRex, though I don't think I've ever seen a feijoada quite so colorful!

In Brazil, you can usually only get feijoada on Wednesdays, though at times on Saturdays. It's served with farofa (a manioc flour with bits of hard-boiled egg in it), couve (collard greens sauteed in bacon grease...mmmmm), vinagrette (chopped onions and peppers in vinager) and always, always a freshly-peeled orange for dessert. Down a few caipirinhas, and the rest of your afternoon is guaranteed to be nap-worthy.

Oh, and Brazilian feijoada is "soul food"...only the funky parts of the pig: snout, ears, tail, stomach and salt pork. But it's amazing.