After yesterday’s not so popular combo meals, today I present you a very popular dish Feijoada. Pronounced as fay-zhwah-duh, this is considered as the national dish of Brazil. Usually feijoda is slow cooked in an earthen pot with black beans and meat. But today I am posting a simple version of beans with out meat. When served with rice this is called as Feijão com arroz. As black beans is not available in my place I used a smaller variety of rajma. This is not very spicy and is very easy to put together.
As a whole meal, feijoada is served with white rice, banana frita and sliced oranges. I was planning on another side dish with greens, but as I couldn’t get spinach on that day I skipped it. When I first read about banana frita, I thought it is made with raw banana. But after some time of searching recipes, I came to know that it is made with ripe bananas and I was so sceptical. And I felt the same about the oranges too. But when combined together it made a great meal and all the dishes tasted good together.
Beans – 1 cup
Tomato Puree-1 cup
Coriander Powder-1 tsp
Red Chilly Powder-1/2 tsp
Fennel Powder-1/2 tsp
Coriander Leaves for garnish
Soak the beans overnight and pressure cook until done.
Heat oil and add onions.
Sauté until translucent.
Add tomato, cooked beans and tomato purée and mix well.
Add in the spice powders and salt.
Cover and cook for 10 minutes.
Garnish with coriander leaves and serve hot with rice and banana frita.
Banana Frita (click on image for recipe)
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- Beans - 1 cup
- Oil-1 tbs
- Tomato Puree-1 cup
- Coriander Powder-1 tsp
- Red Chilly Powder-1/2 tsp
- Fennel Powder-1/2 tsp
- Salt-to taste
- Coriander Leaves for garnish
- Soak the beans overnight and pressure cook until done.
- Heat oil and add onions.
- Sauté until translucent.
- Add tomato, cooked beans and tomato purée and mix well.
- Add in the spice powders and salt.
- Cover and cook for 10 minutes.
- Garnish with coriander leaves and serve hot with rice and banana frita.