Wednesday, June 29, 2011

Olá

When my boys were teenagers, they spent a month doing short-term missions work in Brazil. They truly loved the people, the culture, and the food. While they were there, one of the foods they ate regularly was Brazilian beans and rice. Though happy to be home after a long journey, they found themselves craving this dish that they had enjoyed so much.



Shortly after, I had occasion to meet a Brazilian girl who was working in the States as an au pair. She was terribly homesick. One of the things she missed was being able to prepare food from her homeland. How fortuitous! To make a long story short, we got together and she taught me how to make her "mommy's" recipe. It was a win-win situation and a wonderful evening of food and fellowship. It's been a family favorite for years. There must be a million variations on this dish. Here's the way we make it:

4 cups of pinto beans soaked overnight
3 green peppers
1 large onion
2 cloves of garlic
salt pork
rice

When you're ready to cook, drain the beans and pour them into a heavy bottomed sauce pan. Cover them with fresh water. To keep it easy, I chop the peppers, onion, and garlic together in a food processor. I used 2 pablanos and a sweet pepper because that's what I had on hand. Add them to the pot with the water and the beans, along with a hunk of salt pork. Salt and pepper to taste. Bring to a boil then reduce to a simmer. Cook until beans are tender. Serve over rice. Garlicky broccoli rabe makes a nice accompaniment.

15 comments:

Ostriches Look Funny said...

And now I'm hungry. Again.
It looks delightful!!

Jodi said...

JoAnn, it tastes good, too. And it's really easy to make. Hope you're getting plenty of rest. You're in my prayers. :)

amy said...

um.. thanks jodi! so want to make this soon. do you think the recipe will feed 8 or should i make more?

Jodi said...

Yes, I think it will, Amy. I used to make it when we were a family of six and there would be leftovers. Guess it depends on everyone's appetites :)

Rayanne said...

I grew up on Pinto beans...being from Texas, somewhat close to the border of Mexico, we call it Tex/Mex, Yummy! We serve it up with cornbread and Salsa. I will need to try your sides!
Much love

Amy said...

This makes me smile. I used to put beans and rice on the menu. Never fixed it. Never had a recipe. You'd think I'd look one up. Nope. Making the menu today. You know what'll be on there. . . And I'll just come here to visit when it's time to REALLY make it.

Julie @ OnePennyJumblePacket said...

I've always had feijoada with black beans, but it looks yummy with pinto bean, too. Mmmm -- now I'm hungry. Thanks, Jodi. ;-) btw -- emailed you the muffin recipe this morning.

Sara at Come Away With Me said...

Beans and rice is such a comforting and delicious combination!

Southern Gal said...

My husband loves pintos. I'll have to try this for him.

Rachel said...

My husband made Cuban rice and beans this week with black beans it was really good. This recipe sounds good and your picture looks good. Will have to try.

Kristi in the Western Reserve said...

This looks delicious and healthy and thrifty and will save the planet! Yes it will!

Jodi said...

Kristi, I'm all about saving the planet, heh heh

Alexis Hallum said...

Oh that looks good! Really, really good. I'm gonna make this...just gotta remember to soak the beans overnight...

Jennifer said...

Looks so good, Jodi. Love all manner of rice and beans!

Emily said...

It looks delicious!

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