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Brazilian Cooking Class with Julia Paniago

Here are all the recipes from our latest Brazilian virtual cooking class with Julia Paniago! The menu includes:

 

  • Feijoada - a savory meat stew with black beans, spices, pork ribs, sausage and bacon. Feijoada is a dish that brings a lot of Brazil's soul and history. Stories will be shared during this class including the myths behind it and its ties to Brazilian culture. (Vegan modifications are available.)
  • Rice - a very light garlicky rice
  • Collard Greens - a typical side for feijoada that adds a lot of flavor and freshness
  • Orange slices - the perfect combination to balance the deep flavors from the feijoada, the orange brings a palate cleanse that makes you want to eat more and more

 

What You'll Need:

  • Cutting board
  • Chef's knife
  • Large pot
  • Medium saucepan
Ingredients
Feijoada
Canned black beans, drained
2 cups
Smoked sausage, sliced
8 ounces
Bacon, chopped
4 ounces
Bone-in pork rib
8 ounces
Pork shoulder, cubed
8 ounces
Water
2 cups
Small onion, chopped
1
Garlic cloves, minced
3
Bay leaves
2
Cumin
1/2 teaspoon
Smoked paprika
1/2 teaspoon
Black pepper
1/4 teaspoon
Salt
1/2 teaspoon
Olive oil
1 tablespoon
Oranges, sliced
2
Rice
White basmati or jasmine rice
1 cup
Water
2 cups
Olive oil
1 tablespoon
Garlic clove, minced
1
Small onion, chopped
1
Salt
1 teaspoon
Collard Greens
Collard greens, thinly sliced
1 bunch
Olive oil
2 tablespoons
Garlic cloves, minced
3
Salt
1/4 teaspoon
Black pepper
1/4 teaspoon
Feijoada
  1. Heat a large pot over medium heat. Add the bacon and cook until crispy. Remove and set aside.
  2. In the same pot, add the sausage and cook until browned. Remove and set aside.
  3. Add the smoked sausage, bacon, pork rib, and pork shoulder and sear until browned on all sides. Remove and set aside.
  4. Add the onion and garlic to the pot with a drizzle of olive oil, sautéing until soft.
  5. Return all the meats to the pot. Add the beans, water, bay leaf, cumin, smoked paprika, black pepper, and salt.
  6. Bring to a boil, then lower the heat and simmer for about 30 minutes, stirring occasionally. If needed, add more water to maintain a stew-like consistency.
  7. Once the beans are tender and the stew is thickened, remove the bay leaf and adjust seasoning if necessary.

 

Rice
  1. Wash the rice until you have a clear water - set aside.
  2. Heat olive oil in a saucepan over medium heat. Add the garlic and sauté for 30 seconds.
  3. Add the rice and stir to coat with the oil.
  4. Pour in the water and add salt. Bring to a boil.
  5. Lower the heat, cover, and simmer for 15 minutes or until the water is absorbed.
  6. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.

 

Collard Greens
  1. Slice the collard greens in Chiffonade.
  2. Heat oil in a large skillet over medium heat.
  3. Add the garlic and sauté until fragrant.
  4. Add the collard greens and stir-fry for about 3-4 minutes until tender but still vibrant green.
  5. Season with salt and pepper.

 

Assemble & Serve
  1. Serve the feijoada with white rice on the side.
  2. Place the sautéed collard greens next to the feijoada.
  3. Garnish with fresh orange slices to balance the richness of the dish.
  4. Optionally, drizzle with hot sauce for extra heat.
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