Did you know that nearly one-third of Florida Tech’s on-campus students are from outside the United States, representing more than 100 nations? To give our international students a taste of home, the Panther Dining cafeteria regularly features food from around the world.
To bring that same joy of diversity to our Study Snacks series, we are featuring dishes that celebrate Florida Tech’s international students. Our third international recipe, Feijoada (fey-jwah-duh), is a Brazilian bean and pork stew similar to American comfort food.
Often considered the national dish of Brazil, this salty and rich stew is typically enjoyed with friends and family on the weekend. It works for online students because a lot of the cooking is hands off – there are at least two hours of unattended slow cooking, which makes it easy to fit some homework in between. The following recipe serves 10-12.
Ingredients
Directions
- Soak the beans overnight; drain and rinse.
- Cube the beef and pork into 1” cubes, keep separate from each other.
- Cut the ribs/tips into 1” pieces.
- Slice the sausage into ½” disks.
- Cut the bacon into ½” pieces.
- Place a large pot on the stove. Add the drained beans, ham hock, dried beef and beef cubes with 1 ½ gal of water.
- Bring to a boil, reduce heat and simmer for 1 hour.
- Add the pork, ribs and bay leaves; continue to simmer for another hour. Add water as needed to keep about 1 inch above the beans.
- Heat a large sauté pan over medium heat, add the bacon and cook to render some of the fat out.
- Dice the onion, mince the garlic and chop the parsley while bacon is cooking.
- Add the sausage to the beans.
- Remove the bacon and add to the beans reserving the fat. Add the onion and garlic to the sauté pan and cook until they turn slightly brown.
- Remove about 2 cups of the beans and a cup of the broth, place in a blender with the onion garlic mixture and the parsley and blend for 1 minute.
- Add back to the pot to thicken the beans, stir and remove from heat.
Note: Use caution when blending hot items! Serve with rice and garlic collard greens for a traditional Brazilian meal.
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