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1
First Make the Brazilian hot pepper sauce several hours in advance:.
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2
Combine all ingredients in blender or food processor and puree just until a coarse sauce.
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3
Let flavors meld for at least an hour at room temperature of 3 hours in the fridge.
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4
Make sure to take out of fridge ahead of time to be served at room temperature.
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5
Start Brazilian Rice:.
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6
In a covered sauce pan, saute onion in oil for 5 minutes on med-high heat.
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7
Add tomatoes and salt and continue to cook for 5 minutes.
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8
Stir in rice and water, cover, bring to a boil.
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9
Reduce heat and gently simmer on very low heat for about 40 minutes or until the rice is tender.
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10
I found I had to add more water.
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11
Feijoada:.
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12
Place onions, garlic, celery, bell peppers, and water in large sauce pan.
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13
Drain the juice of the canned tomatoes into the pan, set aside tomatoes for usage later.
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14
Place pan on high heat and boil vegetables, stirring often, for about 15 minutes, until onions are translucent.
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15
Lower heat and stir in cilantro, thyme, fennel, and coriander.
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16
Add the black beans and chopped tomatoes and simmer on low heat 15-20 minutes.
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17
Collard greens/kale:.
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18
While the black beans are simmering, remove and discard the collard greens stems and rinse the leaves well.
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19
Stack leaves and slice.
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20
In a saucepan, bring the greens and water to a boil.
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21
Cover and simmer (stir frequently) for about 15 minutes until greens are tender.
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22
Peel and section the oranges and set aside.
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23
When the black beans and the rice are both ready, drain the greens and toss with soy sauce.
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24
Serve the feijoada on a large platter with the black beans on a bed of rice with the greens piled to one side and the oranges arranged around the edges.
