This was a quick and easy dinner. Healthy, too.
The components: Vegetarian feijoada (black bean stew, basically), sliced oranges, olives, farofa (toasted manioc meal), and couve (greens). I should have also made rice, but, well, I didn’t.
Sephardic House once had a cooking class on Brazilian food, and that is how I got recipes for the above. Well, the feijoada recipe called for beef bones and sausages, but I left that out.
I cheated with the couve and used canned greens (Sylvia’s).
For the farofa, you saute garlic with oil and then add the manioc meal and stir until it toasts golden brown.
For the feijoada, saute 1 onion and 3 cloves garlic until tender, add chopped green pepper (small amount, or one stalk celery), add Tbl. cumin, and then 1 Tbl. tomato paste. Cook the tomato paste until it darkens stains the oil orange. Then add two pounds of canned black beans. Simmer for a few minutes and you’re done.