As some of you may know, I love meat and salads. Have company coming over. Need to do some more things. I am going to make an appetizer (will be in the next post) my take on an Italian Rice Cake. But for sure, Brazilians need Beans (Feijao) well at least I think (haha).

So I really don’t understand how you can do Feijao in Brazil and make it light. I mean I am trying to watch the diet but every now and than, you need some good hearty food.

Wally’s Feijao includes the follow:

- Pack of Beans (1lb) – (Soaked over night in water with Garlic, Onions, bay leaf and salt).
- Assorted Dry Herbs (that is what I can get), including oregano, bay leaf, thyme and basil.
- Fresh Cilantro
- Garlic
- One whole Onion
- One Green Pepper
- One Red Pepper
- One Serrano Pepper (wanted to go hotter but decided to leave it on the side).
- a small piece of thick cut bacon – about 3 strips.
- Salt
- Pepper
- Cumin
- Curry

In a large pot, go the onions and peppers that have been diced. let them “sweat” for about 2 minutes. Now remove the beans from the water and add them to the pot. I like to let everything at this point begin to “Combinate” (not a word but I am branding it – hahaha) Combination and Marination is the key to Wally’s cooking.

Add in the herbs, salt, pepper, cumin, curry.

Now I typically let everything sit on low to medium heat for at least 5 minutes. Constantly stirring, add a little more Olive Oil. Now the Beans are really seasoned. Coated with all the seasoning – they have been through the C & M process.

Add water to cover the beans. Cover. Let it stay on a low-medium heat for about 1.5 – 2 hours. You will need to constantly check the pot and add cups of water so not to burn. After the 2 hours – turn up the heat about 20% uncover and began to stir the beans while mashing some of them with something like a wooden spoon. The starch in the beans will assist in thickening the beans. The beans are almost done. – About 15 minutes of stirring and they should be ready.

Hope my friends like them!!!!!!!!!