- Hey dudes, I'm Hilah and today on Hilah cooking
we're making Feijoada, which is a Brazilian,
it's kind of a quintessential Brazilian
beans, rice, sausages, collard greens, oranges.
Sounds a little weird when you
put it all together like that,
but it's really delicious comfort food.
My friend Tuany, who you've seen before.
We've made pão de queijo, we've made moqueca,
we've made coxinha, we've made brigadeiro.
Done all those videos, I'll put links to them
if you want to see some more Brazilian food.
Her mom came to visit last month for two weeks
and while she was here, she came over
and taught me how to make feijoada.
So we made a little video,
just a video of our dinner party,
but it will teach you how to make feijoada,
so if you wanna just do that,
you can just fast-forward about 30 seconds.
But I need to tell you something, too.
Obviously they speak Portuguese, native language,
I don't speak any Portuguese,
I speak English and a little bit of Spanish,
but Hita, Tuany's mom, speaks Spanish,
so that's why you'll hear us speaking Spanish to each other,
'cause it's, we just figured out
that was the easiest way for us to communicate.
If that's a little confusing then that's why.
And I put all the instructions
and a link to a printable recipe
down in the description box,
so if you have any questions, you can refer to that.
Also, I'm still doing my podcast,
I'm doing a podcast every week.
I did Laura Vitale,
we did Elise Strachan from My Cupcake Addiction,
we did Rob Nixon, and we made it in Japan,
so I'll put a link below for that, too,
so you can check out my new podcasts
where I interview Youtube stars.
Okay, onto the feijoada.
We're gonna start out with beans
that have been soaked overnight.
Here Hita is showing me how the soaked beans
got all swole up compared to the dry beans.
So just add them to some fresh water,
put a lid on it, and bring it to a boil.
(girls speaking in foreign language)
For the rice, she brought over some parboiled rice,
which honestly I had never used before.
It's, I think it's like a rice
that's been pressure cooked and then dehydrated again.
But anyway, we used parboiled rice.
It was two cups of rice in your pot,
then you add four cups of hot water
and a couple of chicken bouillon cubes.
- (speaking in foreign language)
(upbeat music)
(speaking in foreign language)
(laughing)
(speaking in foreign language)
- Then roll it up, sort of, into like
a really tight cigar shape, and then julienne it.
You get these really fine spaghetti strands,
almost, of collard greens.
I'm gonna put those in a pot of water
and boil them for about 30 minutes,
until they're sort of a dark green.
Okay, now it's time to check on our rice.
As the water cooks down, we're gonna keep adding
more hot water, maybe two more cups of hot water.
Let it cook for maybe 30 minutes, until it's tender.
Kind of a loose guideline there.
Now for the meats, we're using some sausages,
linguiça and paio, I think that's how you pronounce it.
(Hila speaking in foreign language)
What she's telling me here is that the sausages
that she gets in Brazil are usually all look-alike,
like the paio and the linguiça look alike.
The ones that we were able to get here
at the Brazilian market in Los Angeles look very different,
so you probably wouldn't need to necessarily do this.
But what she normally does at home
is cut the sausages into different shapes,
like at an angle or straight pieces
so that once it's all cooked,
you can tell which one is which.
I'm gonna add the sausage to the beans
once the beans have started to get a little bit soft,
after about 30 minutes of cooking,
and just let that all cook together.
So then while we're waiting for
the beans and the rice to cook,
we can start prepping the oranges,
and oranges are traditionally served
with feijoada to enhance digestion,
that's what Hita told me,
so she was also very impressed
with the quality of oranges that we have in California,
so patting myself on the back,
not that I grew them or anything.
- (speaking in foreign language)
- Ooh, there's oranges?
This needs oranges.
- [Hita] (speaking in foreign language)
- (speaking in foreign language)
- [Hita] (speaking in foreign language)
- While everything's cooking,
we're gonna sort of make the seasoning for the feijoada.
So we chopped up some garlic,
chopped up some cilantro, some onion.
Throw that in a pot with a little bit of oil
and saute it quickly.
Then add maybe half a cup of the bean cooking liquid.
Bring that to a boil, let it cool.
Now blend up that feijoada seasoning
with the onions and the garlic
and the cilantro and the bean water.
Now we're gonna add that seasoning paste to the beans
and let it cook another 30 minutes or so.
And she kept showing me a spoon of the bean liquid,
and she was describing it as dirty,
so it's ready when that liquid looks dirty.
So when the liquid itself is dark, dark, almost black,
all the color of the beans has leached out
and permeated the water and even the meats,
like all the sausages and stuff kinda turn that color, too,
that's when you know it's ready.
And of course also test the bean
and make sure that you can pinch it easily
between your fingers and that it tastes good.
And to season the collard greens,
we're just gonna do a little bit of garlic in olive oil
and a little bit of chicken bouillon
and just saute that together until it looks a little sticky.
And add the drained collard greens
and toss that seasoning all through
the shredded collard greens.
- One, two, three!
(cheering)
- Meant to serve it, they said usually the meat
is taken out and put in a separate bowl
and then the beans are served separately
so that everyone can pick what parts they want more of.
The rice, the collard greens,
the oranges for your digestion,
and then a little bit of farofa,
which is a toasted tapioca flower.
We got all these sort of weird ingredients
at the Brazilian market,
but you can also order online
and I'll out some links down below
if you want to try to order it.
I hope you really enjoyed that,
it was really fun to make a different kind of cooking video.
Hope you found it helpful
and hope that you make some feijoada.
Don't forget I have started a podcast.
I started a podcast back in January.
It's Hilah's Happy Hour, it's on iTunes,
it's on SoundCloud, blah blah blah.
I've been interviewing a ton of Youtubers that y'all know,
and some other people that aren't cooks,
that are just interesting people, so some yoga people.
Anyway, check that out, I'll put a link below,
and also I'll put a card up here
where you can check it out on my website.
Oh, Chef John, too, Chef John, that was a really good one!
Alright, thank you so much for sticking around.
I'll probably be doing some more videos
once in awhile on this channel.
So just check back in, subscribe to my newsletter too,
I'll send out a weekly newsletter with updates
and blog posts and recipes and behind the scenes stuff.
So if you wanna do that, then that'd be a great way
to keep up with my new, random video schedule.
Okay, bye!