Recipes by Carmen Miranda: Feijoada; Picadinho

Carmen Miranda's Feijoada

1 pound pork shoulder roast, cut in small cubes
1 large onion, sliced
1 clove garlic, smashed
2 tablespoons olive oil
1 pound dry black beans, soaked overnight
6 ounces smoked sausage, cut into coins
4 cups water

Brown pork cubes, onions, and garlic in olive oil.

Add beans and sausage; cover with water and cook 3 hours on low heat until beans and meat is tender, stirring every once in a while (may need more water). It is customary to serve it with white rice and oranges, the latter to help with digestion.

Carmen Miranda's Picadinho

1/2 pound stewing beef, cut in cubes
2 tablespoons olive oil
1 large onion, chopped
1 pound cherry tomatoes, chopped
1 pound spinach, chopped

In a large pan, heat olive oil and add beef cubes. Cook until browned on all sides. (Make sure you don't overcook, or the meat will toughen). Add the onions and sauté until translucent. Add tomatoes and cook down to sauce. Add spinach and cook down to consistency of your liking. Serve with rice and banana farofa.