{"id":9321,"date":"2021-05-17T08:55:54","date_gmt":"2021-05-17T08:55:54","guid":{"rendered":"https:\/\/blogs.transparent.com\/portuguese\/?p=9321"},"modified":"2021-05-16T16:50:56","modified_gmt":"2021-05-16T16:50:56","slug":"life-beyond-rice-and-beans","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/portuguese\/life-beyond-rice-and-beans\/","title":{"rendered":"Life beyond rice and beans"},"content":{"rendered":"

[A vida al\u00e9m do arroz e feij\u00e3o] Ol\u00e1, prezados leitores<\/span>! I hope you\u2019re <\/span>com fome <\/b>(hungry)! Our text today will go over a key ingredient in <\/span>culin\u00e1ria brasileira<\/span><\/i> (Brazilian cuisine), beans. A household staple across the country, this vegetable is not only part of our culture, but also of the economy. Just so have an idea of its relevance, in addition to Brazil being<\/span> o maior produtor<\/span><\/i> (the biggest producer) in the world, the beans <\/span>consumo<\/span><\/i> (consumption) in Brazil reaches over 3 million tons per year!! However, besides its famous <\/span>arroz<\/span><\/i> (rice) pairing, this vegetable stands out in several other <\/span>pratos<\/span><\/i> (dishes) <\/span>de norte ao sul<\/span><\/i> (from north to south). Est\u00e3o prontos?<\/span><\/p>\n

FEIJOADA<\/b><\/h3>\n
\"\"

Friday in Brazil means feijoada! (Photo by Dayvison de Oliveira Silva from Pexels)<\/p><\/div>\n

This is probably<\/span> o mais conhecido<\/span><\/i> (<\/span>the best known) Brazilian bean-based dish and you can find out more about it here<\/a> and here<\/a>. Made with <\/span>um caldo espesso de feij\u00e3o preto<\/span><\/i> (<\/span>a thick black beans broth), the feijoada is enriched with<\/span> lingui\u00e7as<\/span><\/i> (sausages) and various types of <\/span>cortes su\u00ednos<\/span><\/i> (<\/span>pork cuts). Other than the vegetarian spin, where <\/span>a carne<\/span><\/i> (the meat) is replaced by vegetables and even pieces of coconut for that extra crunchiness, <\/span>feijoada<\/b> can be found in its <\/span>\u201cgorda\u201d<\/span><\/i> (“fatty”) version (with pork feet, ears and belly) and the <\/span>\u201cmagra\u201d <\/span><\/i>(“lean”) version. Common acompanhamentos (sides dishes) are white rice, farofa, <\/span>couve<\/span><\/i> (kale) and <\/span>fatias de laranja <\/span><\/i>(<\/span>orange wedges).<\/span><\/p>\n

FEIJ\u00c3O TROPEIRO<\/b><\/h3>\n

The <\/span>feij\u00e3o roxo<\/span><\/i> (kidney bean) variety is cooked al dente for this much beloved <\/span>receita <\/span><\/i>(recipe). This dish was created by<\/span> desbravadores <\/span><\/i>(trailblazers) who would spend countless weeks and months roaming the Brazilian <\/span>matas<\/span><\/i> (forests), so the ingredients used are either <\/span>secos<\/span><\/i> (dried), cured or <\/span>defumados<\/span><\/i> (smoked), such as sausages and meat. <\/span>Farinha de mandioca <\/span><\/i>(cassava flour), <\/span>ovos mexidos<\/span><\/i> (<\/span>scrambled eggs) and kale are added to this mixture, along with a handful of<\/span> torresmo<\/span><\/i> (pork crackling) to crown this dish. Learn how to make your own here<\/a>!<\/span><\/p>\n

ARRUMADINHO<\/b><\/h3>\n

Most typically found in <\/span>nordeste<\/span><\/i> (<\/span>northeastern) Brazil, the name of this dish – literally translated as \u201cneatly arranged\u201d\u00a0 – comes from the way in which the ingredients are organized on the <\/span>prato<\/span><\/i> (plate), placed<\/span> lado a lado<\/span><\/i> (side by side) so that the person can combine them <\/span>ao comer<\/span><\/i> (when eating). The<\/span> feij\u00e3o verde<\/span><\/i> (<\/span>black-eyed peas)<\/span> are saut\u00e9ed with<\/span> cebola e alho<\/span><\/i> (<\/span><\/i>onions and garlic), and then dried meat in<\/span> manteiga de garrafa<\/span><\/i> (like ghee butter), farofa and a vinaigrette salsa to bring some acidity to the dish.<\/span><\/p>\n

\"\"

No Brasil, come-se muitos tipos de feij\u00e3o (Photo by Digital Buggu from Pexels)<\/p><\/div>\n

TUTU \u00c0 MINEIRA<\/b><\/h3>\n

Also known simply as <\/span>tutu<\/b>, this dish is a variation of the use of beans as a side dish. The beans are <\/span>batidos<\/span><\/i> (blended) until they turn into a thick broth, to which cassava flour is added so that it gets very dense and consistent. It should not be too liquid or too firm, but <\/span>cremoso<\/span><\/i> (creamy) and rich. Bacon can be used for extra <\/span>sabor<\/span><\/i> (flavor), but the rule is always to have slices of<\/span> ovos cozidos<\/span><\/i> (hard-boiled eggs) on top and plenty of<\/span> cebolinha<\/span><\/i> (chives) to garnish.<\/span><\/p>\n

CALDO DE FEIJ\u00c3O<\/b><\/h3>\n

Unlike tutu \u00e0 mineira, this beans soup must be liquid and very rich in meats such as bacon, sausage and beef and pork cuts. It is a favorite for<\/span> dias de inverno<\/span><\/i> (winter days) in Brazil, because <\/span>nos aquece<\/span><\/i> (it warms us up) and it can be a very nutritious<\/span> refei\u00e7\u00e3o<\/span><\/i> (meal). <\/span>Molho de pimenta<\/span><\/i> (hot sauce) is always welcome in <\/span>caldo de feij\u00e3o.<\/b><\/p>\n

DOBRADINHA<\/b><\/h3>\n

The <\/span>dobradinha<\/b> is a <\/span>cozido de feij\u00e3o branco (<\/span><\/i>navy bean stew) flavored with<\/span> ervas<\/span><\/i> (herbs), different vegetables,<\/span> molho de tomate<\/span><\/i> (tomato sauce) and sausages. The name of this controversial dish in Brazil, literally translated as \u201cfolded\u201d is because of the <\/span>formato<\/span><\/i> (shape) of the pork stomach, which, along with the beans, is the main ingredient of the recipe. This dish is widely consumed in bars and restaurants.<\/span><\/p>\n

\"\"

Few people know that beans are a major Acaraj\u00e9 ingredient (Photo by Adriano Gadini from Pixabay)<\/p><\/div>\n

ACARAJ\u00c9<\/b><\/h3>\n

A gastronomic specialty of Afro-Brazilian cuisine, the <\/span>acaraj\u00e9<\/b> is an extremely elaborate and iconic dish from the state of Bahia<\/a>. In the fascinating fusion of flavors, textures and ingredients that make up this fried <\/span>bolinho <\/span><\/i>(dumpling),<\/span> o feij\u00e3o fradinho<\/span><\/i> (black-eyed peas) are the major ingredient. Blended with many<\/span> temperos<\/span><\/i> (spices), the <\/span>bean-based <\/span>massa<\/span><\/i> (<\/span><\/i>dough) is <\/span>frita em azeite de dend\u00ea<\/span><\/i> (<\/span>fried in palm oil), to be then topped with vatap\u00e1, caruru, green tomato salad and<\/span> camar\u00e3o seco<\/span><\/i> (dried shrimp).<\/span><\/p>\n

Ficaram com \u00e1gua na boca?<\/em> Leave your comments below and tell us if there is any other Brazilian dish with beans that you have already tried. <\/span>At\u00e9 a pr\u00f3xima! <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

[A vida al\u00e9m do arroz e feij\u00e3o] Ol\u00e1, prezados leitores! I hope you\u2019re com fome (hungry)! Our text today will go over a key ingredient in culin\u00e1ria brasileira (Brazilian cuisine), beans. A household staple across the country, this vegetable is not only part of our culture, but also of the economy. Just so have an…<\/p>\n

Continue Reading<\/a><\/p>","protected":false},"author":136,"featured_media":9324,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":""},"categories":[1846,3,1848,1849,13],"tags":[1867,548773,548770,1955,532979,548772,2125,548771,548776,548774,548775],"class_list":["post-9321","post","type-post","status-publish","has-post-thumbnail","hentry","category-brazilian-profile","category-culture","category-customs","category-economy","category-vocabulary","tag-acaraje","tag-arroz-e-feijao","tag-brazilian-dishes","tag-brazilian-food","tag-culinaria-brasileira","tag-feijao","tag-feijoada","tag-food-in-brazil","tag-recipes-brazilian-food","tag-rice-and-beans","tag-tropeiro"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/posts\/9321","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/users\/136"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/comments?post=9321"}],"version-history":[{"count":3,"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/posts\/9321\/revisions"}],"predecessor-version":[{"id":9328,"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/posts\/9321\/revisions\/9328"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/media\/9324"}],"wp:attachment":[{"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/media?parent=9321"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/categories?post=9321"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.transparent.com\/portuguese\/wp-json\/wp\/v2\/tags?post=9321"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}