A traditional meal in the Carioca, that is to say Rio de Janeiro - area of Brazil, black beans with smoked sausage and rice is a tasty staple that will fill you up and bring you comfort.
Moving on is about discovering new places and making new
friends. But it is also about finding
homes in your new house for memorabilia and treasures from past lives. I have always told my girls that home is
where we are together. But, for me, home is also where the special things are.
My mother and my mother-in-law are both collectors of
treasure. I saw their houses from a
young age (yes, I was friends with my mother-in-law before I started dating her
son) and, while the things they had amassed were beautiful, I vowed quietly to
myself that I would be more cautious. I
would choose a piece or two from each place we lived and make that piece
count. I don’t mean to imply that all
of their things weren’t special, just that I was looking for a simpler, less
cluttered life.
Our first overseas move was Singapore but we didn’t get a
shipment and, frankly, we had all kinds of furniture already from the Far East
since dear husband came to the relationship with Korean hibachi tables and
Chinese cabinets with tiny drawers, a carved wooden Indian room divider screen
and even a big Chinese gong.
Our second
posting was Sydney and we bought one item:
an antique over-mantel piece with a small stained glass cabinet. It cost as much to ship back to the US as it
did to buy it. Worth ever penny.
Our purchases in the next location, Abu Dhabi, were
primarily Persian carpets. The first was
a 3ft x 5ft Tabriz that cost us US$800.
A fortune in those days, the last of the ‘80s, for two kids just out of university a few years. The carpet had an identical
twin, very unusual, and it is one of our regrets that we didn’t buy them
both. But, Lordy, $800 for one! Two was unthinkable! We still kick ourselves over that decision, almost 30 years on.
We moved around for the next few years, judicially,
carefully, adding
“recuerdos” to our collection. An antique Dutch clock in Balikpapan, Indonesia and
a small elegant chandelier from the
Marché
aux Puces in Paris. Then for five
and a half years we called Brazil home.
Early on, I saw a dish I wanted, coveted in Biblical proportions. I confess that sin. Although I guess,
technically, it did not belong to my neighbor.
Instead, it was at a pottery shop, an hour or two from my house, en route
elsewhere, so I wasn’t tortured unduly.
This dish was large! Almost 24
inches from end to end, in a big, brightly colored, hand-painted oval design of
peaceful blues and greens. Boy, did I
want it. But we all have limits on what
we will pay for something. This dish,
more that 20 years ago, was beyond my comfort zone at US$100, especially for
something decorative, because I could not imagine ever baking anything in a
dish so large and pretty.
So I went back
occasionally to visit it and lusted.
Through those years, and the magic of devaluation the
real fell to almost 50 percent of its
initial inflated value and, just before we moved from Brazil, the dish was
mine. It has had pride of place in our
living room since then.
Until now.
The movers in Kuala Lumpur were simply not careful enough in packing this up for our move to Egypt.
When my heart is heavy, I cook. The only meal appropriate after the discovery
of the devastation was black beans with sausage and rice. I had to celebrate Brazil and bring back a
happy memory because this one was so painful.
Yes, I know it was only a thing, but it represented so much more.
A wish fulfilled, a country missed.
Easy Black Beans with Smoked Sausage
In Brazil, beans and rice accompany almost any other dish that might be served. Lasagna for dinner, also beans and rice. Fried chicken, beans and rice on the side. Grilled meats, bring on the beans. We found it most extraordinary when we arrived, but we came to realize that unless there were beans and rice to fill you up, it just wasn't really considered a complete meal there.
Ingredients
16 oz bag or a little less than 1/2 kilo dried black beans (If your bag is 500g, not problem, just hum the whole thing in.)
At least 14 oz or 400g smoked sausage (More is more in this case!)
4-5 cloves of garlic
2 bay leaves
Sea salt
Black pepper
Cayenne pepper
14 oz or 398g can cooked black beans
To serve: White rice cooked following package instructions or your favorite method.
Method
Pick carefully through the dried black beans removing any
stones or clumps of dirt. Even the best
brands have them, so do not skip this step. Best case scenario if you miss a clump, is gritty beans. Worst case scenario if you miss a stone is a
trip to the dentist with a broken tooth.
 |
| All the stones and clumps I found, with one bean for comparison. |
Rinse the beans with some warm water and drain.
Slice the sausage into 1cm or 1/2 inch rounds.
Add the beans, garlic, bay leaves and sausage to your
pressure cooker.
Eye the pot and add twice as much cold water as you have beans. Add about a teaspoon of salt and a good sprinkle of both peppers. Some smoked sausages are saltier than others so we don’t want to add too much actual salt right at the beginning.
N.B. If you are watching your salt intake, wait till the beans are cooked to add the salt. For those who don't use much salt, the seasonings from the sausage may be enough for you.
Put the lid on the pressure cooker and heat on high until it
starts to make that loud ch-ch-ch noise that means it is boiling and under
pressure. Turn the heat down till the
ch-ch is just a gentle chug of a slow train.
Cook like this for about 35-40 minutes and then remove the
pressure cooker from the heat. Allow it to
cool until it is safe to open. Give the
beans a good stir.
Put the pressure cooker back on the stove on a medium heat, without the lid, and cook to reduce the liquid by one or two inches or two to four centimeters and to finish cooking the beans.
Meanwhile, rinse the canned beans in some cool water and mash
them completely with a potato masher. (You could also choose to cook a few more ounces or grams of beans and scoop the extra out with a slotted spoon and mash them. I find this easier because one whole bag plus one whole can makes the perfect thickness for me.)
Add them into the pressure cooker and stir vigorously to incorporate them. This will thicken the bean mixture.
Check the seasonings and add more salt and pepper if necessary. Serve over white rice with hot sauce on the side for those who want some extra spice.
Enjoy!
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In a separate bowl, whisk the egg, milk, and butter
together.
Spoon the batter into your very well greased muffin tin. Top each filled cup of batter with one of the
12 best-looking rounds of sausage. Eat
the two leftover ones. Baker’s bonus.
Bake in your preheated oven for 20-25 minutes or until they
are looking browned and crispy and delicious and you can’t wait another second
to eat them.
Enjoy!
