Black Bean Soup (Caldinho de Carne)

Serves 8 | Prep. time 10–15 minutes | Cooking time 70–80 minutes

Ingredients

• ½ teaspoon Tabasco sauce (optional)
• ½ teaspoon cumin
• 2 tablespoons olive oil
• 2 bay leaves
• ¼ cup pancetta
• 1 pound black beans, soaked overnight and drained
• 2 quarts water
• ¼ cup parsley, chopped
• 1 onion, chopped
• 4 cloves garlic, minced
• Fried pancetta or bacon to garnish
• Chopped parsley or green onions to garnish

Directions

1. Add the water to a pressure cooker along with the bay leaves and beans. Close the lid and pressure cook for 40–50 minutes until the beans are softened.
2. Add the pancetta to a medium saucepan or skillet and heat over medium heat until golden brown.
3. Add the oil and heat it. Add the onion and garlic; stir-cook for 5 minutes until soft and translucent.
4. Add this mixture to the bean mixture and mix in the Tabasco sauce, cumin and parsley. Simmer the mixture, uncovered, for 15–20 minutes.
5. Transfer the bean mixture to a blender and blend until smooth.
6. Season with black pepper and salt. Serve with French bread with the chopped green onions or parsley and bacon/pancetta on top.

Nutrition (per serving)

Calories 246, fat 7 g, carbs 36 g, protein 13 g, sodium 369 mg

 

 

Cheese Croquettes (Bolinho de Queijo)

Yields 45 cheese balls | Prep. time 15–20 minutes | Cooking time 20–30 minutes

Ingredients

Dough:

• 1¼ cups all-purpose flour
• 2 cups milk
• 1 tablespoon salt
• 3 tablespoons butter
• 1 ounce grated parmesan cheese

Cheese Balls:

• 1–2 eggs, beaten with a pinch of salt
• 8–9 ounces stretched-curd cheese, cubed
• All-purpose flour as needed
• Breadcrumbs and peanut oil as needed

Directions

1. Heat the butter in a deep saucepan or cooking pot over medium heat.
2. Add the salt and milk; heat the mixture.
3. Add the flour and combine well to avoid lumps. Cook until mixed well.
4. Remove from heat, mix in the cheese and combine. Let cool.
5. Knead the mixture to prepare a flaky dough. Divide it into small balls and press them down one by one to make a hollow in the center.
6. Add the cheese cubes in the hollow. Fold the sides up to cover up the cubes.
7. In a mixing bowl, beat the eggs and mix in some salt.
8. In two separate bowls, add some flour and breadcrumbs.
9. Roll the balls first in the flour and then coat with the egg mixture. Lastly, coat with the breadcrumbs.
10. Heat the oil in a deep saucepan or frying pan over medium heat.
11. Deep fry the balls until crispy and golden brown. Drain over paper towels and serve warm.

Nutrition (per serving)

Calories 336, fat 21 g, carbs 23 g, protein 17 g, sodium 1432 mg

 

 

Grilled Chicken Leg Wrapped in Bacon (Churrasco de Frango com Bacon)

Serves 5–6 | Prep. time 10–15 minutes | Cooking time 15 minutes

Ingredients

• 2¼ cups olive oil (not extra-virgin)
• 4½ pounds chicken drumsticks, skinned
• 4½ cups brown ale or beer
• 2 tablespoons salt
• 2 teaspoons black pepper
• 8 cloves garlic, minced
• 1 tablespoon garlic powder
• 2 teaspoons onion powder
• 1 tablespoon dark brown sugar, packed
• 2 bay leaves
• 2 tablespoons fresh Italian oregano, chopped
• 1 pound smoked bacon, thick cut

Directions

1. Add all the ingredients except the bacon to a mixing bowl; combine well.
2. Divide the mixture between two Ziploc bags. Seal the bags and refrigerate for 2–4 hours or overnight, flipping after 2–3 hours.
3. Remove the drumsticks and arrange over a baking sheet, reserving the marinade.
4. Wrap the bacon around each drumstick. You can use the skewers to thread the drumsticks and then grill them, or you can place them directly on the grill.
5. Preheat your grill over medium heat and grease it with some cooking spray.
6. Place the drumsticks on the grill and baste them with the reserved marinade.
7. Grill the drumsticks, turning occasionally, until evenly brown and cooked to your satisfaction.
8. Serve with grilled corn or your choice of salad.

Nutrition (per serving)

Calories 853, fat 47 g, carbs 22 g, protein 52 g, sodium 2354 mg

 

 

Ground Beef Kebab (Kafta no Espeto)

Serves 12 | Prep. time 15–20 minutes | Cooking time 15–20 minutes

Ingredients

• 2 cloves garlic, crushed
• 2 teaspoons salt (divided)
• 1 cup plain Greek yogurt
• 2 pounds ground beef
• ½ cup tahini
• 3 tablespoons lime juice
• 2 teaspoons ground black pepper (divided)
• 1 teaspoon + 2 tablespoons parsley, minced (divided)
• 4 slices bacon, finely chopped
• 1 small onion, peeled and grated
• 2 cloves garlic, finely minced
• 1 teaspoon ground cumin
• 2 tablespoons parsley, minced
• 1 tablespoon mint, minced
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon

Directions

1. Preheat your grill. Soak wooden skewers in water for 30–40 minutes.
2. Whisk the tahini and yogurt in a mixing bowl.
3. Crush the garlic with 1 teaspoon of the salt. Add it to the bowl and combine.
4. Mix in the lemon juice, 1 teaspoon of the black pepper, and 1 tablespoon of the parsley; set aside.
5. In another bowl, combine the bacon, ground beef, onion, mint, garlic, cinnamon, cumin, paprika and the remaining salt, black pepper, and parsley.
6. Prepare sausages from the mixture and thread onto the skewers.
7. Grill for 3–4 minutes per side until cooked well and evenly browned.
8. Serve with the yogurt mixture.

Nutrition (per serving)

Calories 280, fat 21 g, carbs 5 g, protein 19 g, sodium 1510 mg

 

 

Beef Rump Steak BBQ (Picanha with Farofa)

Serves 4 | Prep. time 10 minutes | Cooking time 10 minutes

Ingredients

Picanha:

• 2 tablespoons Brazilian sofrito
• ¼ teaspoon mustard powder
• 2½ pounds picanha
• Coarse salt to taste
• ½ teaspoon dried parsley
• Lemon pepper or ground black pepper to taste

Farofa:

• ½ onion, sliced
• 2 tablespoons fresh cilantro, chopped
• 1 cup cassava flour
• ½ cup unsalted butter
• 4 whole eggs
• Black pepper and salt to taste

Directions

1. Preheat the oven or grill to 350°F.
2. In a mixing bowl, combine the dry parsley, sofrito, mustard and a drizzle of olive oil. Set aside.
3. Cut the meat into 4 steaks in the direction of the fibers. Season with pepper and salt; coat the steaks with the sofrito mixture.
4. Grill the steaks until cooked well and evenly. Let cool and slice.
5. Heat the butter in a medium saucepan or skillet over medium heat.
6. Add the onion; stir-cook for 2–3 minutes until soft and translucent.
7. Add the eggs and scramble gently. Mix in the cassava and remove from heat.
8. Mix in the cilantro. Season with black pepper and salt.
9. Serve the steaks with the cassava mixture.

Nutrition (per serving)

Calories 742, fat 48 g, carbs 28 g, protein 53 g, sodium 412 mg

 

 

Passion Fruit Mousse (Mousse de Maracuja)

Serves 8 | Prep. time 10 minutes

Ingredients

• 1 (14-ounce) can sweetened condensed milk
• 1¼ cups passion fruit pulp
• 1 quart heavy cream
• Garnishing: chocolate shavings, cocoa nibs, toasted coconut, or toasted chopped cashews

Directions

1. Blend the cream in a blender until smooth.
2. Whisk the milk and passion fruit pulp in a mixing bowl.
3. Add the cream and combine well.
4. Transfer the mixture to mousse glasses.
5. Chill in the refrigerator for 2–4 hours or more if time permits.
6. Serve chilled topped with garnishes.

Nutrition (per serving)

Calories 449, fat 27 g, carbs 43 g, protein 7 g, sodium 86 mg

 

 

 

**These recipes and more are found in Sarah Spencer’s A Taste of Brazil: Traditional Brazilian Cooking Made Easy with Authentic Brazilian Recipes. To get your copy, click on the cover below or click here.

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