Beans a Mineira

I love making beans. They are so delicious and nutritious. You just have to soak them overnight, but once done, they are so simple and easy to make. I usually have it with white rice and sauteed kale (or collard greens) for a full "mineiro" (i.g. someone/something from the state of Minas Gerais, Brazil) experience. It tastes like home. The turkey adds a nice smokey taste which reminds me of feijoada! Obviously, this is a healthier option. :) Oh, and I must confess that I always make extra (2 cups is a lot of beans!) so I can alternate it with other meals during the week! Enjoy!!!


Ingredients:

• 2 cups of black beans
• 3 cloves of garlic
• 1/2 pound of smoked turkey bacon
• Olive oil to taste
• Salt to taste

Preparation:

1. Place the beans into a big bowl. Cover them with filtered water and let them soak overnight. This  is a greener and safer way to replace the pressure cooker! :)
2. Remove the soaking water the next day.
3. Place beans into a big pan and cover them with fresh filtered water.
4. Let it cook for about 1 hour or until beans are fully cooked.
5. Meanwhile, slice the garlic and chop the turkey.
6. Remove cooked beans from pan.
7. Using the same pan in a medium heat, add the olive oil and then the garlic.
8. Sauté turkey onto colored garlic.
9. Add beans and sauce back into the pan.
10. Add salt to taste and let it boil.

Notes and Tips:

• For a thicker sauce, blend a quarter of cooked beans (after # 4 in "Preparation") and add it back to the mixture!
• Serve it hot with/over white rice and sauteed kale or collard greens.
• See nutritious, healthy eating and soaking methods here.
  

Aunt Dete Eggplant Antipasto

This is one of the many dishes we would enjoy at my grandparents ranch, located in the municipality of Lagoa Dourada, during the many holidays in Brazil. Yummylicious! Aunt Dete is indeed an amazing cook. Family gathering at the ranch is all about eating, playing cards, chatting and telling stories, until late at night. This is one of my fav antipasti ever! You have to try it!

Before

Ingredients:

• 3 eggplants
• 1/2 red bell pepper
• 1/2 green bell pepper
• 1/2 yellow bell pepper
• 1/4 small red onion
• 1 clove of garlic
• 3 oz green olives
• 1/3 cup white vinegar
• 1/2 cup raisins
• Olive oil to taste
• Oregano to taste
• Salt to taste
• Tabasco pepper to taste

Preparation:

1. Peel and chop the eggplants. Place them in a big frying pan with the vinegar and let it cook in medium heat for about 20min. 
2. Meanwhile, finely chop the onion, garlic and all the bell peppers. Add them into the eggplant pan and let it cook for another 10min or until the mixture is soft and moist (eggplants release lots of water when heated).
3. Place the mixture into a deep dish. Add the olives, raisins, oregano, tabasco, salt and olive oil.
4. Cover the dish with plastic wrap and place it in the refrigerator. 

Special Notes:

• Enjoy it the following day or two for a better taste. That will give time for all the flavors to come out! But if you can't wait to enjoy it, go ahead and have it right away. :)
• This dish will last for a few weeks in the refrigerator, thanks to the vinegar and olive oil!
  Total cook time: about 45min.
  Suggestion: Delicious with Pita bread or French baguette. 

After :) Enjoy!!!

Warm Fresh-Cod Salad

Ingredients:

• 1 pound of fresh cod fillets
• 1 pound of small potatoes (yellow, red, blue), halved
• 1 medium white onion, thinly sliced
• 1 bundle of asparagus, chopped
• 1 stalk of rosemary (only leaves)
• 2 cloves of garlic, halved
• Black olives to taste, chopped
• Juice of 1/2 lime
• Sea salt to taste
• Black pepper to taste
• Extra virgin olive oil to taste

Preparation:

1. Wash and pat dry fillets. Season them with lime juice, salt, and pepper. Reserve.
2. Preheat oven to 400°.
3. Place asparagus and potatoes in a deep baking dish. Add garlic, onions, salt, pepper, olive oil and rosemary leaves. Cover dish with foil or lid and bake it for about 15 minutes.
4. Remove the dish from the oven and stir the mixture. Add cod and olives into the dish and bake it for another 15 minutes.
5. Enjoy it!

Total cook time: about 45 minutes.

Here served with sauteed kale as well. It's a very nutritious green to have with almost anything! :)