Bean stew with leaf-wrapped chargrilled meat (Cozido de feijão-manteiguinha com carne moqueada na folha de guarimã) from Brazilian Food (page 193) by Thiago Castanho and Luciana Bianchi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Brazilian jerk beef crumble (Paçoca de carne-seca)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dried black-eyed beans for dried feijâo-manteiguinha beans, beef rump or sirloin for beef topside, smoked pork sausages of your choice for paio sausages, pumpkins for winter squash, and banana leaves for guarimã leaves. Allow pig trotters, carne seca, and dried beans to soak for 12 hours; and beef topside to salt for 3 hours.

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