Brazil (S. America) 15 April 2022

Brazil is located in the continent of South America. It has Venezuela, Guyana, Suriname and French Guiana to north, the Atlantic Ocean to the west, Uruguay, Paraguay, and Bolivia to the south, Peru and Ecuador to the west and Columbia to the northwest.

The capital is Brasília.

The official language is Portuguese.

The climate is humid tropical and subtropical. In the highlands the winter is from May to October and temperatures average from 68 to 79 F, with the climate varying in the central and southern region.

The staple foods are rice, beans, pasta, chicken, red meat, pork, polenta, potatoes, salads, black beans, and so much more (


  • ½ lb. dry black beans (soaked overnight)
  • ½ TBSP olive oil
  • 2 oz. slab bacon (rind removed), diced
  • ½ lb. pork ribs, cut into individual ribs
  • 1 Mexican chorizo sausage, sliced
  • ½ smoked sausage, such as linguica or kielbasa, sliced
  • ½ large onion, chopped
  • 2 cloves garlic, minced
  • ½ tomato, diced
  • ½ tsp salt
  • ½ tsp ground black pepper
  • ½ bay leaf
  • Water
  • White rice (for serving)
  • Farofa (or serving)
  1. In a large bowl with water, soak beans overnight.
  2. When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
  3. Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing). Set each aside as cooked.
  4. If needed, add more oil to the pan. On medium-high, saute onion and garlic until soft and translucent, about 5 minutes. Add tomato and cook for another 3 minutes.
  5. Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leaf. Cover with water (about 8 cups).
  6. Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 ~ 2-1/2 hours, or until the beans are soft.
  7. If the stew is too liquidy, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate.
  8. Serve with white rice and sprinkle some farofa on top.
Feijoada with brown rice. Super delicious!!!


  • ¾ C Truvia Cane Sugar Blend
  • ¾ C dried nonfat milk
  • ½ tsp Xanthan gum
  • One 12 oz. can Evaporated fat free milk
  • 3 TBSP unsalted butter
  • ½ C unsweetened natural cocoa powder
  • 1/8 tsp salt
  • 8 oz. dark chocolate (I used 85% cacao)
  • ½ tsp vanilla extract
  • One 9.5 container All-Natural chocolate vermicelli
  1. In a small saucepan, whisk together the Truvia Cane Sugar Blend, dried nonfat milk, and xanthan gum. Whisk in the evaporated milk and place over medium-low heat. Whisk occasionally until warm and the Truvia dissolves completely (~5 minutes).
  2. Add the butter and whisk occasionally until completely melted.
  3. Whisk in the cocoa powder and salt. Whisk vigorously until completely combined.
  4. Add the chocolate and whisk occasionally until completely melted. Remove from the heat and whisk in the vanilla extract. Pour the mixture into a heatproof bowl and let cool slightly. Cover with plastic wrap and refrigerate overnight.
  5. Line a cookie sheet with parchment paper and fill a bowl with the chocolate vermicelli.
  6. Portion out the chilled chocolate mixture using a small cookie scoop, toss in the chocolate vermicelli, and roll to coat. Place the finished Brigadeiro’s on the cookie sheet or in small paper candy cups. Serve immediately or store in an airtight container in the fridge.
Here are my Brigadeiros. I love dark chocolate, so love this healthier version!!

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