Both of my parents were raised on farms in rural Brazil. They ate what they grew and raised and nothing went to waste. One of the perfect Brazilian peasant foods that display this is Feijoada, a bean stew. This is one of those dishes that was never made the same twice. It all depended on whatever you had. Pig ears, pig feet, extra chorizo (or linguiça/sausage), smoked ribs, etc. – everything in the pot – cook it until it all fell apart. I’m pretty proud to say that this is probably my most asked for recipe. <br /> <br />I suggest making this 3 days ahead because the longer it sits, the better it gets (leftovers are awesome) but if you don’t have the time, 2 days is fine too. <br />

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