500 g of dried beef cut into pieces
100 g of yardlong bean, cut into pieces
1 cup of corn kernels
1 small green pimento, seeded and chopped
1 cup of fresh peas
4 radishes sliced into 0.5 cm thick rounds
3/4 cup of butter
2 onions (1 chopped and one sliced)
2 cups of yellow cornmeal in flakes
2 pimentos malagueta, chopped
Salt to taste
Pimentos malagueta for garnish
500 g of dried beef cut into pieces
100 g of yardlong bean, cut into pieces
1 cup of corn kernels
1 small green pimento, seeded and chopped
1 cup of fresh peas
4 radishes sliced into 0.5 cm thick rounds
3/4 cup of butter
2 onions (1 chopped and one sliced)
2 cups of yellow cornmeal in flakes
2 pimentos malagueta, chopped
Salt to taste
Pimentos malagueta for garnish
On the evening before, soak the dried beef in a marinade in a bowl, changing the liquid every four hours
The next day, drain the desalted beef and place it in a pressure cooker, cover with water and seal
Cook for 40 minutes, starting from when the pot begins to whistle
Remove from heat and let the pressure subside
Drain and roughly chop
Set aside
In a large pot of boiling water, cook the yardlong beans, corn kernels, pimento, and peas for ten minutes or until they're al dente
A little before finishing cooking, add the radish
Drain and set aside
In a skillet, melt 1/2 cup of butter and sauté the chopped onion for ten minutes or until it's soft
Add the vegetables and stir
Add the cornmeal and pimento and cook, stirring, for three minutes
Remove from heat and season with salt
In another skillet, melt the remaining butter and sauté the sliced onion for ten minutes or until it's soft
Mix in the reserved beef and sauté for five minutes
On a large platter, place the refried beef in the center and arrange the farofa around it
Garnish with pimento malagueta and serve
Yields 6 servings
Pimenta-malagueta: intense aroma and flavor
