Brazilian Stuffing

My husband and I loved a Brazilian restaurant that closed down in Peabody a few years back. Everything there was amazing and we were completely devastated. None of the other Brazilian rodizios we have tried since have been able to hold a candle to it. I absolutely loved the stuffing that they served!

I'm not a big fan of beans at all. I'm not sure how it is that I totally love this dish! My recipe is purely trial and error until I achieved a similar taste. I have no idea if it's culturally authentic, so please don't hold that against me. 

2 eggs, beaten

1 medium white onion, minced

1 package chorizo, sliced

1 bunch fresh cilantro

1 can kidney beans

Seasoned breadcrumbs

1/2 cup beef or chicken broth

1 Tsp butter spread

In a skillet, melt butter. Add onions and saute until they begin to caramelize (10 minutes). Turn the heat up to high and add the beaten eggs. Quickly and constantly stir the eggs with a spatula until cooked. Add the broth. Bring to a boil. Once boiling, add the sausage. The sausage I use is pre-cooked so I'm just warming it up. 

Drain and rinse the kidney beans. Remove skillet from heat and add the beans. Mix well. Chop the cilantro into small pieces and add to skillet. Stirring constantly, begin to add the breadcrumbs. I usually end up using about 2 cups in total. You want to soak up all the liquid, coat all the items, but not have dry breadcrumbs in excess inside your pan. Knowing the consistency you want isn't necessarily the easiest thing. It's really just trial and error. 

I've had stuffing at other Brazilian BBQs that have been different. Some are much drier versions using much more breadcrumbs. Some have vegetables mixed in such as carrots, corn, peas, of green beans. The recipe above is my favorite take on it. Feel free to add items to your liking.