Celebrate Carnival with bean stew, cocktails
>>> this morning in today's kitchen we are spicing it up with the taste of rio.
>> that's after the last day of carnival, brazilians sit down to a savory stew.
>> laticia swartz is here to help us create the traditional meal with modern touches.
>> good to see you.
>> i'm so happy to be here!
>> we're starting with a cocktail.
>> this is a cartina.
>> to brazil !
>> to drinking before 10:00 a.m .
>> exactly. delicious.
>> what goes into the fedowada.
>> it is original from my hometown of rio de janeiro . i feel right at home. i grew up eating this. it is a black bean stew with different meats cooked inside.
>> to different meats!
>> we'll drink to that.
>> usually this is what you see in brazil .
>> right. what i love so much about the dish is it really represents the spirit of brazil . we are a mixture of three different influences -- the portuguese, native indian and african. everything is mixed here together.
>> we're going to make an american version.
>> in brazil --
>> it's a pig hoof.
>> in brazil we use a wide variety of cuts. but this dish allows you to be very creative. so you can stay in the land of familiar cuts as well. there we have ox tail, pigs' feet, sausages, you name it. here we have pancetta, chuck and chorizo. we are browning the meats here. we are then going to add the vegetables. can can you add them for me, al?
>> what vegetables do you have? onion, skal lons, celery, red onion .
>> all those.
>> exactly.
>> then you want to scrape the pan to get the bits.
>> off the bottom.
>> then add nutmeg, kacayenne and the star of the dish, the black beans .
>> did you presoak? these are dried?
>> dried and we cooked it and save all the water. that's the soul of the dish.
>> when i make beans i usually use canned beans which work as well, right?
>> you can. but something we do in brazil , a little trick is we use a pressure cooker.
>> that's the way my mom makes this.
>> big time saver . then you return the meats. then you want to cook until it's -- you know, slow for two or three hours.
>> on the stove top or in the oven.
>> either one. we cooked here on the stove top .
>> cover it, let it go for three hours or so.
>> and if you have any questions or comments, feel free to get in touch with me at cheflaticia.com. i love to connect with people.
>> looks delicious.
>> let's transfer.
>> you serve it over white rice .
>> collard greens in brazil , orange segments.
>> nice.
>> let me give you some to taste.
>> you're not wearing shoes.
>> no shoes in the kitchen!
>> i didn't want to be so tall today. don't out me, al roker . you're the worst.
>> want rice, guys?
>> and you also serve it with collard greens which is something common in brazil , too.
>> right. you don't have to go to brazil to cook this. everything is available right here.
>> what's for dessert?
>> a typical dessert we do is called fugine de lece. it's a brazilian flan and we use sweetened condensed milk.
>> thank you so much. recipes on the website. today.com.
>> still ahead, kathie lee and hoda.
>> and fashions that flatter your
