Crock Pot Take On Feijoada Black Bean Stew Recipes

CROCK-POT TAKE ON FEIJOADA (BLACK BEAN STEW)

Steps:

• In a large crockpot, add broth.
• Slice sausage, chop onions.
• Add all remaining ingredients except water, rice, hot sauce.
• Stir and place crockpot on high setting.
• Add enough water to just cover the ingredients.
• Stir occasionally.
• Cook 8-12 hours or until beans are tender.
• Shave meat off the hock and discard bone.
• Remove bay leaves, and serve with fluffy white rice and a dash of hot sauce if you like.

BRAZILIAN BLACK BEAN STEW (FEIJOADA)

Steps:

• Soak the beans in plenty of water overnight.
• The next morning, rinse the beans. Place in your Crockpot with the 10 cups water, ham hock, Better Than Bouillon, bay leaves, oregano, garlic, and salt.
• In a skillet or brazier, brown the pork butt. Then add the onions and sauté. Add this mixture to the crockpot. If there are browned bits in the skillet, use a ladle full of the broth from the Crockpot to deglaze it and add it back into the stew.
• Set the crockpot to low and simmer all day (8 hours +/-).
• In a skillet, brown the smoked sausage. Transfer the sausage to the stew but leave the fat in the skillet.
• Taste the stew and season with salt as needed.
• Add half of the green onions to the skillet and sauté for 1-2 minutes. Add the manioc flour (or cornmeal) and stir until toasted. Season with salt and remove this mixture from the skillet.
• Serve your feijoada over white rice, sprinkled with the Farofa topping and a side of sautéed collard greens.

SLOW COOKER FEIJOADA (BRAZILIAN BLACK BEAN STEW) RECIPE

Steps:

• Coarsely chop the onions and tomato and set aside. Mince the garlic.
• Place the bacon in a heavy skillet and cook over medium heat until crispy. Remove bacon and drain on paper towels.
• Add chorizo to the same skillet and brown. Remove from heat and slice crosswise into 1/2 inch pieces. Return slices to pan and brown them, then drain on paper towels.
• In the same skillet, brown the ribs on all sides. Remove ribs and set aside.
• Add the chopped onion and garlic to the skillet and cook over medium heat until onion is translucent and starting to brown. Add the tomato and cook for several minutes more. Using a slotted spoon, transfer onions and tomato mixture to the ceramic bowl of a slow cooker. Add sliced chorizo. Chop the cooked bacon and add to the pot, along with the ribs.
• Add the beans, 1 and 1/2 cups of beef broth, the ham hock, and the cumin to the pot.
• Cook mixture in the crockpot on the low setting for 6 to 8 hours, until the rib meat is tender and falling off the bone. Taste for seasoning and season with salt and pepper. Add lime juice if desired. Serve over Brazilian-style rice with orange wedges on the side.

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

Steps:

• drain beans in colander.
• in heavy pot heat oil, add onion and garlic, saute until lightly browned.
• add pork and brown.
• add beans, chorizo, water to cover and bay leaf.
• simmer for 1 1/2 hours, covered.
• uncover, raise heat to medium, cook 15 minutes until thickened.
• salt and pepper to taste, serve over rice.

CROCK POT DARK BEAN STEW

Steps:

• Place all ingredients in crock pot and cook for 6-8 hours.

FEIJOADA - BRAZILIAN BLACK BEAN STEW

Steps:

• In a large saucepan or Dutch oven, combine the beans and the 10 cups water.
• Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.
• Drain and RESERVE 3 1/2 cups of the cooking liquid.
• Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic. Cook, stirring constantly, for 8-10 minutes.
• Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 50 minutes to 1 hour.
• Stir in liquid smoke flavoring and fresh chopped parsley.
• Let stand 10-15 minutes before serving.