Feijoada Black Bean Burgers Recipes

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

Steps:

• Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
• While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
• Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
• Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.

FEIJOADA (BRAZILIAN BLACK BEANS)

Steps:

• In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed. To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.
• In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat.

FEIJOADA BLACK BEAN BURGERS

Steps:

• Make the Chili Mayonnaise: in a small bowl, whisk the mayonnaise ingredients together; cover and refrigerate until ready to use.
• Make the burgers: preheat oven to 425°; scrub the sweet potato, pat dry, and poke 5-6 times with a fork.
• Bake, about 1 hour, until tender; let cool for 15 minutes, until it can be handled easily.
• Remove the skin and gently crumble the flesh into a large bowl.
• While the potato is baking, heat the olive oil in a large pot over medium heat.
• Add in the bell pepper, garlic, onion, tomato, cumin, pepper flakes, cardamom, and bay leaf; cook about 8-10 minutes, until the peppers are soft, the onion is translucent, and the tomatoes release their juices.
• Stir in the black beans; set aside to cool.
• Drain juices from pan and reserve; remove bay leaf.
• Preheat a broiler or grill to medium heat.
• Add the pepper-bean mixture to the sweet potatoes; season to taste with salt and pepper.
• Using you hands, mix until the ingredients are evenly incorporated.
• Form 4 patties of equal size and lightly brush them with olive oil.
• Broil or grill burgers, flipping once, until they are crisp on the outside, about 4 minutes on each side.
• Serve on multi-grain buns topped with Chili Mayonnaise.