Feijoada Brazilian Black Bean Stew 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 NORDESTINO (NORTHEASTERN BRAZILIAN BLACK BEAN STEW)

Steps:

• Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
• Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
• Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
• Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
• Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
• Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.

BRAZILIAN FEIJOADA (BLACK BEAN STEW)

Steps:

• In a large bowl with water, soak beans overnight.
• When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
• Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing.) Set each aside as cooked.
• If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
• Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leaf. Cover with water (about 8 cups).
• Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
• If the stew is too liquidy, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate.
• Serve with white rice and sprinkle some farofa on top.

BLACK BEAN & MEAT STEW - FEIJOADA

Steps:

• Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.
• Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.
• Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.
• Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.

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.

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

Steps:

• In a large Dutch oven, heat 2 tablespoons oil over medium high heat; add pork pieces and cook, turning, until browned, about 8 minutes.
• Add 8 cups water, beans, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil; lower heat and simmer until the beans are tender, about 2 1/2 hours (add water, as needed, to keep the pork and beans submerged).
• During the last 20 minutes of cooking, in a large skillet, heat 1/4 teaspoon olive oil over medium heat and add onions, cooking until carmelized, about 15 minutes.
• Transfer 1 1/2 cups of the cooked beans to the skillet with the carmelized onions and mash; stir back into the stew and cook another 30 minutes.
• To serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley.
• Serve with white rice, pickled jalapeno, and slice oranges.