FEIJOADA (BRAZILIAN BLACK BEAN STEW)
This is my version of a traditional Brazilian black bean stew that maintains the rich smoky, flavors famous in Brazil. Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.
Provided by L Ireland
Categories Soups, Stews and Chili Recipes Stews
Time 11h
Yield 8
Number Of Ingredients 13
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.
Nutrition Facts : Calories 381.1 calories, Carbohydrate 31 g, Cholesterol 52.2 mg, Fat 18 g, Fiber 7.5 g, Protein 24.1 g, SaturatedFat 5.7 g, Sodium 450 mg, Sugar 2.4 g
FEIJOADA(BRAZILIAN BLACK BEANS)
Make and share this Feijoada(Brazilian Black Beans) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time P1DT2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- The night before, soak the beans in a large bowl with water to cover at least 3-4 inches.
- Soak the carne seca in water to cover.
- The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches.
- Bring the beans to a boil in medium heat.
- Meanwhile, cut the carne seca into 1-inch pieces.
- Cut the sausage into 1-inch pieces.
- (When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections.
- Add the carne seca, sausage, ribs and bay leaves to the beans.
- Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours), stirring from time to time, adding water as necessary to keep beans covered.
- Keep an eye on the beans so they don't burn at the bottom!
- Chop the onion and garlic.
- Heat the olive oil in a cast iron skillet over medium heat.
- Add the onion and garlic and cook until golden brown.
- Add two ladlefuls of beans and mash them.
- Put this back into the pot.
- It will thicken and season the beans.
- Continue to simmer gently for at least another hour, adding water as necessary.
- A good feijoada should have a creamy consistency when done.
- Remove the bay leaves.
- Some people take the meats out at this point and serve them separately on a platter.
- I like to leave them in with the beans, it keeps them hot.
- Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity!
- To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top.
- Arrange oranges and couve around the sides.
- Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.
Nutrition Facts : Calories 1303.8, Fat 50.9, SaturatedFat 17.6, Cholesterol 167.8, Sodium 771.9, Carbohydrate 125.5, Fiber 29.8, Sugar 5.2, Protein 87.9
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.
MY BRAZILIAN FEIJOADA
A co-worker's mom used to make this dish for him and it was his favorite. So I made him my own version. Instead of sausage you can use ham hocks, or substitute lean white meat for the red meat if you prefer. -Christiane Counts, Webster, Texas
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. , Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.
Nutrition Facts : Calories 481 calories, Fat 27g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 772mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 4g fiber), Protein 41g protein.
FEIJOADA - BRAZILIAN BLACK BEAN STEW
A vegan stew typical in Brazil. Prep time does not include bean soaking. You can probably streamline this by using the equivelent amount of canned black beans, rinsed and drained and skip the beginning step.
Provided by Parsley
Categories Lunch/Snacks
Time 2h55m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 396.4, Fat 3.9, SaturatedFat 0.7, Sodium 443.4, Carbohydrate 75.1, Fiber 15.5, Sugar 8.6, Protein 18.5
FEIJOADA (BRAZILIAN BLACK BEAN STEW)
Feijoada is a typical Portuguese dish which is now the national dish of Brazil. According to legend, the dish dates back to colonial times when the slaves made a stew out of beef and pork scraps. It is served for lunch. Here, it is given a more modern, American treatment. Adapted from "Everyday with Rachael Ray," August 2009. Serve with white rice, pickled jalapeno slices, and thin orange slices.
Provided by threeovens
Categories Stew
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 724.3, Fat 39.7, SaturatedFat 12.2, Cholesterol 95.3, Sodium 747.9, Carbohydrate 52.8, Fiber 7.6, Sugar 1.7, Protein 37.7
FEIJOADA - BRAZILIAN BLACK BEANS WITH SMOKED MEATS
Feijoada is one of Brazil's national treasures. This is a dish that is meant to serve a group, and the preparation begins the night before. Several kinds of smoked meats, ribs, and beef jerky are simmered with the black beans. The meats are removed and served separately on a platter Preparation time includes soaking beans and beef jerky overnight. That is why it is so long.
Provided by Lavender Lynn
Categories Pork
Time 18h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preparation:
- 1.Soak the beans overnight in cold water. In a separate bowl, soak the beef jerky overnight, changing the water 2 or 3 times.
- 2.Place the beans in a large pot and cover with water. Add the ham hock and the dried beef. Simmer for 2 hours, or until beans are cooked but firm. Remove the ham hock and discard.
- 3.Add the rest of the meats and the bay leaf to the beans and simmer for 30 minutes, adding hot water if necessary to maintain an inch of water over the beans.
- 4.Heat the oil in a skillet and cook the onions and garlic until soft and golden. Add the parsley, and season with the cumin and salt and pepper to taste.
- 5.Add 3/4 cup of the bean mixture to the skillet and mash the beans with the onions. Add the this mixture back to the beans and meat. Simmer for 30 minutes more.
- 6.Remove the meats from the beans and cut them into smaller pieces or thin slices.
- 7.Arrange the meats on a platter, grouped by type. Serve the beans in a separate bowl. Serve with Brazilian-style rice, collard greens, pepper sauce and orange slices.
Nutrition Facts : Calories 2536.6, Fat 170.5, SaturatedFat 64.9, Cholesterol 834.9, Sodium 2651, Carbohydrate 5.5, Fiber 0.6, Sugar 2, Protein 230.6
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