Brazilian Black Bean And Meat Stew Feijoada Recipes

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FEIJOADA



Feijoada image

Feijoada is Brazil's most beloved dish for a reason: it is absolutely delicious! Black beans simmer with smoked pork and beef until tender, rich and oh so flavorful. In a nutshell, this is how Brazilians do comfort food!

Provided by Olivia Mesquita

Categories     Main Course

Time P1DT2h40m

Number Of Ingredients 11

1 pound carne seca (see notes for substitutions)
3 large (about 1 pound) smoked calabresa sausages
2 (about 8 ounces) paio sausages
5 cups (about 2.2 pounds) dried black beans
3 dried bay leaves
½ large orange
1 tablespoon vegetable oil
6 slices thick-cut bacon (diced)
1 large onion (chopped)
12 cloves garlic (minced)
Salt and freshly ground pepper (to taste)

Steps:

  • The day before you plan on cooking the feijoada, trim the excess fat of all the meats (except the bacon) and place them in a large bowl. Cover with cold water and refrigerate for 24 hours, changing the water 3-4 times, to get rid of the excess salt.
  • Place the black beans in a separate bowl and cover with cold water. Let them soak overnight in the fridge.
  • Drain the meat and beans. Place the soaked meat in a large Dutch oven or heavy bottomed pot and cover with enough water so they're all submerged. Cook, over medium-high heat, until boiling. Let them boil for 20 minutes, adding more water as needed. Drain and reserve.
  • Combine the boiled carne seca, beans, bay leaves and orange in that same pot. Pour 2.5 quarts cold water and cook, over medium-high heat, until boiling. Lower the heat to a gentle simmer, cover and cook for 30 minutes.
  • After 30 minutes, add the sausages. Cover and continue simmering, occasionally skimming the fat that rises to the top, until the meat is tender, about 1.5 to 2 hours.
  • Remove the orange and bay leaves. Discard. Remove the meat and sausage and slice into smaller pieces. Reserve.
  • Heat the oil in a sauté pan, over medium heat. Add the bacon and cook until no longer raw but not yet golden brown, about 3-5 minutes. Add the onion and garlic and sauté until softened and fragrant, about 2-3 minutes. Add a ladleful of the cooked beans, without liquid, and stir to combine. Using a fork, mash the beans, to release their starch.
  • Pour that mixture into the feijoada pot and cook over medium heat, uncovered, for 10-15 minutes or until thickened. If too thick, add more water as needed. Taste and season with salt and pepper.
  • Return the meats back to the pot.
  • Serve with white rice, collard greens, fried bananas, farofa, vinaigrette salsa and orange slices!

Nutrition Facts : ServingSize 1 g, Calories 508 kcal, Carbohydrate 65 g, Protein 28 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 466 mg, Fiber 16 g, Sugar 4 g, UnsaturatedFat 9 g

FEIJOADA (BRAZILIAN BLACK BEAN STEW)



Feijoada (Brazilian Black Bean Stew) image

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

1 (12 ounce) package dry black beans, soaked overnight
1 ½ cups chopped onion, divided
½ cup green onions, chopped
1 clove garlic, chopped
2 smoked ham hocks
8 ounces diced ham
½ pound thickly sliced bacon, diced
1 tablespoon olive oil
2 bay leaves, crushed
⅛ teaspoon ground coriander
salt and pepper to taste
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley

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

BLACK BEAN & MEAT STEW - FEIJOADA



Black bean & meat stew - feijoada image

Chorizo, pork ribs and pork shoulder make the base for this hearty Brazilian casserole with deeply savoury spiced pulses

Provided by Jennifer Joyce

Categories     Main course

Time 2h35m

Number Of Ingredients 12

250g dried black bean , soaked overnight, then drained
100g streaky smoked bacon , cut into slices
500g pork rib
3 chorizo cooking sausages
500g pork shoulder, cut into 5cm cubes
3 onions , chopped
4 garlic cloves , finely chopped
pinch of chilli flakes
olive oil , for cooking
2 bay leaves
2 tbsp white wine vinegar
steamed rice , chopped parsley or coriander, hot pepper sauce and wedges of oranges

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.

Nutrition Facts : Calories 694 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 61 grams protein, Sodium 1.7 milligram of sodium

FEIJOADA: TRADITIONAL BRASILIAN STEW



Feijoada: Traditional Brasilian Stew image

The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. My mate Santos is the head potwasher at my restaurant, Fifteen. He's a Brazilian who's a great cook and whose mother makes the best Feijoada in Brazil! It's a traditional Brazilian stew made with pork and black beans. The slaves in colonial Brazil created the Feijoada when they started cooking the pork meats that farmland owners discarded, such as ear, tails and feet, in a big pot with the black beans.

Provided by Jamie Oliver

Categories     main-dish

Time 10h15m

Yield 4 servings

Number Of Ingredients 12

1 pound black beans, dried - not from a tin
1 pound salted pork ribs
1 pound salted bacon
8 tablespoons olive oil
2 onions, peeled and finely chopped
6 cloves garlic, peeled, finely chopped
2 large smoked sausages, cut into big chunks
1 pound smoked pork ribs, cut into pieces
1 pound smoked bacon, cut into chunks
1 tablespoon freshly ground black pepper
5 bay leaves
Cooked rice, orange slices, spring greens, as accompaniment

Steps:

  • Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.
  • Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender.
  • Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone.
  • Serve the Feijoada with boiled white rice, slices of orange, and very finely sliced spring greens fried in olive oil with finely chopped onion and garlic.

BRAZILIAN BLACK BEAN AND MEAT STEW: FEIJOADA



Brazilian Black Bean and Meat Stew: Feijoada image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 8 main-course servings

Number Of Ingredients 43

2 pounds dried black beans, picked over
1/4 cup olive oil
1 large Spanish onion, chopped
1/4 cup chopped fresh garlic
4 bay leaves
12 cups water
2 ham hocks
1/4 cup ground cumin
1/4 cup ground coriander
1/4 cup kosher salt
2 tablespoons ground cayenne pepper
1 tablespoon adobo-style seasoning
2 tablespoons olive oil
1 pound breakfast sausage links
1 pound smoked sausage links
1 pound chorizo sausage
1 pound beef tenderloin, cut into 1-inch cubes
1 pound pork tenderloin, cut into 1-inch cubes
8 cups hot, cooked white rice
Pico de Gallo, recipe follows
Sauteed Greens, recipe follows
Farofa, recipe follows
Chopped scallion, for garnish
1 orange, cut into wedges
4 large tomatoes, roughly chopped
2 serrano chiles, roughly chopped
1 medium red onion, roughly chopped
1 bunch fresh cilantro, stemmed and roughly chopped
2 lemons, juiced
2 limes, juiced
Kosher salt and freshly ground black pepper
2 pounds kale or mustard greens, stemmed and roughly chopped
2 tablespoons olive oil
4 cloves fresh garlic, chopped
1/4 cup white wine or water
Kosher salt and freshly ground black pepper
1 cup chopped bacon
1/2 cup chopped Spanish onion
1/2 cup manioc flour, see note
8 tablespoons unsalted butter
2 large eggs, beaten
1/4 cup chopped scallions
Kosher salt

Steps:

  • Make the beans: In a large bowl, add the beans and cover with cold water by 2 inches. Let the beans soak in the refrigerator overnight. Drain.
  • Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring, until translucent, about 8 minutes.
  • Meanwhile, make the adobo: In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.
  • Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute. Add the beans, water, ham hocks, and half of the adobo. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours. Remove the ham hocks and pull and shred the meat. Add the meat back to the stew and discard the bones. (The stew can be made up to this point up to 3 days ahead.)
  • Make the meat: In a large bowl, toss the sausages with the remaining adobo.
  • Heat the oil in a large cast-iron skillet over high heat. Working in batches, brown the sausages and transfer them to a plate. Roughly chop the sausages and stir them into the stew. Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew.
  • Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.
  • When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each. Spoon some of the pico de gallo and greens on opposite sides of the stew. Sprinkle with the farofa and chopped scallion and garnish with orange wedges.
  • In a large bowl, mix together all the ingredients. Let sit at room temperature for 30 minutes.
  • Heat the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and wine and cook, stirring, until wilted. Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper.
  • Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until its fat has rendered. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add manioc flour and cook, stirring, until golden brown and toasted. Add the butter and cook, stirring, until absorbed. Add the eggs and scallion and cook, stirring, until scrambled. Season with salt, to taste. Transfer to the farofa to a bowl and let cool slightly.

BRAZILIAN BEEF STEW (FEIJOADA)



Brazilian Beef Stew (Feijoada) image

This dish is made in the slow cooker. I found this recipe in Cuisine at Home Feb 2011, thought of my friend, Marcia, and had to make it. It was delicious - looking forward to making it again.

Provided by Ingrid Nicolich-Obr

Categories     One Dish Meal

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 14

1 lb beef stew meat, seasoned with salt and pepper
1 tablespoon vegetable oil
8 ounces kielbasa, sliced into 1/2 inch thick rounds
1/4 cup orange juice
1 1/2 cups diced onions
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed and pureed
2 tablespoons minced garlic
1 tablespoon chili powder
1 tablespoon red wine vinegar
sliced jalapeno
orange wedge
orange zest

Steps:

  • Brown meat in oil in batches in a large skillet over medium-high heat, about 5 minutes per batch. Transfer meat to a paper-towel lined plate.
  • Brown kielbasa in same skillet, 3 minutes per batch. Transfer to a paper-towel lined plate.
  • Deglaze skillet with orange juice, scraping up brown bits on bottom of pan; set aside.
  • Combine onions, tomatoes, beans, garlic, and chili powder in a 4 to 6 quart slow cooker. Stir in browned meats and deglazing liquid. Cover slow cooker; cook on high setting until steak is fork tender, 4 hours.
  • Add vinegar and season with salt and pepper.
  • Garnish each serving of stew with jalapeno slices, orange wedges and zest.

Nutrition Facts : Calories 409.8, Fat 16.9, SaturatedFat 5.5, Cholesterol 73.3, Sodium 430, Carbohydrate 34.5, Fiber 10.9, Sugar 5.1, Protein 31.6

FEIJOADA NORDESTINO (NORTHEASTERN BRAZILIAN BLACK BEAN STEW)



Feijoada Nordestino (Northeastern Brazilian Black Bean Stew) image

A version of feijoada from Northeastern Brazil. Feijoada is a dish made throughout Brazil, and there are many versions, but this recipe is the most common 'day-to-day' version you'll encounter in backyard barbeques and birthday parties in the Northeast.

Provided by GRECKLE

Categories     Soups, Stews and Chili Recipes     Stews

Time 1h50m

Yield 6

Number Of Ingredients 16

½ (15 ounce) can black beans, rinsed and drained
1 onion, diced
¼ pound smoked ham, diced
¼ pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices
4 cloves garlic, minced, divided
1 ½ teaspoons salt
1 tablespoon ground cumin
½ teaspoon ground black pepper
1 bay leaf
1 ½ teaspoons olive oil
4 leaves collard greens, cut into fine ribbons, or to taste
1 ½ cups cassava flour
1 ½ teaspoons butter, or to taste
4 cups cooked white rice
4 oranges, cut in wedges, or as desired
¼ cup coarsely chopped cilantro

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.

Nutrition Facts : Calories 466.9 calories, Carbohydrate 77 g, Cholesterol 26.5 mg, Fat 12.1 g, Fiber 4.9 g, Protein 12.2 g, SaturatedFat 4.2 g, Sodium 1088.7 mg, Sugar 3.6 g

FEIJOADA (BRAZILIAN BLACK BEAN STEW)



Feijoada (Brazilian Black Bean Stew) image

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

6 tablespoons olive oil
2 lbs pork shoulder, cut into 2 inch pieces
1 lb dried black beans
1 lb smoked sausage, cut into 1 inch pieces (such as kielbasa)
8 ounces smoked ham hock
1 large onion, chopped
2 bay leaves
2 garlic cloves
salt & freshly ground black pepper
1 cup fresh parsley, chopped
4 cups cooked white rice
pickled jalapeno pepper, for garnish
orange, thinly sliced for garnish

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

EASY BRAZILIAN BLACK BEAN STEW



Easy Brazilian Black Bean Stew image

Traditional Brazilian black beans (feijoada) can take quite some time to prepare. Considering I spend most of my time chasing after 2 small children, I've come up with this recipe for a very quick feijoada. This goes very well with white rice.

Provided by TYLOR9

Categories     Soups, Stews and Chili Recipes     Stews

Time 34m

Yield 8

Number Of Ingredients 11

2 strips bacon, diced
½ cup minced onion
½ cup minced green bell pepper
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 bay leaf
2 (15 ounce) cans black beans, drained
½ cup chicken broth, or more as needed
1 teaspoon vinegar
salt and ground black pepper to taste
1 dash hot sauce to taste

Steps:

  • Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to the bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes.
  • Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 19.4 g, Cholesterol 2.9 mg, Fat 1.3 g, Fiber 7.7 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 556.5 mg, Sugar 0.8 g

FEIJOADA (BRAZILIAN BLACK BEAN AND MIXED MEAT STEW) WITH ORANGE



Feijoada (Brazilian Black Bean and Mixed Meat Stew) With Orange image

Traditionally eaten on Wednesday's and Saturday's throughout Brazil with white rice and oranges (amongst other things), this special and rich meaty slow cooked stew has a depth of flavour using simple ingredients that could bring 'ooohs' and 'aaaahh's' from across the Atlantic I'm sure. I save my version for special occasions when I want a really hearty shared meal and I love the way the beans melt into the sauce lending their luxurious almost creamy texture to the finished dish. Originally this was made by African slaves using fatty offal scraps and as tasty as it was (I've tried this version and it is pretty good!) many people nowadays, including myself, make it lighter and use better quality meats. The Orange and Coriander salad is not compulsory but comes very highly recommended. Absolutely Outstanding.

Provided by robd16

Categories     Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

500 g black turtle beans (soaked in plenty of water overnight)
500 g beef steaks, cut into large chunks (any type)
200 g cooked smoked pork sausage, sliced
200 g spicy pork sausages (raw, can use chorizo style)
2 -3 pork belly steaks, cut into cubes
8 slices bacon, chopped
6 large bay leaves
2 onions, roughly chopped
2 large garlic cloves
2 tablespoons vegetable oil
1 tablespoon hot pepper sauce (optional)
salt
pepper
6 -8 oranges
2 onions
30 g coriander, chopped (half a bunch)
1 tablespoon olive oil
1 squeeze lemon
salt
pepper

Steps:

  • Drain the beans and place in a very large clean pan (or 2 large smaller pans) Fill with enough water to cover the beans by around 2 inches and bring to the boil. Do not add salt.
  • Once boiling, reduce the heat to medium and cook for 45 minutes, stirring occasionally if you remember to. Now add the cubed steak and the bay leaves and reduce the heat to low.
  • In a separate frying pan heat the oil over a high heat, fry the pork belly until browned all over and add to the pot. Fry the raw spicy sausages whole and once browned, slice and add to the pot. Fry the bacon and add to the pot. Lastly add the cooked smoked sausage slices (no need to fry these).
  • Cook over a medium heat for 15 minutes, if the mixture is looking a little dry, add more water but do not water log. Reduce the heat to low.
  • Now take out a cup full of the beans and water leaving the meat in the pan. Put in the blender with the onion and garlic, whizz until almost smooth (add a bit more tap water if necessary) and add to the pot. (If you don't have a blender, mash the beans and grate in the onion and garlic).
  • Add the hot pepper sauce if using, season to taste with salt and pepper and cook over a low heat for an hour or two checking every 15 minutes or so. Do not let the mixture dry out.
  • You should have a thick, meaty fragrant stew, if not continue cooking until the excess water has evaporated.
  • Serve with white rice and the orange and coriander salad below. Freeze any leftovers within 24hours.
  • For the salad, cut the onion into rings or half rings and soak in iced water for at least an hour.
  • Cut the oranges on a plate to catch the juice. Slice the top and bottom off each orange and run a knife down under the skin and pith so you end up with a perfectly peeled orange with no white pith. Cut into rounds, remove any pips and arrange on a plate or platter. Season with salt and plenty of pepper.
  • Drain the onions and pat dry, mix with the olive oil, lemon juice and coriander then season well. Sprinkle over the oranges and garnishing with a little extra coriander.
  • Enjoy your feast! In Brazil they say that feijoada will induce sleep, so don't eat it on a busy day!

FEIJOADA - BRAZILIAN BLACK BEAN STEW



Feijoada - Brazilian Black Bean Stew image

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

2 cups dried black beans, soaked 8 hours and drained
10 cups water
1 tablespoon olive oil
1 large yellow onion, diced
2 red bell peppers, chopped
2 medium tomatoes, diced
4 garlic cloves, minced
4 medium red potatoes, cut into 1/2-inch dice
4 medium carrots, peeled and coarsely chopped
2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 teaspoons liquid smoke flavoring
1/2 cup fresh parsley, chopped

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 (brazilian black bean stew) image

Make and share this feijoada (brazilian black bean stew) recipe from Food.com.

Provided by chia2160

Categories     Stew

Time P1DT2h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb dried black beans, soaked overnight
2 tablespoons vegetable oil
1 large onion, diced
8 cloves garlic, minced
1/2 lb country-style pork ribs, cut in 1 inch peices
1 lb chorizo sausage, sliced
2 bay leaves
6 cups water
cooked white rice

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.

Nutrition Facts : Calories 1097, Fat 58.7, SaturatedFat 19, Cholesterol 142, Sodium 1457.6, Carbohydrate 78.7, Fiber 18.1, Sugar 4.1, Protein 63.8

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From whats4eats.com


FEIJOADA RECIPE (BRAZILIAN BLACK BEAN STEW) - EASY AND DELISH
2020-02-06 FEIJOADA is a Brazilian black bean stew with pork cuts served with white rice, farofa (toasted cassava flour), couve a mineira (pan- fried collard greens ), and orange slices. It is the national dish of my home country, Brazil. Our feijoada recipe can be made 3 ways: on the stovetop, in the slow cooker, and in the pressure cooker.
From easyanddelish.com


BRAZILIAN BLACK BEAN STEW WITH PORK AND BEEF (FEIJOADA)
We do, however, skip the hard-to-source meats, such as Brazilian beef jerky and smoked pork ribs, that are included in traditional feijoada. Instead, we use cuts that are easy to find at the supermarket, including bone-in beef short ribs and smoked ham hock, collagen-rich cuts that lend the broth flavor and body. The addition of cachaça, a ...
From 177milkstreet.com


FEIJOADA: BRAZILIAN BLACK BEAN & MEAT STEW - NO FAIL RECIPES
Keep all the meat on the side and now fry the garlic, onion and chili, adding extra oil if required, cook for 7 minutes. Return the meat with the wine vinegar, beans and bay leaves. Pour in water just to cover the ingredients and boil.
From nofailrecipe.com


BRAZILIAN FEIJOADA (PORK AND BLACK BEAN STEW) - A SPICY PERSPECTIVE
2021-02-26 Follow these simple steps to make the best, tastiest, most spicy and savory Feijoada from scratch: First, set out a large bowl. Chop the dried beef slices into small pieces, and place them in a bowl along with the dried black beans. Pour 8 cups of boiling water over the beans and let them soak for at least 1 hour, but up to several hours.
From aspicyperspective.com


FEIJOADA (BRAZLIAN BEEF STEW) - FROM A CHEF'S KITCHEN
2016-10-20 Add black beans and corn starch slurry and simmer gently until thickened. OVEN: Preheat oven to 325 degrees. Cover securely and braise for 2 to 2 ½ hours or until beef is tender. Add black beans and corn starch slurry and simmer gently …
From fromachefskitchen.com


BRAZILIAN BEEF STEW FEIJOADA - MIA'S CUCINA
2018-03-08 Season meat with salt and black pepper. Heat a large dutch oven over medium-high heat. When the pan is nice and hot, add one teaspoon of olive oil and brown 1/3 of the stew meat. Brown meat on all sides, then remove to a bowl. Continue to cook the remainder of the meat using one teaspoon of olive oil for each batch of meat.
From miascucina.com


FEIJOADA - BRAZILIAN BLACK BEAN & MEAT STEW – PURE SOUTH SHOP
Place in the slow cooker pot over meat. Add bacon, chorizo, chilli, orange juice and zest, vinegar, tomatoes, bay leaves and stock into the slow cooker. Cook on high for 3–4 hours or low for 4–5 hours. Mix black beans in the pot and season to taste. Cook for a further 30 minutes–1 hour. Serve over steamed white rice garnished with coriander.
From puresouthshop.com


FEIJOADA (MEAT STEW WITH BLACK BEANS) RECIPE | EPICURIOUS
2010-01-13 1 jalapeño, seeded and minced Salt as needed Freshly ground black pepper as needed Step 1 1. Soak the black beans in enough cold water to cover generously for at least 6 and up to 12 hours in the...
From epicurious.com


FEIJOADA (BRAZILIAN BLACK BEAN STEW) - THE DARING GOURMET
2021-10-02 Drain, rinse, and add the black beans to the pot. Add the bay leaves, black pepper, and beef bouillon base/cubes. Cover the contents of the pot with water until the meat is just barely covered (about 2 quarts). Bring it to a boil, reduce the heat to low, cover and let simmer for 2 hours, making sure the beans are soft.
From daringgourmet.com


BRAZILIAN BLACK BEAN AND MEAT STEW: FEIJOADA - PLAIN.RECIPES
Add the beans, water, ham hocks, and half of the adobo. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours. Remove the ham hocks and pull and shred the meat. Add the meat back to the stew and discard the bones. (The stew can be made up to this point up to 3 days ahead.)
From plain.recipes


PRESSURE COOKER FEIJOADA - BRAZILIAN BLACK BEAN AND MEAT STEW
2016-08-09 Instructions. Brown the meats: Put the pressure cooker pot over medium heat (use sauté mode in an electric PC) and add the bacon to the pot. Cook until the bacon is browned and crispy, about 5 minutes. Remove the bacon from the pot to a large bowl with a slotted spoon, leaving as much bacon fat behind as possible.
From dadcooksdinner.com


BRAZILIAN FEIJOADA (MEAT & BLACK BEAN STEW) - SLOW COOKER CENTRAL
Directions. 1. - Slice the meats up in varying size (speck the smallest, next sausages, then pork belly, and duck breast the largest) 2. - With your slow cooker on brown / sear, heat up 1 tsp of cooking oil, then brown, in order, adding the next meat into the slow cooker - speck, then sausages, then pork belly, and duck breast (Pic 3) 3.
From slowcookercentral.com


FEIJOADA (BRAZILIAN BLACK BEAN STEW) RECIPE • CURIOUS CUISINIERE
2021-11-07 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.
From curiouscuisiniere.com


FEIJOADA BRAZILIAN BLACK BEAN AND PORK STEW - INTERNATIONAL CUISINE
2014-10-09 Instructions. Dissolve 1/4 cup slat in a gallon of cold water. Add the beans and soak overnight. Drain and rinse. Combine soaked beans, pork parts, sausage, beef onion, pepper, scallion cilantro, tomato, and bay leaves in a large sauce pot. Cover with water by 2 inches. Bring to a boil over high heat.
From internationalcuisine.com


BRAZILIAN FEIJOADA (BLACK BEAN STEW) - MUY BUENO COOKBOOK
2020-11-12 What is a Feijoada. Brazilian Feijoada (fey-jwah-duh) is a bean and pork (or beef) stew similar to a jambalaya. The name comes from the Portuguese word for beans, feijão. Traditionally made with black beans in Brazil, this hearty stew is a true comfort food. While there are many different versions of the stew depending on the point of origin ...
From muybuenocookbook.com


SLOW COOKER BRAZILIAN FEIJOADA RECIPE I PANNING THE GLOBE
2015-08-31 Add ribs to skillet; cook for 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, ham hock, onions, garlic, 2 cups chicken broth, 1 teaspoon salt, coriander, bay leaves and vinegar to slow cooker, stirring to combine. Cover and cook on LOW 8-9 hours or until beans and meat are tender.
From panningtheglobe.com


FEIJOADA RECIPE - BRAZILIAN BLACK BEAN AND MEAT STEW | SOUS CHEF UK
Method for Making Feijoada. Add the beans and soaking water to a saucepan. Top up the soaking water to 1 inch above the beans and bring to the boil. Reduce to a simmer for 30 minutes or until the beans have softened but still have a slight bite to them. Add more water if needed, keeping the beans covered.
From souschef.co.uk


CROCK POT BRAZILIAN BLACK BEAN STEW (AKA FEIJOADA)
2020-10-28 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 …
From homecooksguide.com


FEIJOADA – BRAZILIAN MEAT AND BEAN STEW - RECIPES | GOYA FOODS
Directions Kitchen View Step 1 Add salt pork to large, heavy-bottomed pot over medium-high heat. Cook, stirring occasionally with wooden spoon, until fat is rendered and pork begins to brown, about 10 minutes. Add onions and garlic to pot. Cook, stirring occasionally, until onions soften and begin to brown, about 10 minutes more. Step 2
From goya.com


INSTANT POT FEIJOADA (BRAZILIAN BLACK BEAN STEW)
2020-04-23 If you forgot to do that, do a quick soak by putting the dried beans in a pot, cover with about 1 inch / 2 centimers of water, and bringing to a boil. Let boil for 1-2 minutes, then take off the heat. Let sit for one hour -- voila, quick-soaked beans! Cut the onion into small pieces - same with the garlic.
From thepassportkitchen.com


FEIJOADA (BRAZILIAN BLACK BEAN AND MEAT STEW) - TASTYCOOKERY
If the saucepan has no grease left, add a little olive oil. Add onions, garlic and chili flakes, season with salt and pepper. Fry for about 8 minutes until soft. Put meat back in to the saucepan, add bay leaves, vinegar, and beans. Cover with water and bring to boil. Reduce heat and let simmer under the lid for about 2 hours or until the beans ...
From tastycookery.com


HOW TO EAT FEIJOADA – GALAXY TRAINING
2022-03-11 Feb 06, 2020 · FEIJOADA is a Brazilian black bean and pork stew served with white rice, farofa (toasted cassava flour), couve a mineira (pan-fried collard greens), and orange slices. It is the national dish of my home country, Brazil. Our feijoada recipe can be made 3 ways: on the stovetop, in the slow cooker, and in the pressure cooker.
From galaxy-training.com


FEIJOADA LEVE (BRAZILIAN BLACK BEAN STEW) RECIPE | MYRECIPES
Feijoada is, by most accounts, the recognized national dish of Brazil. Stories often call the dish "simple," tying it to a history of slaves and struggle, with the black bean being an ingredient relegated to the underclass. Studied Brazilians would push back, pointing out that feijoada has been a celebrated menu item for all the people of (and visitors to) Brazil to enjoy since at least …
From myrecipes.com


EASY FEIJOADA (BRAZILIAN BLACK BEAN STEW) - SIMPLE LIVING RECIPES
2020-04-14 In a large pan, sauté corned beef and ribs in olive oil (you will have to make it in batches). When they are seared, transfer them to a pressure cooker (I like Instant Pot) and add the drained beans, 10 cups of fresh water and smoked meat (in …
From simplelivingrecipes.com


BRAZILIAN FEIJOADA {SLOW COOKED PORK AND BLACK BEAN STEW}
2011-11-18 Increase heat to medium-high. Add pork to bacon drippings in skillet; cook the pork 1-2 minutes per side until golden brown all over. Transfer the pork to a 6-quart slow cooker. Sprinkle ribs evenly with salt and pepper. Add ribs to skillet; cook 2-3 minutes on each side or until browned. Place ribs in slow cooker.
From melskitchencafe.com


DELICIOUS FEIJOADA RECIPE (A HEARTY BLACK BEAN STEW)
2021-05-02 Soak the beans overnight. Discard the water. Heat the olive oil in a pot. Cook the sausages until slightly crispy. Transfer to a plate. Add the onion to the same pot and saute until transparent, around 6 minutes. Add the garlic and saute for 1 more minute or until fragrant.
From mystayathomeadventures.com


FEIJOADA (BRAZILIAN BLACK BEAN STEW) - DINNER WITH JULIE
2016-12-08 fresh cilantro (optional) steamed rice and orange wedges, for serving. 1. Put the beans into a small pot and add enough water to cover by a couple inches. Bring to a boil, then turn off the heat and let them sit while you get the meat started. Add a garlic clove and a couple bay leaves to the pot. 2.
From dinnerwithjulie.com


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