BRAZILIAN BLACK BEAN STEW
This easy yet wonderful stew can be made any time of year. The meat can be omitted without compromising the dish. Serve hot with a great bread and a nice spinach salad.
Provided by CRVGRL
Categories Soups, Stews and Chili Recipes Stews
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
- Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 70.7 g, Cholesterol 30.8 mg, Fat 15 g, Fiber 17.8 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1537.7 mg, Sugar 17.1 g
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
BRAZILIAN BLACK BEAN SOUP
Saw this on another recipe site. When I started this recipe I didn't read it all through.(like I should have) Found it missing some key items. This is what I came up with.
Provided by Katha
Categories Beans
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in large sauce pan over medium heat.
- Add onion, half of the garlic and carrots.
- Season with cumin.
- Cook stirring until onion and carrots are tender.
- Stir in remaining garlic and the red pepper.
- Continue cooking till tender.
- Add beans, water broth, and orange juice.
- Season with cayenne.
- Place 1/2 or more of mixture in blender or food processor.
- Process until smooth.
- Return puree to pan.
- Simmer 10-15 minutes to blend flavors.
- Serve in bowls.
- Garnish with sour cream.
- Serves 6.
Nutrition Facts : Calories 250.3, Fat 5.6, SaturatedFat 0.8, Sodium 15.6, Carbohydrate 40.8, Fiber 11.6, Sugar 8.2, Protein 11.3
BRAZILIAN BLACK BEANS
Provided by Irma S. Rombauer
Categories Bean Side Vegetarian Simmer
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pick over and rinse:
- 2 cups black beans
- Drain the beans and transfer to a soup pot.
- Add:
- 4 cups water
- Bring to a boil, reduce the heat, and simmer, partially covered, stirring occasionally, for 1 1/2 hours. Meanwhile, bring a medium saucepan of water to a boil. Pierce in several places with a fork:
- 8 ounces hot Italian sausage (optional)
- Add to the pot and boil until an instant-read thermometer inserted in the center of a sausage registers 160°F, about 45 minutes. Drain, rinse with cold water, and slice into 1/4-inch thick rounds. Set aside. Heat in a medium skillet over medium-low heat:
- 1/4 cup olive oil
- Add:
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- Cook until the vegetables are tender but not brown, 7 to 10 minutes.
- Add:
- 1 teaspoon ground cumin
- 3/4 teaspoon red pepper flakes
- 3/4 teaspoon ground cardamom
- Stir and cook for 1 minute, remove from the heat, and add to the beans after they have cooked for 1 1/2 hours. Cook until the beans are very tender, about 30 minutes more.
- Add:
- 3/4 cup orange juice
- 1/4 cup dry sherry
- 1 to 2 teaspoons salt, or to taste
- Cook for 15 minutes more, or longer if desired.
- Garnish with:
- Sour cream
COLD BRAZILIAN BLACK BEAN SOUP
This Brazilian-style bean soup is delicious on its own-but the mixture of papaya and ham on top makes it even more so.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield 4 servings, 1 cup soup and 1/2 cup papaya mixture each
Number Of Ingredients 9
Steps:
- Spoon 1/4 cup of the beans into medium bowl; set aside. Place remaining beans, the broth and cream cheese in blender; cover. Blend until smooth. Refrigerate at least 1 hour before serving.
- Add papayas, onions, dressing, ham and cilantro to the reserved 1/4 cup beans; cover. Refrigerate until ready to serve.
- Ladle soup evenly into 4 soup bowls; top each with 1/2 cup of the papaya mixture. Serve with the lime wedges.
Nutrition Facts : Calories 380, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 900 mg, Carbohydrate 43 g, Fiber 14 g, Sugar 6 g, Protein 20 g
BRAZILIAN ORANGE & BLACK BEAN SOUP
I have served this recipe as soon as its cooked, as leftovers the next day, and even out of the freezer. It is extremely versatile - for brunch with tortillas, dinner with cornbread, or a soup and salad lunch. I always get tons of compliments. When I reheat, I re-season a bit and it also tends to thicken up over time. From one of the Moosewood cookbooks.
Provided by jerrilyn
Categories Black Beans
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Soak beans in plent of water for at least 4 hours (preferably overnight).
- Place the soaked beans in a kettle or dutch oven with 4 cups water. Bring to a boil, cover and simmer until tender (about 1.25 hours).
- Heat olive oil in a medium sized skillet. Add chopped onion, 5 crushed cloves garlic, cumin, salt, and carrot.
- Saute over medium heat until the carrot is just tender. Add the rest of the crushed garlic and diced bell pepper. Saute until everything is very tender (10-15 mins). Add the sauteed mixture to the beans, scraping out every last morsel.
- Stir in orange juice, black pepper and cayenne to taste, and diced tomatoes (optional).
- Puree all or some of the soup in a blender and return to kettle. Simmer over very low heat 10-15 mins more. Serve topped with an artful arrangement of sour cream, cilantro and salsa.
Nutrition Facts : Calories 167.1, Fat 3.3, SaturatedFat 0.5, Sodium 789.1, Carbohydrate 29.3, Fiber 6.9, Sugar 8.4, Protein 7
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