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
SLOW COOKER BLACK BEANS [BRAZILIAN STYLE]
Brazilian black beans are a delicious and indulgent dish, making them a perfect family treat. This easy slow cooker black beans recipe, is packed with comforting flavors from smoked sausage and bacon, plus, as all Brazilian recipes, it's loaded with all the garlic and onions. This big batch recipe freezes wonderfully, and will make your midweek dinners a breeze! If you're looking for a vegetarian Black Beans Recipe, check this one out.
Provided by Aline Shaw
Categories Main Course Side Dish
Time 4h30m
Number Of Ingredients 11
Steps:
- Sort, wash, then soak the beans in cold water for 30 mins. Remove any floating beans.
- Change the water, and soak in cold water for another 30 mins.
- Drain beans, then add them to a slow cooker. Add the sausages, the bay leaf and 5 1/2 cups of hot water.
- Close the slow cooker, and cook on high for 3 hours.
- After 3 hours, open the pan, and leave it on high, while you move to the next steps.
- Season with salt and pepper, add the cumin, and the vinegar to the pan, and stir.
- Meanwhile, add the bacon to a large skillet over medium to high heat, and let them cook until lightly browned.
- Add the olive oil to the skillet, then the onions and sautée until the onions are transparent, 2-3 mins.
- Add the garlic to the skillet, stir and sautée until fragrant and lightly golden.
- Add the contents of the skillet into the beans, stir and cover again. Let it cook until desired thickness is reached - about 30 minutes to an hour.
Nutrition Facts : Calories 351 kcal, Carbohydrate 31 g, Protein 16 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 36 mg, Sodium 655 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
SLOW COOKER FEIJOADA (BRAZILIAN BLACK BEAN STEW) RECIPE
Steps:
- Coarsely chop the onions and tomato and set aside. Mince the garlic.
- Place the bacon in a heavy skillet and cook over medium heat until crispy. Remove bacon and drain on paper towels.
- Add chorizo to the same skillet and brown. Remove from heat and slice crosswise into 1/2 inch pieces. Return slices to pan and brown them, then drain on paper towels.
- In the same skillet, brown the ribs on all sides. Remove ribs and set aside.
- Add the chopped onion and garlic to the skillet and cook over medium heat until onion is translucent and starting to brown. Add the tomato and cook for several minutes more. Using a slotted spoon, transfer onions and tomato mixture to the ceramic bowl of a slow cooker. Add sliced chorizo. Chop the cooked bacon and add to the pot, along with the ribs.
- Add the beans, 1 and 1/2 cups of beef broth, the ham hock, and the cumin to the pot.
- Cook mixture in the crockpot on the low setting for 6 to 8 hours, until the rib meat is tender and falling off the bone. Taste for seasoning and season with salt and pepper. Add lime juice if desired. Serve over Brazilian-style rice with orange wedges on the side.
Nutrition Facts : Calories 659 kcal, Carbohydrate 33 g, Cholesterol 121 mg, Fiber 12 g, Protein 44 g, SaturatedFat 15 g, Sodium 1748 mg, Sugar 3 g, Fat 39 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
BRAZILIAN BLACK BEAN STEW, ANOTHER VERSION - SLOW COOKER
Feijoada, a Portuguese pork, and bean stew, is considered by many Brazilians to be the country's national dish. When it's filled with savory flavors, and sweet citrus scents, how could anyone resist?
Provided by Annacia
Categories One Dish Meal
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and pick over the beans well.
- In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker.
- To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and coffee.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones and fat; return shredded ham to slow cooker. Stir in cilantro.
- If desired, serve stew over hot cooked rice.
BRAZILIAN BLACK BEAN STEW RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 12
Steps:
- Rinse beans. In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker. To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and sherry. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones; return shredded ham to slow cooker. Stir in cilantro. If desired, serve stew over hot cooked rice.
EASY BRAZILIAN BLACK BEAN STEW
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
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
BRAZILIAN PORK & BLACK BEAN STEW
During high school, I spent a year in Brazil and fell in love with the culture and food. One of my favorite dishes was feijoada, a chili/stew served over white rice. I introduced this easy recipe to my family, and it has become one of our favorite comfort foods. -Andrea Romanczyk, Magna, Utah
Provided by Taste of Home
Categories Dinner
Time 7h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid., In a 6-qt. slow cooker, combine beans with the next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours., Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice. , Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.
Nutrition Facts : Calories 531 calories, Fat 33g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1069mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 6g fiber), Protein 33g protein.
BRAZILIAN BLACK BEAN AND BEEF STEW
Make and share this Brazilian Black Bean and Beef Stew recipe from Food.com.
Provided by Outta Here
Categories Stew
Time 1h24m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a Dutch oven, with lid, heat oil over medium-high heat and saute celery, carrots, onions, garlic, and bell pepper. Cover and simmer gently for 5 minutes, stirring every now and then to make sure vegetables are not sticking.
- Add meat to vegetables and brown slightly. Add cumin, orange zest and tomatoes; stir and cover pot and simmer for 30 minutes, stirring occasionally.
- Add black beans and simmer, uncovered, for 15-30 minutes more, until stew is nice and thick.
- Season to taste with pepper.
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