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
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 NORDESTINO (NORTHEASTERN BRAZILIAN BLACK BEAN STEW)
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
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
CROCK-POT TAKE ON FEIJOADA (BLACK BEAN STEW)
A take on authentic feijoada, although this is not authentic. I was short time and ingredients, but it still came out delicious. Use smoked polish sausage, or longaniza sausage if you cannot find linguica. If you must use the other sausages, I suggest you add 1/8 teaspoon paprika to the mix.
Provided by djunqx
Categories Black Beans
Time 10h5m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- In a large crockpot, add broth.
- Slice sausage, chop onions.
- Add all remaining ingredients except water, rice, hot sauce.
- Stir and place crockpot on high setting.
- Add enough water to just cover the ingredients.
- Stir occasionally.
- Cook 8-12 hours or until beans are tender.
- Shave meat off the hock and discard bone.
- Remove bay leaves, and serve with fluffy white rice and a dash of hot sauce if you like.
Nutrition Facts : Calories 406.1, Fat 1.4, SaturatedFat 0.4, Sodium 183.3, Carbohydrate 80.8, Fiber 10.2, Sugar 2.1, Protein 17.4
BRAZILIAN BLACK BEAN STEW (FEIJOADA)
This recipe makes a large pot of this hearty black bean stew for less than $2 per person. Perfect for casual large gatherings or stocking the freezer. Serve it with rice and garlicky sautéed collard greens for a traditional Brazilian meal.
Provided by Kara Taylor- Home Cooks Guide
Categories Stew
Time 8h10m
Number Of Ingredients 15
Steps:
- Soak the beans in plenty of water overnight.
- The next morning, rinse the beans. Place in your Crockpot with the 10 cups water, ham hock, Better Than Bouillon, bay leaves, oregano, garlic, and salt.
- 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 low and simmer all day (8 hours +/-).
- In a skillet, brown the smoked sausage. Transfer the sausage to the stew but leave the fat in the skillet.
- Taste the stew and season with salt as needed.
- Add half of the green onions to the skillet and sauté for 1-2 minutes. Add the manioc flour (or cornmeal) and stir until toasted. Season with salt and remove this mixture from the skillet.
- Serve your feijoada over white rice, sprinkled with the Farofa topping and a side of sautéed collard greens.
BLACK BEAN & MEAT STEW - FEIJOADA
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
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 (BRAZILIAN BLACK BEAN AND MIXED MEAT STEW) WITH ORANGE
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
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!
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SLOW COOKER BRAZILIAN FEIJOADA RECIPE I PANNING THE GLOBE
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5/5 (16)Total Time 8 hrs 40 minsCategory DinnerCalories 551 per serving
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble and add to a 6-quart electric slow-cooker. (don’t wash skillet, you’ll use it to brown the meats)
- Sprinkle pork evenly with 1/2 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. (If there’s too much liquid accumulating and the meat isn’t browning, tilt the skillet and spoon some of the fat out) Transfer pork to slow cooker. Season the ribs evenly with 1/8 teaspoon salt and a few grinds of pepper. 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.
- Pull out ribs and ham hock bones. Remove any remaining meat from the bones and shred it with two forks. Discard bones. Return meat to slow cooker. Add more broth for a soupier consistency.
- Serve Feijoada with rice. Sprinkle generously with green onions and cilantro. Serve with orange wedges to squeeze on top.
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