Feijoada Brazilian Beans And Rice Recipes

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

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.

FEIJOADA - BRAZILIAN BEANS AND RICE

Steps:

• Soak the beans in a large bowl of water overnight.
• In a large Dutch oven, heat the olive oil over medium-high heat and brown the pork shoulder until caramelized on each side. Remove the pork and set aside. In the same pan, add the bacon and cook until slightly crispy. Add the onions, stir to combine, and cook the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the crumbled spicy and smoked sausage and cook until the spicy sausage is no longer pink.
• Return the pork roast to the pot along with the smoked ham hock. Drain, rinse, and add the black beans to the pot. Add the bay leaves, black pepper, and beef bouillon 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 cook for 2 hours, or until the beans are soft. About 1½ hours into the cooking time, if using whole pork roast, remove it, shred it, and return it to the pot. If the feijoada is too liquidy, uncover the pot and continue to cook for another 20 minutes or so to allow some of the liquid to evaporate. Add more salt to taste, if needed. Add some hot sauce, like Tabasco, according heat preference. Discard the bay leaves.
• Serve with rice and orange slices.

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.

FEIJOADA: RICE AND BEANS BRAZILIAN STYLE

Steps:

• The night before, pick through the beans to make sure there are no particles and then rinse with water in a strainer. Add the beans to a large bowl and cover with water. Soak overnight. When ready to cook, drain the beans.
• Put the garlic, onion and cilantro with 1-2 tablespoons water in a food processor and purée it until all minced.
• Slice the sausages. Cut the sirloin into cubes, if not already done, and season with salt and black pepper.
• Into a dutch oven or large skillet or pan, add the sliced sausage to sear and start to render the fat. Cook for 2 minutes on each side and then transfer to the slow cooker. The add the beef cubes to the pan and sear all sides. Add a cup of water to the pan and scrape up all of the brown bits from the bottom. Then pour the beef and the liquid into the slow cooker.
• To the slow cooker with the meat, add the onion-garlic-cilantro mixture, the drained black beans, bay leaf, salt and pepper. Pour in enough broth to cover the beans, about 4-5 cups.
• Set for 8-10 hours, depending on your schedule.
• While the black beans are cooking, when you are getting ready to eat, make the rice according to package instructions. Or make my Brazilian Rice! Scoop beans over rice and enjoy as a main dish or a side to steak or sausage. Enjoy!

FEIJOADA RECIPE - BRAZILIAN BEANS AND RICE

Steps:

• Soak black beans over night.
• The next day, drain and rinse the beans. In a large pot or crock pot add beans and cover with water and stock. Add the diced onion, minced cloves of garlic, and bay leaves. Bring the beans to a simmer and cook until soft (about an hour and a half over the stove top), adding more stock or water if necessary. Add the sausage about 20-30 minutes before the beans are done.
• Season to taste with salt as needed. Serve with brown rice and a classic Brazilian side dish of sautéed kale.