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
BRAZILIAN BLACK BEAN AND MEAT STEW: FEIJOADA
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 8 main-course servings
Number Of Ingredients 43
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.
FEIJOADA(BRAZILIAN BLACK BEANS)
Make and share this Feijoada(Brazilian Black Beans) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time P1DT2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- The night before, soak the beans in a large bowl with water to cover at least 3-4 inches.
- Soak the carne seca in water to cover.
- The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches.
- Bring the beans to a boil in medium heat.
- Meanwhile, cut the carne seca into 1-inch pieces.
- Cut the sausage into 1-inch pieces.
- (When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections.
- Add the carne seca, sausage, ribs and bay leaves to the beans.
- Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours), stirring from time to time, adding water as necessary to keep beans covered.
- Keep an eye on the beans so they don't burn at the bottom!
- Chop the onion and garlic.
- Heat the olive oil in a cast iron skillet over medium heat.
- Add the onion and garlic and cook until golden brown.
- Add two ladlefuls of beans and mash them.
- Put this back into the pot.
- It will thicken and season the beans.
- Continue to simmer gently for at least another hour, adding water as necessary.
- A good feijoada should have a creamy consistency when done.
- Remove the bay leaves.
- Some people take the meats out at this point and serve them separately on a platter.
- I like to leave them in with the beans, it keeps them hot.
- Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity!
- To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top.
- Arrange oranges and couve around the sides.
- Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.
Nutrition Facts : Calories 1303.8, Fat 50.9, SaturatedFat 17.6, Cholesterol 167.8, Sodium 771.9, Carbohydrate 125.5, Fiber 29.8, Sugar 5.2, Protein 87.9
FEIJOADA - BRAZILIAN BLACK BEANS WITH SMOKED MEATS
Feijoada is one of Brazil's national treasures. This is a dish that is meant to serve a group, and the preparation begins the night before. Several kinds of smoked meats, ribs, and beef jerky are simmered with the black beans. The meats are removed and served separately on a platter Preparation time includes soaking beans and beef jerky overnight. That is why it is so long.
Provided by Lavender Lynn
Categories Pork
Time 18h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preparation:
- 1.Soak the beans overnight in cold water. In a separate bowl, soak the beef jerky overnight, changing the water 2 or 3 times.
- 2.Place the beans in a large pot and cover with water. Add the ham hock and the dried beef. Simmer for 2 hours, or until beans are cooked but firm. Remove the ham hock and discard.
- 3.Add the rest of the meats and the bay leaf to the beans and simmer for 30 minutes, adding hot water if necessary to maintain an inch of water over the beans.
- 4.Heat the oil in a skillet and cook the onions and garlic until soft and golden. Add the parsley, and season with the cumin and salt and pepper to taste.
- 5.Add 3/4 cup of the bean mixture to the skillet and mash the beans with the onions. Add the this mixture back to the beans and meat. Simmer for 30 minutes more.
- 6.Remove the meats from the beans and cut them into smaller pieces or thin slices.
- 7.Arrange the meats on a platter, grouped by type. Serve the beans in a separate bowl. Serve with Brazilian-style rice, collard greens, pepper sauce and orange slices.
Nutrition Facts : Calories 2536.6, Fat 170.5, SaturatedFat 64.9, Cholesterol 834.9, Sodium 2651, Carbohydrate 5.5, Fiber 0.6, Sugar 2, Protein 230.6
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.
BLACK BEANS WITH ASSORTED MEATS (FEIJOADA)
Make this hearty meat-lovers' entrée whenever you're craving authentic Brazilian flavors. (And invite some friends over, too; this dish serves a crowd!)
Provided by My Food and Family
Categories Recipes
Time 12h
Yield Makes 24 servings.
Number Of Ingredients 24
Steps:
- Meats:
- Soak pig's feet and bacon in stockpot in enough cold water to cover. Refrigerate overnight, changing water twice. Meanwhile, soak tongue and carne seca in separate stockpot in enough cold water to cover. Refrigerate overnight, changing water twice.
- Drain water from both stockpots. Rinse meats. Wash stockpots. Place pig's feet, tongue, carne seca, beef roast and ribs in one of the stockpots; add enough cold water to cover. In second stockpot, place pork butt and bacon; add enough cold water to cover. Bring water in both pots to boil. Simmer 15 min. Drain water from each stockpot. Refill with cold water. Bring to boil; simmer an additional 15 min. Drain; set aside.
- Place linguiça sausage, paio and smoked spicy sausage in large saucepan; add enough cold water to cover. Bring to boil; simmer 10 min. Drain. Continue cooking sausages in saucepan until browned, turning occasionally. Set aside.
- Beans:
- Place beans in large bowl with enough cold water to cover. Refrigerate overnight.
- Drain beans; place in large saucepot. Add the sliced onions, bay leaf, one third of the garlic, the salt and black pepper. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat to medium-low; cover. Simmer 45 min.
- Add pig's feet and bacon; simmer 45 min., stirring occasionally and adding hot water as necessary to keep ingredients well covered with water. Add remaining meats and sausages. Add enough hot water to keep ingredients well covered with water. Bring to boil on medium-high heat. Reduce heat to medium-low; cover. Simmer 2-1/2 hours or until beans are very soft. (Beans should have an almost soupy texture.)
- Sauce:
- Heat oil in medium saucepan on medium-high heat. Add chopped onions and remaining garlic; cook and stir until tender. Add tomatoes, orange juice and chili pepper; cook 10 min., stirring occasionally. Reduce heat to low.
- Add 1 cup of the beans; mash in saucepan with back of spoon. Stir until well blended. Simmer 5 min. Add mashed bean mixture to ingredients in large saucepot.
- Remove meats from saucepot, leaving beans to simmer until ready to serve.
- To Assemble:
- Remove and discard bones from pig's feet; cut meat into 1-inch pieces. Cut bacon into thin strips. Remove and discard casing from tongue; cut meat into 1/4-inch pieces. Slice carne seca, pork butt and beef roast. Separate ribs. Cut sausages into 1-inch pieces.
- Place sliced tongue in center of large ovenproof platter; surround with remaining meats. Drizzle with some of the liquid from the beans. Cover with foil to keep warm until ready to serve. (Meat platter can be placed in a 200ºF-oven to keep warm.)
- Pour beans into tureen or other decorative bowl. Remove meat platter from oven. Serve with beans.
Nutrition Facts : Calories 530, Fat 34 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 120 mg, Sodium 870 mg, Carbohydrate 19 g, Fiber 4 g, Sugar 3 g, Protein 36 g
SIMPLIFIED BRAZILIAN BLACK BEANS WITH ASSORTED MEATS (FEIJOADA)
Like the name suggests, our Simplified Brazilian Black Beans with Assorted Meats (Feijoada) is an easy way to serve a crowd.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield Makes 12 servings.
Number Of Ingredients 12
Steps:
- Heat 1/2 cup of the dressing in large deep saucepot. Add pork and beef; brown on all sides. Remove; set aside.
- Add remaining 1/4 cup dressing, sausage, green peppers, onions and ham; cook 5 min. Add black beans, tomato and half of the orange wedges. Return meats to pan, nestle in beans. Bring to boil. Reduce heat to low; cover. Simmer 1 hour and 30 min. or until meat is tender and cooked through.
- Remove meat; set aside and keep warm. Remove oranges from beans and discard. Bring bean mixture to boil. Reduce heat to low; simmer, uncovered, 15 min. or until liquid is reduced, smashing beans with the back of spoon to thicken, as desired. Slice meat; serve with beans and rice with remaining oranges and pineapple.
Nutrition Facts : Calories 540, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 43 g
FEIJOADA (BRAZILIAN BEAN SOUP)
Make and share this Feijoada (Brazilian Bean Soup) recipe from Food.com.
Provided by Bob Boston
Categories Poultry
Time 2h33m
Yield 15 cups, 15 serving(s)
Number Of Ingredients 12
Steps:
- Sort and wash beans; place in a large Dutch oven.
- Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes.
- Remove from heat; cover and let stand 1 hour.
- Drain beans; set aside. Wipe pan with a paper towel.
- Heat oil in pan over medium heat. Add onion, kielbasa, and garlic; saute 10 minutes or until onion is tender.
- Add cumin, and saute 1 minute. Return beans to pan.
- Add water and next 3 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 1 hour and 10 minutes or until beans are tender; remove bay leaf.
- Stir in vinegar and hot sauce.
Nutrition Facts : Calories 286.9, Fat 5.8, SaturatedFat 1.8, Cholesterol 15.7, Sodium 436.8, Carbohydrate 43.2, Fiber 10, Sugar 3.1, Protein 16.6
FEIJOADA - BRAZILIAN BLACK BEAN STEW
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
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 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!
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
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