FEIJOADA
Feijoada is Brazil's most beloved dish for a reason: it is absolutely delicious! Black beans simmer with smoked pork and beef until tender, rich and oh so flavorful. In a nutshell, this is how Brazilians do comfort food!
Provided by Olivia Mesquita
Categories Main Course
Time P1DT2h40m
Number Of Ingredients 11
Steps:
- The day before you plan on cooking the feijoada, trim the excess fat of all the meats (except the bacon) and place them in a large bowl. Cover with cold water and refrigerate for 24 hours, changing the water 3-4 times, to get rid of the excess salt.
- Place the black beans in a separate bowl and cover with cold water. Let them soak overnight in the fridge.
- Drain the meat and beans. Place the soaked meat in a large Dutch oven or heavy bottomed pot and cover with enough water so they're all submerged. Cook, over medium-high heat, until boiling. Let them boil for 20 minutes, adding more water as needed. Drain and reserve.
- Combine the boiled carne seca, beans, bay leaves and orange in that same pot. Pour 2.5 quarts cold water and cook, over medium-high heat, until boiling. Lower the heat to a gentle simmer, cover and cook for 30 minutes.
- After 30 minutes, add the sausages. Cover and continue simmering, occasionally skimming the fat that rises to the top, until the meat is tender, about 1.5 to 2 hours.
- Remove the orange and bay leaves. Discard. Remove the meat and sausage and slice into smaller pieces. Reserve.
- Heat the oil in a sauté pan, over medium heat. Add the bacon and cook until no longer raw but not yet golden brown, about 3-5 minutes. Add the onion and garlic and sauté until softened and fragrant, about 2-3 minutes. Add a ladleful of the cooked beans, without liquid, and stir to combine. Using a fork, mash the beans, to release their starch.
- Pour that mixture into the feijoada pot and cook over medium heat, uncovered, for 10-15 minutes or until thickened. If too thick, add more water as needed. Taste and season with salt and pepper.
- Return the meats back to the pot.
- Serve with white rice, collard greens, fried bananas, farofa, vinaigrette salsa and orange slices!
Nutrition Facts : ServingSize 1 g, Calories 508 kcal, Carbohydrate 65 g, Protein 28 g, Fat 16 g, SaturatedFat 5 g, Cholesterol 30 mg, Sodium 466 mg, Fiber 16 g, Sugar 4 g, UnsaturatedFat 9 g
BRAZILIAN FEIJOADA
Provided by Tyler Florence
Categories main-dish
Time P1DT3h
Yield 10 servings
Number Of Ingredients 21
Steps:
- Starting a day ahead, place the dried beans in a large bowl and cover with cold water; soak the beans overnight in the refrigerator. In a separate bowl, soak the salt cured beef in cool water to cover to tenderize the meat, do this overnight also but change the water a couple of times. Drain the beans and carne seca; cut up the cured beef into chunks.
- Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, add the salt pork, onions, garlic, pepper, and bay leaves. Cook and stir for 5 minutes to render out the pork fat and soften the vegetables. Add the ham hocks, sausage, ribs, cubed beef, carne seca, and black beans. Cover with just enough cold water to cover (about 21/2 quarts). Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again. Skim any foam that rises to the surface during cooking and add more water if necessary to keep the ingredients covered during cooking.
- Dig the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot. The beans should be really tender, like they are almost bursting. Mash about 1 cup of the beans against the side of the pot to cream them out. Give the stew a good stir, taste and check for seasoning.
- To serve, ladle some of the bean broth into shot glasses or little cups, add a dash of hot pepper sauce and drink ¿ this is traditionally done to get the palate prepared for the feijoada. Serve feijoada in large wide bowls, garnished with orange segments and accompanied by collard greens and white rice.
- To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
- Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green. Drain the greens well.
- Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the blanched greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 5 minutes until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve with the feijoada.
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
MY BRAZILIAN FEIJOADA
A co-worker's mom used to make this dish for him and it was his favorite. So I made him my own version. Instead of sausage you can use ham hocks, or substitute lean white meat for the red meat if you prefer. -Christiane Counts, Webster, Texas
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. , Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.
Nutrition Facts : Calories 481 calories, Fat 27g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 772mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 4g fiber), Protein 41g protein.
FEIJOADA COMPLETA
Provided by Food Network
Number Of Ingredients 21
Steps:
- Soak the smoked and salted meats in a large pan overnight. The next morning, drain, rinse, and soak again until ready to cook. In a large heavy stock pot, heat the oil over medium low heat. Add the onions and cook, stirring occasionally, for 8 to 10 minutes, or until they are softened and translucent. Add the garlic and cook for 3 minutes more, until the aroma is released. Tie the bay leaves, parsley, and thyme together to make a bouquet garni, and add it to the pan, along with the dried soaked meats, fresh meats, and the water. Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top. Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top. Simmer for another hour. As each piece of meat becomes fork tender, remove it, starting with the beef chuck and finishing with the salted meats. Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven. Remove all the meat and skin from the pigs trotter and dice it. Discard the bone and add the meat to the beans. Cut the carne seca into 1/2 inch dice and also return it to the beans. Continue cooking the beans for 20 minutes more, or until tender. Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces. Arrange the sliced chorizo, pork shoulder, bacon, fresh pork, and beef on one side of a large heated platter and place the beans on the other side (if using the smoked tongue, traditionally it should be placed in the center of the platter). Serve hot, accompanied by Green Mineira Style, cooked white rice and orange segments.
FEIJOADA - THE REAL ONE
This recipe is the real Brazilian Feijoada. It is like my mother does it, but she spends at least 8 hours cooking it (The secret she doesn't tell me). It can have some differences in other places of Brazil (this is the Southern style). You can keep the fat if you want it more 'creamy'. Some like it on the next day (keep on the refrigerator, of course). The perfect drink is Caipirinha, made with 'cachaca', smashed lemons and sugar, cold. You can drink beer, also. Be sure to have a place to rest after the Feijoada. You'll need it... :))
Provided by Wanderley Brandao
Categories Beef Organ Meats
Time 12h
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Soak the smoked and salted meats in a large pan overnight.
- The next morning, drain, rinse, and soak again until ready to cook.
- In a large heavy stock pot, heat the oil over medium-low heat.
- Add the onions and cook, until they are softened and translucent.
- Add the garlic and cook for 3 minutes more, until the aroma is released.
- Tie the bay leaves, and add it to the pan, along with the dried soaked meats, fresh meats, and the water.
- Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top.
- Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top.
- Simmer for another hour.
- As each piece of meat becomes forktender, remove it.
- Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven.
- Remove all the meat and skin from the pigs trotter and dice it.
- Discard the bone and add the meat to the beans.
- Cut the jerked beef into half a inch dice and also return it to the beans.
- Continue cooking the beans for 20 minutes more, or until tender.
- Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces.
- Arrange the sliced sausages, pork pieces and bacon on one side of a large heated platter and place the beans on the other side.
- Serve hot, accompanied by stewed kale, cooked white rice, fried pork lard and orange segments.
Nutrition Facts : Calories 661, Fat 52.1, SaturatedFat 18.3, Cholesterol 102.6, Sodium 843.4, Carbohydrate 21, Fiber 7.2, Sugar 1.4, Protein 26.3
FEIJOADA DE RáPIDA PREPARACIóN
Usando como inspiración a la comida brasileña, creamos esta feijoada de rápida preparación que será perfecta para disfrutar de una tarde deportiva.
Provided by My Food and Family
Categories Casa
Time 55m
Yield 8 porciones
Number Of Ingredients 11
Steps:
- Cocina el tocino revolviéndolo en una cacerola grande a fuego medio hasta que esté crujiente. Retíralo de la cacerola; escúrrelo en toallas de papel. Deshazte de la grasa de la cacerola.
- Pon la mitad del tocino de vuelta en la cacerola. Incorpora las salchichas y el jamón; cocínalos de 1 a 2 min. o hasta que se doren un poco. Agrega la cebolla, el ajo, la hoja de laurel y el tomillo; cocina las cebollas revolviéndolas con frecuencia durante 5 min. o hasta que queden tiernas pero crujientes. Agrega los frijoles y el caldo. Mantén un hervor suave durante 20 min. y revuelve el caldo de vez en cuando. Deshazte de la hoja de laurel.
- Sirve la feijoada espolvoreada con el resto del tocino, los tomates y el cilantro.
Nutrition Facts : Calories 350, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FEIJOADA DE DOMINGO (SUNDAY BEAN STEW)
A very traditional Brazilian stew made with black beans, sausage, and all the tasty bits of pork. For a traditional Brazilian spread, serve hot with white rice and collard greens. You can look for the greens in Caribbean markets, but if unavailable try kale instead.
Provided by GraçaRibeiro
Categories Soups, Stews and Chili Recipes Stews Pork
Time 3h52m
Yield 10
Number Of Ingredients 18
Steps:
- Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.
- Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.
- Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.
- Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.
- Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.
Nutrition Facts : Calories 845.3 calories, Carbohydrate 61.9 g, Cholesterol 155.4 mg, Fat 39.5 g, Fiber 14.6 g, Protein 61 g, SaturatedFat 13 g, Sodium 2297.1 mg, Sugar 4.3 g
FEIJOADA
Explore some new flavors with this hearty meat stew, a traditional dish in both Portugal and Brazil.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 12
Steps:
- Soak beans in cold water for at least 8 hours or overnight. Drain and add to an 8- to 10-quart Dutch oven or large stockpot, nesting pork pieces, bacon, and bay leaves in beans. Cover with water by about 1/2 inch.
- Bring to a boil, then lower heat and simmer, uncovered, skimming any foam and fat for the first 1 1/2 hours. Remove pork ribs. Cover and cook for another 1 1/2 hours, stirring occasionally. Add smoked sausage, cover, and continue cooking 1/2 hour more. Season with salt and pepper to taste.
- Heat oil in a large heavy skillet over medium-high heat. When oil shimmers, add onion and cook, stirring occasionally, until browned, about 20 minutes. Sprinkle 1/4 teaspoon salt over minced garlic and smash into a paste using the side of a knife blade. Add garlic to skillet and cook until golden brown, about 2 minutes. Add onion and garlic mixture to beans and simmer, uncovered, for 30 minutes more, for a total cooking time of 4 hours, or until all are falling apart and melting into the beans. Season with salt to taste.
- Serve hot with Garlic Rice, Collard Greens, Farofa, Tomato and Onion Vinaigrette, and orange slices.
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