FEIJOADA: TRADITIONAL BRASILIAN STEW
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. My mate Santos is the head potwasher at my restaurant, Fifteen. He's a Brazilian who's a great cook and whose mother makes the best Feijoada in Brazil! It's a traditional Brazilian stew made with pork and black beans. The slaves in colonial Brazil created the Feijoada when they started cooking the pork meats that farmland owners discarded, such as ear, tails and feet, in a big pot with the black beans.
Provided by Jamie Oliver
Categories main-dish
Time 10h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.
- Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender.
- Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone.
- Serve the Feijoada with boiled white rice, slices of orange, and very finely sliced spring greens fried in olive oil with finely chopped onion and garlic.
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 (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.
CHEF JOHN'S BRAZILIAN FEIJOADA
My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 13h15m
Yield 6
Number Of Ingredients 19
Steps:
- Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.
- Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
- Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours.
- Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks.
- Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes.
- Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
- Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest.
- When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.
Nutrition Facts : Calories 719.6 calories, Carbohydrate 53.6 g, Cholesterol 88.8 mg, Fat 36.2 g, Fiber 16.2 g, Protein 45 g, SaturatedFat 12.6 g, Sodium 1625.4 mg, Sugar 2 g
FEIJOADA
Make and share this Feijoada recipe from Food.com.
Provided by Food.com
Categories Beans
Time 13h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- For the beans:.
- Drain the beans and transfer to a very large pot. Cover with fresh water. Bring to a boil, and then reduce the heat to maintain a low simmer for about 1 hour. Meanwhile, saute the onions in vegetable oil in a skillet over medium heat, stirring occasionally, until soft, 8 to 10 minutes. Add the garlic and cook another minute and set aside. After the beans have cooked for 1 hour, stir the onions, garlic and bay leaves into the beans. Cook for 1 hour longer, adding more water if necessary to keep the beans covered.
- For the meat:.
- While the beans are cooking, preheat the oven to 350 degrees F. Arrange the neck bones, brisket, bacon, ribs, ham hocks, pig tails and sausages in enough roasting pans or baking sheets to contain them in one layer, and roast for 1 hour 30 minutes to 2 hours.
- Add all of the meat, without their rendered fat, to the pot of beans and mix well. Add enough water to cover. Bring to a boil, and then reduce the heat and simmer until the beans are soft and the meat is tender and falling apart, 2 hours to 2 hours 30 minutes.
- For the collard greens:.
- Just before serving the feijoada, heat oil in a large nonstick skillet over medium-high heat. Add salt to the pan, and then add the collards in handfuls, letting the greens wilt a little before adding more. Saute until crisp tender.
- Serve the feijoada with the collard greens, rice, orange slices and hot sauce, sprinkling the farofa over the feijoada.
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- Soak beans for at least 8 hours. If you don't have 8 hours, soak repeatedly in the hottest water you can get from the tap, replacing it when it cools. This second method should take about 3 hours.
- In a large pot or Dutch oven, gently brown the pork shoulder in a tablespoon or two of olive oil. Do this in batches and don't crowd the pot. While you are doing this, preheat oven to 300°F. Hack at the trotter with a cleaver or heavy chefs knife to open it up in many places -- this is to let the collagen and fat infuse into the stew.
- When the pork shoulder has browned, remove it for the moment and add the onions. Cook until translucent. Add back the browned pork shoulder, the trotter, ham hock, coriander, bay leaves and a healthy sprinkling of salt, then add the beans and mix it all together.
- Cover by 1 inch with pork broth or water. Ideally you are making this as an adjunct to making stock, such as when you have large pieces of a hog, like, say, a head. The feijoada will be better with pork broth, but don't despair if you don't have any. Use water or vegetable broth. Do not substitute beef or chicken broth. Bring to a simmer and cover. Put in the oven for 90 minutes.
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