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
VEGGIE FEIJOADA WITH SWEET POTATO & KIDNEY BEANS
Feijoada is a classic Brazilian stew, which I've tweaked to make a gorgeous meat-free dinner. With chunks of beautiful sweet potato, black beans, sweet peppers and coriander to freshen it all up, this is a cracker of a dish. Kidney beans are also packed with micronutrients, such as iron, which is vital for building those all-important red blood cells to help you from feeling tired.
Provided by Jamie Oliver
Categories Stew
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Place the rice into a medium pan, cover with cold water, then place over a medium heat. Bring to the boil, then simmer gently for 12 to 15 minutes, or until just cooked.
- Drain in a sieve, then place the sieve over the warm pan. Season with a little sea salt and black pepper, cover with a lid and set aside off the heat.
- Meanwhile, fill a small pan with water, place over a medium heat and bring to the boil. Peel and chop the sweet potato into chunks, then add to the pan when the water is boiling. Cook with the lid on for 5 minutes, or until tender. Drain and set aside.
- Peel the onions and cut into wedges. Separate each wedge into petals, then peel and finely slice the garlic.
- Halve, deseed and roughly dice the pepper, then trim and halve the courgette, roughly slicing it at an angle.
- Drizzle 1 tablespoon of olive oil into a large pan over a medium-high heat, add the sweet potato, onions, peppers and courgette, cooking for 8 minutes, or until softened but charred and gnarly on the outside.
- Drain the beans, but reserve the juice. Add the beans to the hot pan (save the rest for another day) and cook for 1 more minute.
- Stir through, then add the garlic, ground coriander, and paprika. Season well with salt and pepper and cook for 3 minutes, or until sticky and gnarly.
- Finely slice the coriander (stalks and all). Roughly chop the tomatoes. Add to the pan with their juices, along with the coriander stalks, the reserved liquid from the beans and 275ml of water.
- Bring to the boil, then simmer for 5 to 10 minutes, or until the veg is soft and the sauce has thickened. Add an extra splash of water to loosen if the sauce gets too thick.
- Season the veggie feijoada to taste and stir through most of the coriander leaves. Serve with the rice, a dollop of yogurt and the reserved coriander scattered on top.
Nutrition Facts : Calories 637 calories, Fat 16.2 g fat, SaturatedFat 2.7 g saturated fat, Protein 16.4 g protein, Carbohydrate 112.7 g carbohydrate, Sugar 22.7 g sugar, Sodium 1.2 g salt, Fiber 9.3 g fibre
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
CHICKEN FEIJOADA
This Chicken Feijoada is delicious! Feijoada or black bean and meat stew is traditionally made with pork and beef, and is a national dish in both Portugal and Brazil. It is made all over the world with slight variations, and at Cook for Your LIFE, for a healthier but equally stick-to-your-ribs meal, we make it with turkey bacon in place of the pork, and with chicken thighs and sausage instead of the beef. Kale adds fiber and nutrients and great texture to round out our version of this traditional dish. And like the original, it will satisfy and comfort you to perfection. Enjoy!
Provided by Cook for Your Life Staff
Categories Mains, Soups
Number Of Ingredients 1
Steps:
- In a medium pot, over medium heat, add bacon. Cook for about 10 minutes or until crisp. Transfer to plate and hold.
- In the same pot over medium heat add olive oil. Add chicken and season with salt and pepper. Cook for about 5 minutes per side, or until golden brown. Remove from pot and hold.
- Add chicken sausage to same pot over medium heat. Cook for about 5 minutes or until golden brown. Add onions and garlic. Saute for about 5 minutes or until translucent. Add curry powder and season with salt and pepper.
- Add the chicken and bacon back to the pot. Add black beans and 6 cups water. Bring to a simmer.
- Add kale and wilt, about 10 minutes.
- Serve hot in a bowl or over cooked brown rice.
Nutrition Facts : Calories 2705
QUINOA AND BLACK BEAN BURGER RECIPE
Try using our Quinoa and Black Bean Burger Recipe to make delicious "hamburgers." You'll love the result of this Healthy Living black bean burger recipe!
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Mash beans in medium bowl until smooth. Add next 5 ingredients; mix well. Shape into 4 (1/2-inch-thick) patties.
- Cook in skillet sprayed with cooking spray on medium-high heat 5 min. on each side or until heated through and evenly browned on both sides. Top with cheese; cook 1 min. or until melted.
- Fill buns with lettuce, tomatoes and burgers.
Nutrition Facts : Calories 390, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 9 g, Sugar 0 g, Protein 19 g
VEGETARIAN FEIJOADA
A vegetarian spin on a classic Brazilian dish ready in 30 minutes.
Provided by Ayngelina Brogan
Categories Brazil
Time 30m
Number Of Ingredients 15
Steps:
- Cook the rice according to package directions.
- Zest, then peel and slice the orange into 1/4-inch rounds.
- Heat a medium pot over medium heat. Add vegetable oil, then half the onion. Cook until softened, 2-3 min. Add the paprika, cumin and half the garlic. Cook until fragrant, 1 min.
- Add pepper, sweet potato, broth, bay leaf and beans and 3/4 cup water to the pot.
- Season with freshly cracked black pepper and 1/2 tsp salt. Bring to a boil, then reduce the heat to medium.
- Simmer until the sweet potatoes are fork-tender, 14-15 min. Remove bay leaves before serving.
- To make the braised kale heat a saute pan over medium heat. Add a tbsp of oil, then the remaining onions. Cook until golden, about 5 min. Add the remaining garlic, kale and ¼ cup water. Cook, stirring often, until kale wilts, 1-2 min. Season with salt and pepper.
- To serve stir 1 tsp orange zest into the feijoada. Season with salt and pepper to taste. Divide the feijoada, kale and rice between plates. Serve with the sliced orange on the side.
BRAZILIAN FEIJOADA (BLACK BEAN STEW)
Brazilian Feijoada is a black bean and pork stew that is often served with farofa, toasted cassava flour.**Since we're using dried beans, you will need to soak them overnight before cooking the stew. **
Provided by Lizet Bowen
Categories Dinner
Time 2h45m
Number Of Ingredients 15
Steps:
- In a large bowl with water, soak beans overnight.
- When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
- Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing.) Set each aside as cooked.
- If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
- Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leaf. Cover with water (about 8 cups).
- Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
- If the stew is too liquidy, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate.
- Serve with white rice and sprinkle some farofa on top.
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