Feijos From The Azores Recipes

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

Feijoada (Brazilian Black Bean Stew) image

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

Ingredients

1 (12 ounce) package dry black beans, soaked overnight
1 ½ cups chopped onion, divided
½ cup green onions, chopped
1 clove garlic, chopped
2 smoked ham hocks
8 ounces diced ham
½ pound thickly sliced bacon, diced
1 tablespoon olive oil
2 bay leaves, crushed
⅛ teaspoon ground coriander
salt and pepper to taste
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley

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

AZORE-STYLE FEIJOS (BEANS)

Azore-Style Feijos (Beans) image

An Old World bean soup recipe given to me by my husband's cousin's grandparents who are from the Portuguese Azore Islands. You can follow the spice trade route with this recipe. Pity that pink beans are not used much in cooking. They are so delicious! This makes the house smell so good! Can easily be prepared vegetarian.

Provided by COOKGIRl

Categories Beans

Time 1h40m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

2 cups dried pink beans, picked over and soaked
8 cups water
3 -4 slices bacon, crisply cooked (substitute ham hock, read NOTE*)
1 medium yellow onion, chopped
2 garlic cloves
1 cinnamon stick
1 teaspoon cumin powder
1 teaspoon coriander seed
5 -6 whole cloves
8 whole allspice
2 bay leaves
6 ounces tomatoes (diced or pureed)
salt and pepper

Steps:

*NOTE: Can also substitute sausage for the bacon or ham hock. Portuguese linguica, Spanish chorizo or Louisiana andouille, vegetarian "soyrizo", etc. are suggestions. My preference being bacon as I don't care for sausage or ham hock.
For additional flavor, I usually dry roast the spices in a castiron skillet.
Soak the beans overnight. Cook the bacon or ham hock and drain on paper towel. Next saute the onion and garlic. Once cooled, break up the bacon into little pieces.
In large Dutch oven or in crock pot, combine all the ingredients, including the water, excluding the salt. If using a Dutch oven, simmer the beans on medium-low for about 1 1/2 to 2 hours or until beans are soft.
If using a crock pot simmer on low 8 hours or until beans are soft. Salt the beans once cooked.
Adjust seasoning before serving. Now season with salt.
Remove whole cloves, cinnamon stick and whole allspice.
Great with freshly baked, crusty bread. Tastes even better if prepared one day ahead then warmed.

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