Lightened Up Feijoada Recipes

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FEIJOADA



Feijoada image

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

1 pound carne seca (see notes for substitutions)
3 large (about 1 pound) smoked calabresa sausages
2 (about 8 ounces) paio sausages
5 cups (about 2.2 pounds) dried black beans
3 dried bay leaves
½ large orange
1 tablespoon vegetable oil
6 slices thick-cut bacon (diced)
1 large onion (chopped)
12 cloves garlic (minced)
Salt and freshly ground pepper (to taste)

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

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

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

MY BRAZILIAN FEIJOADA



My Brazilian Feijoada image

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

8 ounces dried black beans (about 1 cup)
2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes
3 bone-in beef short ribs (about 1-1/2 pounds)
4 bacon strips, cooked and crumbled
1-1/4 cups diced onion
3 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon pepper
1-1/2 cups chicken broth
1 cup water
1/2 cup beef broth
8 ounces smoked sausage, cut into 1/2-inch slices
Orange sections
Hot cooked rice, optional

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



Chef John's Brazilian Feijoada image

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

1 pound dry black beans
2 quarts water, plus more as needed
3 ounces dried beef, chopped
1 bay leaf
2 smoked pork chops, cut into large chunks, bones reserved
4 ounces bacon, coarsely chopped
12 ounces linguica sausage, cut into large chunks
2 (4 ounce) links Italian sausage
1 onion, chopped
6 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 tablespoon chopped Italian parsley
1 tablespoon olive oil
½ cup dry bread crumbs
2 tablespoons chopped Italian parsley
2 teaspoons grated orange zest

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

LIGHTENED-UP FEIJOADA



Lightened-Up Feijoada image

Number Of Ingredients 0

Steps:

  • Soak the beans in cold water 8 hours or up to overnight.Drain the beans, rinse and set aside. Heat a large soup pot or Dutch oven over medium heat. Add the chorizo and bacon and cook until browned, 5 to 7 minutes. Add the bay leaves, garlic and onions and cook until the onions are tender, an additional 10 minutes. Add the beans and 5 cups of water; bring to a simmer and cook, partially covered, until the beans are tender and most of the water is absorbed, 2 1/2 hours. Add 1/2 teaspoon salt and taste for additional seasoning. Serve with rice and orange slices.Source: foodnetwork.comRecipe formatted with the Cook'n Recipe Software from DVO Enterprises.

Nutrition Facts : Calories per serving 171

FEIJOADA



Feijoada image

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

2 pounds dried black beans, picked through
2 pound fresh pork ears, cut into 1-inch pieces
2 fresh pork feet, cut into 6 pieces each
1 fresh pork tongue, cut into 1-inch pieces
1 pound fresh pork ribs, cut into individual ribs
3/4 pound slab bacon (smoked pork belly), cut into 2-by-1/4-inch pieces
2 bay leaves
8 ounces smoked pork sausage, such as andouille or kielbasa, sliced 1/4 inch thick on the bias
Coarse salt and ground black pepper, to taste
3 tablespoons vegetable oil
1 medium yellow onion, finely chopped
10 cloves garlic, minced

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.

FEIJOADA - THE REAL ONE



Feijoada - The Real One image

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

1/2 lb portuguese smoked sausage
1/2 lb of other smoked sausage (I use a sausage called, in portuguese, 'paio')
1/2 lb smoked pork ribs
1/2 lb salted pork ears
1/2 lb salted pork tail
1/2 lb lean bacon, in one piece,rind removed
4 ounces smoked pork tongue (optional)
1/2 lb jerked beef
1 pork trotter, blanched and scraped,if necessary
1/2 lb pork shoulder
4 quarts water
4 1/2 cups black beans, picked over,soaked overnight,drained
2 tablespoons oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper

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

BRAZILIAN FEIJOADA



Brazilian Feijoada image

Make and share this Brazilian Feijoada recipe from Food.com.

Provided by IngridH

Categories     One Dish Meal

Time 9h50m

Yield 8 serving(s)

Number Of Ingredients 12

2 cups dried black beans
4 slices apple-smoked bacon
1 lb boneless pork shoulder, cut into 1/2 inch cubes
3/4 teaspoon salt
1/2 teaspoon pepper
3 beef short ribs with bones
2 medium onions, finely chopped
1 1/4 cups low-fat chicken broth
4 garlic cloves, minced
1 smoked ham hock
1 tablespoon white vinegar
1 orange, cut into 8 wedges

Steps:

  • Quick-soak beans by boiling for 2 minutes, then letting sit, covered, for 1 hour. Drain, then add to slow cooker.
  • Cook bacon in a large skillet over medium heat until crisp. Remove from pan and crumble, leaving drippings in the pan.
  • Season the pork with 1/8 teaspoon salt and 1/4 teaspoon pepper. Brown in the bacon drippings over medium high heat, then remove and add to the slow cooker.
  • Season the ribs with 1/8 teaspoon salt and 1/4 teaspoon pepper. Brown in the bacon drippings over medium high heat, then remove and add to the slow cooker.
  • To the slow cooker, add the onion, broth, garlic, ham hock, and 1/2 teaspoon salt. Stir to combine ingredients, cover, and cook on low for 8 hours, or until meat and beans are tender.
  • Remove the ribs from the slow cooker and let sit for 15 minutes. Remove the meat from the bones, and shred. Discard bones.Discard the ham hock.
  • Return the shredded beef to the slow cooker, along with the vinegar and crumbled bacon. Stir to combine, then serve with orange wedges to garnish.

Nutrition Facts : Calories 330.6, Fat 12.2, SaturatedFat 4.2, Cholesterol 40.3, Sodium 260.5, Carbohydrate 35.3, Fiber 8.3, Sugar 3.8, Protein 20.5

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