Portuguese Feijoada Recipes

PORTUGUESE FEIJOADA

Steps:

• In a large, heavy, deep pot, heat the oil over medium-high heat. When hot, add the onions, garlic and bacon and cook, stirring, until lightly browned, 4 to 6 minutes. Add the beans, salt pork, Linguica, ham hocks, corned beef, orange, bay leaves, salt, crushed red pepper and water. Bring to a boil, skim any froth that comes to the surface, cover and reduce the heat to a simmer. Cook, stirring occasionally, until the beans are very tender, about 2 hours.
• Remove from the heat and discard the bay leaves and orange quarters. Serve with Portuguese rice, Vinaigrette Sauce and Sauteed Collard Greens.

FEIJOADA - THE REAL ONE

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.

MY BRAZILIAN FEIJOADA

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.

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

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.

FEIJOADA NORDESTINO (NORTHEASTERN BRAZILIAN BLACK BEAN STEW)

Steps:

• Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
• Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
• Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
• Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
• Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
• Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.