Vegetarian Feijoada And Collardskale Brazilian Black Bean Stew Recipes

VEGETARIAN FEIJOADA

Steps:

• First of all, sort and rinse black beans. Then, follow one of the methods below. (OPTIONAL) Soaking: Soak beans with enough water to cover by 2 to 3 inches. Place in the fridge or leave at room temp overnight (8 hours) and add more water if needed. You may skip this step by adding baking soda to the beans when cooking.
• SLOW COOKER FEIJOADA: 1) Heat a large nonstick skillet over medium heat. Add oil and cook onion and mushrooms for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. 2) Transfer half of the mixture to the slow cooker, stir in beans, water, baking soda, cumin, sweet potatoes, and bay leaves. 3) Cook on high for 2-4 hours or on low for 8-10 hours. Half hour before cooking time ends, stir in the other half of cooked garlic/onion/mushrroms, salt, pepper, canned tomatoes and tomato paste. Let cook until beans are tender. 4) Remove bay leaves, adjust salt if needed, and stir in vinegar. Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
• PRESSURE COOKER FEIJOADA: 1) Press the saute function and once heated, add oil and cook onion and mushrooms for 4-5 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. Cancel saute. 2) Stir in beans and all the other ingredients at once, except vinegar and cilantro. Lock lid and cook on high pressure for 30 minutes. Natural release pressure (about 20 minutes) and unlock lid. Remove bay leaves, adjust salt if needed, and stir in vinegar. 3) Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
• STOVETOP FEIJOADA: 1) Heat a medium nonstick pot over medium heat. Add oil and cook onion and mushrooms for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. Remove half of the mixture with a slotted spoon and reserve. 2) Stir in beans, water, baking soda, cumin, sweet potatoes, and bay leaves.Increase heat to high and bring to a boil. Reduce heat to medium-low, stir, cover, and cook for 60-90 minutes or until beans are almost tender. Stir in the other half of cooked garlic/onion/mushrroms, salt, pepper, canned tomatoes and tomato paste. Let cook for 10-15 minutes, or until beans are tender. 3) Remove bay leaves, adjust salt if needed, and stir in vinegar. Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.

BRAZILIAN BLACK BEANS (VEGETARIAN FEIJOADA)

Steps:

• 1. Take two of the onions and chop or pulse 6-8 times in a food processor to easily chop. Puree the remaining onion in a food processor or blender and set aside for step 4. 2. Fry the chopped onions in the olive oil over medium-high heat, stirring often, for 10 minutes. Add the 1/2 tsp salt at around the 5-6 minute mark when the onions are slightly golden. 3. Add all the spices and seasoning from the garlic to the ground pepper and stir well, toasting for two minutes. 4. Add in the pureed onion and fry for five minutes, stirring often. 5. Now add in the beans water and stock cube. Check the notes for cooking times for all methods. 6. After the beans have finished cooking, bring to the boil and add in the two types of vinegar, soy sauce and marmite (optional). Reduce to a simmer and let cook for five minutes more. 7. Remove the bay leaves. If you'd like to thicken the sauce you can blend it a little, no more than half a cup. Serve!

VEGETARIAN FEIJOADA AND COLLARDS/KALE BRAZILIAN BLACK-BEAN STEW

Steps:

• First Make the Brazilian hot pepper sauce several hours in advance:.
• Combine all ingredients in blender or food processor and puree just until a coarse sauce.
• Let flavors meld for at least an hour at room temperature of 3 hours in the fridge. Make sure to take out of fridge ahead of time to be served at room temperature.
• Start Brazilian Rice:.
• In a covered sauce pan, sauté onion in oil for 5 minutes on med-high heat. Add tomatoes and salt and continue to cook for 5 minutes. Stir in rice and water, cover, bring to a boil. Reduce heat and gently simmer on very low heat for about 40 minutes or until the rice is tender. I found I had to add more water.
• Feijoada:.
• Place onions, garlic, celery, bell peppers, and water in large sauce pan. Drain the juice of the canned tomatoes into the pan, set aside tomatoes for usage later. Place pan on high heat and boil vegetables, stirring often, for about 15 minutes, until onions are translucent. Lower heat and stir in cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes and simmer on low heat 15-20 minutes.
• Collard greens/kale:.
• While the black beans are simmering, remove and discard the collard greens stems and rinse the leaves well. Stack leaves and slice. In a saucepan, bring the greens and water to a boil. Cover and simmer (stir frequently) for about 15 minutes until greens are tender.
• Peel and section the oranges and set aside. When the black beans and the rice are both ready, drain the greens and toss with soy sauce. Serve the feijoada on a large platter with the black beans on a bed of rice with the greens piled to one side and the oranges arranged around the edges.

BRAZILIAN BLACK BEAN AND MEAT STEW: FEIJOADA

Steps:

• Make the beans: In a large bowl, add the beans and cover with cold water by 2 inches. Let the beans soak in the refrigerator overnight. Drain.
• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring, until translucent, about 8 minutes.
• Meanwhile, make the adobo: In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.
• Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute. Add the beans, water, ham hocks, and half of the adobo. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours. Remove the ham hocks and pull and shred the meat. Add the meat back to the stew and discard the bones. (The stew can be made up to this point up to 3 days ahead.)
• Make the meat: In a large bowl, toss the sausages with the remaining adobo.
• Heat the oil in a large cast-iron skillet over high heat. Working in batches, brown the sausages and transfer them to a plate. Roughly chop the sausages and stir them into the stew. Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew.
• Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.
• When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each. Spoon some of the pico de gallo and greens on opposite sides of the stew. Sprinkle with the farofa and chopped scallion and garnish with orange wedges.
• In a large bowl, mix together all the ingredients. Let sit at room temperature for 30 minutes.
• Heat the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and wine and cook, stirring, until wilted. Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper.
• Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until its fat has rendered. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add manioc flour and cook, stirring, until golden brown and toasted. Add the butter and cook, stirring, until absorbed. Add the eggs and scallion and cook, stirring, until scrambled. Season with salt, to taste. Transfer to the farofa to a bowl and let cool slightly.

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.

BLACK BEAN & MEAT STEW - FEIJOADA

Steps:

• Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.
• Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.
• Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.
• Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.

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.

FEIJOADA - BRAZILIAN BLACK BEAN STEW

Steps:

• In a large saucepan or Dutch oven, combine the beans and the 10 cups water.
• Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.
• Drain and RESERVE 3 1/2 cups of the cooking liquid.
• Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic. Cook, stirring constantly, for 8-10 minutes.
• Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 50 minutes to 1 hour.
• Stir in liquid smoke flavoring and fresh chopped parsley.
• Let stand 10-15 minutes before serving.

BRAZILIAN BLACK BEAN STEW

Steps:

• Combine the tomato juice with 3 cups of the water in a large saucepan and bring to a simmer. Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 30 minutes. Set aside.
• Meanwhile, heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
• Stir in the sweet potatoes and the remaining 1 1/2 cups of water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently until the sweet potatoes are just tender but still firm, about 10 to 15 minutes.
• Add the beans, bell peppers, tomatoes, chili, cumin, and thyme. Simmer gently for 10 to 15 minutes longer, uncovered. The stew should have the consistency of a thick chili-moist but not soupy. Add a bit more water if too thick.
• Stir in half of the parsley and season with salt and pepper. Serve over the hot cooked rice in shallow bowls and garnish each serving with a little of the extra parsley.
• Nutrition Information
• Per serving:
• Calories: 363
• Total fat: 4g
• Protein: 14g
• Fiber: 13g
• Carbohydrate: 71g
• Cholesterol: 0mg
• Sodium: 150mg