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
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
BLACK BEAN & MEAT STEW - FEIJOADA
Chorizo, pork ribs and pork shoulder make the base for this hearty Brazilian casserole with deeply savoury spiced pulses
Provided by Jennifer Joyce
Categories Main course
Time 2h35m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 694 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 61 grams protein, Sodium 1.7 milligram of sodium
BRAZILIAN BEEF STEW -FEIJOADA
Feijoada is a traditional Brazilian dish. This tasty beef stew is braised for several hours with black beans, tomato and a variety of mixed cuts of meat. It is a wonderfully hearty and meaty dish served with rice and greens.
Provided by Mia
Categories Stew
Number Of Ingredients 15
Steps:
- Preheat oven at 300 degrees.
- Season meat with salt and black pepper.
- Heat a large dutch oven over medium-high heat. When the pan is nice and hot, add one teaspoon of olive oil and brown 1/3 of the stew meat. Brown meat on all sides, then remove to a bowl. Continue to cook the remainder of the meat using one teaspoon of olive oil for each batch of meat.
- Incorporate the orange juice to the pot to deglaze, scraping up brown bits on the bottom of the pan.
- Add the onion and let cook for about 4-5 minutes, just until softened. Continue by adding the tomatoes, both pureed and whole beans, garlic, pork (if using), kielbasa, ham shank, all the browned beef, 2 1/2 cups of chicken stock, chili powder, and bay leaves. Cover and cook in the oven. Check the pot every hour for evaporation, adding more stock as needed. Cook for approximately 3 1/2 to 4 hours, until meat is falling apart.
- Remove ham shank and let cool. Pull any remaining ham bits off bone and place back into pot. Discard bay leaves.
- If you choose to use the vinegar, add just before serving. (It is optional.) I have forgotten and it was just delicious. The addition of the vinegar just brings a zip of brightness to the dish. Perhaps, you would prefer to test the taste by adding a teaspoon or two, at a time.
- Garnish each serving with jalapeño slices, chopped tomato, or orange wedges.
Nutrition Facts : Calories 549 calories, Sugar 13.9 g, Sodium 1813.9 mg, Fat 13.4 g, SaturatedFat 4.8 g, TransFat 0.1 g, Carbohydrate 54 g, Fiber 17.8 g, Protein 49.3 g, Cholesterol 110.3 mg
FEIJOADA: TRADITIONAL BRASILIAN STEW
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. My mate Santos is the head potwasher at my restaurant, Fifteen. He's a Brazilian who's a great cook and whose mother makes the best Feijoada in Brazil! It's a traditional Brazilian stew made with pork and black beans. The slaves in colonial Brazil created the Feijoada when they started cooking the pork meats that farmland owners discarded, such as ear, tails and feet, in a big pot with the black beans.
Provided by Jamie Oliver
Categories main-dish
Time 10h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.
- Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender.
- Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone.
- Serve the Feijoada with boiled white rice, slices of orange, and very finely sliced spring greens fried in olive oil with finely chopped onion and garlic.
BRAZILIAN FEIJOADA (PORK AND BLACK BEAN STEW)
A comforting, rustic Feijoada recipe for classic Brazilian stew that features savory pork, flavorful black beans, and lots of toppings.
Provided by Sommer Collier
Categories dinner Main Main Course Soup
Time 4h30m
Number Of Ingredients 15
Steps:
- Set out a large bowl. Chop the dried beef slices into small pieces. Place them in a bowl along with the dried beans. Pour 8 cups of boiling water over the beans and let them soak for at least 1 hour, but up to several hours.
- Chop the pork roast into 1 inch chunks, reserving the bone to simmer in the stew. (You can also use boneless pork roast and a hambone for extra flavor!) Slice the kielbasa into ½ inch slices.
- Once the beans and dried beef have soaked, set a large 7-8 quart saucepot over medium heat. Add the chorizo and brown for 2-3 minutes. Then add in the pork chunks and kielbasa. Sauté for 5-8 minutes, stirring occasionally.
- Move the meat to the sides of the pot and add in the chopped onion and garlic. Sauté another 3-4 minutes to soften.
- Now add in the tomatoes, bay leaves, and crushed red pepper, along with the soaked beans, beef, and bean water.
- Cover and simmer on medium-low for 3+ hours, or until the beans are soft. (Cook time is determined by how long the beans previously soaked.) Open the lid and stir every 30 minutes or so. If the stew seems to thicken before the beans are fully cooked, add in another 1-2 cups water.
- Meanwhile, prepare the garnishes. Once the beans are soft and silky, turn off the heat.
- Serve warm, topped with shredded greens, sliced oranges, hot sauce, and rice if desired.
Nutrition Facts : ServingSize 1.25 cup, Calories 629 kcal, Carbohydrate 52 g, Protein 39 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 94 mg, Sodium 980 mg, Fiber 9 g, Sugar 8 g
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.
FEIJOADA (BRAZILIAN BLACK BEAN STEW)
This black bean stew is Brazil's national dish for a good reason! It's incredibly delicious, and this version is super easy to make.
Provided by Lilian Vallezi
Categories Main Course
Time 2h3m
Number Of Ingredients 12
Steps:
- Start by soaking the beans for 12 hours. Drain the water, wash the beans and drain it again.
- Cut corned beef into cubes, and ribs between bones (or into cubes, if boneless). Cut the bacon into pieces, and the sausage into slices. Chop onion and garlic.
- In a large pan, sauté corned beef and ribs in olive oil (you will have to make it in batches). When they are seared, transfer them to a pressure cooker (I like Instant Pot) and add the drained beans, 10 cups of fresh water and smoked meat (in my case I like using smoked neck or ham hock).
- Let it cook on High pressure for 30 minutes (after it gets pressure). When it's done cooking, let it naturally release pressure for 30 minutes.
- While the beans are still cooking, place the bacon in the same pan in which you seared the meat, and fry the bacon in the fat it will release. Once it starts crispening, add onion and garlic and saute until onion is translucent. Then add sausage and let it cook for a minute. Turn off the heat and wait for the beans and meats to finish cooking in the pressure cooker.
- After the meats and beans are ready, and pressure has been naturally released for 30 minutes, transfer everything to the same big pan, with the sausage, bacon, onion and garlic. Add the bay leaves and adjust salt if necessary. Cook it over medium heat for approximately 30-40 minutes, or until liquid thickens to your liking.Your feijoada is ready! Serve it on a bed of white rice, vinaigrette, farofa and orange slices.Enjoy it!
Nutrition Facts : Calories 587 kcal, ServingSize 1 serving
FEIJOADA (BRAZILIAN BLACK BEAN STEW)
Feijoada is a typical Portuguese dish which is now the national dish of Brazil. According to legend, the dish dates back to colonial times when the slaves made a stew out of beef and pork scraps. It is served for lunch. Here, it is given a more modern, American treatment. Adapted from "Everyday with Rachael Ray," August 2009. Serve with white rice, pickled jalapeno slices, and thin orange slices.
Provided by threeovens
Categories Stew
Time 3h10m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- In a large Dutch oven, heat 2 tablespoons oil over medium high heat; add pork pieces and cook, turning, until browned, about 8 minutes.
- Add 8 cups water, beans, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil; lower heat and simmer until the beans are tender, about 2 1/2 hours (add water, as needed, to keep the pork and beans submerged).
- During the last 20 minutes of cooking, in a large skillet, heat 1/4 teaspoon olive oil over medium heat and add onions, cooking until carmelized, about 15 minutes.
- Transfer 1 1/2 cups of the cooked beans to the skillet with the carmelized onions and mash; stir back into the stew and cook another 30 minutes.
- To serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley.
- Serve with white rice, pickled jalapeno, and slice oranges.
Nutrition Facts : Calories 724.3, Fat 39.7, SaturatedFat 12.2, Cholesterol 95.3, Sodium 747.9, Carbohydrate 52.8, Fiber 7.6, Sugar 1.7, Protein 37.7
BRAZILIAN BLACK BEAN STEW (FEIJOADA)
This recipe makes a large pot of this hearty black bean stew for less than $2 per person. Perfect for casual large gatherings or stocking the freezer. Serve it with rice and garlicky sautéed collard greens for a traditional Brazilian meal.
Provided by Kara Taylor- Home Cooks Guide
Categories Stew
Time 8h10m
Number Of Ingredients 15
Steps:
- Soak the beans in plenty of water overnight.
- The next morning, rinse the beans. Place in your Crockpot with the 10 cups water, ham hock, Better Than Bouillon, bay leaves, oregano, garlic, and salt.
- In a skillet or brazier, brown the pork butt. Then add the onions and sauté. Add this mixture to the crockpot. If there are browned bits in the skillet, use a ladle full of the broth from the Crockpot to deglaze it and add it back into the stew.
- Set the crockpot to low and simmer all day (8 hours +/-).
- In a skillet, brown the smoked sausage. Transfer the sausage to the stew but leave the fat in the skillet.
- Taste the stew and season with salt as needed.
- Add half of the green onions to the skillet and sauté for 1-2 minutes. Add the manioc flour (or cornmeal) and stir until toasted. Season with salt and remove this mixture from the skillet.
- Serve your feijoada over white rice, sprinkled with the Farofa topping and a side of sautéed collard greens.
BRAZILIAN BLACK BEAN AND MEAT STEW: FEIJOADA
Provided by Food Network
Categories main-dish
Time 3h15m
Yield 8 main-course servings
Number Of Ingredients 43
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 AND MIXED MEAT STEW) WITH ORANGE
Traditionally eaten on Wednesday's and Saturday's throughout Brazil with white rice and oranges (amongst other things), this special and rich meaty slow cooked stew has a depth of flavour using simple ingredients that could bring 'ooohs' and 'aaaahh's' from across the Atlantic I'm sure. I save my version for special occasions when I want a really hearty shared meal and I love the way the beans melt into the sauce lending their luxurious almost creamy texture to the finished dish. Originally this was made by African slaves using fatty offal scraps and as tasty as it was (I've tried this version and it is pretty good!) many people nowadays, including myself, make it lighter and use better quality meats. The Orange and Coriander salad is not compulsory but comes very highly recommended. Absolutely Outstanding.
Provided by robd16
Categories Stew
Time 2h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Drain the beans and place in a very large clean pan (or 2 large smaller pans) Fill with enough water to cover the beans by around 2 inches and bring to the boil. Do not add salt.
- Once boiling, reduce the heat to medium and cook for 45 minutes, stirring occasionally if you remember to. Now add the cubed steak and the bay leaves and reduce the heat to low.
- In a separate frying pan heat the oil over a high heat, fry the pork belly until browned all over and add to the pot. Fry the raw spicy sausages whole and once browned, slice and add to the pot. Fry the bacon and add to the pot. Lastly add the cooked smoked sausage slices (no need to fry these).
- Cook over a medium heat for 15 minutes, if the mixture is looking a little dry, add more water but do not water log. Reduce the heat to low.
- Now take out a cup full of the beans and water leaving the meat in the pan. Put in the blender with the onion and garlic, whizz until almost smooth (add a bit more tap water if necessary) and add to the pot. (If you don't have a blender, mash the beans and grate in the onion and garlic).
- Add the hot pepper sauce if using, season to taste with salt and pepper and cook over a low heat for an hour or two checking every 15 minutes or so. Do not let the mixture dry out.
- You should have a thick, meaty fragrant stew, if not continue cooking until the excess water has evaporated.
- Serve with white rice and the orange and coriander salad below. Freeze any leftovers within 24hours.
- For the salad, cut the onion into rings or half rings and soak in iced water for at least an hour.
- Cut the oranges on a plate to catch the juice. Slice the top and bottom off each orange and run a knife down under the skin and pith so you end up with a perfectly peeled orange with no white pith. Cut into rounds, remove any pips and arrange on a plate or platter. Season with salt and plenty of pepper.
- Drain the onions and pat dry, mix with the olive oil, lemon juice and coriander then season well. Sprinkle over the oranges and garnishing with a little extra coriander.
- Enjoy your feast! In Brazil they say that feijoada will induce sleep, so don't eat it on a busy day!
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