Brazilian Black Bean And Pork Stew Food

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BRAZILIAN PORK & BLACK BEAN STEW



Brazilian Pork & Black Bean Stew image

During high school, I spent a year in Brazil and fell in love with the culture and food. One of my favorite dishes was feijoada, a chili/stew served over white rice. I introduced this easy recipe to my family, and it has become one of our favorite comfort foods. -Andrea Romanczyk, Magna, Utah

Provided by Taste of Home

Categories     Dinner

Time 7h15m

Yield 8 servings.

Number Of Ingredients 12

1-1/2 cups dried black beans
1 pound smoked kielbasa or Polish sausage, sliced
1 pound boneless country-style pork ribs
1 package (12 ounces) fully cooked Spanish chorizo links, sliced
1 smoked ham hock
1 large onion, chopped
3 garlic cloves, minced
2 bay leaves
3/4 teaspoon salt
1/2 teaspoon pepper
5 cups water
Hot cooked rice

Steps:

  • Rinse and sort beans; soak according to package directions. Drain and rinse, discarding soaking liquid., In a 6-qt. slow cooker, combine beans with the next 9 ingredients. Add water; cook, covered, on low until meat and beans are tender, 7-9 hours., Remove pork ribs and ham hock. When cool enough to handle, remove meat from bones; discard bones and bay leaves. Shred meat with 2 forks; return to slow cooker. Serve with hot cooked rice. , Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add water if necessary.

Nutrition Facts : Calories 531 calories, Fat 33g fat (11g saturated fat), Cholesterol 101mg cholesterol, Sodium 1069mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 6g fiber), Protein 33g protein.

PORK AND BLACK BEAN STEW



Pork and Black Bean Stew image

My Brazilian friend makes this for me occasionally and it is fabulous!

Provided by MICHELLE0011

Categories     Soups, Stews and Chili Recipes     Stews     Pork

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
1 teaspoon minced garlic
1 large onion, chopped
1 (12 ounce) pork tenderloin, cut into 1/2 inch cubes
1 (19 ounce) can black beans, drained and rinsed
¼ cup water
1 ½ cups chicken stock
3 chorizo sausages, cut into 1/2 inch thick pieces
2 bay leaves
salt and pepper to taste

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned.
  • Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.

Nutrition Facts : Calories 482.1 calories, Carbohydrate 27.4 g, Cholesterol 76.7 mg, Fat 26.7 g, Fiber 10 g, Protein 32.8 g, SaturatedFat 8.4 g, Sodium 1361.2 mg, Sugar 1.8 g

BRAZILIAN BLACK BEAN AND PORK STEW



Brazilian Black Bean and Pork Stew image

Make and share this Brazilian Black Bean and Pork Stew recipe from Food.com.

Provided by ratherbeswimmin

Categories     Pork

Time 9h30m

Yield 8 serving(s)

Number Of Ingredients 15

6 ounces bacon, minced
3 onions, minced
1/4 cup tomato paste
6 garlic cloves, minced
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon ground coriander
1 cup water
4 cups low sodium chicken broth, plus extra if needed
1 lb dried black beans, picked over and rinsed
1 lb kielbasa, halved lengthwise and sliced 1/2 inch thick
2 bay leaves
1 (3 lb) boneless pork butt, trimmed and cut into 1-inch chunks
salt
pepper

Steps:

  • Cook bacon in a large skillet over med-high heat until crisp, about 5 minutes.
  • Stir in onion, tomato paste, garlic, chili powder, cumin, and coriander; cook until onions are softened and lightly browned, 8-10 minutes.
  • Stir in water, scraping up any browned bits; transfer to slow cooker.
  • Stir broth, beans, kielbasa, and bay leaves into slow cooker.
  • Season pork with salt and pepper and nestle into slow cooker.
  • Cover and cook until pork is tender, 9-11 hours on LOW or 5-7 hours on HIGH.
  • Let stew settle for 5 minutes, then remove fat from surface using large spoon.
  • Discard bay leaves (adjust stew consistency with additional broth if needed).
  • Season to taste with salt and pepper; serve with Brazilian Hot sauce.

BRAZILIAN BLACK BEAN AND MEAT STEW: FEIJOADA



Brazilian Black Bean and Meat Stew: Feijoada image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 8 main-course servings

Number Of Ingredients 43

2 pounds dried black beans, picked over
1/4 cup olive oil
1 large Spanish onion, chopped
1/4 cup chopped fresh garlic
4 bay leaves
12 cups water
2 ham hocks
1/4 cup ground cumin
1/4 cup ground coriander
1/4 cup kosher salt
2 tablespoons ground cayenne pepper
1 tablespoon adobo-style seasoning
2 tablespoons olive oil
1 pound breakfast sausage links
1 pound smoked sausage links
1 pound chorizo sausage
1 pound beef tenderloin, cut into 1-inch cubes
1 pound pork tenderloin, cut into 1-inch cubes
8 cups hot, cooked white rice
Pico de Gallo, recipe follows
Sauteed Greens, recipe follows
Farofa, recipe follows
Chopped scallion, for garnish
1 orange, cut into wedges
4 large tomatoes, roughly chopped
2 serrano chiles, roughly chopped
1 medium red onion, roughly chopped
1 bunch fresh cilantro, stemmed and roughly chopped
2 lemons, juiced
2 limes, juiced
Kosher salt and freshly ground black pepper
2 pounds kale or mustard greens, stemmed and roughly chopped
2 tablespoons olive oil
4 cloves fresh garlic, chopped
1/4 cup white wine or water
Kosher salt and freshly ground black pepper
1 cup chopped bacon
1/2 cup chopped Spanish onion
1/2 cup manioc flour, see note
8 tablespoons unsalted butter
2 large eggs, beaten
1/4 cup chopped scallions
Kosher salt

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.

BRAZILIAN BLACK BEAN AND BEEF STEW



Brazilian Black Bean and Beef Stew image

Make and share this Brazilian Black Bean and Beef Stew recipe from Food.com.

Provided by Outta Here

Categories     Stew

Time 1h24m

Yield 6 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 stalk celery, small dice
2 carrots, peeled and small dice
2 medium onions, peeled and small dice
3 garlic cloves, peeled and minced
1 small red bell pepper, seeded and small dice
1 lb lean stewing beef, cut into 1/2 inch cubes
1 teaspoon ground cumin
1 teaspoon orange zest, Grated
1 (14 1/2 ounce) can diced tomatoes, undrained
2 (14 1/2 ounce) cans black beans, drained and rinsed
salt and pepper, to taste

Steps:

  • In a Dutch oven, with lid, heat oil over medium-high heat and saute celery, carrots, onions, garlic, and bell pepper. Cover and simmer gently for 5 minutes, stirring every now and then to make sure vegetables are not sticking.
  • Add meat to vegetables and brown slightly. Add cumin, orange zest and tomatoes; stir and cover pot and simmer for 30 minutes, stirring occasionally.
  • Add black beans and simmer, uncovered, for 15-30 minutes more, until stew is nice and thick.
  • Season to taste with pepper.

FEIJOADA (BRAZILIAN BLACK BEAN STEW)



feijoada (brazilian black bean stew) image

Make and share this feijoada (brazilian black bean stew) recipe from Food.com.

Provided by chia2160

Categories     Stew

Time P1DT2h

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb dried black beans, soaked overnight
2 tablespoons vegetable oil
1 large onion, diced
8 cloves garlic, minced
1/2 lb country-style pork ribs, cut in 1 inch peices
1 lb chorizo sausage, sliced
2 bay leaves
6 cups water
cooked white rice

Steps:

  • drain beans in colander.
  • in heavy pot heat oil, add onion and garlic, saute until lightly browned.
  • add pork and brown.
  • add beans, chorizo, water to cover and bay leaf.
  • simmer for 1 1/2 hours, covered.
  • uncover, raise heat to medium, cook 15 minutes until thickened.
  • salt and pepper to taste, serve over rice.

Nutrition Facts : Calories 1097, Fat 58.7, SaturatedFat 19, Cholesterol 142, Sodium 1457.6, Carbohydrate 78.7, Fiber 18.1, Sugar 4.1, Protein 63.8

BRAZILIAN BLACK BEAN STEW



Brazilian Black Bean Stew image

Make and share this Brazilian Black Bean Stew recipe from Food.com.

Provided by Jana Steinhagen

Categories     Stew

Time 10h1m

Yield 4-6 serving(s)

Number Of Ingredients 14

250 g black beans, soaked for 8-12 hours
1 large carrot, diced
1 large tomatoes, skinned and chopped
1 large onion, roughly chopped
6 garlic cloves, chopped
100 g chorizo sausage, sliced
100 g smoked bacon, diced
2 pork chops, cut into bitesize pieces
3 lamb chops, trimmed
2 bay leaves
6 allspice berries
1 teaspoon dried oregano
1 ancho chili, soaked for 30 minutes and skin removed
3 sprigs parsley

Steps:

  • Soak the beans in your finest water for 8 hours or overnight, then rinse and put to the boil in fresh water.
  • skim of foam once it rises.
  • meanwhile cut your meat and vegatables.
  • fry the bacon until it renders its fat and crisps.
  • add to the beans.
  • then fry the chorizo and add to the stew.
  • in the same fat still fry the lamb and pork and add to the stew.
  • quickly fry the onion and garlic and add to the stew as you go.
  • then add the carrot, tomato and spices.
  • simmer the stew quietly for 1 and 1/2 hours.
  • then serve sprinking parsley on top, yummy!

FEIJOADA (BRAZILIAN BLACK BEAN STEW)



Feijoada (Brazilian Black Bean Stew) image

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

6 tablespoons olive oil
2 lbs pork shoulder, cut into 2 inch pieces
1 lb dried black beans
1 lb smoked sausage, cut into 1 inch pieces (such as kielbasa)
8 ounces smoked ham hock
1 large onion, chopped
2 bay leaves
2 garlic cloves
salt & freshly ground black pepper
1 cup fresh parsley, chopped
4 cups cooked white rice
pickled jalapeno pepper, for garnish
orange, thinly sliced for garnish

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

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