SLOW COOKER BLACK BEANS [BRAZILIAN STYLE]
Brazilian black beans are a delicious and indulgent dish, making them a perfect family treat. This easy slow cooker black beans recipe, is packed with comforting flavors from smoked sausage and bacon, plus, as all Brazilian recipes, it's loaded with all the garlic and onions. This big batch recipe freezes wonderfully, and will make your midweek dinners a breeze! If you're looking for a vegetarian Black Beans Recipe, check this one out.
Provided by Aline Shaw
Categories Main Course Side Dish
Time 4h30m
Number Of Ingredients 11
Steps:
- Sort, wash, then soak the beans in cold water for 30 mins. Remove any floating beans.
- Change the water, and soak in cold water for another 30 mins.
- Drain beans, then add them to a slow cooker. Add the sausages, the bay leaf and 5 1/2 cups of hot water.
- Close the slow cooker, and cook on high for 3 hours.
- After 3 hours, open the pan, and leave it on high, while you move to the next steps.
- Season with salt and pepper, add the cumin, and the vinegar to the pan, and stir.
- Meanwhile, add the bacon to a large skillet over medium to high heat, and let them cook until lightly browned.
- Add the olive oil to the skillet, then the onions and sautée until the onions are transparent, 2-3 mins.
- Add the garlic to the skillet, stir and sautée until fragrant and lightly golden.
- Add the contents of the skillet into the beans, stir and cover again. Let it cook until desired thickness is reached - about 30 minutes to an hour.
Nutrition Facts : Calories 351 kcal, Carbohydrate 31 g, Protein 16 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 36 mg, Sodium 655 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
BRAZILIAN BLACK BEAN STEW, ANOTHER VERSION - SLOW COOKER
Feijoada, a Portuguese pork, and bean stew, is considered by many Brazilians to be the country's national dish. When it's filled with savory flavors, and sweet citrus scents, how could anyone resist?
Provided by Annacia
Categories One Dish Meal
Time 9h30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and pick over the beans well.
- In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker.
- To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and coffee.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones and fat; return shredded ham to slow cooker. Stir in cilantro.
- If desired, serve stew over hot cooked rice.
SLOW COOKER FEIJOADA (BRAZILIAN BLACK BEAN STEW) RECIPE
Steps:
- Coarsely chop the onions and tomato and set aside. Mince the garlic.
- Place the bacon in a heavy skillet and cook over medium heat until crispy. Remove bacon and drain on paper towels.
- Add chorizo to the same skillet and brown. Remove from heat and slice crosswise into 1/2 inch pieces. Return slices to pan and brown them, then drain on paper towels.
- In the same skillet, brown the ribs on all sides. Remove ribs and set aside.
- Add the chopped onion and garlic to the skillet and cook over medium heat until onion is translucent and starting to brown. Add the tomato and cook for several minutes more. Using a slotted spoon, transfer onions and tomato mixture to the ceramic bowl of a slow cooker. Add sliced chorizo. Chop the cooked bacon and add to the pot, along with the ribs.
- Add the beans, 1 and 1/2 cups of beef broth, the ham hock, and the cumin to the pot.
- Cook mixture in the crockpot on the low setting for 6 to 8 hours, until the rib meat is tender and falling off the bone. Taste for seasoning and season with salt and pepper. Add lime juice if desired. Serve over Brazilian-style rice with orange wedges on the side.
Nutrition Facts : Calories 659 kcal, Carbohydrate 33 g, Cholesterol 121 mg, Fiber 12 g, Protein 44 g, SaturatedFat 15 g, Sodium 1748 mg, Sugar 3 g, Fat 39 g, ServingSize Serves 6-8, UnsaturatedFat 0 g
BRAZILIAN BLACK BEAN STEW, ANOTHER VERSION - SLOW
Feijoada, a Portuguese pork, and bean stew, is considered by many Brazilians to be the country's national dish. When it's filled with savory flavors, and sweet citrus scents, how could anyone resist?
Provided by Annacia * @Annacia
Categories Other Main Dishes
Number Of Ingredients 12
Steps:
- Rinse and pick over the beans well.
- In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker.
- To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and coffee.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones and fat; return shredded ham to slow cooker. Stir in cilantro.
- If desired, serve stew over hot cooked rice.
CHICKEN MACARTHUR, ANOTHER VERSION
This recipe is from Diners, Drive-ins and Dives from a place called Dots Back Inn. We tried another recipe which was not the same. This one we wrote down as the program aired.
Provided by jhansen68
Categories Chicken Breast
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F.
- Cook pasta in salted boiling water til andante.
- Heat the olive oil in large skillet over med-high heat.
- Add garlic and onion and saute for 3 minutes or until the onion is soft.
- Add the chicken to the skillet and cook until the chicken is done.
- Add the artichokes, salt & pepper & white wine.
- Toss and coat everything.
- Sprinkle feta cheese on top.
- Place in the oven until the feta starts to melt.
- Remove and add the chopped tomatoes on top. Spring onion can also be added to the top. Toss and serve.
Nutrition Facts : Calories 921.9, Fat 54.5, SaturatedFat 16.8, Cholesterol 146.4, Sodium 799.1, Carbohydrate 56.5, Fiber 5.3, Sugar 7.1, Protein 48.8
BRAZILIAN BLACK BEAN STEW
This easy yet wonderful stew can be made any time of year. The meat can be omitted without compromising the dish. Serve hot with a great bread and a nice spinach salad.
Provided by CRVGRL
Categories Soups, Stews and Chili Recipes Stews
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
- Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.
Nutrition Facts : Calories 507.9 calories, Carbohydrate 70.7 g, Cholesterol 30.8 mg, Fat 15 g, Fiber 17.8 g, Protein 22.8 g, SaturatedFat 4.7 g, Sodium 1537.7 mg, Sugar 17.1 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 PORK & BLACK BEAN STEW
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
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.
BRAZILIAN BLACK BEAN STEW RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 12
Steps:
- Rinse beans. In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker. To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and sherry. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones; return shredded ham to slow cooker. Stir in cilantro. If desired, serve stew over hot cooked rice.
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