BRAZILIAN BLACK BEANS
Steps:
- In a medium saucepan, heat the beans, adding a little more water if necessary to make a nice soupy consistency. When the beans are very hot, add the salt and pepper and taste for seasoning. Remove from the heat and serve in large shallow bowls, drizzling each portion with a little dende oil, a little Crema, and scattering some cilantro around the edges of the plate.
- Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.
BLACK BEANS WITH BACON
The Brazilian answer to baked beans!!! It is delicious when served as a sidedish with meat, but you can also make it a main dish and hand some rice with it!
Provided by Marlies Monika
Categories Side Dish Beans and Peas
Time 13h30m
Yield 6
Number Of Ingredients 10
Steps:
- Place beans in a pressure cooker with enough water to cover, and soak 12 hours, or overnight.
- Add 2 1/2 quarts water to the beans, or enough to fill pressure cooker about 2/3 full. Cover, and cook 30 minutes at 10 pounds pressure. Remove from heat, and set aside.
- Heat the oil in a medium saucepan over medium heat, and saute the garlic and onion until tender. Stir in the tomato and carrot. Cook about 5 minutes, and mix in the bacon. Cook and stir until bacon is crisp and evenly browned.
- Mix the vegetable and bacon mixture into the pressure cooker with the black beans. Cover, and continue cooking approximately 10 minutes at 10 pounds pressure. Garnish with parsley, and season with salt and pepper to serve.
Nutrition Facts : Calories 380.6 calories, Carbohydrate 28.2 g, Cholesterol 25.7 mg, Fat 24.4 g, Fiber 6.7 g, Protein 13.1 g, SaturatedFat 6.8 g, Sodium 338.6 mg, Sugar 2.9 g
BRAZILIAN BLACK BEANS (QUICK)
This recipe is adapted from Joy of Cooking to fit my my personal preferences (spicy and quick). It is not meant to be *authentic* feijoada. This tastes great with or without meat. In place of the sausage I've also used shredded cooked turkey or chicken and ground beef.
Provided by EmJoMay
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- If using, brown meat in pan. Drain and set aside.
- In the same pan, heat oil over medium heat and add onion, peppers, and garlic. Cook, stirring, until tender.
- Add cumin, red pepper, and cardamom. Cook, stirring constantly, for 1 minute.
- Add beans, orange juice, wine, salt, and cooked meat, if using.
- Simmer uncovered 15 minutes or longer.
- Serve over rice.
Nutrition Facts : Calories 432.4, Fat 14.7, SaturatedFat 2.1, Sodium 590.6, Carbohydrate 49.3, Fiber 14.8, Sugar 6.6, Protein 14.9
BRAZILIAN BLACK BEANS WITH BACON / TUTU MINEIRA
Number Of Ingredients 11
Steps:
- 1. Place the bacon in a large skillet and cook over medium heat until lightly browned, about 5 minutes. Pour off all but 2 tablespoons bacon fat. Add the onion, garlic, half the parsley, and the bay leaf and cook until the onion is soft but not brown, about 4 minutes.2. Add the beans, 1/2 cup bean cooking liquid, and the hot sauce to the pan and simmer for 5 minutes. Discard the bay leaf. Using a pestle, potato masher, or the back of a wooden spoon, mash half the beans. Stir in 3 tablespoons manioc flour. Simmer the beans, uncovered, until nice and thick, about 3 minutes. If it's too thick, add a little more bean cooking liquid if it's too thin, add the remaining manioc flour.3. Correct the seasoning, adding salt, pepper, and additional hot sauce, as needed. Sprinkle the tutu with the chopped eggs and remaining parsley and serve immediately.Serves 8
Nutrition Facts : Nutritional Facts Serves
FEIJOADA - BRAZILIAN BLACK BEANS WITH SMOKED MEATS
Feijoada is one of Brazil's national treasures. This is a dish that is meant to serve a group, and the preparation begins the night before. Several kinds of smoked meats, ribs, and beef jerky are simmered with the black beans. The meats are removed and served separately on a platter Preparation time includes soaking beans and beef jerky overnight. That is why it is so long.
Provided by Lavender Lynn
Categories Pork
Time 18h
Yield 8-10 serving(s)
Number Of Ingredients 15
Steps:
- Preparation:
- 1.Soak the beans overnight in cold water. In a separate bowl, soak the beef jerky overnight, changing the water 2 or 3 times.
- 2.Place the beans in a large pot and cover with water. Add the ham hock and the dried beef. Simmer for 2 hours, or until beans are cooked but firm. Remove the ham hock and discard.
- 3.Add the rest of the meats and the bay leaf to the beans and simmer for 30 minutes, adding hot water if necessary to maintain an inch of water over the beans.
- 4.Heat the oil in a skillet and cook the onions and garlic until soft and golden. Add the parsley, and season with the cumin and salt and pepper to taste.
- 5.Add 3/4 cup of the bean mixture to the skillet and mash the beans with the onions. Add the this mixture back to the beans and meat. Simmer for 30 minutes more.
- 6.Remove the meats from the beans and cut them into smaller pieces or thin slices.
- 7.Arrange the meats on a platter, grouped by type. Serve the beans in a separate bowl. Serve with Brazilian-style rice, collard greens, pepper sauce and orange slices.
Nutrition Facts : Calories 2536.6, Fat 170.5, SaturatedFat 64.9, Cholesterol 834.9, Sodium 2651, Carbohydrate 5.5, Fiber 0.6, Sugar 2, Protein 230.6
BRAZILIAN BLACK BEANS
Simmering the dried black beans with the beets infuses them with flavor and color.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h15m
Number Of Ingredients 9
Steps:
- In a 6-quart Dutch oven or other heavy pot, combine beets, beans, and enough water to cover; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until beets are tender, 45 minutes to 1 hour (add more water to cover, if needed).
- Transfer beets to a bowl; when cool enough to handle, peel and dice. Continue to cook beans until tender, about 1 hour more; pour off any excess liquid.
- Finely chop garlic, and sprinkle with salt. Using a chefs knife, press a flat side of blade back and forth across garlic to make a paste. In a small skillet, heat oil over medium; add garlic paste, scallion, and cilantro. Cook, stirring frequently, until scallion has softened, 2 to 4 minutes.
- Stir scallion mixture into beans; cook over medium until flavors have blended, about 5 minutes. Serve beans and beets over rice, topped with scallion and cheddar, with lime wedges alongside.
Nutrition Facts : Calories 298 g, Fat 6 g, Fiber 16 g, Protein 17 g
FEIJOADA(BRAZILIAN BLACK BEANS)
Make and share this Feijoada(Brazilian Black Beans) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time P1DT2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- The night before, soak the beans in a large bowl with water to cover at least 3-4 inches.
- Soak the carne seca in water to cover.
- The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches.
- Bring the beans to a boil in medium heat.
- Meanwhile, cut the carne seca into 1-inch pieces.
- Cut the sausage into 1-inch pieces.
- (When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections.
- Add the carne seca, sausage, ribs and bay leaves to the beans.
- Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours), stirring from time to time, adding water as necessary to keep beans covered.
- Keep an eye on the beans so they don't burn at the bottom!
- Chop the onion and garlic.
- Heat the olive oil in a cast iron skillet over medium heat.
- Add the onion and garlic and cook until golden brown.
- Add two ladlefuls of beans and mash them.
- Put this back into the pot.
- It will thicken and season the beans.
- Continue to simmer gently for at least another hour, adding water as necessary.
- A good feijoada should have a creamy consistency when done.
- Remove the bay leaves.
- Some people take the meats out at this point and serve them separately on a platter.
- I like to leave them in with the beans, it keeps them hot.
- Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity!
- To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top.
- Arrange oranges and couve around the sides.
- Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.
Nutrition Facts : Calories 1303.8, Fat 50.9, SaturatedFat 17.6, Cholesterol 167.8, Sodium 771.9, Carbohydrate 125.5, Fiber 29.8, Sugar 5.2, Protein 87.9
BRAZILIAN BLACK BEAN AND PORK STEW
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
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.
BACON BLACK BEANS
I looked all over for a recipe for black beans that included my favorite ingredients. When I couldn't find one, I started experimenting. These have become one of our favorite side dishes with Mexican meals. The lime juice adds a real tang to the recipe.
Provided by Kendra
Categories Black Beans
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Saute bacon until crisp, then set aside.
- Drain all except 1 T bacon grease.
- Saute onion and jalapeno in remaining bacon grease.
- Add all remaining ingredients except bacon and simmer until beans are hot and tomatoes have reduced a bit.
- Top with bacon pieces.
- If you like more spice you can either leave some seeds in the jalapenos or add a pinch of cayenne pepper.
Nutrition Facts : Calories 297.5, Fat 16.1, SaturatedFat 5.3, Cholesterol 23.1, Sodium 294.3, Carbohydrate 27.7, Fiber 8.8, Sugar 4.7, Protein 12.2
BRAZILIAN BLACK BEANS WITH BACON/TUTU MINEIRA
A recipe I am posting for Culinary Quest Event for South America. This is a recipe I found on DVO.com.
Provided by diner524
Categories Brazilian
Time 30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place the bacon in a large skillet and cook over medium heat until lightly browned, about 5 minutes. Pour off all but 2 tablespoons bacon fat. Add the onion, garlic, half the parsley, and the bay leaf and cook until the onion is soft but not brown, about 4 minutes.2. Add the beans, 1/2 cup bean cooking liquid, and the hot sauce to the pan and simmer for 5 minutes. Discard the bay leaf. Using a pestle, potato masher, or the back of a wooden spoon, mash half the beans. Stir in 3 tablespoons manioc flour. Simmer the beans, uncovered, until nice and thick, about 3 minutes.
- If it's too thick, add a little more bean cooking liquid if it's too thin, add the remaining manioc flour.3. Correct the seasoning, adding salt, pepper, and additional hot sauce, as needed. Sprinkle the tutu with the chopped eggs and remaining parsley and serve immediately.
Nutrition Facts : Calories 168.8, Fat 3.5, SaturatedFat 1.1, Cholesterol 49.2, Sodium 57.7, Carbohydrate 24.6, Fiber 7.9, Sugar 0.7, Protein 10.3
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4.4/5 (5)Total Time 1 hr 20 minsCategory Side DishCalories 132 per serving
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5/5 (31)Category Main Course, Side DishCuisine Brazilian, Latin AmericanTotal Time 1 hr 45 mins
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4.5/5 (4)Total Time 1 hr 25 minsCategory Side DishCalories 292 per serving
- Soak the beans overnight: Place the beans in a large bowl and cover with cold water. Cover with plastic and refrigerate overnight.
- Cook the beans: Drain the soaked beans and transfer to a large Dutch oven. Add the 6 cups of water and bay leaves. Bring to a boil, over medium-high heat, then cover and reduce the heat to low. Simmer until beans are very tender, 1 hour to 1 hour 30 minutes.
- Instant Pot method: If you prefer using a pressure cooker, combine the beans, water and bay leaves in the bowl of your cooker. Cover and turn the vent to the sealed position. Cook at high pressure for 25 minutes. When done, let the steam pressure naturally release for at least 20 minutes before removing the lid.
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