Brazilian Chicken And Black Beans And Rice Food

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.

BRAZILAN STYLE BLACK BEANS IN PRESSURE COOKER

Steps:

• Place beans in a fine mesh strainer and pick out any shriveled ones, along with any impurities.
• Heat pressure cooker to medium-high heat (sauté setting for electric pressure cooker, medium heat on stove top for regular pressure cooker). While pot is heating, cut bacon into about 1/2-inch pieces. Cook bacon until lightly browned and starting to crisp. Add diced onion and cook, stirring often for 3-4 minutes. Add garlic and stir for about 30 seconds.
• Add beans, broth and water, salt, and pepper. Stir to combine and secure lid. Cook on high pressure for 40 minutes, and then release steam from pot. If desired, lightly smash some beans on the side of the pot (this will thicken them), season with additional salt and pepper if desired, and let cool for a few minutes before serving. Serve over white rice.

CHICKEN WITH BLACK BEANS AND RICE

Steps:

• In a large pan, heat olive oil and add red pepper flakes.
• Add onion and garlic, and cook until onion is tender.
• Increase heat, add chicken, stirring until cooked.
• Lower heat to medium, add 1 tsp oregano, 1 tsp cumin, and simmer 1 minute.
• Add black beans, pimentos, remaining spices, and balsamic vinegar.
• Blend and simmer uncovered for 30 minutes, reseasoning if needed.
• While beans are simmering, bring broth to boil in a pan, add rice.
• Lower heat to simmer, cover, and cook 20 minutes until rice is fluffy.
• Serve bean mixture over rice.

FEIJOADA - BRAZILIAN BEANS AND RICE

Steps:

• Soak the beans in a large bowl of water overnight.
• In a large Dutch oven, heat the olive oil over medium-high heat and brown the pork shoulder until caramelized on each side. Remove the pork and set aside. In the same pan, add the bacon and cook until slightly crispy. Add the onions, stir to combine, and cook the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the crumbled spicy and smoked sausage and cook until the spicy sausage is no longer pink.
• Return the pork roast to the pot along with the smoked ham hock. Drain, rinse, and add the black beans to the pot. Add the bay leaves, black pepper, and beef bouillon cubes. Cover the contents of the pot with water until the meat is just barely covered (about 2 quarts). Bring it to a boil, reduce the heat to low, cover and let cook for 2 hours, or until the beans are soft. About 1½ hours into the cooking time, if using whole pork roast, remove it, shred it, and return it to the pot. If the feijoada is too liquidy, uncover the pot and continue to cook for another 20 minutes or so to allow some of the liquid to evaporate. Add more salt to taste, if needed. Add some hot sauce, like Tabasco, according heat preference. Discard the bay leaves.
• Serve with rice and orange slices.

BRAZILIAN CHICKEN AND BLACK BEANS AND RICE

Steps:

• Prepare the rice according to package instructions.
• Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
• Transfer to a platter.
• Garnish with the avocado slices, salsa, sour cream and tortilla chips.

BRAZILIAN BEANS AND RICE

Steps:

• In a large saucepan, bring the rice and chicken broth to a boil on high heat.
• Once boiling, reduce heat to low and cover the saucepan. Simmer for 20 minutes.
• Remove from heat and let rest for 5 minutes.
• Stir in the lime juice and the cilantro.
• In a big skillet, heat olive oil on medium high heat. Add the onions and cook them for 3 minutes, until they start to turn clear. Add the garlic and cook for 30 seconds.
• Add the beans, broth, and the seasonings. On low heat, cook for 7-8 minutes while stirring.
• Remove from heat and add the lime juice. Mash the beans with a spatula until the beans are the consistency you want.
• Serve the beans with the rice.

BLACK BEANS AND RICE

Steps:

• Pressure cooking method: Turn pressure cooker on high and let it heat up, or press the saute function and let it heat for at least 3-4 minutes.
• Then, cook bacon for about 2-3 minutes or until enough to release the fat. Add sausage and let it cook for about 3 minutes, stirring every now and then. Add onion and bell peppers and cook for 2-3 minutes. Add garlic and cook for 1 minute. Do not let it brown!
• Stir in rice, seasonings, and broth. Put lid on and close steam valve. Depending on your pressure cooker settings: Either cancel the saute function and press the rice function (it automatically sets the time, about 10 minutes) , or set to high pressure on manual and set for 3 minutes.
• Let pressure release naturally. Then, remove lid and stir in beans, corn, lime juice, tomatoes, and parsley. Serve and enjoy
• Stovetop method: Heat one large no stick pan over medium-high heat, add bacon and let it cook for about 2-3 minutes or until enough to release fat. Add sausage and cook for 3 minutes, stirring now and then.
• Reduce heat to medium and add onion and bell peppers and cook for 2-3 minutes. Add garlic and cook for 1 minute. Do not let it brown!
• Stir in rice, seasonings, and broth. Reduce heat to low and put lid on. Let simmer for 15-20 minutes, or until rice is tender and most of water is absorbed.
• Fluff rice with a fork and stir in beans, corn, lime juice, tomatoes, and parsley. Serve and enjoy!

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.

BRAZILIAN RICE RECIPE

Steps:

• In a medium sauce pan, heat up the oil
• Add the garlic and cook until fragrant and light gold
• Add the rice, season with the salt and stir for about a minute
• Add the liquid and bring to a gentle boil
• Reduce to a simmer, cover and let it simmer until all water has been absorbed (try not to peak - we don't want to lose steam that's precious for the next step!)
• Turn off the heat and let the rice pot sit covered for another 10 mins - steam
• Open the pot, then "air" the rice for a minute or two. Then, fluff with a fork, and serve!

CLASSIC AND SIMPLE: BLACK BEANS AND RICE

Steps:

• In a medium saucepan, heat the oil over medium heat. Add the bell pepper, onion and garlic and saute, stirring often, for about 15 minutes, until all the vegetables are soft and tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano and water; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce thickens and the vegetables are tender, about 45 minutes. If the mixture becomes too thick, add a tablespoon or two of hot water to thin to desired consistency.
• Stir in the fresh cilantro and season with salt and pepper; discard the bay leaf. Serve over the hot rice.
• For an electric pressure cooker, use the Saute function to heat the oil. Cook the bell pepper, onion, and garlic, stirring often, for several minutes, until tender. Stir in the beans, tomatoes, chicken broth, thyme, bay leaf, oregano, and water. Seal the lid and cook on high pressure for 5 minutes. Quick release the pressure. If you want the mixture thicker, continue cooking using the Saute function until the mixture is thick (stir often to prevent sticking). Stir in the cilantro and season to taste with salt and pepper, if needed.

FEIJOADA: BLACK BEANS AND RICE RECIPE FROM BRAZIL

Steps:

• Sort and rinse black beans, being sure to remove any errant stones.
• Quick brine the beans, by combining the salt, water, and beans in a large Dutch oven and bringing them to a boil over high heat.
• Remove the pot from the heat, cover, and let stand 1 hour.
• Drain and rinse the beans in cold water.
• Put brined beans, ham bone, and approximately 6 c. water into Dutch oven and bring to a boil. Reduce to simmer, and simmer for about 45 minutes.
• Sauté green pepper and and onion in olive oil until onions are translucent, approximately 5-6 minutes.
• Add minced garlic and sauté for an additional minute.
• Add this mixture, and the salt, pepper, oregano, bay leaf, ham and sugar to the beans and ham bone. Simmer beans for another hour.
• About 5 minutes before serving, add vinegar and wine, and continue simmering for another 5 minutes.
• Serve over rice, with any/all of the suggested garnishes listed in the notes.

BRAZILIAN PORK & BLACK BEAN STEW

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.