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
BRAZILIAN VEGETABLE FEIJOADA
In Brazil, a feijoada completa is a large, festive meal with at least one dish based on beans. This Brazilian Vegetable Feijoada is flavorful yet simple to prepare. From Vegetarian Times Low-Fat & Fast.
Provided by lazyme
Categories Black Beans
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large pot over medium heat, heat oil.
- Add pepper flakes, cumin, and thyme, and cook, stirring, until fragrant, about 20 seconds.
- Add sweet potatoes and cook for 5 minutes, stirring occasionally.
- Add leek and cook for 5 minutes more, stirring occasionally.
- Stir in peppers and onion and cook for 5 minutes.
- Add rum and lime juice.
- Cook until sweet potatoes are tender, about 5 minutes more.
- Stir in tomato.
- Spray a small saucepan with nonstick cooking spray.
- Add beans and cook until hot, about 3 minutes. (Add water a little at a time to prevent sticking.)
- To serve, pour beans in a casserole, serving bowl, or platter, and pour sweet potato mixture on top of beans.
- Garnish with cilantro.
- If serving over rice or other grain, form a ring around serving platter with rice or grain, pour beans into center of platter, and top with sweet potato mixture.
- Per Serving: 305 Calories; 10g Protein; 5g Fat; 54g Carbohydrates; 0 Cholesterol; 22mg Sodium; 12g Fiber.
SMOKY VEGGIE FEIJOADA
Super-protein-packed black beans are a great base to this veggie version of the classic Brazilian dish, and with all the veg we get loads of fibre and four of our 5-a-day too!
Provided by Jamie Oliver
Categories Healthy meals Everyday Super Food Vegetables Tomato Mains Store cupboard recipes
Time 1h5m
Yield 2
Number Of Ingredients 16
Steps:
- Preheat the oven to 200°C/400°F/gas 6.
- Halve and deseed the squash, then carefully chop into 3cm chunks. In a large roasting tray, toss and massage it with 1 teaspoon of oil, the ground coriander and a pinch of sea salt and black pepper.
- Deseed the peppers and cut into 3cm chunks, then, in a separate tray, toss and massage them with 1 teaspoon of oil and the smoked paprika. Place both trays in the oven for 35 minutes, or until softened.
- Meanwhile, peel and finely chop ¼ of an onion and put aside, then roughly chop the rest and place in a large casserole pan on a low heat with 1 tablespoon of oil. Crush in the garlic, add the bay leaves and a good splash of water and cook for 20 minutes, or until soft, stirring regularly.
- Tip in the beans, juice and all, then half-fill each empty tin with water, swirl and pour into the pan. Simmer until the time is up on the squash and peppers, then stir both into the pan.
- Trim, finely slice and add the okra, and simmer for a further 20 minutes, or until the feijoada is dark and delicious, loosening with an extra splash of water, if needed.
- Meanwhile, cook the rice according to the packet instructions, then drain.
- To make a quick salsa, deseed the tomatoes, then finely chop with as much chilli as you like and most of the coriander leaves. Scrape into a bowl with the reserved finely chopped onion and toss with the lime juice, then season to perfection.
- Remove 4 portions of feijoada, bag them up and once completely cool, freeze for a rainy day, when you'll be really grateful it's there.
- Serve the remaining feijoada with the rice and salsa, a spoonful of yoghurt and a sprinkling of the remaining coriander leaves.
Nutrition Facts : Calories 532 calories, Fat 7.9 g fat, SaturatedFat 1.9 g saturated fat, Protein 19.9 g protein, Carbohydrate 93.6 g carbohydrate, Sugar 17.6 g sugar, Sodium 0.1 g salt, Fiber 20.1 g fibre
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.
BRAZILIAN FEIJOADA (VEGETARIAN)
Feijoada is the national dish of Brazil. It's served everywhere in Brazil, from beach-side stands to the finest restaurants. This version captures the spirit of feijoada minus the meat. Chipotle pepper adds a hint of smoky heat.
Provided by lazyme
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
- Drain and reserve 2 cups of the cooking liquid.
- In a large saucepan, heat the oil.
- Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
- Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
- Stir in the parsley and salt and cook for 5 to 10 minutes more.
- Spoon the rice into bowls and ladle the feijoada over the top.
BRAZILIAN FEIJOADA
The Brazil national dish is a Feijoada. It is a recipe made using every part of the pig, ears, tails, and nose, jerak beef and black beans.
Provided by patysmith
Time 5h
Yield Serves 12
Number Of Ingredients 19
Steps:
- Heat the oil in a large, heavy, deep pot and stir-fry the onion, garlic, and cayenne for 2 minutes or until light golden brown.
- Add the beans, salt pork, Portuguese sausage, smoked Polish sausage, ham hocks, corned beef, pork spareribs, salt, black pepper, bay leaves, halved-orange and water. Cover and simmer for 2 hours or until the beans are tender, stirring occasionally and adding water if needed to ensure that the beans are completely covered while cooking.
- Side Dish: Collard Greens - Heat 2 tablespoons canola oil in a large frying pan and sautÃÂÃÂÃÂé 3 crushed cloves of garlic until light golden brown. Add the 2 slides bunches collard greens and salt. Stir-fry over medium-high heat for 3 minutes or until greens are tender; do not overcook.
- Serve with sliced oranges, white rice, collard greens, vinaigrette sauce.
MY BRAZILIAN FEIJOADA
A co-worker's mom used to make this dish for him and it was his favorite. So I made him my own version. Instead of sausage you can use ham hocks, or substitute lean white meat for the red meat if you prefer. -Christiane Counts, Webster, Texas
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. , Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.
Nutrition Facts : Calories 481 calories, Fat 27g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 772mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 4g fiber), Protein 41g protein.
VEGETARIAN FEIJOADA AND COLLARDS/KALE BRAZILIAN BLACK-BEAN STEW
From http://jessicamomof6.blogspot.com/2009/06/brazilian-vegetarian-feijoada.html It sounds wonderful, but time-consuming. I doubt if it is near authentic.
Provided by nsomniak6
Categories Stew
Time 4h
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 27
Steps:
- First Make the Brazilian hot pepper sauce several hours in advance:.
- Combine all ingredients in blender or food processor and puree just until a coarse sauce.
- Let flavors meld for at least an hour at room temperature of 3 hours in the fridge. Make sure to take out of fridge ahead of time to be served at room temperature.
- Start Brazilian Rice:.
- In a covered sauce pan, sauté onion in oil for 5 minutes on med-high heat. Add tomatoes and salt and continue to cook for 5 minutes. Stir in rice and water, cover, bring to a boil. Reduce heat and gently simmer on very low heat for about 40 minutes or until the rice is tender. I found I had to add more water.
- Feijoada:.
- Place onions, garlic, celery, bell peppers, and water in large sauce pan. Drain the juice of the canned tomatoes into the pan, set aside tomatoes for usage later. Place pan on high heat and boil vegetables, stirring often, for about 15 minutes, until onions are translucent. Lower heat and stir in cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes and simmer on low heat 15-20 minutes.
- Collard greens/kale:.
- While the black beans are simmering, remove and discard the collard greens stems and rinse the leaves well. Stack leaves and slice. In a saucepan, bring the greens and water to a boil. Cover and simmer (stir frequently) for about 15 minutes until greens are tender.
- Peel and section the oranges and set aside. When the black beans and the rice are both ready, drain the greens and toss with soy sauce. Serve the feijoada on a large platter with the black beans on a bed of rice with the greens piled to one side and the oranges arranged around the edges.
BRAZILIAN BLACK BEANS (VEGETARIAN FEIJOADA)
A thick healthy comforting veganized version of those famous Brazilian black beans, Feijoada. Perfect with rice and a hint of citrus, just throw it in your pressure cooker for a quick and easy nutritious dinner, or check my notes to see how to cook it in the instant pot or on the stovetop.
Provided by The Fiery Vegetarian
Categories Lunch and Dinner
Time 45m
Number Of Ingredients 21
Steps:
- 1. Take two of the onions and chop or pulse 6-8 times in a food processor to easily chop. Puree the remaining onion in a food processor or blender and set aside for step 4. 2. Fry the chopped onions in the olive oil over medium-high heat, stirring often, for 10 minutes. Add the 1/2 tsp salt at around the 5-6 minute mark when the onions are slightly golden. 3. Add all the spices and seasoning from the garlic to the ground pepper and stir well, toasting for two minutes. 4. Add in the pureed onion and fry for five minutes, stirring often. 5. Now add in the beans water and stock cube. Check the notes for cooking times for all methods. 6. After the beans have finished cooking, bring to the boil and add in the two types of vinegar, soy sauce and marmite (optional). Reduce to a simmer and let cook for five minutes more. 7. Remove the bay leaves. If you'd like to thicken the sauce you can blend it a little, no more than half a cup. Serve!
Nutrition Facts : Calories 339 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 13 grams fiber, Protein 17 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 503 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
VEGETARIAN FEIJOADA
A vegetarian spin on a classic Brazilian dish ready in 30 minutes.
Provided by Ayngelina Brogan
Categories Brazil
Time 30m
Number Of Ingredients 15
Steps:
- Cook the rice according to package directions.
- Zest, then peel and slice the orange into 1/4-inch rounds.
- Heat a medium pot over medium heat. Add vegetable oil, then half the onion. Cook until softened, 2-3 min. Add the paprika, cumin and half the garlic. Cook until fragrant, 1 min.
- Add pepper, sweet potato, broth, bay leaf and beans and 3/4 cup water to the pot.
- Season with freshly cracked black pepper and 1/2 tsp salt. Bring to a boil, then reduce the heat to medium.
- Simmer until the sweet potatoes are fork-tender, 14-15 min. Remove bay leaves before serving.
- To make the braised kale heat a saute pan over medium heat. Add a tbsp of oil, then the remaining onions. Cook until golden, about 5 min. Add the remaining garlic, kale and ¼ cup water. Cook, stirring often, until kale wilts, 1-2 min. Season with salt and pepper.
- To serve stir 1 tsp orange zest into the feijoada. Season with salt and pepper to taste. Divide the feijoada, kale and rice between plates. Serve with the sliced orange on the side.
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.
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
CHEF JOHN'S BRAZILIAN FEIJOADA
My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 13h15m
Yield 6
Number Of Ingredients 19
Steps:
- Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.
- Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
- Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours.
- Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks.
- Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes.
- Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
- Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest.
- When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.
Nutrition Facts : Calories 719.6 calories, Carbohydrate 53.6 g, Cholesterol 88.8 mg, Fat 36.2 g, Fiber 16.2 g, Protein 45 g, SaturatedFat 12.6 g, Sodium 1625.4 mg, Sugar 2 g
VEGGIE FEIJOADA WITH SWEET POTATO & KIDNEY BEANS
Feijoada is a classic Brazilian stew, which I've tweaked to make a gorgeous meat-free dinner. With chunks of beautiful sweet potato, black beans, sweet peppers and coriander to freshen it all up, this is a cracker of a dish. Kidney beans are also packed with micronutrients, such as iron, which is vital for building those all-important red blood cells to help you from feeling tired.
Provided by Jamie Oliver
Categories Stew
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Place the rice into a medium pan, cover with cold water, then place over a medium heat. Bring to the boil, then simmer gently for 12 to 15 minutes, or until just cooked.
- Drain in a sieve, then place the sieve over the warm pan. Season with a little sea salt and black pepper, cover with a lid and set aside off the heat.
- Meanwhile, fill a small pan with water, place over a medium heat and bring to the boil. Peel and chop the sweet potato into chunks, then add to the pan when the water is boiling. Cook with the lid on for 5 minutes, or until tender. Drain and set aside.
- Peel the onions and cut into wedges. Separate each wedge into petals, then peel and finely slice the garlic.
- Halve, deseed and roughly dice the pepper, then trim and halve the courgette, roughly slicing it at an angle.
- Drizzle 1 tablespoon of olive oil into a large pan over a medium-high heat, add the sweet potato, onions, peppers and courgette, cooking for 8 minutes, or until softened but charred and gnarly on the outside.
- Drain the beans, but reserve the juice. Add the beans to the hot pan (save the rest for another day) and cook for 1 more minute.
- Stir through, then add the garlic, ground coriander, and paprika. Season well with salt and pepper and cook for 3 minutes, or until sticky and gnarly.
- Finely slice the coriander (stalks and all). Roughly chop the tomatoes. Add to the pan with their juices, along with the coriander stalks, the reserved liquid from the beans and 275ml of water.
- Bring to the boil, then simmer for 5 to 10 minutes, or until the veg is soft and the sauce has thickened. Add an extra splash of water to loosen if the sauce gets too thick.
- Season the veggie feijoada to taste and stir through most of the coriander leaves. Serve with the rice, a dollop of yogurt and the reserved coriander scattered on top.
Nutrition Facts : Calories 637 calories, Fat 16.2 g fat, SaturatedFat 2.7 g saturated fat, Protein 16.4 g protein, Carbohydrate 112.7 g carbohydrate, Sugar 22.7 g sugar, Sodium 1.2 g salt, Fiber 9.3 g fibre
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
VEGETARIAN FEIJOADA
Vegetarian feijoada is the meatless version of Brazil's national dish, Feijoada. Vegetarian feijoada, which is also vegan and gluten-free, is a black bean and vegetable stew loaded with plant-based protein. Learn how to make this vegetarian feijoada recipe in the Crockpot, Instant Pot, and on the Stovetop.
Provided by Denise Browning
Categories Main Course
Number Of Ingredients 16
Steps:
- First of all, sort and rinse black beans. Then, follow one of the methods below. (OPTIONAL) Soaking: Soak beans with enough water to cover by 2 to 3 inches. Place in the fridge or leave at room temp overnight (8 hours) and add more water if needed. You may skip this step by adding baking soda to the beans when cooking.
- SLOW COOKER FEIJOADA: 1) Heat a large nonstick skillet over medium heat. Add oil and cook onion and mushrooms for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. 2) Transfer half of the mixture to the slow cooker, stir in beans, water, baking soda, cumin, sweet potatoes, and bay leaves. 3) Cook on high for 2-4 hours or on low for 8-10 hours. Half hour before cooking time ends, stir in the other half of cooked garlic/onion/mushrroms, salt, pepper, canned tomatoes and tomato paste. Let cook until beans are tender. 4) Remove bay leaves, adjust salt if needed, and stir in vinegar. Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
- PRESSURE COOKER FEIJOADA: 1) Press the saute function and once heated, add oil and cook onion and mushrooms for 4-5 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. Cancel saute. 2) Stir in beans and all the other ingredients at once, except vinegar and cilantro. Lock lid and cook on high pressure for 30 minutes. Natural release pressure (about 20 minutes) and unlock lid. Remove bay leaves, adjust salt if needed, and stir in vinegar. 3) Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
- STOVETOP FEIJOADA: 1) Heat a medium nonstick pot over medium heat. Add oil and cook onion and mushrooms for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. Remove half of the mixture with a slotted spoon and reserve. 2) Stir in beans, water, baking soda, cumin, sweet potatoes, and bay leaves.Increase heat to high and bring to a boil. Reduce heat to medium-low, stir, cover, and cook for 60-90 minutes or until beans are almost tender. Stir in the other half of cooked garlic/onion/mushrroms, salt, pepper, canned tomatoes and tomato paste. Let cook for 10-15 minutes, or until beans are tender. 3) Remove bay leaves, adjust salt if needed, and stir in vinegar. Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
Nutrition Facts : Calories 391 kcal, Carbohydrate 63 g, Protein 19 g, Fat 8 g, SaturatedFat 1 g, Sodium 1343 mg, Fiber 15 g, Sugar 7 g, ServingSize 1 serving
FEIJOADA
Make and share this Feijoada recipe from Food.com.
Provided by Food.com
Categories Beans
Time 13h
Yield 8-10 serving(s)
Number Of Ingredients 20
Steps:
- For the beans:.
- Drain the beans and transfer to a very large pot. Cover with fresh water. Bring to a boil, and then reduce the heat to maintain a low simmer for about 1 hour. Meanwhile, saute the onions in vegetable oil in a skillet over medium heat, stirring occasionally, until soft, 8 to 10 minutes. Add the garlic and cook another minute and set aside. After the beans have cooked for 1 hour, stir the onions, garlic and bay leaves into the beans. Cook for 1 hour longer, adding more water if necessary to keep the beans covered.
- For the meat:.
- While the beans are cooking, preheat the oven to 350 degrees F. Arrange the neck bones, brisket, bacon, ribs, ham hocks, pig tails and sausages in enough roasting pans or baking sheets to contain them in one layer, and roast for 1 hour 30 minutes to 2 hours.
- Add all of the meat, without their rendered fat, to the pot of beans and mix well. Add enough water to cover. Bring to a boil, and then reduce the heat and simmer until the beans are soft and the meat is tender and falling apart, 2 hours to 2 hours 30 minutes.
- For the collard greens:.
- Just before serving the feijoada, heat oil in a large nonstick skillet over medium-high heat. Add salt to the pan, and then add the collards in handfuls, letting the greens wilt a little before adding more. Saute until crisp tender.
- Serve the feijoada with the collard greens, rice, orange slices and hot sauce, sprinkling the farofa over the feijoada.
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- The day before, place the black beans in a large pan, cover with plenty of water and put the lid on.
- The next day, place the black beans pan on the hob, topping up with water to cover the beans if needed, then bring to a gentle boil and simmer for 30 minutes (it’s important to keep them in the same water to achieve the most vibrant colour).
BRAZILIAN ROASTED VEGETABLE FEIJOADA {GLUTEN FREE, VEG …
From fussfreeflavours.com
5/5 (35)Total Time 45 minsCategory MainPublished 2019-03-05
- Peel and cube the sweet potato, and slice the peppers and the peeled red onion. Place in a shallow baking tray, add the oil and season. Mix well to cover all the vegetables evenly,
BRAZILIAN FEIJOADA (BLACK BEAN STEW) - MUY BUENO COOKBOOK
From muybuenocookbook.com
5/5 (6)Total Time 4 hrs 15 minsCategory Entrees, Main CoursePublished 2020-11-12
- Spread the beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
- In a large (7-quart) Dutch oven or stock pot over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
FEIJOADA RECIPE (BRAZILIAN BLACK BEAN STEW) - EASY AND DELISH
From easyanddelish.com
Ratings 5Calories 847 per servingCategory Main Course
- (OPTIONAL) Soaking: Soak beans with enough water to cover them by 3 inches. Place them in the fridge or leave at room temp overnight (8 hours), adding more water if needed. But you can skip this step by adding 1 teaspoon of baking soda to the beans when cooking.The first step is to sort and rinse the black beans. Then, follow one of the cooking methods below.
- SLOW COOKER FEIJOADA RECIPE: 1) Heat a large nonstick pan over medium-high heat. Add the bacon and cook for 5-6 minutes, or until browned. Transfer to a large bowl. 2) Next, cook the sausage for about 5 minutes, or until browned. Transfer to the bowl with the bacon. If needed, add half of the oil and brown the ribs, about 4 minutes per side. Transfer to the bowl with the bacon and sausage. Reserve. 3) Reduce the heat to medium, add the other half of the oil and cook the onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often. Transfer half of the veggie mixture to a LARGE slow cooker (8-qt. or larger, or reduce recipe to half to make in a 6-qt. one), stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and bay leaf.4) Cover and cook on high for 2-4 hours or on low for 8-10 hours. A half hour before cooking time ends, stir in the other half of the cooked onion/ga
- PRESSURE COOKER FEIJOADA RECIPE:1) Press the saute function. Once heated, add bacon and cook for 5-6 minutes or until browned. Transfer to a large bowl. Next, cook the sausage for about 5 minutes, or until browned. Transfer to the bowl with the bacon. 2) If needed, add half of the oil and brown the ribs, about 4 minutes per side. Transfer to the bowl with the bacon and sausage. Reserve. Add the other half of the oil if needed and cook the onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often. 3) Stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and the bay leaf in the pressure cooker. Cancel saute. Lock lid and cook on high pressure for 30 minutes. Natural release pressure (about 20 minutes) and unlock lid. 4) Remove bay leaf, season well with salt and pepper, and stir in both the tomato paste and the vinegar. Transfer about 1-2 cups of beans with their bro
VEGAN BRAZILIAN BLACK BEAN STEW (FEIJOADA) - HEALTHIER STEPS
From healthiersteps.com
Ratings 1Category Main CourseCuisine BrazilianTotal Time 1 hr 30 mins
- If you are using dried beans, sort beans to remove debris. Rinse beans and soak overnight in cold water at least 3 inches above. If using canned beans go to number 4 of recipe instructions.
- Bring to boil on medium-high, cover and reduce heat to simmer until beans are tender, about one hour. Set aside.
VEGAN FEIJOADA – BRAZILIAN NATIONAL DISH - CHEAP AND ...
From cheapandcheerfulcooking.com
Servings 6Published 2020-05-24Estimated Reading Time 3 mins
- Put the black beans in a bowl, cover them generously with water and let them soak for at least 8 hours or overnight. Drain before further use.
- Finely chop cashews, raisins, onions and garlic. Sauté briefly with olive oil in a pan at medium temperature.
BRAZILIAN FEIJOADA RECIPE | MYRECIPES
From myrecipes.com
5/5 (63)Total Time 9 hrs 47 minsServings 8Published 2011-02-16
- Place black beans in a small saucepan; cover with cold water. Bring to a boil; cook beans for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans.
- Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skillet; sauté 8 minutes, turning to brown on all sides. Transfer pork to a 6-quart electric slow cooker. Sprinkle ribs evenly with 1/8 teaspoon salt and remaining 1/4 teaspoon pepper. Add ribs to skillet; cook 3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, remaining 1/2 teaspoon salt, onion, and next 3 ingredients (through ham hock) to slow cooker, stirring to combine. Cover and cook on LOW 8 hours or until beans and meat are tender.
- Remove ribs from slow cooker; let stand 15 minutes. Remove meat from bones; shred meat with 2 forks. Discard bones. Discard ham hock. Return beef to slow cooker. Stir in vinegar and crumbled bacon. Serve with orange wedges.
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From food.com
4/5 (2)Total Time 9 hrs 50 minsCategory One Dish MealCalories 331 per serving
A BRIEF INTRODUCTION TO FEIJOADA, BRAZIL’S NATIONAL DISH
From theculturetrip.com
Estimated Reading Time 3 mins
FEIJOADA (BRAZILIAN-STYLE STEW) - RICARDO
From ricardocuisine.com
5/5 (10)Total Time 2 hrs 50 minsCategory Main Dishes
BRAZILIAN VEGAN FEIJOADA (BLACK BEAN STEW) - SPRINKLE OF GREEN
From sprinkleofgreen.com
Servings 6Total Time 1 hrEstimated Reading Time 4 mins
BRAZIL IS FAMOUS FOR ITS MEAT. BUT VEGETARIANISM IS ...
From nytimes.com
Estimated Reading Time 9 mins
FEIJOADA (BRAZILIAN PORK AND BEAN STEW) - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
Cuisine SouthTotal Time 3 hrs 50 minsCategory Cocktail RecipesCalories 786 per serving
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