Brazilian Pork Black Bean Stew Food

PORK AND BLACK BEAN STEW

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.

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.

BRAZILIAN BLACK BEAN AND PORK STEW

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.

FEIJOADA: TRADITIONAL BRASILIAN STEW

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.

BRAZILIAN BLACK BEAN AND MEAT STEW: FEIJOADA

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.

BLACK BEAN & MEAT STEW - FEIJOADA

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.

BRAZILIAN PORK STEW WITH CORN DUMPLINGS

Steps:

• Start by getting your biggest flameproof casserole dish and sealing the pork chunks in the oil - they don't have to be very well browned. Do in batches, then transfer to a plate and tip three-quarters of the onions, the celery, bay and oregano into the dish. Add a splash more oil, if you need, and fry gently until softened.
• Tip in the spices, stir for 1 min to toast, then return the pork to the dish. Crumble in the stock cube and stir in the tomatoes, cocoa, sugar, 2 tbsp of the vinegar, the zest and juice from 1 orange, and 3 of the chilli halves. Bring to a simmer, then cover and leave to bubble for 1 hr.
• Meanwhile, finely chop the reserved chilli half and mix with the remaining onions, the spring onions, and red wine vinegar and the zest and juice from the last orange. Keep cold in the fridge.
• After 1 hr, stir the sweet potatoes and red peppers into the stew, then re-cover and simmer for another 30 mins.
• When the stew has about 15 mins to go, make the dumplings. Rub the butter into the flour until it resembles fine crumbs, then stir in the cornmeal, bicarb and sweetcorn. Finally, mix in the buttermilk and all but 1 tbsp of the egg to make a soft dough. Season with some salt and roll the mixture into 12 soft dumplings, then roll in a little more cornmeal to coat the tops. Brush the tops with the reserved beaten egg.
• Heat oven to 200C/180C fan/gas 6. Stir the beans into the stew, then taste for seasoning. Sit 6 of the dumplings on top of the stew and the rest on a baking tray lined with baking parchment. Put both in the oven - the stew without its lid - and cook for 25 mins until the dumplings are golden and risen.
• Carry the stew straight to the table, and sprinkle over a little more oregano before spooning into bowls. Serve the extra dumplings alongside for those who fancy another one, and the onion relish.

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.

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

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.