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.
BRAZILIAN FEIJOADA
Provided by Tyler Florence
Categories main-dish
Time P1DT3h
Yield 10 servings
Number Of Ingredients 21
Steps:
- Starting a day ahead, place the dried beans in a large bowl and cover with cold water; soak the beans overnight in the refrigerator. In a separate bowl, soak the salt cured beef in cool water to cover to tenderize the meat, do this overnight also but change the water a couple of times. Drain the beans and carne seca; cut up the cured beef into chunks.
- Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, add the salt pork, onions, garlic, pepper, and bay leaves. Cook and stir for 5 minutes to render out the pork fat and soften the vegetables. Add the ham hocks, sausage, ribs, cubed beef, carne seca, and black beans. Cover with just enough cold water to cover (about 21/2 quarts). Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again. Skim any foam that rises to the surface during cooking and add more water if necessary to keep the ingredients covered during cooking.
- Dig the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot. The beans should be really tender, like they are almost bursting. Mash about 1 cup of the beans against the side of the pot to cream them out. Give the stew a good stir, taste and check for seasoning.
- To serve, ladle some of the bean broth into shot glasses or little cups, add a dash of hot pepper sauce and drink ¿ this is traditionally done to get the palate prepared for the feijoada. Serve feijoada in large wide bowls, garnished with orange segments and accompanied by collard greens and white rice.
- To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
- Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green. Drain the greens well.
- Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the blanched greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 5 minutes until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve with the feijoada.
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
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
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
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.
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
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
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.
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.
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.
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
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.
BRAZILIAN VEGETABLE FEIJOADA
Make and share this Brazilian Vegetable Feijoada recipe from Food.com.
Provided by honeymustard
Categories Yam/Sweet Potato
Time 1h5m
Yield 32 serving(s)
Number Of Ingredients 13
Steps:
- Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute.
- Add sweet potatoes; cook 5 minutes.
- Add leeks; cook 5 minutes more.
- Stir in bell peppers and onion, cook 5 minutes.
- Add lime juice, combine well and cook 5 minutes more.
- Add tomato slices.
- Coat saucepan with nonstick cooking spray; set over low heat.
- Add beans and cook, stirring, until hot, about 3 minutes; drain.
- Place beans in a casserole or serving bowl; add vegetables.
- Garnish with lime or orange slices, cilantro sprigs; serve at once.
Nutrition Facts : Calories 124.5, Fat 0.6, SaturatedFat 0.1, Sodium 18, Carbohydrate 24.7, Fiber 7.1, Sugar 2.8, Protein 6.6
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.
More about "brazilian vegetable feijoada food"
BRAZILIAN FEIJOADA RECIPE | MYRECIPES
From myrecipes.com
5/5 (63)Total Time 9 hrs 47 minsServings 8Calories 458 per serving
- 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.
BRAZILIAN FEIJOADA (BLACK BEAN STEW) - MUY BUENO COOKBOOK
From muybuenocookbook.com
5/5 (6)Total Time 4 hrs 15 minsCategory Entrees, Main CourseCalories 381 per serving
- 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.
- Heat oil in a large saucepan over medium heat. Add garlic slices and sauté, stirring constantly, until golden and crisp. Transfer to a paper towel to drain.
BRAZILIAN ROASTED VEGETABLE FEIJOADA {GLUTEN FREE, VEG …
From fussfreeflavours.com
5/5 (35)Total Time 45 minsCategory MainCalories 346 per serving
- 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,
- As the vegetables are cooking, dice the onion. Heat the oil in a shallow casserole dish or large, heavy frying pan with a lid, on a medium-low heat Fry the onion for a few minutes, then add the garlic.
CELEBRATE CARNAVAL WITH THESE 5 TRADITIONAL BRAZILIAN ...
From mamaslatinas.com
- Pão de Queijo, a.k.a. Brazilian cheese balls. This is one of my favorite foods EVER. No, seriously! These cheese-and-bread balls are sinfully delicious and not too difficult to make!
- Vegetable Feijoada, a.k.a. Brazilian rice and beans. Although traditional feijoada is delicious and made with plenty of meat, this healthier veggie version is even better.
- Moqueca, a.k.a. Brazilian fish stew. This classic dish is absolutely delicious. The warming stew is perfect, especially to serve up this time of year when it's cold for those of us not living in South America!
- Couve a Mineira, a.k.a. Brazilian garlicky collard greens. I started making these Brazil-style collard greens in my slow cooker this past summer and I've completely fallen in love with this easy side dish.
- Brigadeiros, a.k.a. Brazilian chocolate fudge truffles. You can't end dinner without a little dessert, right? This chocolate treat is my favorite. The best part is that it's small and easy to carry to, you know, work and the gym...
- Bonus: Cachaça cocktails! What's a Carnaval celebration without a little cocktail? These 5 cachaça-based drinks are definitely the best! Try them today and I swear you won't regret it.
BRAZILIAN FOOD: 30 MUST-TRY DISHES IN BRAZIL | WILL FLY ...
From willflyforfood.net
- Bolinhos de Bacalhau. Brazilians love their salgadinhos (appetizers or snacks) and bolinho de bacalhau is one of their favorites. It literally means “codfish cakes” and refers to croquettes made with a mixture of salt cod, mashed potatoes, eggs, onions, and parsley.
- Coxinhas. If bolinhos de bacalhau look appealing to you, then you’ll probably enjoy coxinhas as well. They’re a popular street food snack made with battered and fried chicken meat covered in dough.
- Kibe. If you’re a fan of Lebanese food, then this next dish will probably be familiar to you. Kibe refers to the Brazilian version of kibbeh, a popular football-shaped croquette made with beef and bulgur wheat.
- Caruru. Caruru refers to a traditional Brazilian dish made with okra, dried shrimp, onions, and toasted nuts cooked in dendê or red palm oil. It’s a popular condiment in the Brazilian northeastern state of Bahia where it’s often eaten with acarajé (fritters made with black-eyed peas).
- Farofa. Farofa is a hugely popular side dish in Brazilian cuisine. It’s present at every churrasco and consists of toasted manioc flour (cassava flour) mixed with a variety of ingredients like onions, garlic, nuts, olives, bacon, raisins, and fresh herbs.
- Pamonha. The name pamonha is derived from the Tupi word for “sticky” and refers to the Brazilian version of tamales. Traditionally sold as street food in Brazil, it’s made with boiled and mashed sweet corn wrapped in corn husks.
- Camarão na Moranga. Camarão na moranga literally means “shrimp in pumpkin” and refers to a creamy Brazilian shrimp stew served in a roasted pumpkin. It’s a popular dish along the Brazilian coast that’s typically served with white rice and batata palha (fried grated potatoes).
- Moqueca. Moqueca refers to an aromatic Brazilian seafood stew that’s slow-cooked in a traditional clay pot called panelo de barro. It’s typically made with fish or shrimp cooked with other ingredients like tomatoes, onions, garlic, coriander, olive oil, and lime juice.
- Pão de Queijo (Cheese Bread) Pão de queijo is a widely consumed type of Brazilian cheese bread. Originally from Minas Gerais in southeastern Brazil, it refers to small baked cheese rolls or cheese buns that are commonly eaten for breakfast or as a snack.
- Pastel. The pastel is one of the most common street foods in Brazil. Similar to an empanada but with a thinner and crispier outer layer, it refers to a deep-fried pastry filled with a variety of ingredients like cheese, ground beef, chicken, shrimp, and heart of palm.
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- Rice and Beans. This traditional dish is very popular in Brazil. This dish is usually cooked with lard- fat from a pig or edible vegetable oil.
- Feijoada. The national dish of Brazil is a stew dish. It is famous throughout the country for its hearty taste. The basic ingredient of the stew is black beans.
- Moqueca. The fish stew recipe is another popular and common dish in Brazil. Seafood like salted cod fish is the main ingredient of the recipe. Coconut milk, tomatoes, coriander, onions are other ingredients of the recipe.
- Bacalhao. The dish prepared with cod fish is usually consumed as an appetizer in Brazil. The dish is baked with olives, onions, potatoes and tomatoes drizzling olive oil.
- Risotto. The rice dish is cooked with chicken, shrimp, and seafood. The dish is served with vegetables. It is another popular dish in Brazil, especially in Southern Brazil.
- Mortadella Sandwich. The popular sandwich is prepared with mortadella- finely hashed or ground-heat cured pork, Italian cheese named as provolone and sourdough bread.
- Pizza. Pizza is one of the most popular dishes in Brazil. Wood-fired oven is usually used to prepare it. Pizza toppings are slightly different from traditional pizza.
- Angu. The Brazilian side dish is prepared with fuba-ground and dried corn. Two types of Angu is available in Brazil. The first one is “Angu Minerio”. It is prepared with fuba, water and salt.
- Quindim. This Brazilian dessert is one of the most popular desserts. Egg yolk, grated coconut butter and sugar are used for preparing the dish.
- Bolo de rolo. The Brazilian cake is a popular dessert in Brazil. The cake is prepared with flour, eggs, butter and sugar. And the cake is wrapped with melted guava layer.
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