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
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 - THE REAL ONE
This recipe is the real Brazilian Feijoada. It is like my mother does it, but she spends at least 8 hours cooking it (The secret she doesn't tell me). It can have some differences in other places of Brazil (this is the Southern style). You can keep the fat if you want it more 'creamy'. Some like it on the next day (keep on the refrigerator, of course). The perfect drink is Caipirinha, made with 'cachaca', smashed lemons and sugar, cold. You can drink beer, also. Be sure to have a place to rest after the Feijoada. You'll need it... :))
Provided by Wanderley Brandao
Categories Beef Organ Meats
Time 12h
Yield 10-12 serving(s)
Number Of Ingredients 18
Steps:
- Soak the smoked and salted meats in a large pan overnight.
- The next morning, drain, rinse, and soak again until ready to cook.
- In a large heavy stock pot, heat the oil over medium-low heat.
- Add the onions and cook, until they are softened and translucent.
- Add the garlic and cook for 3 minutes more, until the aroma is released.
- Tie the bay leaves, and add it to the pan, along with the dried soaked meats, fresh meats, and the water.
- Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top.
- Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top.
- Simmer for another hour.
- As each piece of meat becomes forktender, remove it.
- Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven.
- Remove all the meat and skin from the pigs trotter and dice it.
- Discard the bone and add the meat to the beans.
- Cut the jerked beef into half a inch dice and also return it to the beans.
- Continue cooking the beans for 20 minutes more, or until tender.
- Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces.
- Arrange the sliced sausages, pork pieces and bacon on one side of a large heated platter and place the beans on the other side.
- Serve hot, accompanied by stewed kale, cooked white rice, fried pork lard and orange segments.
Nutrition Facts : Calories 661, Fat 52.1, SaturatedFat 18.3, Cholesterol 102.6, Sodium 843.4, Carbohydrate 21, Fiber 7.2, Sugar 1.4, Protein 26.3
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 BEEF STEW (FEIJOADA)
This dish is made in the slow cooker. I found this recipe in Cuisine at Home Feb 2011, thought of my friend, Marcia, and had to make it. It was delicious - looking forward to making it again.
Provided by Ingrid Nicolich-Obr
Categories One Dish Meal
Time 4h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Brown meat in oil in batches in a large skillet over medium-high heat, about 5 minutes per batch. Transfer meat to a paper-towel lined plate.
- Brown kielbasa in same skillet, 3 minutes per batch. Transfer to a paper-towel lined plate.
- Deglaze skillet with orange juice, scraping up brown bits on bottom of pan; set aside.
- Combine onions, tomatoes, beans, garlic, and chili powder in a 4 to 6 quart slow cooker. Stir in browned meats and deglazing liquid. Cover slow cooker; cook on high setting until steak is fork tender, 4 hours.
- Add vinegar and season with salt and pepper.
- Garnish each serving of stew with jalapeno slices, orange wedges and zest.
Nutrition Facts : Calories 409.8, Fat 16.9, SaturatedFat 5.5, Cholesterol 73.3, Sodium 430, Carbohydrate 34.5, Fiber 10.9, Sugar 5.1, Protein 31.6
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.
FEIJOADA
Feijoada is a traditional Brazilian black bean stew which can incorporate as many as 15 types of meat, including tongue (lingua), beef (carne de vaca) and pork (carne de porco). Enjoy it with a caipirinha.
Provided by librarylady
Categories Soups, Stews and Chili Recipes Stews Beef
Time 5h45m
Yield 6
Number Of Ingredients 14
Steps:
- Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
- Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.
- When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
- Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.
- Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.
- To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.
Nutrition Facts : Calories 683.3 calories, Carbohydrate 43.6 g, Cholesterol 147.9 mg, Fat 38.8 g, Fiber 10.2 g, Protein 40.2 g, SaturatedFat 13.3 g, Sodium 1121 mg, Sugar 6.3 g
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