Portuguese Feijoada Food

MY BRAZILIAN FEIJOADA

My Brazilian Feijoada image

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

Ingredients

8 ounces dried black beans (about 1 cup)
2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes
3 bone-in beef short ribs (about 1-1/2 pounds)
4 bacon strips, cooked and crumbled
1-1/4 cups diced onion
3 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon pepper
1-1/2 cups chicken broth
1 cup water
1/2 cup beef broth
8 ounces smoked sausage, cut into 1/2-inch slices
Orange sections
Hot cooked rice, optional

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.

PORTUGUESE FEIJOADA

Portuguese Feijoada image

Make and share this Portuguese Feijoada recipe from Food.com.

Provided by AZPARZYCH

Categories Beans

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetables or 2 tablespoons olive oil
2 large onions, chopped
5 garlic cloves, crushed
4 slices bacon, chopped
2 lbs dried black beans, soaked overnight and drained
1 lb salt pork, cut into 1/2-inch cubes, boiled for 5 minutes and drained
2 lbs linguica sausage, cut crosswise into 1/2-inch slices
1 lb smoked lean ham hock, fat scored
1 lb corned beef, cut into 2-inch cubes
1 orange, washed very well and quartered
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 quarts water, plus more as needed

Steps:

In a large, heavy, deep pot, heat the oil over medium-high heat. When hot, add the onions, garlic and bacon and cook, stirring, until lightly browned, 4 to 6 minutes. Add the beans, salt pork, Linguica, ham hocks, corned beef, orange, bay leaves, salt, crushed red pepper and water. Bring to a boil, skim any froth that comes to the surface, cover and reduce the heat to a simmer. Cook, stirring occasionally, until the beans are very tender, about 2 hours.
Remove from the heat and discard the bay leaves and orange quarters. Serve with Portuguese rice, Vinaigrette Sauce and Sauteed Collard Greens.

Nutrition Facts : Calories 999.5, Fat 59.9, SaturatedFat 21.3, Cholesterol 107.1, Sodium 1645, Carbohydrate 77.4, Fiber 18.4, Sugar 5.6, Protein 39

FEIJOADA - THE REAL ONE

Feijoada - The Real One image

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

Ingredients

1/2 lb portuguese smoked sausage
1/2 lb of other smoked sausage (I use a sausage called, in portuguese, 'paio')
1/2 lb smoked pork ribs
1/2 lb salted pork ears
1/2 lb salted pork tail
1/2 lb lean bacon, in one piece,rind removed
4 ounces smoked pork tongue (optional)
1/2 lb jerked beef
1 pork trotter, blanched and scraped,if necessary
1/2 lb pork shoulder
4 quarts water
4 1/2 cups black beans, picked over,soaked overnight,drained
2 tablespoons oil
2 medium onions, finely chopped
2 cloves garlic, minced
3 bay leaves
1 teaspoon salt
1 teaspoon ground black pepper

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

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