Slow Cooker Feijoada Brazilian Black Bean Stew Food

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.

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.

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.

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

Steps:

• In a large Dutch oven, heat 2 tablespoons oil over medium high heat; add pork pieces and cook, turning, until browned, about 8 minutes.
• Add 8 cups water, beans, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil; lower heat and simmer until the beans are tender, about 2 1/2 hours (add water, as needed, to keep the pork and beans submerged).
• During the last 20 minutes of cooking, in a large skillet, heat 1/4 teaspoon olive oil over medium heat and add onions, cooking until carmelized, about 15 minutes.
• Transfer 1 1/2 cups of the cooked beans to the skillet with the carmelized onions and mash; stir back into the stew and cook another 30 minutes.
• To serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley.
• Serve with white rice, pickled jalapeno, and slice oranges.

BRAZILIAN BLACK BEAN STEW, ANOTHER VERSION - SLOW COOKER

Steps:

• Rinse and pick over the beans well.
• In a large saucepan combine beans and the water. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in water in saucepan. Cover and let soak in a cool place overnight.) Drain and rinse beans. Place beans in a 4-quart slow cooker.
• To slow cooker add ham hocks, broth, onions, jalapeno peppers, garlic, orange peel, orange juice, and coffee.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ham hocks to a cutting board. When cool enough to handle, use two forks to pull ham away from bones into shreds. Discard bones and fat; return shredded ham to slow cooker. Stir in cilantro.
• If desired, serve stew over hot cooked rice.

FEIJOADA - BRAZILIAN BLACK BEAN STEW

Steps:

• In a large saucepan or Dutch oven, combine the beans and the 10 cups water.
• Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.
• Drain and RESERVE 3 1/2 cups of the cooking liquid.
• Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic. Cook, stirring constantly, for 8-10 minutes.
• Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 50 minutes to 1 hour.
• Stir in liquid smoke flavoring and fresh chopped parsley.
• Let stand 10-15 minutes before serving.