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
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.
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.
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FEIJOADA RECIPE - ERIC RIPERT | FOOD & WINE
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4/5 Category StewsServings 8-10Total Time 2 hrs 30 mins
- Heat the vegetable oil in a large, heavy casserole. Add the garlic and onion and cook over moderately low heat, stirring occasionally, until the onion is softened, about 7 minutes. Stir in the drained black beans. Add the water to the casserole and bring to a boil over moderately high heat. Reduce the heat to low and simmer the beans for 1 hour, stirring occasionally. Add all of the meats and the dried chile and cook until the beans are tender, about 1 hour longer.
- Remove the meats from the casserole and thickly slice them; discard any bones. Pick out and discard the chile. Season the beans with salt. Ladle the beans into shallow bowls and serve with the sliced meats. Pass the Toasted Manioc Flour at the table for sprinkling over the feijoada.
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Turn off the heat and serve it in a plate. It can be served with rice and orange slices. Health Benefits of Feijoada. For those who feels wonders whether the fruit can bring many benefits, check out below points to make you sure on its advantages. 1. High Protein. Beans and meat inside the dish contains high level of protein. Therefore, consume the dish will add some …
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