Brazilian Feijoada Recipes

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FEIJOADA: TRADITIONAL BRASILIAN STEW



Feijoada: Traditional Brasilian Stew image

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

1 pound black beans, dried - not from a tin
1 pound salted pork ribs
1 pound salted bacon
8 tablespoons olive oil
2 onions, peeled and finely chopped
6 cloves garlic, peeled, finely chopped
2 large smoked sausages, cut into big chunks
1 pound smoked pork ribs, cut into pieces
1 pound smoked bacon, cut into chunks
1 tablespoon freshly ground black pepper
5 bay leaves
Cooked rice, orange slices, spring greens, as accompaniment

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.

CHEF JOHN'S BRAZILIAN FEIJOADA



Chef John's Brazilian Feijoada image

My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 13h15m

Yield 6

Number Of Ingredients 19

1 pound dry black beans
2 quarts water, plus more as needed
3 ounces dried beef, chopped
1 bay leaf
2 smoked pork chops, cut into large chunks, bones reserved
4 ounces bacon, coarsely chopped
12 ounces linguica sausage, cut into large chunks
2 (4 ounce) links Italian sausage
1 onion, chopped
6 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 tablespoon chopped Italian parsley
1 tablespoon olive oil
½ cup dry bread crumbs
2 tablespoons chopped Italian parsley
2 teaspoons grated orange zest

Steps:

  • Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.
  • Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
  • Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours.
  • Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks.
  • Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes.
  • Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
  • Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest.
  • When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.

Nutrition Facts : Calories 719.6 calories, Carbohydrate 53.6 g, Cholesterol 88.8 mg, Fat 36.2 g, Fiber 16.2 g, Protein 45 g, SaturatedFat 12.6 g, Sodium 1625.4 mg, Sugar 2 g

BRAZILIAN FEIJOADA



Brazilian Feijoada image

Provided by Tyler Florence

Categories     main-dish

Time P1DT3h

Yield 10 servings

Number Of Ingredients 21

2 pounds dried black turtle beans, picked through and rinsed
1 pound salt cured beef, such as carne seca or corned beef
2 tablespoons extra-virgin olive oil
1/2 pound salt pork, cut into 1-inch cubes
1 medium white onion, chopped
4 garlic cloves, minced
1 serrano pepper, halved
2 bay leaves
1 pound smoked ham hocks
1 pound linguica or Spanish chorizo sausage, cut into 2-inch pieces
1 pound pork ribs, separated into individual ribs
1 pound beef stew meat, top round or chuck, cut into 2-inch cubes
Hot sauce
2 oranges, peeled and cut in segments
Collard Greens, recipe follows
Cooked white rice, for serving
2 bunches collard or kale greens, about 2 pounds
3 tablespoons extra-virgin olive oil
4 garlic cloves
1 cup chicken broth
Kosher salt and freshly ground black pepper

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.

BRAZILIAN FEIJOADA (BLACK BEAN STEW)



Brazilian Feijoada (Black Bean Stew) image

Brazilian Feijoada is a black bean and pork stew that is often served with farofa, toasted cassava flour.**Since we're using dried beans, you will need to soak them overnight before cooking the stew. **

Provided by Lizet Bowen

Categories     Dinner

Time 2h45m

Number Of Ingredients 15

1 pound dry black beans ((soaked overnight)*)
1 tablespoon olive oil
4 ounces slab bacon ( (rind removed), diced)
1 pound pork ribs, (cut into individual ribs)
2 Mexican chorizo sausages, (sliced)
1 smoked sausage, (such as linguica or kielbasa, sliced)
1 large onion, (chopped)
4 cloves garlic, (minced)
3 tomatoes, (diced)
1 teaspoon salt
1 teaspoon ground black pepper
3 bay leaves
water
white rice ((for serving))
farofa ((for serving))

Steps:

  • In a large bowl with water, soak beans overnight.
  • When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
  • Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing.) Set each aside as cooked.
  • If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
  • Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leaf. Cover with water (about 8 cups).
  • Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
  • If the stew is too liquidy, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate.
  • Serve with white rice and sprinkle some farofa on top.

FEIJOADA



Feijoada image

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

1 pound carne seca (see notes for substitutions)
3 large (about 1 pound) smoked calabresa sausages
2 (about 8 ounces) paio sausages
5 cups (about 2.2 pounds) dried black beans
3 dried bay leaves
½ large orange
1 tablespoon vegetable oil
6 slices thick-cut bacon (diced)
1 large onion (chopped)
12 cloves garlic (minced)
Salt and freshly ground pepper (to taste)

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

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

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.

FEIJOADA (BRAZILIAN BLACK BEAN STEW)



Feijoada (Brazilian Black Bean Stew) image

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

1 (12 ounce) package dry black beans, soaked overnight
1 ½ cups chopped onion, divided
½ cup green onions, chopped
1 clove garlic, chopped
2 smoked ham hocks
8 ounces diced ham
½ pound thickly sliced bacon, diced
1 tablespoon olive oil
2 bay leaves, crushed
⅛ teaspoon ground coriander
salt and pepper to taste
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley

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

BRAZILIAN FEIJOADA (PORK AND BLACK BEAN STEW)



Brazilian Feijoada (Pork and Black Bean Stew) image

A comforting, rustic Feijoada recipe for classic Brazilian stew that features savory pork, flavorful black beans, and lots of toppings.

Provided by Sommer Collier

Categories     dinner     Main     Main Course     Soup

Time 4h30m

Number Of Ingredients 15

1 pound dried black beans
4.5 ounces dried beef slices (Buddig or Carne Seca)
2 pound bone-in pork roast (or 1.5 pound boneless roast + hambone)
12 ounces Mexican-style chorizo
14 ounces kielbasa sausage (sliced)
3 cups chopped onion (2 large onions)
6-8 cloves garlic (minced)
28 ounces crushed tomatoes
2 bay leaves
¼ - ½ teaspoons crushed red pepper
2 large oranges (cut into wedges)
3 cups shredded collard greens or kale
4 cups cooked white rice
Hot sauce
Farofa (toasted cassava flour) (optional)

Steps:

  • Set out a large bowl. Chop the dried beef slices into small pieces. Place them in a bowl along with the dried beans. Pour 8 cups of boiling water over the beans and let them soak for at least 1 hour, but up to several hours.
  • Chop the pork roast into 1 inch chunks, reserving the bone to simmer in the stew. (You can also use boneless pork roast and a hambone for extra flavor!) Slice the kielbasa into ½ inch slices.
  • Once the beans and dried beef have soaked, set a large 7-8 quart saucepot over medium heat. Add the chorizo and brown for 2-3 minutes. Then add in the pork chunks and kielbasa. Sauté for 5-8 minutes, stirring occasionally.
  • Move the meat to the sides of the pot and add in the chopped onion and garlic. Sauté another 3-4 minutes to soften.
  • Now add in the tomatoes, bay leaves, and crushed red pepper, along with the soaked beans, beef, and bean water.
  • Cover and simmer on medium-low for 3+ hours, or until the beans are soft. (Cook time is determined by how long the beans previously soaked.) Open the lid and stir every 30 minutes or so. If the stew seems to thicken before the beans are fully cooked, add in another 1-2 cups water.
  • Meanwhile, prepare the garnishes. Once the beans are soft and silky, turn off the heat.
  • Serve warm, topped with shredded greens, sliced oranges, hot sauce, and rice if desired.

Nutrition Facts : ServingSize 1.25 cup, Calories 629 kcal, Carbohydrate 52 g, Protein 39 g, Fat 29 g, SaturatedFat 11 g, Cholesterol 94 mg, Sodium 980 mg, Fiber 9 g, Sugar 8 g

BRAZILIAN FEIJOADA (VEGETARIAN)



Brazilian Feijoada (Vegetarian) image

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

5 1/2 cups dried black beans, rinsed and drained
1 tablespoon canola oil
1 large yellow onion, diced
2 medium red bell peppers or 2 medium green bell peppers, diced
1 large tomatoes, diced
4 garlic cloves, minced
1 canned chipotle pepper, chopped
2 cups sweet potatoes, peeled and diced (or butternut squash or white potato)
2 teaspoons dried thyme leaves (or fresh)
2 teaspoons dried parsley
1 teaspoon salt
4 cups cooked rice (white or brown)

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



Vegetarian Feijoada image

A vegetarian spin on a classic Brazilian dish ready in 30 minutes.

Provided by Ayngelina Brogan

Categories     Brazil

Time 30m

Number Of Ingredients 15

1 navel orange
1 can black beans, with liquid
1 yellow pepper, diced
3/4 cup sweet potato, diced
1/2 cup vegetable broth
1/2 cup yellow onion, diced
1/2 cup brown rice
1/2 cup, kale, chopped
1 tablespoon ground cumin
2 tablespoons smoked paprika
1 bay leaf
2 garlic cloves, minced
3 tbsp vegetable oil
1/2 tsp sea salt
Freshly cracked black pepper

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 FEIJOADA



Brazilian Feijoada image

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

2 tablespoons canola oil
2 large yellow onions, chopped
1 red cayenne pepper, chopped
4 cloves garlic, minced
4 slices bacon, chopped
1 cup parsley, chopped
5 large tomatoes, chopped
4 cups dried beans (black bean), soaked overnight, drained
1 lb. smoked sausage
2 lbs. corned beef, cut into 2-inch cubes
1 lb. pork spareribs, cut small pieces
1 lb. smoked lean ham
1/2 teaspoon salt
2 teaspoons ground black pepper
3 bay leaves
2 quarts water
1/2 lb. green cabbage, sliced
1 bunch collard greens, washed, shredded
6 oranges, peeled, sliced

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 sauté 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.

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2015-06-10 print recipe. 1. Wash and soak the beans overnight in cold water. In a separate container, soak the tongue in cold water. 750g of black beans. 1 …
From greatbritishchefs.com
Servings 6
Estimated Reading Time 2 mins
Category Main


FEIJOADA: BRAZIL'S NATIONAL DISH - THE WOKS OF LIFE
2016-06-02 Home Recipes Pork Feijoada: Brazil’s National Dish. Feijoada: Brazil’s National Dish. by: Sarah. 28 Comments . Jump to Recipe . Posted: 6/02/2016 Updated: 9/17/2020. Is …
From thewoksoflife.com
Reviews 28
Category Pork
Cuisine Brazilian
Total Time 2 hrs 20 mins
  • In a large pot or Dutch oven over medium heat, add the bacon and cook until the fat has rendered out a bit. Add the pork shoulder and cook until browned. Then stir in the onions and garlic and cook for another 3-5 minutes.
  • Rinse and drain your beans, and add to the pot, along with the ham hocks and bay leaves. Cover with water and simmer (without a lid) for about 1 ½ to 2 hours, until the stew has thickened and the meat is falling part. Skim any foam off the top of the stew if needed.


FEIJOADA RECIPE (BRAZILIAN BLACK BEAN STEW) - EASY AND DELISH
2020-02-06 FEIJOADA is a Brazilian black bean stew with pork cuts served with white rice, farofa (toasted cassava flour), couve a mineira (pan-fried collard greens), and orange slices.It …
From easyanddelish.com
Ratings 5
Calories 847 per serving
Category Main Course
  • (OPTIONAL) Soaking: Soak beans with enough water to cover them by 3 inches. Place them in the fridge or leave at room temp overnight (8 hours), adding more water if needed. But you can skip this step by adding 1 teaspoon of baking soda to the beans when cooking.The first step is to sort and rinse the black beans. Then, follow one of the cooking methods below.
  • SLOW COOKER FEIJOADA RECIPE: 1) Heat a large nonstick pan over medium-high heat. Add the bacon and cook for 5-6 minutes, or until browned. Transfer to a large bowl. 2) Next, cook the sausage for about 5 minutes, or until browned. Transfer to the bowl with the bacon. If needed, add half of the oil and brown the ribs, about 4 minutes per side. Transfer to the bowl with the bacon and sausage. Reserve. 3) Reduce the heat to medium, add the other half of the oil and cook the onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often. Transfer half of the veggie mixture to a LARGE slow cooker (8-qt. or larger, or reduce recipe to half to make in a 6-qt. one), stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and bay leaf.4) Cover and cook on high for 2-4 hours or on low for 8-10 hours. A half hour before cooking time ends, stir in the other half of the cooked onion/ga
  • PRESSURE COOKER FEIJOADA RECIPE:1) Press the saute function. Once heated, add bacon and cook for 5-6 minutes or until browned. Transfer to a large bowl. Next, cook the sausage for about 5 minutes, or until browned. Transfer to the bowl with the bacon. 2) If needed, add half of the oil and brown the ribs, about 4 minutes per side. Transfer to the bowl with the bacon and sausage. Reserve. Add the other half of the oil if needed and cook the onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often. 3) Stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and the bay leaf in the pressure cooker. Cancel saute. Lock lid and cook on high pressure for 30 minutes. Natural release pressure (about 20 minutes) and unlock lid. 4) Remove bay leaf, season well with salt and pepper, and stir in both the tomato paste and the vinegar. Transfer about 1-2 cups of beans with their bro
  • STOVETOP FEIJOADA RECIPE:1) Heat a large nonstick pot over medium-high heat. Add the bacon and cook for 5-6 minutes or until browned (SEE PIC.1). Transfer to a large bowl.Then cook the sausage for about 5 minutes, or until browned (SEE PIC.2). Transfer to the bowl with the bacon. 2) If needed, add half of the oil and brown the ribs, about 4 minutes per side (SEE PIC.3). Transfer to the bowl with the bacon and sausage. Reserve. 3) Reduce the heat to medium, add the other half of the oil, and cook the onion for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring often (SEE PIC.4). Transfer half of the veggie mixture to a small bowl and reserve. Stir in beans, water, baking soda (only if you didn’t soak the beans), cumin, the reserved meats, and bay leaf. Increase heat to high and bring to a boil. 4) Reduce heat to medium-low, stir, and cover. Cook for 60-90 minutes or until beans are almost tender. Stir in the other hal


BRAZILIAN ROASTED VEGETABLE FEIJOADA {GLUTEN FREE, VEG AND ...
2019-03-05 Alternatively, this recipe makes an excellent side dish as part of a South American feast. Hints and tips for Brazilian Roasted Vegetable Feijoada. Roasting the vegetables while …
From fussfreeflavours.com
5/5 (35)
Total Time 45 mins
Category Main
Calories 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.


INSTANT POT FEIJOADA (BRAZILIAN BLACK BEAN STEW) - THE ...
2020-04-23 To make this recipe more accessible, I’ve tried to keep true to the spirit of Brazilian feijoada, but make it easy for you to do in the comfort of your own kitchen and with ingredients …
From thepassportkitchen.com
5/5 (3)
Estimated Reading Time 7 mins
Servings 8
Calories 263 per serving
  • Ideally, soak the beans overnight. If you forgot to do that, do a quick soak by putting the dried beans in a pot, cover with about 1 inch / 2 centimers of water, and bringing to a boil. Let boil for 1-2 minutes, then take off the heat. Let sit for one hour -- voila, quick-soaked beans!
  • Cut the onion into small pieces - same with the garlic. Reserve a bit of the onion for the Brazilian vinaigrette later in this recipe, if making.
  • Turn the Instant Pot on "saute" mode and begin sauteing the onion first until nicely golden (about 5-7 minutes), then add the garlic and cook another 1-2 minutes or so until fragrant but not too brown.
  • Add the pork pieces to the pot and brown the meat, searing it on each side until each side has a bit of color, about 5 minutes.


RECIPE: BRAZILIAN FEIJOADA | WHOLE FOODS MARKET
2008-01-18 Bring to a boil, cover and cook at a simmer for about 1 1/2 hours. Add sausage and chorizo and cook for another 15 minutes. Add remaining (strained and rinsed) 2 cans of black …
From wholefoodsmarket.com
Servings 8
Calories 620 per serving
Total Time 2 hrs 35 mins
  • Place a large (6 quart) Dutch oven pot over medium to high heat and add pork sausage pieces, browning on all sides, about 5 minutes. (If pot is not large enough, cook in two batches instead of overcrowding).
  • Discard drippings and add pork ribs, browning for a few minutes on each side until well colored.


HARDCORE FEIJOADA RECIPE - SERIOUS EATS
2011-03-17 How to Make Feijoada, the Brazilian Stew of Pork and Beans. Featured Video. Recipe Facts 5 (1) Active: 30 mins. Total: 0 mins. Serves: 6 to 8 servings. Rate & Comment Ingredients Save Recipe . 1 pound dried black beans, picked over Kosher salt 1 pound salted pig parts - ears, trotters, salted pork fatback, slab bacon (see note), cut into 1/2 to 1-inch pieces, …
From seriouseats.com
5/5 (1)
Category Mains
Occupation Culinary Consultant
Total Time 16 hrs


FEIJOADA - WIKIPEDIA

From en.wikipedia.org
Main ingredients beans, beef, pork
Type Stew
Place of origin Brazil


FEIJOADA (BRAZILIAN-STYLE STEW) - RICARDO
2014-06-02 In a large pot, brown the meat and bone in 15 ml (1 tbsp) of the oil. Season with pepper. Season lightly with salt or not at all because the dried beef is very salty. Set aside on a plate. In the same pot, brown half the onions and the garlic in 15 ml (1 tbsp) of the oil. Return the meat to the pot. Add the beans, cured meat, water and bay leaves.
From ricardocuisine.com
5/5 (10)
Category Main Dishes
Servings 6-8
Total Time 2 hrs 50 mins


27 FEIJOADA RECIPE IDEAS | FEIJOADA RECIPE, BRAZILIAN FOOD ...
Mar 17, 2020 - Explore Ana Paula Bean's board "Feijoada recipe" on Pinterest. See more ideas about feijoada recipe, brazilian food, recipes.
From pinterest.com


ORIGINAL AND TRADITIONAL BRAZILIAN FEIJOADA - CHEF JANA ...
So here we have the Brazilian staple dish, a must in all Brazilian households on festive days and at restaurants on Saturdays – Feijoada represents the beautiful diversity that is Brazil and its multicultural cuisine. Made originally by the slaves, this recipe reunites Portuguese, Brazilian and African ingredients and it translates the whole country in one dish. Or, better, 5, because ...
From chefjanapinheiro.com


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