FEIJOADA: BLACK BEANS AND RICE RECIPE FROM BRAZIL
The national dish of Brazil, feijoada is a delicious stew made from black beans that have been simmered with a ham bone, with chunks of ham, and served over rice.
Provided by Susan Williams
Categories Food
Time 3h5m
Number Of Ingredients 17
Steps:
- Sort and rinse black beans, being sure to remove any errant stones.
- Quick brine the beans, by combining the salt, water, and beans in a large Dutch oven and bringing them to a boil over high heat.
- Remove the pot from the heat, cover, and let stand 1 hour.
- Drain and rinse the beans in cold water.
- Put brined beans, ham bone, and approximately 6 c. water into Dutch oven and bring to a boil. Reduce to simmer, and simmer for about 45 minutes.
- Sauté green pepper and and onion in olive oil until onions are translucent, approximately 5-6 minutes.
- Add minced garlic and sauté for an additional minute.
- Add this mixture, and the salt, pepper, oregano, bay leaf, ham and sugar to the beans and ham bone. Simmer beans for another hour.
- About 5 minutes before serving, add vinegar and wine, and continue simmering for another 5 minutes.
- Serve over rice, with any/all of the suggested garnishes listed in the notes.
Nutrition Facts : Calories 239 calories, Carbohydrate 36 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 4 grams fat, Fiber 7 grams fiber, Protein 15 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1776 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BROOKLYN FEIJOADA
Steps:
- In large bowl, combine beans and enough cold water to cover by 2 inches. Let soak in refrigerator overnight. Drain and set aside.
- In large heavy pot over moderately high heat, heat oil until hot but not smoking. Working in batches, brown pork loin, stew beef, beef short ribs, carne seca, sausage, bacon, and pork chops, turning occasionally, about 8 minutes per batch. Transfer browned meat to cutting board.
- Lower heat to moderately low, add onions and garlic to fat in pot, and sauté until onions are soft and translucent, about 8-10 minutes. Add beans, meat, salt, pepper, and chicken broth. Raise heat to high, bring to boil, then lower heat and simmer, covered, until meat is falling off bones, 2 1/2 to 3 hours.
- To Serve:
- Arrange beans in center of large serving platter and surround with meat.
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