Brooklyn Feijoada Recipes

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FEIJOADA: BLACK BEANS AND RICE RECIPE FROM BRAZIL



Feijoada: Black Beans and Rice Recipe From Brazil image

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

1 lb. dried black beans
1 1/2 T. salt
6 c. water (enough water to cover the beans by 1" or 2"
1 Honey Baked Ham bone
2 T. olive oil
1 green pepper, chopped
1 medium onion, chopped
4 cloves of garlic, minced
1 T. sea salt
1/2 t. freshly ground black pepper
1/2 t. dried oregano
1 bay leaf
2 T. sugar
2 c. ham, cut into bite sized pieces
2 t. red wine vinegar
2 T. red wine
rice (I like Nishiki rice with black beans - a stickier, smaller grained rice)

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



Brooklyn Feijoada image

Provided by Henry Tenney

Categories     Bean     Beef     Chicken     Garlic     Onion     Pork     Sauté     Bacon     Sausage

Yield Makes 10-12 servings

Number Of Ingredients 15

2 pounds dried black beans, picked over and rinsed
2 tablespoons olive oil
1 (1-pound) boneless pork loin, cut into 2-inch slices
1 pound stew beef, cut into 2-inch pieces
1 pound beef short ribs, cut into 2-inch pieces
1 pound carne seca (Latin cured beef)*
1 pound linguica or kielbasa sausage, cut into 2-inch pieces
1 pound slab bacon, cut into 4 pieces
3 (1/2-inch-thick) pork chops
2 medium onions, finely chopped (about 3 1/2 cups)
4 garlic cloves, finely chopped
3 tablespoons salt
1 tablespoon freshly ground black pepper
2 1/2 quarts chicken stock or low-sodium chicken broth
*Carne seca is available at Latin supermarkets. Corned beef can be substituted.

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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