Feijoada - Brazilian Black Bean & Meat Stew
Feijoada is a very popular stew of beans with beef and pork. The stew has lots of variations in several different countries, but Brazilians make it superb with spicy & smoky sausages and always lovely black beans! This is an ultimate comforting dinner during the chilly season. Full recipe:
(Feijoada) Brazilian Black Bean Stew
Feijoada is a stew of pork, beef, sausage, and beans, commonly served with oranges and white rice it is considered the national dish of Brazil.
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Yields 4 servings
8 oz Dried black beans, soaked overnight
8 oz Various smoked and/or salted pork products (bacon, salt pork, smoked hock, etc*)
4 oz Linguiça, or dried Spanish-style chorizo (optional)
2 oz Corned beef, large dice (optional)
4 oz Yellow onion, small dice
4 oz Green bell pepper, small dice
1 oz Garlic, minced
2 ea Scallions, white part only, sliced (sliced greens saved for garnish)
1/4 c Cilantro, chopped
1 ea Tomato, fine diced
2 ea Bay leaves
*if not using pork, substitute with
smoked turkey products
1. Drain and rinse soaked beans
2. Place all ingredients in a pot and cover with water
( fill to two inches above ingredients)
3. Bring up to a boil and immediately down to a simmer
4. Cover and cook until beans are tender
5. Remove any large meats, remove from bone
as needed, dice or shred, and return to beans.
6. Taste, season, and adjust as needed
7. Serve over white rice
Dumplings
1 cup water
1cup flour
1/2 teaspoon salt
Mix salt and water together (do not over salt)
add mixture to flour.
Mix till flour is firm and manageable to form into dumplings
Place in stew, let cook for approx. 5 minutes then serve.
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How To Make Feijoada - Brazilian black bean stew
Learn how to make feijoada with all the side dishes!! One of the most popular Brazilian cuisine that everyone loves.
Feijoada is a perfect family style lunch, you just need to plan ahead to take out the salt of the meat and soak the beans.
The cooking time is quite fast.
Please let me know how you like it and like my video and comment below!!!!
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Feijoada - Brazilian Black Bean Stew - Episode 2 - One Take Clips
Cooking videos by Flavia Burrell done in one take clips.
Feijoada Recipe
(Brazilian Black Beans Stew)
Ingredients:
4 cups or 32 oz. of dry black beans (sorted and soaked overnight)
2 lbs. of pork butt round (cut in bite sizes)
1 package of boneless pork ribs (cut in bite size, remove residual bones)
1 package of Polska Kielbasa sausages (sliced)
1 package of smoked pork hocks (score the skin all the way through)
1 large red onion (diced)
1 garlic head (minced)
Salt, black pepper and spicy hot pepper to taste
Olive oil
**Important - Sort the dry black beans and soak them overnight. During the overnight soaking add water to the beans as needed as they will soak up all the water.
Coat the bottom of a large deep pot with olive oil, in medium-high heat brown the diced red onions for 5 minutes. Then add the minced garlic for 3 – 5 more minutes. Add all the meat and mix it well and cook until the meat is browned. Add the soaked black beans and mix it. Add the salt, black pepper and spicy hot pepper to taste. Add water until the whole mixture is completely covered with water. Bring it to a boil and reduce it to low heat. Cover it and let it cook for 4 hours until the meat is tender, and it produces a thick broth. (add water to the pot as needed)
Optional – garnish with cilantro and green onions
Serve with white rice, cooked collard greens, tomato vinaigrette and sliced oranges.
**Feijoada freezes well. Freeze the leftovers for another meal in the future.
Gluten free, high in protein, definitely not fat free.
Feijoada: the most popular dish in Brazil
Learn how to make this amazing Brazilian typical dish, with Chef Adelaide Engler
Feijoada - traditional Brazilian Black Bean Stew by Theo Michaels, Masterchef
Feijoada - Brazilian Black Bean Stew Recipe
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Recipe:
Carnival in a bowl! Deliciously dark and seductive - the enigma that is Feijoada! I ate a ton of this stuff while kicking around Brazil for a couple of months and once you've had it you won't look back! It's the samba of the stew world! The ultimate in Brazilian comfort food...
Smokey, meaty a one bowl wonder, no two bowls are ever the same and whoever you buy it from will tell you theirs is the 'proper' Feijoada. The cool thing about Feijoada is that you can freestyle as much as you want! Yeah for sure there are Brazilian's that will kick my ass for not making this correctly but you'll get the general gist and speaking frankly - no matter how authentic it is; if you're not eating it on a Brazilian beach, watching the girls, I mean, I watching the world go by then it just won't taste the same...especially without the scent of freshly made caipirinha's lurking in the background and the sound of samba meandering through the night... Ahhh.... anyway, enough of this nostalgia, lets get cooking!
Before we start with the recipe a quick point to note; traditionally Feijoada would include smoked pork ribs, I've anglicised this recipe to make it easy to make in the Western world... I also wouldn't worry about exact measurements; get what you can and it'll taste great.
Ingredients:
1 smoked sausage (Polish smoked sausages are very good)
500 gms pork belly cut into 2 inch cubes
Packet of smoked pancetta (or smoked streaky bacon)
1/2 chorizo sausage cut into 1 cm thick slices
Few Pork Ribs
1 litre of stock (chicken)
500 gms dried whole black beans (also known as black turtle beans)
Few cloves garlic rouchly sliced
1 onion roughly sliced
Few sprigs of thyme
Few bay leaves
Olive oil
Spoonful of Greek Yoghurt per serving
1 whole green chilli (jalapeno)
1 heaped teaspoon smoked paprika
1/3 tin tomatoes (or 2 tablespoons of tomato puree)
Few sprigs of fresh coriander to garnish
Optional: you can add a load of new potatoes or butternut squash if you want this to be a proper 1 bowl / 1 pot dish, otherwise serve with rice.
Method:
In a large pot fry off the uncooked meat in olive oil to brown. Once browned, add the chorizo and smoked sausage, cook for a minute then reduce the heat to medium and add the onions and garlic and stir for 5 minutes until they start to turn translucent (thats the onions - not the meat), then add the smoked paprika and give it a stir.
Now add the tomatoes or tomato paste and finally the black beans (you don't need to soak these beforehand as you are slow cooking them). Stir it all together and then pour in enough stock to just cover all the ingredients, season, pop a lid on the pot and stick it in the oven at 160 for about 2.5 hours.
Check the stew about hald way through cooking to ensure the stock hasn't evaporated, you want this a little sloppy so either remove the lid 15 minutes before the end of cooking to thicken or add a little more stock to loosen.
Once done, remove from the oven, pour it into a bowl, add a dollop of Greek yoghurt and a few slithers of chilli and a drizzle of olive oil!
Goes great with a chunk of crusty bread and samba music playing in the background, oh, and a bikini clad Brazilian to flirt with, or depending on your persuasion, a Brazilian dude in a pair of budgie smugglers!