How To make Feijoada (Meat Stew with Black Beans Brazil)
2 c Dried black beans*
3 c Water
1/2 lb Sausage (cut in 1 " pieces)
1/2 lb Beef, any cut (1" cubes)
1/2 lb Pork, any cut (!" cubes)
3 sl Bacon (cut in 1" pieces)
1 Jalapeno (or green chili)
-pepper, seeded and finely -chopped (handle w/ care!) 1 Tomato, finely chopped
3 cl Garlic, finely chopped
- (or 1 t. garlic granules) Salt, pepper, and ground red - pepper to taste * To reconstitute black beans, boil in 6 cups water for 2 min. Remove from heat, cover, and set aside 1 hr. Beans will double in size Equipment: Large-size saucepan with cover or Dutch oven, mixing spoon, small size skillet 1. Put drained, soaked beans with water in large saucepan or Dutch oven and
bring to boil over high heat. Reduce heat to simmer, cove, and cook for about 1-1/2 hours or until beans are tender; stir frequently. 2. Add sausage, beef, and pork, mix well, cover, and cook over medium heat
for about 45 min. Stir frequently and add a little hot water if necessary to prevent sticking. 3. In small skillet, fry bacon over medium heat for 5 min or until crisp.
Add jalapeno, tomato, and garlic. Mix well. Reduce heat to simmer and cook for 2 minutes. Add bacon and vegetables to meat mixture and salt, pepper, and red pepper to taste. Mix well, remove from heat and serve. Serve over rice and garnish with orange slices.
How To make Feijoada (Meat Stew with Black Beans Brazil)'s Videos
Feijoada (Brazilian Pork and Black Bean Stew)
Feijoada (Brazilian Pork and Black Bean Stew)
Feijoada is a delicious Brazilian black bean stew with pork cuts that is served with white rice, farofa (toasted cassava flour), pan-fried collard greens, and orange slices. It's one of the most beloved black bean recipes in the world!
Feijoada with all its accompaniments (feijoada completa) is considered to be the national dish of Brazil. So come along and learn from this Brazilian native and chef just how to make one of the best Instant pot beans recipes you will ever have! Check out the blog post above for alternative stovetop and slow cooker feijoada versions.
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For more traditional Brazilian food recipes, check out our authentic Brazilian Recipes Playlist:
Check out these videos, too:
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Instant Pot Whole Chicken Recipe:
Mushroom Coconut Curry in the Instant Pot/Pressure Cooker:
5 Ingredient Instant Pot Pulled Pork:
Instant Pot Ground Beef:
Instant Pot Chili con Carne:
Air Fryer Chicken Legs:
Easy Brazilian Feijoada Instapot Black Beans Recipe:
Ingredients:
1/2 lb thick-cut smoked bacon chopped
14 ounces smoked sausage sliced
2 pounds pork baby back ribs membrane removed and ribs separated individually
2 tbsp olive oil If needed only
1 medium yellow onion chopped
6 garlic cloves minced
1 pound dry black beans
6 cups water Although vegetable or beef broth are preferred to flavor the beans even more
1 teaspoon baking soda (only if beans were NOT soaked overnight)
1 teaspoon cumin
1 bay leaf
1 1/2 tbsp salt plus more to taste if needed
1 teaspoon ground black pepper
2 tbsp tomato paste
2 tbsp red wine vinegar improves taste and reduces gassy elements
1/4 cup chopped fresh cilantro or parsley optional
Instructions for how to make feijoada (Brazilian black beans):
The first step to make this pressure cooker feijoada recipe is to sort and rinse the black beans.
(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.
Next, to make Instant Pot Feijoada:
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 broth to a blender and blend until smooth. Mix with the feijoada. Sprinkle chopped cilantro on top and serve.
Music: Brazil Samba » from Bensound.com
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
Brazilian feijoada ???????? First time trying!
#brazil #feijoada #porkrecipe #stew
FEIJOADA - How to Make Feijoada - The National Dish of Brazil
For Brazilians there is no better comfort food than FEIJOADA. Follow this recipe to make a delicious black bean stew/ Feijoada. Also included in the video the recipe for a few side dishes FAROFA (Toasted cassava Flour) and Sauteed Kale. #brazilianfood
FEIJOADA Ingredients:
1 lb of Black Beans
1 yellow onion
4 cloves of garlic
12 oz of Smoked Kielbasa Sausage (or smoked Linguica)
6 strips of bacon
1 slab of pork ribs
Cumin powder
Smoked Paprika
Salt
Black pepper
3 Bay leaves
4 cups of chicken stock (optional)
water
FAROFA Ingredients:
4 strips of bacon
1/2 yellow onion
1/4 red bell pepper
2-3 garlic cloves
6-8 olives
3 eggs
1 to 1 1/2 cups of Brazilian cassava flour
Chopped parsley
Salt and black pepper to taste
Sauteed kale Ingedients:
2-3 garlic cloves
2 tablespoons of butter
olive oil
1 bunch of sliced kale (thick stalks removed)
salt and black pepper to taste.
AMAZING Black Beans Recipe (Pressure Cooker) | Brazilian Cooking
Learn how to make Brazilian black beans with a pressure cooker! Brazilian black beans are a staple Brazilian dish — and one of the tastiest, richest meals ever! This is the perfect recipe for beginners: it's less elaborate than a feijoada (black bean stew) and made for the everyday. Add some Brazilian white rice, and you've got the ultimate Brazilian comfort food! This recipe requires an electric pressure cooker. I use a crock pot express.
Click here for written ingredients and instructions:
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INGREDIENTS
For soaking overnight:
2 cups of black beans
6 cups of water
Ingredients for cooking:
6 cups of fresh water
1 sausage (linguiça or kielbasa)
2 bay leaves
Ingredients for seasoning*:
1 garlic bulb (minced or grated)
2 tbsp of cooking oil (vegetable or canola oil)
Salt to taste
*These amounts are assuming you'll be saving up to half your cooked beans for later! Double these amounts if you're seasoning the whole batch.
Music composed and performed by Kyle Sorenson