FEIJOADA (BRAZILIAN BLACK BEAN STEW)
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
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-STYLE BEANS
A delicious dish to be served with long-grain white rice or brown rice if you prefer. Soaking the beans overnight will reduce the cooking time. Another dish from my "James McNair's Favorites" cookbook.
Provided by DailyInspiration
Categories Pork
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Pick over and rinse the beans; set aside.
- In a large, heavy pot, cook the bacon over medium-high heat until fat is rendered. Add the onion and cook, stirring frequently, until soft but not browned, about 5 minutes. Add the beans, garlic, cumin, bay leaves, brown sugar and enough water to cover by about 2 inches. Cook until the beans are tender. .
- Add the tomato puree and salt and pepper to taste and simmer until the flavors are well blended, about 20 minutes. Just before serving, stir in the cilantro and lime juice.
Nutrition Facts : Calories 424.4, Fat 18.1, SaturatedFat 5.9, Cholesterol 25.7, Sodium 326.6, Carbohydrate 47.9, Fiber 10.8, Sugar 5.8, Protein 19.1
BRAZILIAN BLACK BEANS
Steps:
- In a medium saucepan, heat the beans, adding a little more water if necessary to make a nice soupy consistency. When the beans are very hot, add the salt and pepper and taste for seasoning. Remove from the heat and serve in large shallow bowls, drizzling each portion with a little dende oil, a little Crema, and scattering some cilantro around the edges of the plate.
- Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.
BRAZILIAN BLACK BEANS
Provided by Irma S. Rombauer
Categories Bean Side Vegetarian Simmer
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pick over and rinse:
- 2 cups black beans
- Drain the beans and transfer to a soup pot.
- Add:
- 4 cups water
- Bring to a boil, reduce the heat, and simmer, partially covered, stirring occasionally, for 1 1/2 hours. Meanwhile, bring a medium saucepan of water to a boil. Pierce in several places with a fork:
- 8 ounces hot Italian sausage (optional)
- Add to the pot and boil until an instant-read thermometer inserted in the center of a sausage registers 160°F, about 45 minutes. Drain, rinse with cold water, and slice into 1/4-inch thick rounds. Set aside. Heat in a medium skillet over medium-low heat:
- 1/4 cup olive oil
- Add:
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- Cook until the vegetables are tender but not brown, 7 to 10 minutes.
- Add:
- 1 teaspoon ground cumin
- 3/4 teaspoon red pepper flakes
- 3/4 teaspoon ground cardamom
- Stir and cook for 1 minute, remove from the heat, and add to the beans after they have cooked for 1 1/2 hours. Cook until the beans are very tender, about 30 minutes more.
- Add:
- 3/4 cup orange juice
- 1/4 cup dry sherry
- 1 to 2 teaspoons salt, or to taste
- Cook for 15 minutes more, or longer if desired.
- Garnish with:
- Sour cream
BRAZILIAN BEANS AND RICE
Make and share this Brazilian Beans and Rice recipe from Food.com.
Provided by Natures Cuisine
Categories Black Beans
Time 14h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Beans (Soaking): Rinse and sort beans. Cook beans with water in the pressure cooker for 30-40 minutes (I like to soak overnight, then cook for several hours in a crock pot).
- Marinade: Combine all marinade ingredients. Marinade meat for an hour or two.
- Onion Mixture: In frying pan, add oil. Cook onion, garlic and meat cubes.
- After meat is cooked, reserve about 1/4 of mixture for the rice (reserving the large pieces of meat for the beans).
- Beans: Add bacon to pan with onion mixture.
- After bacon is cooked, add the cooked beans and some water until it is a little thick (I like to add all the frying pan ingredients to the crock pot and cook for several more hours).
- Rice: Bring water to boiling. Add rice, salt and reserved onion mixture. Simmer for 20 minutes.
Nutrition Facts : Calories 158.3, Fat 5.2, SaturatedFat 1.6, Cholesterol 10.2, Sodium 542.5, Carbohydrate 22.1, Fiber 0.9, Sugar 0.6, Protein 5.8
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