FEIJOADA (BRAZILIAN BEAN SOUP)
Make and share this Feijoada (Brazilian Bean Soup) recipe from Food.com.
Provided by Bob Boston
Categories Poultry
Time 2h33m
Yield 15 cups, 15 serving(s)
Number Of Ingredients 12
Steps:
- Sort and wash beans; place in a large Dutch oven.
- Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes.
- Remove from heat; cover and let stand 1 hour.
- Drain beans; set aside. Wipe pan with a paper towel.
- Heat oil in pan over medium heat. Add onion, kielbasa, and garlic; saute 10 minutes or until onion is tender.
- Add cumin, and saute 1 minute. Return beans to pan.
- Add water and next 3 ingredients; bring to a boil.
- Cover, reduce heat, and simmer 1 hour and 10 minutes or until beans are tender; remove bay leaf.
- Stir in vinegar and hot sauce.
Nutrition Facts : Calories 286.9, Fat 5.8, SaturatedFat 1.8, Cholesterol 15.7, Sodium 436.8, Carbohydrate 43.2, Fiber 10, Sugar 3.1, Protein 16.6
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
FEIJOADA (BRAZILIAN BEAN SOUP) II
Make and share this Feijoada (Brazilian Bean Soup) II recipe from Food.com.
Provided by Bob Boston
Categories Pork
Time 2h30m
Yield 12
Number Of Ingredients 10
Steps:
- Soak black beans overnight; drain.
- Preheat oven to 350 degrees Fahrenheit.
- Combine black beans, water, ham, pork loin, Italian sausage, cherry tomatoes, onion, red pepper flakes, garlic, and orange zest in a Dutch oven.
- Bring to boil, uncovered, on stove top.
- Cover and transfer to oven.
- Bake 90 minutes.
- Remove cover and bake another 30 minutes.
- Cool overnight in refrigerator.
- Remove fat and reheat.
Nutrition Facts : Calories 293.8, Fat 15.5, SaturatedFat 5.4, Cholesterol 58.5, Sodium 938.3, Carbohydrate 12.6, Fiber 3.9, Sugar 1.3, Protein 25.2
CHEF JOHN'S BRAZILIAN FEIJOADA
My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal.
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 13h15m
Yield 6
Number Of Ingredients 19
Steps:
- Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.
- Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
- Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours.
- Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks.
- Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes.
- Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
- Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest.
- When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.
Nutrition Facts : Calories 719.6 calories, Carbohydrate 53.6 g, Cholesterol 88.8 mg, Fat 36.2 g, Fiber 16.2 g, Protein 45 g, SaturatedFat 12.6 g, Sodium 1625.4 mg, Sugar 2 g
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