FEIJOADA: TRADITIONAL BRASILIAN STEW
The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. My mate Santos is the head potwasher at my restaurant, Fifteen. He's a Brazilian who's a great cook and whose mother makes the best Feijoada in Brazil! It's a traditional Brazilian stew made with pork and black beans. The slaves in colonial Brazil created the Feijoada when they started cooking the pork meats that farmland owners discarded, such as ear, tails and feet, in a big pot with the black beans.
Provided by Jamie Oliver
Categories main-dish
Time 10h15m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.
- Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender.
- Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone.
- Serve the Feijoada with boiled white rice, slices of orange, and very finely sliced spring greens fried in olive oil with finely chopped onion and garlic.
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 COMPLETA
Provided by Food Network
Number Of Ingredients 21
Steps:
- Soak the smoked and salted meats in a large pan overnight. The next morning, drain, rinse, and soak again until ready to cook. In a large heavy stock pot, heat the oil over medium low heat. Add the onions and cook, stirring occasionally, for 8 to 10 minutes, or until they are softened and translucent. Add the garlic and cook for 3 minutes more, until the aroma is released. Tie the bay leaves, parsley, and thyme together to make a bouquet garni, and add it to the pan, along with the dried soaked meats, fresh meats, and the water. Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top. Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top. Simmer for another hour. As each piece of meat becomes fork tender, remove it, starting with the beef chuck and finishing with the salted meats. Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven. Remove all the meat and skin from the pigs trotter and dice it. Discard the bone and add the meat to the beans. Cut the carne seca into 1/2 inch dice and also return it to the beans. Continue cooking the beans for 20 minutes more, or until tender. Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces. Arrange the sliced chorizo, pork shoulder, bacon, fresh pork, and beef on one side of a large heated platter and place the beans on the other side (if using the smoked tongue, traditionally it should be placed in the center of the platter). Serve hot, accompanied by Green Mineira Style, cooked white rice and orange segments.
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