Feijoada The Real One Recipes

Steps:

• Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. , Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.

Steps:

• Place beans, feet, tails, tongue, bacon and bay leaves in a heavy pot. Cover with water by 1 inch, about 10 cups. Bring to a boil over high heat, stirring occasionally. Skim any foam that comes up. When the mixture boils, turn heat down to a gentle simmer. Skim foam for the first 40 minutes. Turn heat down to a low simmer, and cover with a lid. Occasionally add water to keep it covered by 1/2 inch, and give it a stir.
• Two to 2 1/2 hours later, the beans and meats should be quite tender but not falling apart. Add the sausage, and simmer for another 30 to 40 minutes, until meats are very tender and the stew is rich but not stiff (thin with water if necessary). During this final cooking time, stir to break up some of the beans; their starch will make the stew creamy.
• Heat 2 tablespoons of vegetable oil in a large skillet over medium-low heat until shimmering. Cook onion, stirring, for 15 minutes, until evenly browned and very sweet. Turn heat up to medium-high, and add remaining oil and garlic. Cook, stirring, until the garlic is golden, about 3 minutes. Bring beans back to a boil over high heat, stir in the onion mixture, season to taste with salt and serve with white rice, orange slices, farofa (see recipe) and Brazilian collard greens (see recipe).

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.

Steps:

• In a large pot over medium heat, heat oil.
• Add pepper flakes, cumin, and thyme, and cook, stirring, until fragrant, about 20 seconds.
• Add sweet potatoes and cook for 5 minutes, stirring occasionally.
• Add leek and cook for 5 minutes more, stirring occasionally.
• Stir in peppers and onion and cook for 5 minutes.
• Add rum and lime juice.
• Cook until sweet potatoes are tender, about 5 minutes more.
• Stir in tomato.
• Spray a small saucepan with nonstick cooking spray.
• Add beans and cook until hot, about 3 minutes. (Add water a little at a time to prevent sticking.)
• To serve, pour beans in a casserole, serving bowl, or platter, and pour sweet potato mixture on top of beans.
• Garnish with cilantro.
• If serving over rice or other grain, form a ring around serving platter with rice or grain, pour beans into center of platter, and top with sweet potato mixture.
• Per Serving: 305 Calories; 10g Protein; 5g Fat; 54g Carbohydrates; 0 Cholesterol; 22mg Sodium; 12g Fiber.

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.