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
PORTUGUESE BLACK BEAN STEW
Portuguese Black Bean Stew, (sometimes called Negro-Linguiça)is a rich and thick sausage and black bean stew. It is a stew traditionally served in summer, despite being having a little heat. The stew includes thick bacon and Linguiça. (a sweet, lightly spiced Portuguese sausage consisting of finely ground pork butt and/or...
Provided by Maggie May Schill
Categories Other Soups
Time 55m
Number Of Ingredients 16
Steps:
- 1. Heat a heavy soup pot or dutch oven over medium heat. Cook bacon until rendered and just slightly brown stirring occasionally. That's about 5-8 minutes.
- 2. Add onions to the pot and cook until translucent. That's about 5 minutes. Add ketchup, red pepper flakes and vinegar; cook for about 3 minutes stir occasionally.
- 3. Add tomatoes and garlic to the pot and cook for an additional 10 minutes uncovered.
- 4. Add Linguiça to pot and stir to combine completely. Cook for 5 minutes. Add paprika, garlic powder,
- 5. Take pot out of boil and add black beans. Stir to completely incorporate.
- 6. Add flour and stir vigorously to thicken pot. Use beef broth if you accidentally overly thicken the pot to thin it back out. DO NOT overly flour the pot or it will taste like raw flour. If you have to thin it back out, be careful and do not even think about adding more flour!!!
- 7. Salt and pepper the pot to taste.
- 8. Add cilantro and stir. Serve!
PORTUGUESE BLACK BEAN CHICKEN STEW
Make and share this Portuguese Black Bean Chicken Stew recipe from Food.com.
Provided by Steve_G
Categories Stew
Time 2h15m
Yield 1 batch, 8 serving(s)
Number Of Ingredients 13
Steps:
- Soak beans overnight in water.
- The beans will double in volume.
- Discard water and fill with new water to same level.
- Add onion, garlic and cumin, simmer beans for one hour or until liquid is mostly absorbed and beans are semi soft.
- If all liquid evaporates before beans are cooked add water (at least 1/2 inch above beans).
- Add red pepper, okra and tomatoes and continue to simmer for 15 minutes.
- Finally; add sliced chicken, scallions, basil and cilantro.
- Pull off heat and let chicken braise in the stew without any heat for approximately 10 minutes.
- Serve when chicken is cooked and tender.
PORTUGUESE BEAN STEW (FEIJAO A PORTUGUESA)
Steps:
- Soak beans in cold water to cover by 2 inches 8 hours.
- Cook bacon in a 4- to 6-quart heavy pot until crisp. Transfer to paper towels to drain. Spoon off (and discard) all but about 3 tablespoons fat in pot. Cook onion in reserved fat over moderate heat, stirring frequently, until golden, 7 to 9 minutes. Add garlic and cook, stirring, until it begins to turn golden.
- Drain beans and add to onion mixture with remaining ingredients (except bacon). Bring to a boil, then simmer, covered, stirring occasionally, until beans are tender, about 1 1/2 hours. (Older beans will take longer to cook and require more water during cooking.) Crumble bacon into beans and season with salt and pepper before serving.
PORTUGUESE SAUSAGE AND BEAN STEW
Provided by Aida Mollenkamp
Categories main-dish
Time 14h10m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- If using dried beans, add the beans to a large bowl, cover by 2 inches with cold water and let soak for at least 8 hours, or overnight. Drain and set aside. If using canned beans, drain and rinse.
- Add the bacon, if using, to a large, heavy-bottomed pot over medium heat and cook until browned and crisp, about 10 minutes. Remove the bacon and set aside. Discard all but 1 tablespoon of the fat and return the skillet to the stovetop. Add the sausage and cook until browned. With a slotted spoon, remove the sausage to a bowl and reserve.
- Discard all but 1 tablespoon of the fat from the skillet and return to the stove over medium heat. When the fat shimmers, add the onion and garlic, stir to coat in fat, and cook until golden brown, about 4 minutes. Stir in the tomato paste and cook until fragrant, about 30 seconds.
- Add the potatoes and stir to coat in the tomato paste. Add the beans, chorizo, and all remaining ingredients, except the bacon, and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the flavors have melded and the dried beans are cooked through, about 1 to 1 1/2 hours. Crumble the bacon into beans, and season with additional salt, if needed. Remove the bay leaf, transfer the beans to a serving bowl and serve.
PORTUGUESE CHOURICO STEW
Authentic stew made with Portuguese chourico (smoked pork sausage) and green beans.
Provided by John J. Pacheco
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Heat a Dutch oven over medium-high heat. Saute chourico, onion and garlic until onion is tender. Stir in tomato sauce, water and potatoes. Season with red pepper and paprika. Bring to a boil, reduce heat, and simmer 25 to 30 minutes, or until potatoes are tender. Stir in green beans, and simmer 5 to 10 minutes, or until heated through.
Nutrition Facts : Calories 335.6 calories, Carbohydrate 21.3 g, Cholesterol 52.3 mg, Fat 21.8 g, Fiber 5.1 g, Protein 14.1 g, SaturatedFat 7.8 g, Sodium 1421.7 mg, Sugar 6.4 g
EASY BRAZILIAN BLACK BEAN STEW
Traditional Brazilian black beans (feijoada) can take quite some time to prepare. Considering I spend most of my time chasing after 2 small children, I've come up with this recipe for a very quick feijoada. This goes very well with white rice.
Provided by TYLOR9
Categories Soups, Stews and Chili Recipes Stews
Time 34m
Yield 8
Number Of Ingredients 11
Steps:
- Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to the bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes.
- Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.
Nutrition Facts : Calories 117.4 calories, Carbohydrate 19.4 g, Cholesterol 2.9 mg, Fat 1.3 g, Fiber 7.7 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 556.5 mg, Sugar 0.8 g
MOM'S PORTUGUESE BEEF STEW
This is a favorite home meal from my mom. My sister had to write while my mom cooked in order to get the recipe right. It's easy and will impress anyone. Serve steaming hot on a bed of white rice.
Provided by dolcevita
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h
Yield 6
Number Of Ingredients 18
Steps:
- Heat the oil in a stockpot over medium-high heat. Dust the beef with the flour. Place the beef, garlic, bay leaves, and pepper in the stockpot; cook until the beef is brown; season with salt and cook until beef is tender, about 5 minutes. Add the onion, green pepper, carrot, and paprika; cook until the onion softens, about 5 minutes. Stir in the tomato, wine, water, and parsley. Cover, reduce heat to medium-low and simmer 30 minutes.
- Mix in the red potatoes, sweet potatoes, and green beans; continue to cook until potatoes are easily pierced through with a fork, about 45 minutes.
Nutrition Facts : Calories 398.3 calories, Carbohydrate 37.9 g, Cholesterol 64.9 mg, Fat 12 g, Fiber 6.5 g, Protein 27.4 g, SaturatedFat 3.4 g, Sodium 279.1 mg, Sugar 6.3 g
PORTUGUESE BEAN STEW (FEIJAO A PORTUGUESA)
This recipe is from David Leite of Leite's Culinaria. My family and I love it so much. Wonderfully spicy. Beans need to soak overnight.
Provided by ratherbeswimmin
Categories Stew
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Soak beans in cold water to cover by 2 inches, for 8 hours.
- Cook bacon in a large pot until crisp.
- Transfer to paper towels to drain.
- Discard all but 3 tablespoons of bacon drippings.
- Cook onion in bacon drippings over moderate heat, stirring frequently, until golden brown; about 7-9 minutes.
- Add garlic and cook, stirring until it becomes golden.
- Drain beans and add to onion mixture with remaining ingredients (except bacon).
- Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, until beans are tender; about 1 1/2 hours.
- Crumble bacon into beans and season with salt and pepper before serving.
BLACK BEAN & MEAT STEW - FEIJOADA
Chorizo, pork ribs and pork shoulder make the base for this hearty Brazilian casserole with deeply savoury spiced pulses
Provided by Jennifer Joyce
Categories Main course
Time 2h35m
Number Of Ingredients 12
Steps:
- Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.
- Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.
- Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.
- Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.
Nutrition Facts : Calories 694 calories, Fat 30 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 61 grams protein, Sodium 1.7 milligram of sodium
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FEIJOADA RECIPE - HOW TO MAKE PORTUGUESE FEIJOADA
From honest-food.net
5/5 (4)Total Time 4 hrs 20 minsCategory SoupCalories 805 per serving
- Soak beans for at least 8 hours. If you don't have 8 hours, soak repeatedly in the hottest water you can get from the tap, replacing it when it cools. This second method should take about 3 hours.
- In a large pot or Dutch oven, gently brown the pork shoulder in a tablespoon or two of olive oil. Do this in batches and don't crowd the pot. While you are doing this, preheat oven to 300°F. Hack at the trotter with a cleaver or heavy chefs knife to open it up in many places -- this is to let the collagen and fat infuse into the stew.
- When the pork shoulder has browned, remove it for the moment and add the onions. Cook until translucent. Add back the browned pork shoulder, the trotter, ham hock, coriander, bay leaves and a healthy sprinkling of salt, then add the beans and mix it all together.
- Cover by 1 inch with pork broth or water. Ideally you are making this as an adjunct to making stock, such as when you have large pieces of a hog, like, say, a head. The feijoada will be better with pork broth, but don't despair if you don't have any. Use water or vegetable broth. Do not substitute beef or chicken broth. Bring to a simmer and cover. Put in the oven for 90 minutes.
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