Best 9 Feijoada Brazilian Black Beans With Smoked Meats Recipes

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

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.

BRAZILIAN FEIJOADA (BLACK BEAN STEW)

Steps:

• In a large bowl with water, soak beans overnight.
• When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
• Use the same saucepan to brown ribs and sausages in batches. (You will want to be sure to cook the sliced Mexican chorizo on its own, as it can be very greasy. Drain the grease before continuing.) Set each aside as cooked.
• If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
• Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leaf. Cover with water (about 8 cups).
• Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
• If the stew is too liquidy, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate.
• Serve with white rice and sprinkle some farofa on top.

BRAZILIAN BLACK BEAN AND MEAT STEW: FEIJOADA

Steps:

• Make the beans: In a large bowl, add the beans and cover with cold water by 2 inches. Let the beans soak in the refrigerator overnight. Drain.
• Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring, until translucent, about 8 minutes.
• Meanwhile, make the adobo: In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.
• Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute. Add the beans, water, ham hocks, and half of the adobo. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours. Remove the ham hocks and pull and shred the meat. Add the meat back to the stew and discard the bones. (The stew can be made up to this point up to 3 days ahead.)
• Make the meat: In a large bowl, toss the sausages with the remaining adobo.
• Heat the oil in a large cast-iron skillet over high heat. Working in batches, brown the sausages and transfer them to a plate. Roughly chop the sausages and stir them into the stew. Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew.
• Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.
• When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each. Spoon some of the pico de gallo and greens on opposite sides of the stew. Sprinkle with the farofa and chopped scallion and garnish with orange wedges.
• In a large bowl, mix together all the ingredients. Let sit at room temperature for 30 minutes.
• Heat the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and wine and cook, stirring, until wilted. Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper.
• Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until its fat has rendered. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add manioc flour and cook, stirring, until golden brown and toasted. Add the butter and cook, stirring, until absorbed. Add the eggs and scallion and cook, stirring, until scrambled. Season with salt, to taste. Transfer to the farofa to a bowl and let cool slightly.

FEIJOADA - BRAZILIAN BLACK BEANS WITH SMOKED MEATS

Steps:

• Preparation:
• 1.Soak the beans overnight in cold water. In a separate bowl, soak the beef jerky overnight, changing the water 2 or 3 times.
• 2.Place the beans in a large pot and cover with water. Add the ham hock and the dried beef. Simmer for 2 hours, or until beans are cooked but firm. Remove the ham hock and discard.
• 3.Add the rest of the meats and the bay leaf to the beans and simmer for 30 minutes, adding hot water if necessary to maintain an inch of water over the beans.
• 4.Heat the oil in a skillet and cook the onions and garlic until soft and golden. Add the parsley, and season with the cumin and salt and pepper to taste.
• 5.Add 3/4 cup of the bean mixture to the skillet and mash the beans with the onions. Add the this mixture back to the beans and meat. Simmer for 30 minutes more.
• 6.Remove the meats from the beans and cut them into smaller pieces or thin slices.
• 7.Arrange the meats on a platter, grouped by type. Serve the beans in a separate bowl. Serve with Brazilian-style rice, collard greens, pepper sauce and orange slices.

FEIJOADA (BRAZILIAN BLACK BEANS)

Steps:

• In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed. To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.
• In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat.

FEIJOADA NORDESTINO (NORTHEASTERN BRAZILIAN BLACK BEAN STEW)

Steps:

• Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
• Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
• Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
• Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
• Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
• Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.

SIMPLIFIED BRAZILIAN BLACK BEANS WITH ASSORTED MEATS (FEIJOADA)

Steps:

• Heat 1/2 cup of the dressing in large deep saucepot. Add pork and beef; brown on all sides. Remove; set aside.
• Add remaining 1/4 cup dressing, sausage, green peppers, onions and ham; cook 5 min. Add black beans, tomato and half of the orange wedges. Return meats to pan, nestle in beans. Bring to boil. Reduce heat to low; cover. Simmer 1 hour and 30 min. or until meat is tender and cooked through.
• Remove meat; set aside and keep warm. Remove oranges from beans and discard. Bring bean mixture to boil. Reduce heat to low; simmer, uncovered, 15 min. or until liquid is reduced, smashing beans with the back of spoon to thicken, as desired. Slice meat; serve with beans and rice with remaining oranges and pineapple.

BLACK BEAN & MEAT STEW - FEIJOADA

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.

CHEF JOHN'S BRAZILIAN FEIJOADA

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.