Best 6 Simplified Brazilian Black Beans With Assorted Meats Feijoada Recipes

FEIJOADA (BRAZILIAN BLACK BEAN STEW)

Steps:

• Start by soaking the beans for 12 hours. Drain the water, wash the beans and drain it again.
• Cut corned beef into cubes, and ribs between bones (or into cubes, if boneless). Cut the bacon into pieces, and the sausage into slices. Chop onion and garlic.
• In a large pan, sauté corned beef and ribs in olive oil (you will have to make it in batches). When they are seared, transfer them to a pressure cooker (I like Instant Pot) and add the drained beans, 10 cups of fresh water and smoked meat (in my case I like using smoked neck or ham hock).
• Let it cook on High pressure for 30 minutes (after it gets pressure). When it's done cooking, let it naturally release pressure for 30 minutes.
• While the beans are still cooking, place the bacon in the same pan in which you seared the meat, and fry the bacon in the fat it will release. Once it starts crispening, add onion and garlic and saute until onion is translucent. Then add sausage and let it cook for a minute. Turn off the heat and wait for the beans and meats to finish cooking in the pressure cooker.
• After the meats and beans are ready, and pressure has been naturally released for 30 minutes, transfer everything to the same big pan, with the sausage, bacon, onion and garlic. Add the bay leaves and adjust salt if necessary. Cook it over medium heat for approximately 30-40 minutes, or until liquid thickens to your liking.Your feijoada is ready! Serve it on a bed of white rice, vinaigrette, farofa and orange slices.Enjoy it!

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.

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 BEANS WITH ASSORTED MEATS (FEIJOADA)

Steps:

• Meats:
• Soak pig's feet and bacon in stockpot in enough cold water to cover. Refrigerate overnight, changing water twice. Meanwhile, soak tongue and carne seca in separate stockpot in enough cold water to cover. Refrigerate overnight, changing water twice.
• Drain water from both stockpots. Rinse meats. Wash stockpots. Place pig's feet, tongue, carne seca, beef roast and ribs in one of the stockpots; add enough cold water to cover. In second stockpot, place pork butt and bacon; add enough cold water to cover. Bring water in both pots to boil. Simmer 15 min. Drain water from each stockpot. Refill with cold water. Bring to boil; simmer an additional 15 min. Drain; set aside.
• Place linguiça sausage, paio and smoked spicy sausage in large saucepan; add enough cold water to cover. Bring to boil; simmer 10 min. Drain. Continue cooking sausages in saucepan until browned, turning occasionally. Set aside.
• Beans:
• Place beans in large bowl with enough cold water to cover. Refrigerate overnight.
• Drain beans; place in large saucepot. Add the sliced onions, bay leaf, one third of the garlic, the salt and black pepper. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat to medium-low; cover. Simmer 45 min.
• Add pig's feet and bacon; simmer 45 min., stirring occasionally and adding hot water as necessary to keep ingredients well covered with water. Add remaining meats and sausages. Add enough hot water to keep ingredients well covered with water. Bring to boil on medium-high heat. Reduce heat to medium-low; cover. Simmer 2-1/2 hours or until beans are very soft. (Beans should have an almost soupy texture.)
• Sauce:
• Heat oil in medium saucepan on medium-high heat. Add chopped onions and remaining garlic; cook and stir until tender. Add tomatoes, orange juice and chili pepper; cook 10 min., stirring occasionally. Reduce heat to low.
• Add 1 cup of the beans; mash in saucepan with back of spoon. Stir until well blended. Simmer 5 min. Add mashed bean mixture to ingredients in large saucepot.
• Remove meats from saucepot, leaving beans to simmer until ready to serve.
• To Assemble:
• Remove and discard bones from pig's feet; cut meat into 1-inch pieces. Cut bacon into thin strips. Remove and discard casing from tongue; cut meat into 1/4-inch pieces. Slice carne seca, pork butt and beef roast. Separate ribs. Cut sausages into 1-inch pieces.
• Place sliced tongue in center of large ovenproof platter; surround with remaining meats. Drizzle with some of the liquid from the beans. Cover with foil to keep warm until ready to serve. (Meat platter can be placed in a 200ºF-oven to keep warm.)
• Pour beans into tureen or other decorative bowl. Remove meat platter from oven. Serve with beans.

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.