Best 5 Feijoada Brazilian Black Bean Stew 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.

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.

FEIJOADA (BRAZILIAN BLACK BEAN AND MIXED MEAT STEW) WITH ORANGE

Steps:

• Drain the beans and place in a very large clean pan (or 2 large smaller pans) Fill with enough water to cover the beans by around 2 inches and bring to the boil. Do not add salt.
• Once boiling, reduce the heat to medium and cook for 45 minutes, stirring occasionally if you remember to. Now add the cubed steak and the bay leaves and reduce the heat to low.
• In a separate frying pan heat the oil over a high heat, fry the pork belly until browned all over and add to the pot. Fry the raw spicy sausages whole and once browned, slice and add to the pot. Fry the bacon and add to the pot. Lastly add the cooked smoked sausage slices (no need to fry these).
• Cook over a medium heat for 15 minutes, if the mixture is looking a little dry, add more water but do not water log. Reduce the heat to low.
• Now take out a cup full of the beans and water leaving the meat in the pan. Put in the blender with the onion and garlic, whizz until almost smooth (add a bit more tap water if necessary) and add to the pot. (If you don't have a blender, mash the beans and grate in the onion and garlic).
• Add the hot pepper sauce if using, season to taste with salt and pepper and cook over a low heat for an hour or two checking every 15 minutes or so. Do not let the mixture dry out.
• You should have a thick, meaty fragrant stew, if not continue cooking until the excess water has evaporated.
• Serve with white rice and the orange and coriander salad below. Freeze any leftovers within 24hours.
• For the salad, cut the onion into rings or half rings and soak in iced water for at least an hour.
• Cut the oranges on a plate to catch the juice. Slice the top and bottom off each orange and run a knife down under the skin and pith so you end up with a perfectly peeled orange with no white pith. Cut into rounds, remove any pips and arrange on a plate or platter. Season with salt and plenty of pepper.
• Drain the onions and pat dry, mix with the olive oil, lemon juice and coriander then season well. Sprinkle over the oranges and garnishing with a little extra coriander.
• Enjoy your feast! In Brazil they say that feijoada will induce sleep, so don't eat it on a busy day!

FEIJOADA - BRAZILIAN BLACK BEAN STEW

Steps:

• In a large saucepan or Dutch oven, combine the beans and the 10 cups water.
• Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.
• Drain and RESERVE 3 1/2 cups of the cooking liquid.
• Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic. Cook, stirring constantly, for 8-10 minutes.
• Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 50 minutes to 1 hour.
• Stir in liquid smoke flavoring and fresh chopped parsley.
• Let stand 10-15 minutes before serving.

VEGETARIAN FEIJOADA AND COLLARDS/KALE BRAZILIAN BLACK-BEAN STEW

Steps:

• First Make the Brazilian hot pepper sauce several hours in advance:.
• Combine all ingredients in blender or food processor and puree just until a coarse sauce.
• Let flavors meld for at least an hour at room temperature of 3 hours in the fridge. Make sure to take out of fridge ahead of time to be served at room temperature.
• Start Brazilian Rice:.
• In a covered sauce pan, sauté onion in oil for 5 minutes on med-high heat. Add tomatoes and salt and continue to cook for 5 minutes. Stir in rice and water, cover, bring to a boil. Reduce heat and gently simmer on very low heat for about 40 minutes or until the rice is tender. I found I had to add more water.
• Feijoada:.
• Place onions, garlic, celery, bell peppers, and water in large sauce pan. Drain the juice of the canned tomatoes into the pan, set aside tomatoes for usage later. Place pan on high heat and boil vegetables, stirring often, for about 15 minutes, until onions are translucent. Lower heat and stir in cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes and simmer on low heat 15-20 minutes.
• Collard greens/kale:.
• While the black beans are simmering, remove and discard the collard greens stems and rinse the leaves well. Stack leaves and slice. In a saucepan, bring the greens and water to a boil. Cover and simmer (stir frequently) for about 15 minutes until greens are tender.
• Peel and section the oranges and set aside. When the black beans and the rice are both ready, drain the greens and toss with soy sauce. Serve the feijoada on a large platter with the black beans on a bed of rice with the greens piled to one side and the oranges arranged around the edges.