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.
BRAZILIAN BLACK BEANS
Provided by Irma S. Rombauer
Categories Bean Side Vegetarian Simmer
Yield Serves 6
Number Of Ingredients 0
Steps:
- Pick over and rinse:
- 2 cups black beans
- Drain the beans and transfer to a soup pot.
- Add:
- 4 cups water
- Bring to a boil, reduce the heat, and simmer, partially covered, stirring occasionally, for 1 1/2 hours. Meanwhile, bring a medium saucepan of water to a boil. Pierce in several places with a fork:
- 8 ounces hot Italian sausage (optional)
- Add to the pot and boil until an instant-read thermometer inserted in the center of a sausage registers 160°F, about 45 minutes. Drain, rinse with cold water, and slice into 1/4-inch thick rounds. Set aside. Heat in a medium skillet over medium-low heat:
- 1/4 cup olive oil
- Add:
- 1 onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, minced
- Cook until the vegetables are tender but not brown, 7 to 10 minutes.
- Add:
- 1 teaspoon ground cumin
- 3/4 teaspoon red pepper flakes
- 3/4 teaspoon ground cardamom
- Stir and cook for 1 minute, remove from the heat, and add to the beans after they have cooked for 1 1/2 hours. Cook until the beans are very tender, about 30 minutes more.
- Add:
- 3/4 cup orange juice
- 1/4 cup dry sherry
- 1 to 2 teaspoons salt, or to taste
- Cook for 15 minutes more, or longer if desired.
- Garnish with:
- Sour cream
BRAZILIAN CHICKEN AND BLACK BEANS AND RICE
Wonderful main dish 'salad' to be served cold, but it's wonderful eaten warm too. A good Mexican rice and fresh cilantro are musts. So easy - this is my favorite thing to eat for any meal! It would be good for a side dish (omitting the chicken in lieu of grilled chicken) or can be adapted for a vegetarian diet.
Provided by Musical Joy
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Prepare the rice according to package instructions.
- Add the black beans, corn, scallions, olives, chicken and cilantro into the rice and toss to combine.
- Transfer to a platter.
- Garnish with the avocado slices, salsa, sour cream and tortilla chips.
Nutrition Facts : Calories 258.9, Fat 10.3, SaturatedFat 1.5, Sodium 137.1, Carbohydrate 36, Fiber 13.2, Sugar 3.1, Protein 10.6
FEIJAO NA PRESSAO (BRAZILIAN BLACK BEANS IN THE PRESSURE COOKER)
Easy and simple Brazilian black beans recipe made in the pressure cooker, with no need for soaking. Delicious with rice or as a side to any Latin-inspired main. Serve hot.
Provided by Nina
Categories Side Dish Beans and Peas
Time 41m
Yield 4
Number Of Ingredients 8
Steps:
- Place water, black beans, onion, ham bouillon, and bay leaf in a pressure cooker. Close cooker securely and bring to high pressure according to manufacturer's instructions. Cook for 15 minutes after steam starts to escape. Remove from heat and allow cooker to release pressure naturally.
- Heat olive oil in a skillet over low heat. Add garlic; cook and stir until golden, about 1 minute. Stir oil and garlic into beans. Remove bay leaf and season beans with salt.
Nutrition Facts : Calories 298.4 calories, Carbohydrate 33.2 g, Fat 14.3 g, Fiber 7.9 g, Protein 11 g, SaturatedFat 2.1 g, Sodium 262.2 mg, Sugar 2.3 g
FEIJOADA(BRAZILIAN BLACK BEANS)
Make and share this Feijoada(Brazilian Black Beans) recipe from Food.com.
Provided by LikeItLoveIt
Categories Lunch/Snacks
Time P1DT2h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- The night before, soak the beans in a large bowl with water to cover at least 3-4 inches.
- Soak the carne seca in water to cover.
- The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches.
- Bring the beans to a boil in medium heat.
- Meanwhile, cut the carne seca into 1-inch pieces.
- Cut the sausage into 1-inch pieces.
- (When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections.
- Add the carne seca, sausage, ribs and bay leaves to the beans.
- Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours), stirring from time to time, adding water as necessary to keep beans covered.
- Keep an eye on the beans so they don't burn at the bottom!
- Chop the onion and garlic.
- Heat the olive oil in a cast iron skillet over medium heat.
- Add the onion and garlic and cook until golden brown.
- Add two ladlefuls of beans and mash them.
- Put this back into the pot.
- It will thicken and season the beans.
- Continue to simmer gently for at least another hour, adding water as necessary.
- A good feijoada should have a creamy consistency when done.
- Remove the bay leaves.
- Some people take the meats out at this point and serve them separately on a platter.
- I like to leave them in with the beans, it keeps them hot.
- Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity!
- To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top.
- Arrange oranges and couve around the sides.
- Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.
Nutrition Facts : Calories 1303.8, Fat 50.9, SaturatedFat 17.6, Cholesterol 167.8, Sodium 771.9, Carbohydrate 125.5, Fiber 29.8, Sugar 5.2, Protein 87.9
FEIJOADA - BRAZILIAN BLACK BEANS WITH SMOKED MEATS
Feijoada is one of Brazil's national treasures. This is a dish that is meant to serve a group, and the preparation begins the night before. Several kinds of smoked meats, ribs, and beef jerky are simmered with the black beans. The meats are removed and served separately on a platter Preparation time includes soaking beans and beef jerky overnight. That is why it is so long.
Provided by Lavender Lynn
Categories Pork
Time 18h
Yield 8-10 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 2536.6, Fat 170.5, SaturatedFat 64.9, Cholesterol 834.9, Sodium 2651, Carbohydrate 5.5, Fiber 0.6, Sugar 2, Protein 230.6
BRAZILIAN BLACK BEANS
Simmering the dried black beans with the beets infuses them with flavor and color.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 2h15m
Number Of Ingredients 9
Steps:
- In a 6-quart Dutch oven or other heavy pot, combine beets, beans, and enough water to cover; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until beets are tender, 45 minutes to 1 hour (add more water to cover, if needed).
- Transfer beets to a bowl; when cool enough to handle, peel and dice. Continue to cook beans until tender, about 1 hour more; pour off any excess liquid.
- Finely chop garlic, and sprinkle with salt. Using a chefs knife, press a flat side of blade back and forth across garlic to make a paste. In a small skillet, heat oil over medium; add garlic paste, scallion, and cilantro. Cook, stirring frequently, until scallion has softened, 2 to 4 minutes.
- Stir scallion mixture into beans; cook over medium until flavors have blended, about 5 minutes. Serve beans and beets over rice, topped with scallion and cheddar, with lime wedges alongside.
Nutrition Facts : Calories 298 g, Fat 6 g, Fiber 16 g, Protein 17 g
BRAZILIAN BLACK BEANS
Steps:
- In a medium saucepan, heat the beans, adding a little more water if necessary to make a nice soupy consistency. When the beans are very hot, add the salt and pepper and taste for seasoning. Remove from the heat and serve in large shallow bowls, drizzling each portion with a little dende oil, a little Crema, and scattering some cilantro around the edges of the plate.
- Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.
SIMPLIFIED BRAZILIAN BLACK BEANS WITH ASSORTED MEATS (FEIJOADA)
Like the name suggests, our Simplified Brazilian Black Beans with Assorted Meats (Feijoada) is an easy way to serve a crowd.
Provided by My Food and Family
Categories Home
Time 1h45m
Yield Makes 12 servings.
Number Of Ingredients 12
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.
Nutrition Facts : Calories 540, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 43 g
BRAZILIAN BLACK BEANS- "FEIJAO"
This recipe can be mastered over time. It is called "Feijao" because it means that when you put meat (or vegemeat) in the recipe, you don't need anything else because the protein is sufficient. This is a common dish in Brazil and is quite good. I use a crock pot to help the beans really cook to the right consistency. The outcome...
Provided by Kirsten Machado
Categories Other Main Dishes
Time 10h
Number Of Ingredients 8
Steps:
- 1. In a crock-pot, place the sorted beans (watch out for small pebbles. I have found the Goya brand be to the best for debris-free beans). Cover with enough water (about an inch below the lid rim) and set on "hi" for overnight. Check in about four hours to make sure there is still enough water. Once the beans are soft enough (the next day or when you get home from work the following evening) prep a large pot for the actual dish.
- 2. Chop the garlic, the Fri-Chik, the tomatoes, and get the bay leaves out to be added to the pot. In the pot, heat the olive oil and then add the garlic, bouillon cubes, salt and vegemeat. Don't let the garlic burn. Stir and add the bay leaves. Pour/dump in the beans, don't add water. Mix well.
- 3. In a small pan, saute the chopped tomatoes with some minced garlic. When soft, take that mixture, about a cup of the beans (along with some of the water) and place in a blender. Whiz to a thick water-like consistency, pour directly into the main pot. Mix well, lower the heat. Allow to simmer and add water when necessary to maintain a thick, soupy consistency. Taste-test for saltiness.
- 4. Serve over rice along with salad and an entree. :)
BRAZILIAN BLACK BEANS WITH BACON / TUTU MINEIRA
Number Of Ingredients 11
Steps:
- 1. Place the bacon in a large skillet and cook over medium heat until lightly browned, about 5 minutes. Pour off all but 2 tablespoons bacon fat. Add the onion, garlic, half the parsley, and the bay leaf and cook until the onion is soft but not brown, about 4 minutes.2. Add the beans, 1/2 cup bean cooking liquid, and the hot sauce to the pan and simmer for 5 minutes. Discard the bay leaf. Using a pestle, potato masher, or the back of a wooden spoon, mash half the beans. Stir in 3 tablespoons manioc flour. Simmer the beans, uncovered, until nice and thick, about 3 minutes. If it's too thick, add a little more bean cooking liquid if it's too thin, add the remaining manioc flour.3. Correct the seasoning, adding salt, pepper, and additional hot sauce, as needed. Sprinkle the tutu with the chopped eggs and remaining parsley and serve immediately.Serves 8
Nutrition Facts : Nutritional Facts Serves
BRAZILIAN BLACK BEANS
Steps:
- In a Dutch oven or heavy 5-quart pot, combine beets, beans, and enough water to cover; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook (uncovered) until beets are tender when pierced with the tip of a sharp knife, 45 minutes to 1 hour (add more water to cover, as needed).
- Transfer beets to a bowl; when cool enough to handle, rub off skins with paper towels, then cut into dice. Continue to cook beans until tender, about 1 hour more; pour off any excess liquid.
- On a cutting board, finely chop garlic, and sprinkle with salt. Using a chef's knife, press flat side of blade back and forth across garlic to make a paste. In a small skillet, heat oil over medium; add garlic paste, scallion, and cilantro. Cook, stirring frequently, until scallion has softened, 2 to 4 minutes.
- Stir scallion mixture into beans; cook over medium heat to allow flavors to meld, about 5 minutes.
- Serve beans and beets over rice, with lime wedges alongside; garnish each portion with cheese, chopped scallion, and a sprig of cilantro.
- Making Ahead
- The dish can be prepared through step 4 up to 3 days ahead; let cool completely before refrigerating in an airtight container. Reheat over medium before serving.
FEIJOADA (BRAZILIAN BLACK BEANS)
Although I had to pick Latin America for regions, this is a South American recipe. From Emeril Lagasse
Provided by Lynette !
Categories Bean Soups
Time 3h20m
Number Of Ingredients 15
Steps:
- 1. 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.
- 2. 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.
- 3. 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.
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