Feijoada Brazilian Bean Soup Ii Recipes

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FEIJOADA (BRAZILIAN BEAN SOUP)

Make and share this Feijoada (Brazilian Bean Soup) recipe from Food.com.

Provided by Bob Boston

Categories     Poultry

Time 2h33m

Yield 15 cups, 15 serving(s)

Number Of Ingredients 12



Feijoada (Brazilian Bean Soup) image

Steps:

  • Sort and wash beans; place in a large Dutch oven.
  • Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes.
  • Remove from heat; cover and let stand 1 hour.
  • Drain beans; set aside. Wipe pan with a paper towel.
  • Heat oil in pan over medium heat. Add onion, kielbasa, and garlic; saute 10 minutes or until onion is tender.
  • Add cumin, and saute 1 minute. Return beans to pan.
  • Add water and next 3 ingredients; bring to a boil.
  • Cover, reduce heat, and simmer 1 hour and 10 minutes or until beans are tender; remove bay leaf.
  • Stir in vinegar and hot sauce.

Nutrition Facts : Calories 286.9, Fat 5.8, SaturatedFat 1.8, Cholesterol 15.7, Sodium 436.8, Carbohydrate 43.2, Fiber 10, Sugar 3.1, Protein 16.6

2 lbs dried black beans
1 tablespoon vegetable oil
4 cups onions, chopped
3/4 lb turkey Polish kielbasa or 3/4 lb turkey Polish kielbasa, cut into 1/2-inch cubes
4 cloves garlic, minced
2 teaspoons cumin, ground
6 cups water
1 teaspoon salt
1/4 teaspoon pepper
1 bay leaf
1/2 cup red wine vinegar
1/2 teaspoon hot sauce

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



Feijoada (Brazilian Black Bean Stew) image

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

1 (12 ounce) package dry black beans, soaked overnight
1 ½ cups chopped onion, divided
½ cup green onions, chopped
1 clove garlic, chopped
2 smoked ham hocks
8 ounces diced ham
½ pound thickly sliced bacon, diced
1 tablespoon olive oil
2 bay leaves, crushed
⅛ teaspoon ground coriander
salt and pepper to taste
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley

FEIJOADA: TRADITIONAL BRASILIAN STEW

The copyright of this recipe is owned by Jamie Oliver. All rights of the owner are reserved and asserted including the right to be attributed as the author. Unauthorized copying, adapting, display or re-publication of this recipe (or any part of this recipe) in any material form is strictly prohibited. My mate Santos is the head potwasher at my restaurant, Fifteen. He's a Brazilian who's a great cook and whose mother makes the best Feijoada in Brazil! It's a traditional Brazilian stew made with pork and black beans. The slaves in colonial Brazil created the Feijoada when they started cooking the pork meats that farmland owners discarded, such as ear, tails and feet, in a big pot with the black beans.

Provided by Jamie Oliver

Categories     main-dish

Time 10h15m

Yield 4 servings

Number Of Ingredients 12



Feijoada: Traditional Brasilian Stew image

Steps:

  • Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.
  • Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender.
  • Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone.
  • Serve the Feijoada with boiled white rice, slices of orange, and very finely sliced spring greens fried in olive oil with finely chopped onion and garlic.

1 pound black beans, dried - not from a tin
1 pound salted pork ribs
1 pound salted bacon
8 tablespoons olive oil
2 onions, peeled and finely chopped
6 cloves garlic, peeled, finely chopped
2 large smoked sausages, cut into big chunks
1 pound smoked pork ribs, cut into pieces
1 pound smoked bacon, cut into chunks
1 tablespoon freshly ground black pepper
5 bay leaves
Cooked rice, orange slices, spring greens, as accompaniment

LIGHTENED-UP FEIJOADA

Feijoada ("fay-jwah-duh") is a comfort-food staple in Brazil that's traditionally made with beans and lots of fatty meats. Our version cuts way back on the fat and calories, highlights the healthiest attributes of the dish and has just enough meat to lend the dish its signature smoky flavor.

Provided by Dana Angelo White, M.S., R.D., A.T.C.

Categories     main-dish

Time 11h

Yield 12 servings

Number Of Ingredients 8



Lightened-Up Feijoada image

Steps:

  • Soak the beans in cold water 8 hours or up to overnight.
  • Drain the beans, rinse and set aside. Heat a large soup pot or Dutch oven over medium heat. Add the chorizo and bacon and cook until browned, 5 to 7 minutes. Add the bay leaves, garlic and onions and cook until the onions are tender, an additional 10 minutes. Add the beans and 5 cups of water; bring to a simmer and cook, partially covered, until the beans are tender and most of the water is absorbed, 2 1/2 hours. Add 1/2 teaspoon salt and taste for additional seasoning. Serve with rice and orange slices.

Nutrition Facts : Calories 206, Fat 7 grams, SaturatedFat 3 grams, Cholesterol 20 milligrams, Sodium 289 milligrams, Carbohydrate 23 grams, Fiber 6 grams, Protein 13 grams, Sugar 1 grams

1 pound dried black beans
12 ounces chorizo sausage, sliced
2 ounces bacon, chopped
3 bay leaves
2 cloves chopped garlic
1 white onion, finely chopped
Kosher salt
Cooked rice and orange slices, for serving

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



Feijoada - Brazilian Black Beans With Smoked Meats image

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

1 1/2 lbs small black turtle beans
1/2 lb brazilian dried beef or 1/2 lb beef jerky
1 ham hock
1 lb pork ribs
1 lb smoked chorizo sausage or 1 lb other smoked sausage, spicy
1 lb beef sirloin or 1 lb smoked pork loin
1/2 lb slab smoked bacon
1/2 lb smoked pig (optional) or 1/2 lb beef tongue (optional)
1/4 cup vegetable oil
2 onions, finely chopped
3 garlic cloves, mashed
1/3 cup parsley, chopped
1 1/2 teaspoons cumin
1 bay leaf
salt and pepper, to taste

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



Black bean & meat stew - feijoada image

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

250g dried black bean , soaked overnight, then drained
100g streaky smoked bacon , cut into slices
500g pork rib
3 chorizo cooking sausages
500g pork shoulder, cut into 5cm cubes
3 onions , chopped
4 garlic cloves , finely chopped
pinch of chilli flakes
olive oil , for cooking
2 bay leaves
2 tbsp white wine vinegar
steamed rice , chopped parsley or coriander, hot pepper sauce and wedges of oranges

CHEF JOHN'S BRAZILIAN FEIJOADA

My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal.

Provided by Chef John

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 13h15m

Yield 6

Number Of Ingredients 19



Chef John's Brazilian Feijoada image

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.

Nutrition Facts : Calories 719.6 calories, Carbohydrate 53.6 g, Cholesterol 88.8 mg, Fat 36.2 g, Fiber 16.2 g, Protein 45 g, SaturatedFat 12.6 g, Sodium 1625.4 mg, Sugar 2 g

1 pound dry black beans
2 quarts water, plus more as needed
3 ounces dried beef, chopped
1 bay leaf
2 smoked pork chops, cut into large chunks, bones reserved
4 ounces bacon, coarsely chopped
12 ounces linguica sausage, cut into large chunks
2 (4 ounce) links Italian sausage
1 onion, chopped
6 cloves garlic, minced
1 teaspoon ground cumin
½ teaspoon ground coriander
1 pinch cayenne pepper, or to taste
salt and ground black pepper to taste
1 tablespoon chopped Italian parsley
1 tablespoon olive oil
½ cup dry bread crumbs
2 tablespoons chopped Italian parsley
2 teaspoons grated orange zest

MY BRAZILIAN FEIJOADA

A co-worker's mom used to make this dish for him and it was his favorite. So I made him my own version. Instead of sausage you can use ham hocks, or substitute lean white meat for the red meat if you prefer. -Christiane Counts, Webster, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 10 servings.

Number Of Ingredients 15



My Brazilian Feijoada image

Steps:

  • Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. , Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.

Nutrition Facts : Calories 481 calories, Fat 27g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 772mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 4g fiber), Protein 41g protein.

8 ounces dried black beans (about 1 cup)
2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes
3 bone-in beef short ribs (about 1-1/2 pounds)
4 bacon strips, cooked and crumbled
1-1/4 cups diced onion
3 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon pepper
1-1/2 cups chicken broth
1 cup water
1/2 cup beef broth
8 ounces smoked sausage, cut into 1/2-inch slices
Orange sections
Hot cooked rice, optional

BRAZILIAN FEIJOADA

The Brazil national dish is a Feijoada. It is a recipe made using every part of the pig, ears, tails, and nose, jerak beef and black beans.

Provided by patysmith

Time 5h

Yield Serves 12

Number Of Ingredients 19



Brazilian Feijoada image

Steps:

  • Heat the oil in a large, heavy, deep pot and stir-fry the onion, garlic, and cayenne for 2 minutes or until light golden brown.
  • Add the beans, salt pork, Portuguese sausage, smoked Polish sausage, ham hocks, corned beef, pork spareribs, salt, black pepper, bay leaves, halved-orange and water. Cover and simmer for 2 hours or until the beans are tender, stirring occasionally and adding water if needed to ensure that the beans are completely covered while cooking.
  • Side Dish: Collard Greens - Heat 2 tablespoons canola oil in a large frying pan and sauté 3 crushed cloves of garlic until light golden brown. Add the 2 slides bunches collard greens and salt. Stir-fry over medium-high heat for 3 minutes or until greens are tender; do not overcook.
  • Serve with sliced oranges, white rice, collard greens, vinaigrette sauce.

2 tablespoons canola oil
2 large yellow onions, chopped
1 red cayenne pepper, chopped
4 cloves garlic, minced
4 slices bacon, chopped
1 cup parsley, chopped
5 large tomatoes, chopped
4 cups dried beans (black bean), soaked overnight, drained
1 lb. smoked sausage
2 lbs. corned beef, cut into 2-inch cubes
1 lb. pork spareribs, cut small pieces
1 lb. smoked lean ham
1/2 teaspoon salt
2 teaspoons ground black pepper
3 bay leaves
2 quarts water
1/2 lb. green cabbage, sliced
1 bunch collard greens, washed, shredded
6 oranges, peeled, sliced

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From recipes.fandom.com


FEIJOADA BRAZILIAN BEAN SOUP RECIPE - WEBETUTORIAL
Feijoada brazilian bean soup is the best recipe for foodies. It will take approx 153 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make feijoada brazilian bean soup at your home.. The ingredients or substance mixture for feijoada brazilian bean soup recipe that are useful to cook such type of recipes are:
From webetutorial.com


FEIJOADA (BRAZILIAN BLACK BEAN STEW)
Brazilian Feijoada is a black bean and pork stew that is often served with farofa, toasted cassava flour. This comfort food is sometimes called the national dish of Brazil. Feijoada, a popular Brazilian dish, owes its name to its main ingredient, black beans (feijão). It is a rich stew traditionally made from different parts of the pig, such as feet, ears, and bacon, as …
From trenttravel.ca


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