Feijoada Brazilian Stew Recipes

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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 - BRAZILIAN BLACK BEAN STEW

A vegan stew typical in Brazil. Prep time does not include bean soaking. You can probably streamline this by using the equivelent amount of canned black beans, rinsed and drained and skip the beginning step.

Provided by Parsley

Categories     Lunch/Snacks

Time 2h55m

Yield 6 serving(s)

Number Of Ingredients 15



Feijoada - Brazilian Black Bean Stew image

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.

Nutrition Facts : Calories 396.4, Fat 3.9, SaturatedFat 0.7, Sodium 443.4, Carbohydrate 75.1, Fiber 15.5, Sugar 8.6, Protein 18.5

2 cups dried black beans, soaked 8 hours and drained
10 cups water
1 tablespoon olive oil
1 large yellow onion, diced
2 red bell peppers, chopped
2 medium tomatoes, diced
4 garlic cloves, minced
4 medium red potatoes, cut into 1/2-inch dice
4 medium carrots, peeled and coarsely chopped
2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon fresh ground black pepper
2 teaspoons liquid smoke flavoring
1/2 cup fresh parsley, chopped

BRAZILIAN BLACK BEAN AND MEAT STEW: FEIJOADA

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 8 main-course servings

Number Of Ingredients 43



Brazilian Black Bean and Meat Stew: Feijoada image

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.

2 pounds dried black beans, picked over
1/4 cup olive oil
1 large Spanish onion, chopped
1/4 cup chopped fresh garlic
4 bay leaves
12 cups water
2 ham hocks
1/4 cup ground cumin
1/4 cup ground coriander
1/4 cup kosher salt
2 tablespoons ground cayenne pepper
1 tablespoon adobo-style seasoning
2 tablespoons olive oil
1 pound breakfast sausage links
1 pound smoked sausage links
1 pound chorizo sausage
1 pound beef tenderloin, cut into 1-inch cubes
1 pound pork tenderloin, cut into 1-inch cubes
8 cups hot, cooked white rice
Pico de Gallo, recipe follows
Sauteed Greens, recipe follows
Farofa, recipe follows
Chopped scallion, for garnish
1 orange, cut into wedges
4 large tomatoes, roughly chopped
2 serrano chiles, roughly chopped
1 medium red onion, roughly chopped
1 bunch fresh cilantro, stemmed and roughly chopped
2 lemons, juiced
2 limes, juiced
Kosher salt and freshly ground black pepper
2 pounds kale or mustard greens, stemmed and roughly chopped
2 tablespoons olive oil
4 cloves fresh garlic, chopped
1/4 cup white wine or water
Kosher salt and freshly ground black pepper
1 cup chopped bacon
1/2 cup chopped Spanish onion
1/2 cup manioc flour, see note
8 tablespoons unsalted butter
2 large eggs, beaten
1/4 cup chopped scallions
Kosher salt

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

BRAZILIAN BEEF STEW (FEIJOADA)

This dish is made in the slow cooker. I found this recipe in Cuisine at Home Feb 2011, thought of my friend, Marcia, and had to make it. It was delicious - looking forward to making it again.

Provided by Ingrid Nicolich-Obr

Categories     One Dish Meal

Time 4h30m

Yield 6 serving(s)

Number Of Ingredients 14



Brazilian Beef Stew (Feijoada) image

Steps:

  • Brown meat in oil in batches in a large skillet over medium-high heat, about 5 minutes per batch. Transfer meat to a paper-towel lined plate.
  • Brown kielbasa in same skillet, 3 minutes per batch. Transfer to a paper-towel lined plate.
  • Deglaze skillet with orange juice, scraping up brown bits on bottom of pan; set aside.
  • Combine onions, tomatoes, beans, garlic, and chili powder in a 4 to 6 quart slow cooker. Stir in browned meats and deglazing liquid. Cover slow cooker; cook on high setting until steak is fork tender, 4 hours.
  • Add vinegar and season with salt and pepper.
  • Garnish each serving of stew with jalapeno slices, orange wedges and zest.

Nutrition Facts : Calories 409.8, Fat 16.9, SaturatedFat 5.5, Cholesterol 73.3, Sodium 430, Carbohydrate 34.5, Fiber 10.9, Sugar 5.1, Protein 31.6

1 lb beef stew meat, seasoned with salt and pepper
1 tablespoon vegetable oil
8 ounces kielbasa, sliced into 1/2 inch thick rounds
1/4 cup orange juice
1 1/2 cups diced onions
1 (14 1/2 ounce) can diced tomatoes
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed and pureed
2 tablespoons minced garlic
1 tablespoon chili powder
1 tablespoon red wine vinegar
sliced jalapeno
orange wedge
orange zest

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

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

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FEIJOADA (BRAZLIAN BEEF STEW) - FROM A CHEF'S KITCHEN
Add kielbasa, orange juice, beef broth, tomatoes, vinegar and chili powder and stir to combine. Secure the lid on the pressure cooker. Set pressure cooker to "High" and let the …
From fromachefskitchen.com


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