Feijoada De Rápida Preparación Recipes

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.

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.

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.

Steps:

• Soak the smoked and salted meats in a large pan overnight. The next morning, drain, rinse, and soak again until ready to cook. In a large heavy stock pot, heat the oil over medium low heat. Add the onions and cook, stirring occasionally, for 8 to 10 minutes, or until they are softened and translucent. Add the garlic and cook for 3 minutes more, until the aroma is released. Tie the bay leaves, parsley, and thyme together to make a bouquet garni, and add it to the pan, along with the dried soaked meats, fresh meats, and the water. Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top. Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top. Simmer for another hour. As each piece of meat becomes fork tender, remove it, starting with the beef chuck and finishing with the salted meats. Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven. Remove all the meat and skin from the pigs trotter and dice it. Discard the bone and add the meat to the beans. Cut the carne seca into 1/2 inch dice and also return it to the beans. Continue cooking the beans for 20 minutes more, or until tender. Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces. Arrange the sliced chorizo, pork shoulder, bacon, fresh pork, and beef on one side of a large heated platter and place the beans on the other side (if using the smoked tongue, traditionally it should be placed in the center of the platter). Serve hot, accompanied by Green Mineira Style, cooked white rice and orange segments.

Steps:

• Place beans, feet, tails, tongue, bacon and bay leaves in a heavy pot. Cover with water by 1 inch, about 10 cups. Bring to a boil over high heat, stirring occasionally. Skim any foam that comes up. When the mixture boils, turn heat down to a gentle simmer. Skim foam for the first 40 minutes. Turn heat down to a low simmer, and cover with a lid. Occasionally add water to keep it covered by 1/2 inch, and give it a stir.
• Two to 2 1/2 hours later, the beans and meats should be quite tender but not falling apart. Add the sausage, and simmer for another 30 to 40 minutes, until meats are very tender and the stew is rich but not stiff (thin with water if necessary). During this final cooking time, stir to break up some of the beans; their starch will make the stew creamy.
• Heat 2 tablespoons of vegetable oil in a large skillet over medium-low heat until shimmering. Cook onion, stirring, for 15 minutes, until evenly browned and very sweet. Turn heat up to medium-high, and add remaining oil and garlic. Cook, stirring, until the garlic is golden, about 3 minutes. Bring beans back to a boil over high heat, stir in the onion mixture, season to taste with salt and serve with white rice, orange slices, farofa (see recipe) and Brazilian collard greens (see recipe).

Steps:

• Cocina el tocino revolviéndolo en una cacerola grande a fuego medio hasta que esté crujiente. Retíralo de la cacerola; escúrrelo en toallas de papel. Deshazte de la grasa de la cacerola.
• Pon la mitad del tocino de vuelta en la cacerola. Incorpora las salchichas y el jamón; cocínalos de 1 a 2 min. o hasta que se doren un poco. Agrega la cebolla, el ajo, la hoja de laurel y el tomillo; cocina las cebollas revolviéndolas con frecuencia durante 5 min. o hasta que queden tiernas pero crujientes. Agrega los frijoles y el caldo. Mantén un hervor suave durante 20 min. y revuelve el caldo de vez en cuando. Deshazte de la hoja de laurel.
• Sirve la feijoada espolvoreada con el resto del tocino, los tomates y el cilantro.