Feijoadablackbeanburgers 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:

• 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.

Steps:

• drain beans in colander.
• in heavy pot heat oil, add onion and garlic, saute until lightly browned.
• add pork and brown.
• add beans, chorizo, water to cover and bay leaf.
• simmer for 1 1/2 hours, covered.
• uncover, raise heat to medium, cook 15 minutes until thickened.
• salt and pepper to taste, serve over rice.

Steps:

• Make the Chili Mayonnaise: in a small bowl, whisk the mayonnaise ingredients together; cover and refrigerate until ready to use.
• Make the burgers: preheat oven to 425°; scrub the sweet potato, pat dry, and poke 5-6 times with a fork.
• Bake, about 1 hour, until tender; let cool for 15 minutes, until it can be handled easily.
• Remove the skin and gently crumble the flesh into a large bowl.
• While the potato is baking, heat the olive oil in a large pot over medium heat.
• Add in the bell pepper, garlic, onion, tomato, cumin, pepper flakes, cardamom, and bay leaf; cook about 8-10 minutes, until the peppers are soft, the onion is translucent, and the tomatoes release their juices.
• Stir in the black beans; set aside to cool.
• Drain juices from pan and reserve; remove bay leaf.
• Preheat a broiler or grill to medium heat.
• Add the pepper-bean mixture to the sweet potatoes; season to taste with salt and pepper.
• Using you hands, mix until the ingredients are evenly incorporated.
• Form 4 patties of equal size and lightly brush them with olive oil.
• Broil or grill burgers, flipping once, until they are crisp on the outside, about 4 minutes on each side.
• Serve on multi-grain buns topped with Chili Mayonnaise.

Steps:

• Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
• Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.
• When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
• Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.
• Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.
• To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.

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.

Steps:

• In a large Dutch oven, heat 2 tablespoons oil over medium high heat; add pork pieces and cook, turning, until browned, about 8 minutes.
• Add 8 cups water, beans, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil; lower heat and simmer until the beans are tender, about 2 1/2 hours (add water, as needed, to keep the pork and beans submerged).
• During the last 20 minutes of cooking, in a large skillet, heat 1/4 teaspoon olive oil over medium heat and add onions, cooking until carmelized, about 15 minutes.
• Transfer 1 1/2 cups of the cooked beans to the skillet with the carmelized onions and mash; stir back into the stew and cook another 30 minutes.
• To serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley.
• Serve with white rice, pickled jalapeno, and slice oranges.

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.

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!

Steps:

• Meats:
• Soak pig's feet and bacon in stockpot in enough cold water to cover. Refrigerate overnight, changing water twice. Meanwhile, soak tongue and carne seca in separate stockpot in enough cold water to cover. Refrigerate overnight, changing water twice.
• Drain water from both stockpots. Rinse meats. Wash stockpots. Place pig's feet, tongue, carne seca, beef roast and ribs in one of the stockpots; add enough cold water to cover. In second stockpot, place pork butt and bacon; add enough cold water to cover. Bring water in both pots to boil. Simmer 15 min. Drain water from each stockpot. Refill with cold water. Bring to boil; simmer an additional 15 min. Drain; set aside.
• Place linguiça sausage, paio and smoked spicy sausage in large saucepan; add enough cold water to cover. Bring to boil; simmer 10 min. Drain. Continue cooking sausages in saucepan until browned, turning occasionally. Set aside.
• Beans:
• Place beans in large bowl with enough cold water to cover. Refrigerate overnight.
• Drain beans; place in large saucepot. Add the sliced onions, bay leaf, one third of the garlic, the salt and black pepper. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat to medium-low; cover. Simmer 45 min.
• Add pig's feet and bacon; simmer 45 min., stirring occasionally and adding hot water as necessary to keep ingredients well covered with water. Add remaining meats and sausages. Add enough hot water to keep ingredients well covered with water. Bring to boil on medium-high heat. Reduce heat to medium-low; cover. Simmer 2-1/2 hours or until beans are very soft. (Beans should have an almost soupy texture.)
• Sauce:
• Heat oil in medium saucepan on medium-high heat. Add chopped onions and remaining garlic; cook and stir until tender. Add tomatoes, orange juice and chili pepper; cook 10 min., stirring occasionally. Reduce heat to low.
• Add 1 cup of the beans; mash in saucepan with back of spoon. Stir until well blended. Simmer 5 min. Add mashed bean mixture to ingredients in large saucepot.
• Remove meats from saucepot, leaving beans to simmer until ready to serve.
• To Assemble:
• Remove and discard bones from pig's feet; cut meat into 1-inch pieces. Cut bacon into thin strips. Remove and discard casing from tongue; cut meat into 1/4-inch pieces. Slice carne seca, pork butt and beef roast. Separate ribs. Cut sausages into 1-inch pieces.
• Place sliced tongue in center of large ovenproof platter; surround with remaining meats. Drizzle with some of the liquid from the beans. Cover with foil to keep warm until ready to serve. (Meat platter can be placed in a 200ºF-oven to keep warm.)
• Pour beans into tureen or other decorative bowl. Remove meat platter from oven. Serve with beans.