Feijoada
Summary
Yield
Source
Prep time 2 1⁄2 hours Recipes Entrée Dinner Main meal South America Simmer Challenging Brazil Beans America
Description
A hearty bean dish in the best Brazilian tradition. Not only beans, count on finding almost every part of the pork -including sausages- and some beef.
Ingredients
1⁄2 Pound black beans (dried weight) 1 Pound ham (ham joint on the bone, either smoked or salted) 4 Ounce smoked sausage (cut in bite size pieces) 4 pork spare ribs 2 Ounce chorizo (or garlic sausage, sliced thick) 1⁄2 Pound sausages (fresh, cut in bite size pieces) 2 pig trotters (split in half) 2 Tablespoon olive oil 1 onion (large, finely chopped) 2 Clove garlic (crushed) 1 Teaspoon salt 1 Teaspoon black pepper (freshly ground)
Instructions
- Soak the beans in cold water for a minimum of 8 hours or overnight. If using salt pork, soak the ham joint in a separate container.
- Drain the beans - and the joint, if necessary - and wash under running water.
- Put beans and ham joint into a large pan together with all the sausages and ribs. Cover with water and add the bay leaves.
- Bring to the boil. Reduce heat and simmer for 2 hours - meat and beans should be tender.
- Discard bay leaves. Remove 1 cup of beans and reserve. Get ham joint, ribs and trotters, strip meat of the bones, dice and return to the pan.
- Heat olive oil in a large pan. Fry onions for 3-4 minutes, add garlic and cook on low heat until brown.
- Add the cup of beans kept on the side and mash to make a thick paste. Mix in this paste into the beans and meat. Simmer for 15 minutes. Season to taste.
Notes
Serve with rice, fried manioc starch, sauteed collard greens, orange slices and red hot sauce for a complete Brazilian feast.
Serve feijoada at lunch time best, this recipe is too heavy for an evening dinner.
Brazilians would say this recipe only provides for four people so they can have a taste of every ingredient. You are very welcomed to try -just look at the nutrition facts first. After all, there are only 4 spare ribs, but being boneless and diced, everyone will have a bite. Once added all side dishes, this meal provides enough sustenance for a whole day.
The traditional method calls for a clay pot over low heat. However, this recipe can be easily prepared in a pressure cooker. Just throw in all ingredients except the onions, garlic and olive oil. Cook on high pressure for 30-35 minutes. Release the steam by the slow method -letting the cooker cool down on its own. Remove 1 cup of beans and cook the onions and garlic as indicated in step number 6. Continue with step 7.
Ingreients, metric
225 g
dried black beans
450 g
ham joint on the bone, either smoked or salted
225 g
smoked sausages, in bite sized pieces
4
pork spare ribs
125 g
garlic sausages or chorizo, in thick slices
225 g
fresh sausages, cut in bite size pieces
2
fresh pig trotters, split in half
30 ml
olive oil
1
large onion, finely chopped
2
cloves of garlic, crushed
salt and freshly ground black pepper
Nutrition facts
Serving size: 1/8 fo the original recipe
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
856.71
Calories From Fat (82%)
701.19
% Daily Value
Total Fat 77.27g
119%
Saturated Fat 27.22g
136%
Cholesterol 149.96mg
50%
Sodium 1414.72mg
59%
Potassium 396.34mg
11%
Carbohydrates 9.52g
3%
Dietary Fiber 2.74g
11%
Sugar 0.81g
Sugar Alcohols 0.00g
Net Carbohydrates 6.78g
Protein 29.19g
58%
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Summary
| Yield | |
|---|---|
| Source | |
| Prep time | 2 1⁄2 hours |
| Recipes | Entrée Dinner Main meal South America Simmer Challenging Brazil Beans America |
Description
A hearty bean dish in the best Brazilian tradition. Not only beans, count on finding almost every part of the pork -including sausages- and some beef.
Ingredients
| 1⁄2 | Pound | black beans (dried weight) |
| 1 | Pound | ham (ham joint on the bone, either smoked or salted) |
| 4 | Ounce | smoked sausage (cut in bite size pieces) |
| 4 | pork spare ribs | |
| 2 | Ounce | chorizo (or garlic sausage, sliced thick) |
| 1⁄2 | Pound | sausages (fresh, cut in bite size pieces) |
| 2 | pig trotters (split in half) | |
| 2 | Tablespoon | olive oil |
| 1 | onion (large, finely chopped) | |
| 2 | Clove | garlic (crushed) |
| 1 | Teaspoon | salt |
| 1 | Teaspoon | black pepper (freshly ground) |
Instructions
- Soak the beans in cold water for a minimum of 8 hours or overnight. If using salt pork, soak the ham joint in a separate container.
- Drain the beans - and the joint, if necessary - and wash under running water.
- Put beans and ham joint into a large pan together with all the sausages and ribs. Cover with water and add the bay leaves.
- Bring to the boil. Reduce heat and simmer for 2 hours - meat and beans should be tender.
- Discard bay leaves. Remove 1 cup of beans and reserve. Get ham joint, ribs and trotters, strip meat of the bones, dice and return to the pan.
- Heat olive oil in a large pan. Fry onions for 3-4 minutes, add garlic and cook on low heat until brown.
- Add the cup of beans kept on the side and mash to make a thick paste. Mix in this paste into the beans and meat. Simmer for 15 minutes. Season to taste.
Notes
Serve with rice, fried manioc starch, sauteed collard greens, orange slices and red hot sauce for a complete Brazilian feast.
Serve feijoada at lunch time best, this recipe is too heavy for an evening dinner.
Brazilians would say this recipe only provides for four people so they can have a taste of every ingredient. You are very welcomed to try -just look at the nutrition facts first. After all, there are only 4 spare ribs, but being boneless and diced, everyone will have a bite. Once added all side dishes, this meal provides enough sustenance for a whole day.
The traditional method calls for a clay pot over low heat. However, this recipe can be easily prepared in a pressure cooker. Just throw in all ingredients except the onions, garlic and olive oil. Cook on high pressure for 30-35 minutes. Release the steam by the slow method -letting the cooker cool down on its own. Remove 1 cup of beans and cook the onions and garlic as indicated in step number 6. Continue with step 7.
Ingreients, metric
225 g
dried black beans
450 g
ham joint on the bone, either smoked or salted
225 g
smoked sausages, in bite sized pieces
4
pork spare ribs
125 g
garlic sausages or chorizo, in thick slices
225 g
fresh sausages, cut in bite size pieces
2
fresh pig trotters, split in half
30 ml
olive oil
1
large onion, finely chopped
2
cloves of garlic, crushed
salt and freshly ground black pepper
Nutrition facts
Serving size: 1/8 fo the original recipe
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories
856.71
Calories From Fat (82%)
701.19
% Daily Value
Total Fat 77.27g
119%
Saturated Fat 27.22g
136%
Cholesterol 149.96mg
50%
Sodium 1414.72mg
59%
Potassium 396.34mg
11%
Carbohydrates 9.52g
3%
Dietary Fiber 2.74g
11%
Sugar 0.81g
Sugar Alcohols 0.00g
Net Carbohydrates 6.78g
Protein 29.19g
58%
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Remarkable
Considered the most representative dish from Brasil, a feijoada is an authentic American bean feast. A feijoada platter is full of color, having the black beans and meat, white rice, orange slices, collard greens, toasted manioc and the hot red sauce made with malagueta chili.
Food in America
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