Brazilian Feijoada
This hearty and flavorful Portuguese Feijoada recipe is a delicious mix of black beans, various meats like smoked sausage, corned beef, and ham, and a blend of aromatic spices. The rich stew is slow-cooked to perfection, infusing all the ingredients with savory goodness. Served traditionally with white rice, collard greens, and a zesty vinaigrette sauce, this dish offers a taste of Portugal right in your own kitchen.
— Constant Cookbook
Ingredients
- 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. salt pork, boiled for 5 minutes, cut into 1-inch cubes
- 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
Instructions
- 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 sautÃÂÃÂÃÂé 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.
Yield
Serves 12
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