feijoada (brazilian black bean stew)
"fine family fare"
photo by Bergy
- Ready In:
- 26hrs
- Ingredients:
- 9
- Serves:
-
4-6
ingredients
- 1 lb dried black beans, soaked overnight
- 2 tablespoons vegetable oil
- 1 large onion, diced
- 8 cloves garlic, minced
- 1⁄2 lb country-style pork ribs, cut in 1 inch peices
- 1 lb chorizo sausage, sliced
- 2 bay leaves
- 6 cups water
- cooked white rice
directions
- 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.
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Reviews
-
I couldn't find chorizo where I live so I used Polish sausage. Other than that I followed the recipe. It was okay, but a bit bland. If I make again I'll use some more spices and maybe tomatoes. -
Thanks for the post!! I enjoyed this dish on my travels, but worried I would never be able to imitate it. The more "authentic" recipes call for pork parts I either can't get, or are unwilling to use. This truly has all the flavor without the "parts." -
My husband worked in Brazil for a couple of years and has told me many times how good feijoada is and how much he craves it. Well, I gave it a try with this recipe and it as a hit. As it cooked and filled the kitchen with its wonderful smell, he called a Brazilian friend and described it - it made his Brazilian friend homesick just hearing about it! Thanks for the great authentic recipe! -
My husband is Brazilian and even he was highly impressed by this one. I followed the directions as stated except that I couldn't find chorizo at the local store and ended up using keilbasa. I will look for chorizo for next time, but in any event, this recipe gets the traditional flavors without needing to use the more traditional and less conventional (here anyway) meats, and with more ease overall. Excellent! -
easy to make and very tasty
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RECIPE SUBMITTED BY
chia2160
valley forge, 0
<p>latest update, as all my fb friends know i have been very ill for the past 4 mos, but now i am on the road ro recovery. i've had 2 surgeries and broke nt elbow a week after the first one, which basically incapacitatedme forr 2 mos. happy to say i am doing pt, anf will hopefully be able to cook again</p>
<p>i stopped working so i could spend more time in my fla house renovating, but this was a minor setback, going to do the bathrooms this summer.</p>
<p> </p>
<p><br />in NY i used to have an (at home) jewelry business, but i incorporated it into the store's gift dept., they sell it for me now. <br />cooking is my passion, my hobby, my relaxation, but i love going out for a good meal anytime. being born and growing up in manhattan, ny gave me the opportunity to try many new foods over the years, in many great restaurants. and travelling with my dh enlightened me to the wonderful ingredients and cuisines of san francisco, among other places. <br />the new corporate spouse deal is to do a day of cooking lessons/lunch, and shopping, so i have seen demo classes in ft lauderdale, san antonio, atlanta in the past few years plus taken a few cooking classes in chinese dim sum and noodles in joseph poon's, in philly. <br />several years ago i had the pleasure of being on several of the food network shows, ready set cook and taste test, which was like food jeopardy. i didn't win either, but it was so much fun! <br />and before that, i was on wheel of fortune! yes, with pat and vanna. i was the big winner, and i won a trip to hong kong for a week, somewhere i never would have seen otherwise- <br />i have 4 daughters, 3 gkids and 1 on the way-- so far</p>
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