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BRAZILIAN FEIJOADA. [fay-zhwah dah]

Source of Recipe


Brazil



List of Ingredients



• BEANS;
  
• 3 C dried black beans
  
• 1 pound carne seca (sun cured salted beef)
  
• 2 pounds raw smoked tongue
  
• 1/2 pound linguica defumada (Portugese sausage- kielbasa)
  
• 1/2 pound chuck beef (or beef chuck short ribs in 4 inch pieces)
  
• 1/2 pound salt pork ( or ham hocks)
  
• salt and pepper to taste
  
• 2-6 large cloves garlic, chopped
  
• 1 large yellow onion, finely diced
  
• 3 tomatoes, diced
  
• 1 bell pepper, finely diced
  
• 1/2 bunch cilantro, minced
  
• 1 jalapeno chili
  
• 3 T tomato paste
  
• 2-3 tsp fat
  
• Beef broth
  
• PORK LOIN FOR A FEIJOADA;
  
• 4 pound pork loin
  
• 1 lemon1 clove garlic
  
• tabasco sauce
  
• salt
  
• 1/4 C shortening
  
• 1 bay leaf
  
• COLLARDS FOR A FEIJOADA;
  






Instructions



1. Soak beans overnight in water to cover.Soak the dried meat in water overnight to cover.Drain beans. Add 6 cups waterand cook covered, add water as needed, until tender, about 2 1/2 hours. Cut the carne seca into 1 and 1/2 inch squares and add. Peel tongue and cut in 1 and 1/2 inch squares.Cover with water and bring to a boil, simmer 2 minutes, drain and add to the beans. Prick the sausages with fork andboil in water, drain and add to beans. Cut the chuck in half, or brown the ribs in fat, and add. Cut the salt pork in 1 inch slices and add, or add ham hocks, remove from bones near end of cooking.Season with salt and pepper. When beans are tender, Puree 1 cup and return to pot. Saute garlic, and onion. Add tomato, bell pepper, cilantro and jalapeno. Cook 15-20 minutes. Serve the meats from a hot platter.
   
   
2. Rub the pork loin with lemon juice, garlic and tabasco. Salt. Brown the loin in the shortening on all sides.In dutch oven, add the bay leafand a little water to the pot, Cover and braise until tender, 1-1 and1/4 hours.
   
   
3. COLLARDS FOR A FEIJOADA; 2 large bunches of collards. olive oil. 3 garlic cloves, sliced. salt and pepper. Remove stems from collards, and finely shred the leaves.Saute garlic in olive oil and add greens and toss until wilted. season and toss again. Remove from heat.
   
   
4. BRAZILIAN WHITE RICE FOR A FEIJOADA; 1/2 yellow onion, minced. 2 cloves garlic, smashed. 2 T olive oil.1 1/2 C long grain white rice. salt. 2 3/4 C boiling water. Saute onion and garlicin the oil until soft. Add rice and stir until rice is heated through, 2 minutes. Add salt and boiling water. Simmer 20 minutes or until water is absorbed. Remove from heat and let sit 15 minutes.Fluff and transfer to bowl.
   
   
5. ONIONS IN SAUCE FOR A FEIJOADA; 1 large onion, sliced thin. 1/4 tsp salt. 3 T hot sauce. 3 T olive oil.2 T vinegar. Cover the onion with boiling water, drain and rinse in cold water. Add rest and let stand at room temperature 1/2 hour.
   
   
6. BRAZILIAN VINAIGRETTE FOR A FEIJOADA; 1/2 of a bell peppper, diced small. 1 small red onion, diced small. 2 tomatoes, diced small, 1/2 bunch cilantro, minced. 1 habanero chili, seeded and deveined, minced. 3 T olive oil. Juice of 2 key limes. Salt to taste. Combine and let sit 1 hour.
   
   
7. TO SERVE:On each plate spoon beans over the rice. Add some sausage, Slices of the loin, and drizzle with the vinaigrette or onions in sauce. Serve collard along side and top with the onions in sauce if desired. Serve with farina.
   
   
8. Here is another version of the Brazilian Black Bean Stew
   for a Feijoada:
   
   Posted by Hank Shaw of Hunter Angler Gardener Cook on January 19, 2011
   
   
   
9. 
   1 pound (450 grams) dry black beans
   4 Tbsp olive oil
   1 pound (450 grams) pork shoulder, cut into chunks
   2 large onions, sliced
   1 head of garlic, peeled and chopped
   1 pound (450 grams) carne seca or corned beef, cut into chunks
   1/2 pound (225 grams) fresh sausages, such as chorizo or Italian sausage
   1 pound (450 grams) smoked sausage, such as linguica or kielbasa
   1 smoked ham hock or shank
   3-4 bay leaves
   Water
   1 14.5 ounce can (411 grams) of crushed tomatoes
   Salt
   
   
   
10. Black beans are 1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
    
    
11. 2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.
    
    
12. 3 Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.
    
    
13. 4 Add the tomatoes, stir well and taste for salt, adding if it's needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours.
    
    
14. Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.