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Old 08-11-2005, 01:28 AM   #1
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ISO: Feijoada

Anyone have a good Feijoada recipe that they've tried and liked?

For those who don't know, its practically the national food in Brazil. Usually a bean dish with several kinds of meat, sometimes fruit. Usually served with rice.


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Old 08-11-2005, 09:34 PM   #2
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I have a friend of mine that had a Brazilian exchange student. I have been trying to wrangle the recipe out of my friend. As soon as I can get her to put it on paper, I will post the recipe.

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Old 08-11-2005, 09:53 PM   #3
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Here's a recipe I have filed away. I haven't made it yet.

Brazilian Black Bean and Meat Stew: Feijoada


2 pounds dried black beans
1/4 cup olive oil
1 large Spanish onion, chopped
1/4 cup chopped fresh garlic
4 bay leaves
12 cups water
2 ham hocks


1/4 cup ground cumin
1/4 cup ground coriander
1/4 cup kosher salt
2 tablespoons ground cayenne
*1 tablespoon adobo-style seasoning


2 tablespoons olive oil
1 pound breakfast sausage links
1 pound smoked sausage links
1 pound chorizo sausage
1 pound beef tenderloin, 1ö cubes
1 pound pork tenderloin, 1ö cubes

8 cups hot, cooked white rice
Pico de Gallo, recipe follows
Sauteed Greens, recipe follows
Farofa, recipe follows
Chopped scallion, for garnish
1 orange, cut into wedges

Make the beans: In a large bowl, add the beans and cover with cold water by 2 inches. Let the beans soak in the refrigerator overnight. Drain.

Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring, until translucent, about 8 minutes.

Meanwhile, make the adobo: In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.

Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute. Add the beans, water, ham hocks, and half of the adobo. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours. Remove the ham hocks and pull and shred the meat. Add the meat back to the stew and discard the bones. (The stew can be made up to this point up to 3 days ahead.)

Make the meat: In a large bowl, toss the sausages with the remaining adobo.

Heat the oil in a large cast-iron skillet over high heat. Working in batches, brown the sausages and transfer them to a plate. Roughly chop the sausages and stir them into the stew. Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew.

Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.

When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each. Spoon some of the pico de gallo and greens on opposite sides of the stew. **Sprinkle with the farofa and chopped scallion and garnish with orange wedges.

Pico de Gallo:

4 large tomatoes, roughly chopped
2 serrano chiles, roughly chopped
1 medium red onion, roughly chopped
1 bunch fresh cilantro, stemmed and roughly chopped
2 lemons, juiced
2 limes, juiced
Kosher salt and freshly ground black pepper
In a large bowl, mix together all the ingredients. Let sit at room temperature for 30 minutes.

Yield: about 4 cups

Sauteed Greens:
2 pounds kale or mustard greens, stemmed and roughly chopped
2 tablespoons olive oil
4 cloves fresh garlic, chopped
1/4 cup white wine or water
Kosher salt and freshly ground black pepper

Heat the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and wine and cook, stirring, until wilted. Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper.
Yield: 8 side-dish servings

1 cup chopped bacon
1/2 cup chopped Spanish onion
1/2 cup manioc flour, see note
8 tablespoons unsalted butter
2 large eggs, beaten
1/4 cup chopped scallions
Kosher salt

Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until its fat has rendered. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add manioc flour and cook, stirring, until golden brown and toasted. Add the butter and cook, stirring, until absorbed. Add the eggs and scallion and cook, stirring, until scrambled. Season with salt, to taste. Transfer to the farofa to a bowl and let cool slightly.

Note: Manioc flour, also called cassava or tapioca flour, is available from specialty food stores.

Yield: about 2 cups

Yield: 8 main-course servings
Prep Time: 45 minutes
Cook Time: 2 hours 30 minutes
Difficulty: Expert
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Old 08-12-2005, 01:04 AM   #4
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I have a few recipes for Feijoada, my girlfriend went to Brazil for a year and she loved it so I've had to make it for her.


450g black beans, dried - not from a tin
450g salted pork ribs
450g salted bacon
8 tablespoons olive oil
2 onions, peeled and finely chopped
6 cloves garlic, peeled, finely chopped
2 large smoked sausages (linguisa), cut into big chunks
1 pound smoked pork ribs, cut into pieces
1 pound smoked bacon, cut into chunks
1 tablespoon freshly ground black pepper
5 bay leaves
Cooked rice, orange slices, spring greens, as accompaniment

Soak the beans in cold water overnight, making sure they are completely covered. Also soak the salted ribs and bacon in cold water overnight.
Drain the beans and put them into a large saucepan of cold water. Bring to the boil over medium heat, then simmer for 30 minutes until tender.

Rinse the soaked salted ribs and bacon well, add to the beans and cook for 30 minutes over a medium heat. Heat a very large saucepan and pour in the olive oil so it covers the bottom. Add the onions and garlic and cook until softened. Add the sausages, smoked ribs and bacon, pepper and bay leaves. Pour in the cooked beans and meat and top up with water. Simmer for about 1 hour, until the meat falls off the bone.

Serve the Feijoada with boiled white rice, slices of orange, and very finely sliced spring greens fried in olive oil with finely chopped onion and garlic.

Serves 4-6.


Simpler Feijoada

450g of varied pork sausages, sliced (preferably smoked sausages)
450g of pork tenderloin, cut into cubes
4-5 rashers of bacon
1 can of black beans (about 450 grams?)
2 tbs vegetable oil
some cloves of garlic
chopped onions
6 bay leaves

You can use a can of beans already cooked.

Add black beans to a medium-sized pot with 2 tbs oil, salt, garlic, chopped onions and about 6 bay leaves. Cook for about 15 minutes in med heat and set aside.

In a separated pan, cook cubes of pork tenderloin and slices of bacon with salt, garlic.
Add all the sausages sliced and stir medium-heat until dry all the water.

Add the cooked meat to the pan with the black beans, cook for 10 more minutes. You can add some pepper sauce to your feijoada at this point. Serve with rice.

Hint: to make the feijoada creamy, liquefy 1/2 cup of black beans in the blender and add to the feijoada.

Serves 8.
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Old 08-12-2005, 10:49 AM   #5
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Andy's sounds like the Feijoada I remember because the manioc powder is so distictive.
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Old 09-02-2005, 01:13 AM   #6
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Hi everyone. I made this last night and my husband loved it. We have enough for another meal, so I could add the side dishes to it. I am glad to see that my ingredients etc. were not too far off. Thanks for the green recipe also, they are not readily available here but I have ordered some seeds to give them a try.
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Old 03-21-2006, 09:03 AM   #7
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These recipes sound great!

I traveled in Brazil as a kid and I remember loving this stuff. What great memories it will brig back.

Thanks for posting

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Old 03-21-2006, 09:14 AM   #8
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here's one from one of our members, love2eat, that i have filed away in the "to make someday "folder. a hawaiian version.

Feij§ada (Brazilian Black Bean Soup)

This recipe is created in Hawaii. Some ingredients were replaced with local flavor, like Portuguese sausage, pipi kaula (Hawaiian dry beef) and Chinese sweet and sour ribs. Feij§ada is similar to American Chili in terms of "anything you can find in the kitchen". It's okay to play with which meat goes in there. I've heard Cuban cooks similar dish.
2 tablespoons oil
2 cups of chopped onions
1/2 cups of chopped garlic
3 bay leaves (chopped if fresh, crushed if dry)
2 tablespoons salt
2 teaspoons ground black pepper
3 5-oz packages of chorizo sausage, sliced 1/4-inch thick
3 6-oz packages of Portuguese sausage, sliced 1/4-inch thick
1 5-oz package of pipi kaula (Hawaiian dry beef) chopped
1 pound of meat:
Choice 1 - baby back spareribs, cut into individual ribs (pricy item in Hawaii)
Choice 2 - pork belly, cut into 1-inch cubes (not too expensive)
Choice 3 - Chinese sweet and sour ribs, defrost and keep the fat on the meat (affordable)
1 package of cured pork, cut to 1-inch cubes
1 pound package of black beans
10 cups water
  • 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.
  • SautÚ for 5 minutes or until unions are translucent.
  • Add the sausage slices.
  • Continue to cook for 10 minutes.
  • Add the meat, beans and water.
  • Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 3 hours.
  • Adding water as necessary to keep the beans covered.
  • Using the back of a ladle, mash 1/4 of the beans.
  • Re-season with salt and pepper if needed.

To serve, spoon Feij§ada over rice onto each serving plate.
Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.
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Old 03-21-2006, 09:36 AM   #9
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Like Paella, there are many many regional recipes. I've had it vegetarian as well as meat filled, and as simple as one sausage type only. All were wonderful. Tyler FLorence has a good recipe on FoodTV.com from his food911 show. Joy of cooking has a basic version to which you can add many other items. And these recipes look fine too! Gotta love those beans!.

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