Ingredients with Measurements:
- 1 pound dried black beans
- 1 pound chorizo sausage, sliced
- 1 pound pork shoulder, cubed
- 1 pound beef brisket, cubed
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 tablespoon salt
- 1 teaspoon black pepper
- 6 cups water
- 1 orange, sliced
- 1 lime, sliced
- 1 bunch cilantro, chopped
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon or spatula
- Cutting board and knife
Step-by-step instructions:
1. Rinse the black beans and soak them in water overnight.
2. In a large pot or Dutch oven, cook the chorizo over medium heat until browned. Remove from the pot and set aside.
3. Add the pork and beef to the pot and cook until browned on all sides. Remove from the pot and set aside.
4. Add the onion and garlic to the pot and sauté until softened.
5. Add the bay leaves, cumin, paprika, oregano, salt, and black pepper to the pot and stir to combine.
6. Add the water and soaked black beans to the pot and stir to combine.
7. Add the cooked chorizo, pork, and beef back to the pot and stir to combine.
8. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, or until the beans are tender and the meat is falling apart.
9. Add the sliced orange and lime to the pot and simmer for an additional 10 minutes.
10. Remove the bay leaves and discard.
11. Serve the feijoada hot, garnished with chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 hours
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 520
Fat: 25g
Carbohydrates: 38g
Protein: 36g
Sodium: 1700mg
Fiber: 15g
Substitutions for ingredients:
- You can use any type of sausage instead of chorizo.
- You can use any type of meat instead of pork shoulder and beef brisket.
Variations:
- You can add other vegetables, such as carrots, celery, or bell peppers.
- You can use different types of beans, such as kidney beans or pinto beans.
- You can add hot sauce or chili flakes for extra spice.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Browning the meat before adding it to the pot will add extra flavor to the dish.
- Adding citrus slices at the end of cooking will add a fresh, bright flavor to the feijoada.
Storage instructions:
Store leftover feijoada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the feijoada in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve the feijoada in individual bowls, garnished with chopped cilantro.
Garnishes:
Chopped cilantro, hot sauce, lime wedges.
Pairings:
Serve the feijoada with white rice, farofa (toasted cassava flour), and orange slices.
Suggested side dishes:
White rice, farofa, orange slices.
Troubleshooting advice:
- If the feijoada is too thick, add more water to the pot and stir to combine.
- If the feijoada is too thin, simmer it uncovered for a few more minutes to thicken it up.
Food safety advice:
- Make sure to cook the meat to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftover feijoada in the refrigerator within 2 hours of cooking.
Food history:
Feijoada is a traditional Brazilian dish that originated in the 16th century. It was originally made by slaves using leftover scraps of meat and beans, and has since become a staple dish in Brazilian cuisine.
Flavor profiles:
Feijoada is a hearty, savory dish with a rich, smoky flavor from the chorizo and meat. The citrus slices add a fresh, bright flavor to the dish.
Serving suggestions:
Serve the feijoada with traditional Brazilian side dishes, such as white rice and farofa, and enjoy with friends and family.
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Region: Brazilian