Ingredients with Measurements:
- 1 lb dried black beans
- 1 lb pork ribs
- 1 lb smoked sausage, sliced
- 1 lb bacon, chopped
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp dried oregano
- Salt and pepper, to taste
- 6 cups water
- 2 tbsp olive oil
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
- Knife and cutting board
Step-by-step instructions:
1. Soak the black beans in water overnight or for at least 6 hours.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat.
3. Add the pork ribs and brown them on all sides. Remove them from the pot and set aside.
4. Add the chopped bacon to the pot and cook until crispy.
5. Add the chopped onion and minced garlic to the pot and cook until softened.
6. Add the sliced smoked sausage to the pot and cook for a few minutes.
7. Add the bay leaves, cumin, paprika, dried oregano, salt, and pepper to the pot and stir to combine.
8. Drain the soaked black beans and add them to the pot.
9. Add the browned pork ribs back to the pot.
10. Pour in 6 cups of water and stir to combine.
11. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 2-3 hours, or until the beans are tender and the meat is falling off the bones.
12. Remove the pork ribs from the pot and shred the meat. Discard the bones and add the shredded meat back to the pot.
13. Serve the Brazilian Feijoada hot with rice and garnish with fresh cilantro.
- Time:
Preparation time: 10 minutes (plus soaking time for the beans)
- Cooking time: 2-3 hours
5. Temperature:
- Medium-high heat to brown the pork ribs and cook the bacon, onion, and garlic.
- Low heat to simmer the feijoada for 2-3 hours.
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 570
- Fat: 31g
- Saturated Fat: 10g
- Cholesterol: 100mg
- Sodium: 810mg
- Carbohydrates: 35g
- Fiber: 11g
- Sugar: 2g
- Protein: 38g
Substitutions for ingredients:
- You can use any type of sausage you like, such as chorizo or linguica.
- You can use ham hocks or beef short ribs instead of pork ribs.
- You can use vegetable oil instead of olive oil.
Variations:
- You can add other types of beans, such as kidney beans or pinto beans.
- You can add vegetables, such as carrots, celery, or bell peppers.
- You can add hot sauce or chili flakes for a spicier feijoada.
Tips and tricks:
- Soak the black beans overnight for best results.
- Brown the pork ribs before adding them to the pot for extra flavor.
- Skim off any foam or fat that rises to the surface of the feijoada while it simmers.
Storage instructions:
- Store any 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 a large bowl or platter with rice on the side.
- Garnish with fresh cilantro and sliced limes.
Garnishes:
- Fresh cilantro
- Sliced limes
Pairings:
- Serve the feijoada with rice, farofa (toasted cassava flour), and orange slices.
Suggested side dishes:
- Rice
- Farofa (toasted cassava flour)
- Orange slices
Troubleshooting advice:
- If the feijoada is too thick, add more water to thin it out.
- If the feijoada is too thin, let it simmer for longer to thicken it up.
Food safety advice:
- Make sure to cook the feijoada until the beans are tender and the meat is falling off the bones to ensure it is fully cooked and safe to eat.
Food history:
- Feijoada is a traditional Brazilian dish that originated in the 16th century. It was originally made by slaves using leftover pork and beans.
Flavor profiles:
- The feijoada is savory, smoky, and slightly spicy.
Serving suggestions:
- Serve the feijoada family-style in a large bowl or platter.
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Region: Brazilian