Ingredients with Measurements:
- 1 pound dried black beans
- 1 pound smoked sausage, sliced
- 1 pound bacon, chopped
- 1 pound pork shoulder, cubed
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- Water, as needed
Special equipment needed:
- Large pot or Dutch oven
- Wooden spoon
Step-by-step instructions:
1. Rinse the black beans and soak them overnight in a large bowl of water.
2. In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside.
3. Add the sliced sausage to the pot and cook until browned. Remove the sausage with a slotted spoon and set aside.
4. Add the pork shoulder to the pot and cook until browned on all sides. Remove the pork with a slotted spoon and set aside.
5. Add the chopped onion and minced garlic to the pot and sauté until softened.
6. Drain the soaked black beans and add them to the pot. Cover the beans with water and add the bay leaves, dried thyme, dried oregano, smoked paprika, salt, and pepper.
7. 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 cooked through.
8. Remove the bay leaves and discard.
9. Use a wooden spoon to mash some of the beans against the side of the pot to thicken the stew.
10. Add the cooked bacon, sausage, and pork back to the pot and stir to combine.
11. Serve hot with rice and garnish with fresh parsley.
Time:
Preparation time: 20 minutes
Cooking time: 2-3 hours
Temperature:
Low heat
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 25g
Carbohydrates: 30g
Protein: 25g
Substitutions for ingredients:
- You can use any type of sausage you like, such as chorizo or kielbasa.
- You can use ham or beef instead of pork shoulder.
- You can use canned black beans instead of dried beans.
Variations:
- You can add diced tomatoes or tomato sauce to the stew for a richer flavor.
- You can add chopped kale or collard greens to the stew for added nutrition.
- You can use different spices, such as cumin or coriander, to customize the flavor.
Tips and tricks:
- Soaking the beans overnight will help them cook faster and more evenly.
- Don't be afraid to mash some of the beans against the side of the pot to thicken the stew.
- Feijoada tastes even better the next day, so consider making it ahead of time.
Storage instructions:
Store leftover feijoada in an airtight container in the refrigerator for up to 4 days.
Reheating instructions:
Reheat feijoada in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
Serve feijoada in a large bowl with a scoop of rice in the center. Garnish with fresh parsley.
Garnishes:
Fresh parsley
Pairings:
- Serve feijoada with rice and a side of sautéed greens, such as kale or collard greens.
- A cold beer or caipirinha cocktail pairs well with feijoada.
Suggested side dishes:
- Rice
- Sautéed greens
Troubleshooting advice:
- If the stew is too thick, add more water to thin it out.
- If the stew is too thin, mash more beans against the side of the pot to thicken it.
Food safety advice:
- Make sure all meat is cooked through before serving.
- Store leftover feijoada in the refrigerator and reheat thoroughly before eating.
Food history:
Feijoada is a traditional Brazilian stew made with black beans and a variety of meats, such as pork, sausage, and bacon. It is typically served with rice and garnished with fresh parsley.
Flavor profiles:
Feijoada is a hearty and savory stew with smoky, meaty flavors and a hint of spice from the smoked paprika.
Serving suggestions:
Serve feijoada in a large bowl with a scoop of rice in the center. Garnish with fresh parsley.
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Region: Brazilian