Ingredients with Measurements:
- 1 pound dried black beans
- 1 pound pork shoulder, cut into cubes
- 1 pound beef chuck, cut into cubes
- 1 pound smoked sausage, sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1/2 cup red pepper paste
- 1/2 cup olive oil
- 2 cups water
- Cooked white rice, for serving
- Chopped fresh cilantro, for garnish
Special equipment needed:
- Large pot or Dutch oven
- Blender or food processor
Step-by-step instructions:
1. Rinse the black beans and soak them in water overnight.
2. In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the pork and beef and cook until browned, about 5 minutes.
3. Add the onion and garlic and cook until softened, about 3 minutes.
4. Add the sliced sausage, bay leaves, oregano, cumin, smoked paprika, salt, and black pepper. Stir to combine.
5. Drain the soaked black beans and add them to the pot. Add the water and bring to a boil.
6. Reduce the heat to low and simmer for 2-3 hours, or until the beans are tender and the meat is cooked through.
7. In a blender or food processor, puree the red pepper paste until smooth.
8. Add the red pepper paste to the pot and stir to combine. Simmer for an additional 10-15 minutes.
9. Serve the feijoada over cooked white rice and garnish with chopped cilantro.
- Time:
Preparation time: 30 minutes
- Cooking time: 3-4 hours
Temperature:
- Simmer over low heat
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 550
- Fat: 32g
- Carbohydrates: 30g
- Protein: 35g
Substitutions for ingredients:
- You can use canned black beans instead of dried black beans.
- You can use any type of sausage you prefer, such as chorizo or linguica.
Variations:
- You can add diced tomatoes or bell peppers to the feijoada for extra flavor and nutrition.
- You can use chicken or turkey instead of pork and beef for a lighter version of the dish.
Tips and tricks:
- Soaking the black beans overnight will help them cook faster and more evenly.
- You can make the red pepper paste ahead of time and store it in the refrigerator for up to a week.
Storage instructions:
- Store any leftovers 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, garnished with chopped cilantro.
Garnishes:
- Chopped fresh cilantro
Pairings:
- Serve with a side of sautéed greens, such as collard greens or kale.
Suggested side dishes:
- White rice
- Farofa (toasted cassava flour)
- Orange slices
Troubleshooting advice:
- If the feijoada is too thick, add more water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the meat and beans thoroughly to avoid any foodborne illnesses.
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 black beans.
Flavor profiles:
- The feijoada has a rich and savory flavor, with a hint of smokiness from the sausage and paprika.
Serving suggestions:
- Serve the feijoada as a main course for a hearty and satisfying meal.
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Region: Brazilian