Ingredients with Measurements:
- 1 pound dried black beans
- 1 pound beef chuck, cut into 1-inch cubes
- 1 pound pork shoulder, cut into 1-inch cubes
- 1 pound smoked sausage, sliced
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 tablespoon olive oil
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 8 cups water
Special Equipment Needed:
- Large pot or Dutch oven
- Wooden spoon
- Slotted spoon
- Serving bowls
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.
3. Add the beef and pork cubes and cook until browned on all sides, about 5 minutes.
4. Add the onion and garlic and cook until softened, about 3 minutes.
5. Add the sliced sausage, bay leaves, salt, black pepper, cumin, paprika, and red pepper flakes. Stir to combine.
6. Drain the soaked black beans and add them to the pot.
7. Add 8 cups of water 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. Use a slotted spoon to remove the bay leaves and any large pieces of meat or sausage.
10. Serve the feijoada hot in bowls, with rice and garnishes of your choice.
- Time:
Preparation time: 15 minutes
- Cooking time: 2-3 hours
Temperature:
- Medium-high heat for browning meat
- Low heat for simmering
Serving size:
- 6-8 servings
Nutritional information:
- Calories: 450
- Fat: 22g
- Carbohydrates: 32g
- Protein: 32g
- Fiber: 12g
Substitutions for ingredients:
- You can use canned black beans instead of dried, but reduce the cooking time to 30-45 minutes.
- You can use any type of sausage you prefer, such as chorizo or kielbasa.
Variations:
- You can add chopped kale or collard greens to the feijoada during the last 30 minutes of cooking.
- You can use chicken or turkey instead of beef and pork.
Tips and Tricks:
- Soaking the black beans overnight will help them cook faster and more evenly.
- Browning the meat before adding the other ingredients will add flavor to the feijoada.
- You can make the feijoada a day ahead and reheat it before serving.
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 medium heat, stirring occasionally, until heated through.
Presentation Ideas:
- Serve the feijoada in colorful bowls with a side of rice and garnishes.
Garnishes:
- Chopped cilantro
- Sliced jalapeños
- Lime wedges
- Sour cream
Pairings:
- Serve the feijoada with a side of rice and a cold beer.
Suggested Side Dishes:
- Brazilian-style collard greens
- Fried plantains
- Garlic bread
Troubleshooting Advice:
- If the feijoada is too thick, add more water or broth to thin it out.
- If the feijoada is too thin, let it simmer uncovered for a few more minutes to thicken.
Food Safety Advice:
- Make sure the meat is cooked to an internal temperature of 145°F for beef and 165°F for pork.
Food History:
- Feijoada is a traditional Brazilian dish that originated with the slaves who worked on the plantations. They would use the leftover scraps of meat and beans to make a hearty stew.
Flavor Profiles:
- The feijoada has a rich, savory flavor from the combination of beef, pork, and sausage, with a hint of spice from the red pepper flakes.
Serving Suggestions:
- Serve the feijoada with rice and garnishes for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Brazilian