Step-by-Step Guide to Prepare Favorite Feijoada (Brazilian Black Beans Stew)
Title : Step-by-Step Guide to Prepare Favorite Feijoada (Brazilian Black Beans Stew)
link : Step-by-Step Guide to Prepare Favorite Feijoada (Brazilian Black Beans Stew)
Step-by-Step Guide to Prepare Favorite Feijoada (Brazilian Black Beans Stew)
Hello everybody, hope you're having an incredible day today. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week Feijoada (Brazilian Black Beans Stew). It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Feijoada (Brazilian Black Beans Stew), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Feijoada (Brazilian Black Beans Stew) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Feijoada (Brazilian Black Beans Stew) is 6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Feijoada (Brazilian Black Beans Stew) estimated approx 50 min prep.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook Feijoada (Brazilian Black Beans Stew) using 36 ingredients and 8 steps. Here is how you can achieve it.
One of the most well-known dishes in Brazilian cuisine. My recipe has been adapted accordingly to my family's taste and availability of ingredients. Usually, feijoada will have a lot of pork; feet, tail, and ears, and smoked ribs but we are not that traditional and instead, we are using ham, bacon, and sausages, which still tastes divine!! You will need a pressure cooker to prepare the beans. #mycookbook
Ingredients and spices that need to be Make ready to make Feijoada (Brazilian Black Beans Stew):
- Beans
- 3 TBSP vegetable oil
- 2 large onion chopped
- 6 cloves garlic minced
- 500 g Turtle black beans (soaked overnight)
- 100 g Bacon lardons
- 260 g Polish smoked sausage (Podwawelska) cut around 3 cm slices
- 400 g Polish smoked ham (Szynka Pieczona) cut into squares
- 1 TSP salt
- 2 bay leaves
- 500 ml boiling water or just enough to cover the beans
- Rice
- 2 cups long-grain rice (don't use easy cook, it won't taste the same), washed and rinsed
- 2 cloves garlic minced
- 1 TSP salt
- 3 cups boiling water
- Greens
- 2 TBSP vegetable oil
- 1 pack greens, finely cut (stripes)
- 3 cloves garlic minced
- to taste salt
- Bananas
- 4-5 bananas cut in half, then half horizontal
- 1 egg
- 1 cup self-rising flour
- 2 ripe TBSP sugar
- 40 ml milk
- Farofa
- 1 TBSP vegetable oil
- 1 handful bacon lardon
- 1 small onion chopped
- 2 cloves garlic minced
- 1 TBSP butter
- 250 g manioc flour (found in Brazilian shops)
- to taste salt
- Handful parsley chopped
Instructions to make to make Feijoada (Brazilian Black Beans Stew)
- In a pressure cooker pan, fry ONE the onions and THREE garlic. Add the bacon and stir till lightly cooked. Add meat and let it cook for about 2 minutes, then add the rinsed black beans.
- Add the salt and the bay leaf, mix well then add boiling water enough to cover the beans. Put the lid on, well locked and make sure the stem will release properly. Leave to cook for 25 to 30 minutes when it starts to noisily steam.
- While the feijoada cooks, prepare the farofa. In a small pan at medium heat, add one TBSP of vegetable oil and fry the bacon until crispy, add the garlic and the onions and let it simmer till transparent. Add one TBSP of butter then the manioc flour. It's important to keep mixing once you put the manioc flour in because it tends to brown quite quickly. Add the salt and mix more. Remove from the heat when it's brownish but not too much. Add the chopped parsley and it's ready!
- Make the rice: In a medium pan, add the vegetable oil and fry the garlic until light brown. Add the rice and mix it with the garlic, add the salt and boiling water. Mix it well together and put the lid on. Lower the heat to number 2 and let it cook for around 20 minutes, do not remove the lid otherwise, the steam used to cook the rice will scape and it might burn before it's properly cooked.
- To prepare the couve, wash the leaves and place them all on top of eachother, make a roll and finely chop it. Now, in a medium pan at medium heat, add the oil and fry the garlic slightly, before it gets brown, add the finely chopped greens, add the salt and mix all well together. Let in sweat in low heat with the lid on for one minute. Remove from the heat, let it sweat a bit more with the lid on until serving. I like to do it at the last minute so it's still green and fresh.
- Once the beans are ready, add one TBSP of vegetable oil on a large pan, fry ONE chopped onion, and THREE garlic cloves minced. When transparent, add the beans in and adjust the salt. Let it boil for 10 more minutes, and add water if it gets dry, feijoada has to have caldo (sauce). Simmer occasionally.
- To make the fried bananas, in a small bowl, mix the sugar and egg, beat till combined. Add the flour and the milk, mix till well incorporated. Dip the bananas in the batter. In a frying pan, add enough vegetable oil to cover half of the banana, and fry until golden brown then turn to brown the other side. Remove from the oil and let it drain in kitchen towel.
- On a plate, add two generous spoons of rice, beans on top or on the side, like I do, and complete on the sides with some farofa to absorb the sauce of the beans, couve (greens), and bananas to finish. Enjoy!!
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