BRAZILIAN BLACK BEANS RECIPES

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FEIJOADA (BRAZILIAN BLACK BEAN STEW) RECIPE | ALLRECIPES



Feijoada (Brazilian Black Bean Stew) Recipe | Allrecipes image

This is my version of a traditional Brazilian black bean stew that maintains the rich smoky, flavors famous in Brazil. Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.

Provided by L Ireland

Categories     Soups, Stews and Chili Recipes    Stews

Total Time 11 hours 0 minutes

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 8 servings

Number Of Ingredients 13

1 (12 ounce) package dry black beans, soaked overnight
1?½ cups chopped onion, divided
½ cup green onions, chopped
1 clove garlic, chopped
2 smoked ham hocks
8 ounces diced ham
½ pound thickly sliced bacon, diced
1 tablespoon olive oil
2 bay leaves, crushed
? teaspoon ground coriander
salt and pepper to taste
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley

Steps:

  • Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
  • While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
  • Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
  • Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.

Nutrition Facts : Calories 381.1 calories, CarbohydrateContent 31 g, CholesterolContent 52.2 mg, FatContent 18 g, FiberContent 7.5 g, ProteinContent 24.1 g, SaturatedFatContent 5.7 g, SodiumContent 450 mg, SugarContent 2.4 g

BRAZILIAN BLACK BEANS RECIPE | MARTHA STEWART



Brazilian Black Beans Recipe | Martha Stewart image

Simmering the dried black beans with the beets infuses them with flavor and color.

Provided by Martha Stewart

Categories     Lunch Recipes

Total Time 2 hours 15 minutes

Prep Time 25 minutes

Number Of Ingredients 9

3 medium beets, scrubbed and trimmed
1 bag (1 pound) dried black beans, rinsed
Coarse salt and ground pepper
2 garlic cloves, peeled
2 tablespoons vegetable oil
1 scallion, thinly sliced, plus more for serving
1/2 cup chopped fresh cilantro
Cooked rice, for serving
Lime wedges and shredded cheddar, for serving

Steps:

  • In a 6-quart Dutch oven or other heavy pot, combine beets, beans, and enough water to cover; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until beets are tender, 45 minutes to 1 hour (add more water to cover, if needed).
  • Transfer beets to a bowl; when cool enough to handle, peel and dice. Continue to cook beans until tender, about 1 hour more; pour off any excess liquid.
  • Finely chop garlic, and sprinkle with salt. Using a chefs knife, press a flat side of blade back and forth across garlic to make a paste. In a small skillet, heat oil over medium; add garlic paste, scallion, and cilantro. Cook, stirring frequently, until scallion has softened, 2 to 4 minutes.
  • Stir scallion mixture into beans; cook over medium until flavors have blended, about 5 minutes. Serve beans and beets over rice, topped with scallion and cheddar, with lime wedges alongside.

Nutrition Facts : Calories 298 g, FatContent 6 g, FiberContent 16 g, ProteinContent 17 g

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