Feijoada (Brazilian Black Beans) Recipe - Cooking Index
Feijoada (Brazilian Black Beans) Recipe - Cooking Index
| 2 tablespoons | Olive oil | |
| 2 cups | Chopped onions | |
| 2 tablespoons | Chopped garlic | |
| 2 | Bay leaves | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 1 lb | Chorico sausage - sliced 1/4" thick | |
| 1 lb | Carne seca or other salted cured beef - soaked overnight, | |
| And cubed | ||
| 1 lb | Baby back spareribs - cut individual ribs | |
| 1 lb | Black beans | |
| 10 cups | Water | |
| 4 cups | Sauteed collared or kale greens | |
| 4 cups | Cooked white rice | |
| Brazilian hot sauce - to taste | ||
| 1 | Orange - halved, and | |
| Cut into thin slices | ||
| Farofa - see * Note |
* Note: Farofa See the "Farofa" recipe which is included in this collection.
In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium-low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed.
To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and Farofa.
This recipe yields 8 servings.
Source:
EMERIL LIVE with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EM-1C10)
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