Luana’s Feijoada

by flavorslutofficial
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First introduced to me by my sister from another mister Luana- this recipe is traditionally made with pork (and lots of it!), but since she’s allergic I’ve adapted a pork free version. Thankfully for us this recipe is very flexible and delicious with any substitute you can think to toss in! Give it a try!

With Pork:

Feijoada with pork

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
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Ingredients:
 
  • 2 slices bacon OR 1 Tbsp bacon fat
  • 2 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (pork, chicken, or beef)
  • 1 lb diced (1″ pork (Literally anything you’ll eat: bacon, pork shoulder, roast, loin, chops, ham- seriously. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/4 tsp salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add bacon slices. When crispy remove the bacon from the pan, crumble, and set aside. Leave the bacon fat in the pan and the heat on, add the olive oil.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced pork, and 1/4 tsp salt. Stir and brown the sausage, pork, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, crumbled bacon, and orange juice.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut

Without Pork:

Feijoada (no pork)

Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Prep Time: 20 minutes
Cook Time: 4 hours
overnight soak: 1 day
Total Time: 1 day 4 hours 20 minutes
Course: Main Course
Cuisine: Brazilian
Servings: 6
Pin it!
Ingredients:
 
  • 3 Tbsp olive oil or oil of your choice
  • 1 pound sliced sausage (chicken or beef)
  • 1 lb diced (1″ beef (Literally anything you’ll eat: steak, roasts, leftover corned beef, stew meat, lengua. Don’t be afraid to get creative. This recipe is forgiving!))
  • 1 head garlic (minced)
  • 1 large onion (diced)
  • 2 cups dried black beans (soaked overnight)
  • 2 oranges (juiced OR 1/2 cup orange juice)
  • 4 cups chicken broth
  • 2 tsp paprika
  • 2 tsp black pepper
  • 3 bay leaves
  • 1/2 tsp salt
  • Water to cover
  • Prepared rice to serve over
  • Salt to taste* after* stew has cooked
Instructions:
  • In a large soup pot over medium-high heat add oil of choice.
  • Add diced onion to the pot and saute until translucent. When the onions are ready add sliced sausage, diced beef, and 1/4 tsp salt. Stir and brown the sausage, beef, and onions together.
  • When everything is browned add the garlic to the pot and saute until fragrant.
  • Add the black beans to the pot, as well as paprika, bay leaves, black pepper, and orange juice, and chicken broth.
  • Mix together and cover with water. About an inch higher than the beans.
  • Bring the mixture to a boil.
  • Once boiling reduce the mixture to a slow simmer, and cook for 4 hours on low uncovered.
  • At two hours I like to give everything a good stir just to make sure nothing is sticking to the bottom.
  • You’ll know when the feijoada is ready when your beans are creamy and tender, the water has formed a gravy texture, and your diced meat is falling apart.
  • If your water has started to evaporate faster than your dish is cooking don’t be afraid to add more water or chicken broth to the pot as needed. You really can’t mess it up.
  • Before serving taste for salt, and mash a small portion of the beans for an even creamier texture to the stew.
  • Serve over rice, and enjoy!

Did you make this recipe? I’d love to see it!

@FlavorSlut #FlavorSlut
@flavorslutofficial #FlavorSlut
http://facebook.com/flavorslut
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