Feijoada (Brazilian Black Bean Stew)
A recipe from Brazil.
🇧🇷 BraziltraditionalromanticFooddrinks
Nutrition (per serving)
550Calories
22 gProtein
42 gCarbs
20 gFat
8 gSugar
1500 mgSalt
Ingredients
- 1 cup black beans
- 1 pound pork ribs
- 8 ounces beef
- 1 large onion
- 3 cloves garlic
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- 1 teaspoon sazon
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1 cup beer
- 4 cups water
- 1 bunch collard greens
- 1 cup farofa
Method
- In a large Dutch oven, heat 2 tablespoons of oil over medium-high. Add the pork ribs and cook until browned on all sides, about 5 minutes.
- Add the beef to the pot and cook until browned, about 3 minutes.
- Add the onion to the pot and cook until softened, about 5 minutes.
- Add the garlic, cumin, coriander, paprika, sazon, salt, black pepper, and cayenne pepper to the pot and cook for 1 minute.
- Add the beer to the pot and stir to deglaze, scraping up any browned bits from the bottom.
- Add the water to the pot and bring to a boil.
- Reduce the heat to low and simmer for 2 hours.
- Add the collard greens to the pot and cook until wilted, about 10 minutes.
- Serve the feijoada hot, garnished with farofa and a dollop of farofa on top.
- For the farofa, heat 2 tablespoons of oil in a small skillet over medium. Add 1 cup of manioc flour and cook, stirring constantly, until lightly toasted and fragrant.
- In a blender or food processor, blend 2 cups of coconut milk with 1 cup of sugar and 1/4 teaspoon of salt until smooth.
- Pour the coconut milk mixture into a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 5 minutes, or until slightly thickened.
- Serve the coconut milk sauce over the feijoada, garnished with toasted coconut flakes and fresh cilantro.
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