Thursday, March 7, 2013

Feijoada (Brazilian Black Bean Stew)

So I had this date planned for my husband and I, but life got in the way (at least I let it...).  Work got crazy stressful, and at the end of the day, I just wanted to go home and relax.  I was going to "take" him to Rio de Janeiro for a mock Carnival on Fat Tuesday; I had the masks and beads already, but I didn't plan much else.  I did make a traditional Brazilian dish for us though--that counts right?  (Yes I know I am a horrible wife...) so yeah....  At least he loved the food--that's good!

{Feijoada--traditional Brazilian Black Bean Stew}

{Putting baked bacon and ham in the Dutch oven}

{Adding peppers and mushrooms}

I guess I forgot to take pictures of the soup before it was in the bowl--I plead temporary insanity during that time.  I'm kinda lucky I remembered my name and where I was going (if I even did...).

Feijoada (Brazilian Black Bean Stew)

Serves 4


8 oz country ham, diced
1 pound bacon, diced
1 tablespoon olive oil
1 medium onion, chopped
6 cloves garlic, minced
1 pint mushrooms, chopped 
2 peppers, chopped (how to cut here)
2 bay leaves
6 cups chicken broth
1/8 teaspoon ground coriander
1/2 teaspoon black pepper
1 tablespoon dried parsley
2-15 oz cans black beans, drained and rinsed
2 tablespoons fresh cilantro

  1. Preheat oven to 375.
  2. Place ham and bacon in a baking dish and bake until crispy about 15-20 minutes.
  3. Meanwhile, heat oil in a pan; add onions and garlic and saute until tender.
  4. Add mushrooms and peppers; cook through.
  5. Add ham and bacon to the pan along with the remaining ingredients except cilantro.
  6. Simmer for 1 hour or until beans are tender.
  7. Add cilantro and serve.
Do you do any theme cooking?  For instance, corned beef and cabbage around St Patrick's Day?  Please share!

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