{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
Ingredients
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
- Preheat oven to 375.
- Place ham and bacon in a baking dish and bake until crispy about 15-20 minutes.
- Meanwhile, heat oil in a pan; add onions and garlic and saute until tender.
- Add mushrooms and peppers; cook through.
- Add ham and bacon to the pan along with the remaining ingredients except cilantro.
- Simmer for 1 hour or until beans are tender.
- Add cilantro and serve.
Pin It
No comments:
Post a Comment