Saturday, March 22, 2014

Feijoada Completa- Smoked Meat and Black Bean Stew- Brazilian Food Recipe


If there is any recipe in Brazilian cooking designed to bring people together it is feijoada, the national dish of Brazil. The name comes from feijão, Portuguese for "beans". Feijoada (Brazilian Portuguese)  is a stew of beans with beef and pork, which is a typical Brazilian dish originated with the slaves in Brazil (then Portuguese colony).

Rio is also known for one of its Saturday traditions. In years past, the creative African slaves began making a dish with leftover cuts of meat that were considered undesirable and didn’t appeal to the colonists and slave lords they were cooking for. Rather than waste this meat, they cooked it with black beans, onions, garlic, and assorted spices. The fragrance of the simmering dish filled the plantation houses. Once the landowners began to smell and eventually taste this delicious creation, they wanted to share it as well.

Thus the national dish, feijoada completa, was born. The meal begins with a delicious black bean soup. Then sautéed collard greens or kale, delicate cheese rolls, Brazilian rice, and platters of fresh sliced oranges are served along with the smoked and fresh pork, beef, sausages, and richly flavored black beans that make up the feijoada completa.

A complete feast! Diners return several times to select from the artfully displayed platters of ingredients, choosing their favorites and enjoying them at a leisurely pace.

Feijoada is also typically cooked in Portugal and former Portuguese colonies such as Macau, Angola, Mozambique and Goa, however the recipe can differ slightly from one country to another.

The basic ingredients of feijoada are beans with fresh pork or beef. In northwest Portugal (chiefly Minho and Douro Litoral), it is usually made with white beans; in the northeast (Trás-os-Montes), it is generally prepared with kidney beans, and includes other vegetables such as tomatoes, carrots, and cabbage.

It is usually served with rice and assorted sausages, such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.


This version of the Feijoada recipe comes from the city of Rio de Janeiro. Traditionally served on Saturday afternoon, this rich, dark, smoky-flavored stew is essential for creating a Brazilian feast. It is traditionally served with sautéed greens, rice, and plenty of sliced oranges.

Feijoada takes time to make, so plan ahead. Read the recipe carefully first to understand all the steps involved. Then you’ll find it easy to prepare.

This stew is best prepared over low heat in a thick clay pot. The final dish has the beans and meat pieces barely covered by a dark purplish-brown broth. The taste is strong, moderately salty but not spicy, dominated by the flavors of black bean and meat stew.

Feijão com arroz is the rice and black beans without the addition of the meat.

Serves 10 t o 12


2 pounds black beans

Select 1 pound each of 3 smoked meats: chorizo, linguist, smoked kielbasa or other smoked sausage, pepperoni, smoked pork (ribs, loin, or chops), smoked pork hocks, smoked beef tongue, lean slab bacon, Canadian bacon, or smoked ham (all preferably in one piece)

3 cloves garlic
2 medium-size yellow onions
½ bunch flat-leaf parsley
5 to 6 sprigs cilantro
2 tablespoons extra-virgin olive oil

Select 1 pound each of 2 fresh meats: beef sirloin or chuck (cut into 2 pieces), Italian sausage, or country-style pork ribs

3 tablespoons olive oil
1 bay leaf
1 teaspoon ground cumin
5 oranges, preferably organic


1) Pour the beans on a clean baking tray or into a wide bowl. Carefully check for anything that is not a bean, such as pebbles, and discard.

2) Place the beans in a colander and wash thoroughly with cold water. Using your very clean hands, swirl the beans around the colander to remove any dirt. Place the beans in a large bowl and cover with the water.

3) Let the beans soak for at least 6 hours or overnight.

4) If you want a quicker method, place the picked-over and washed beans in a large pot. Add the water and bring to a boil. Boil for 2 to 3 minutes. Turn the beans off, cover, and let stand for 1 to 1 ½ hours.

5) Wash all of the smoked meats, except the sausages and/or pepperoni, in plenty of cold water, and then place them in a large bowl.

6) Pour in enough cold water to cover the meats by 2 inches, cover with plastic wrap or aluminum foil, and refrigerate for 4 hours or overnight.

7) Change the water once or twice during the soaking to help remove the extra salt from the meats.

8) Drain the soaked beans in a colander.

9) Place them in a pot large enough to hold the beans and all the meat.

10) Add the smoked meats, except the sausages and/or pepperoni, which will go in later, and add the fresh meats to the pot along with the beans.

11) Cover with enough cold water to measure 3 inches above the meat and bring it to a boil over high heat. Skim any foam or impurities that rise to the surface. You will need to do this several times during cooking.

12) Once the beans boil, reduce the heat to low and simmer for 1 ½ hours, or until the beans and meat are tender. Continue to skim the pot as needed, and stir the pot occasionally to keep it from sticking.

13) About 15 minutes before the beans have finished cooking, slightly crush the garlic by laying the fl at side of a chef’s knife on the clove and pressing evenly to break open the skin. Remove the skin, cut off the root end, and chop the garlic. Measure 1 tablespoon and set it aside.

14) Peel the onions and cut them in half. Cut each half into ¼-inchthick slices, roughly chop the slices, measure 1 ½ cups, and set aside.

15) Wash the parsley and cilantro thoroughly in cold water to remove any sand, shake off the excess moisture, and wrap in paper towels to absorb any remaining moisture.

16) Roughly chop the cilantro and parsley together, measure ½ to ¾ cup and set aside.

17) Heat the oil in a large skillet over medium heat for 30 to 40 seconds, and add the garlic, onions, parsley, and cilantro and sauté for 5 minutes. If the mixture begins to brown, lower the heat.

18) Scoop up about two ladles of hot beans, along with a little of the cooking liquid, and add it to the vegetables. Using the back of the ladle, mash the beans to help thicken the liquid.

19) Cook for 5 to 7 minutes.

20) Return the beans to the pot. Wash one of the oranges thoroughly under cold water. Add it whole to the pot along with any sausage and/or pepperoni you are using. Stir well to combine and cook for another 40 minutes.

21) When you are ready to serve, remove and discard the whole orange.

22) Separate the meats from the beans using a slotted spoon. Cut the meats into serving sizes and arrange them on a large platter. Spoon a little of the bean liquid over the meats to keep them moist.

23) Serve the beans in a covered dish, along with sautéed greens, rice, cheese rolls, and pepper and lemon/lime sauce.

24) Slice the remaining oranges into ¼-inch-thick slices and arrange on a serving dish.

25) Serve hot.

Do you like delicious and healthy Brazilian Food Recipes. Try other recipes below:

CALORIE COUNTER: (Black Beans and Smoked Meat)

Beans, Black, Mature Seeds
Cooked, Boiled
black beans, beans

A Grade
227 Calories

Nutrition Facts
Serving Size 1 cup (172 g)

Per Serving

% Daily Value
Calories 227

Calories from Fat 8

Total Fat 0.9g
Saturated Fat 0.2g
Polyunsaturated Fat 0.4g

Monounsaturated Fat 0.1g

Cholesterol 0mg
Sodium 2mg
Potassium 611mg
Carbohydrates 40.8g
Dietary Fiber 15.0g
Sugars 0.0g

Protein 15.2g

Vitamin A
Vitamin C

Have you heard of free culinary physics course at Harvard University? Learn more at... culinary physics harvard.

Smoked Meat Montreal Style
meat, smoked meat

B- Grade
60 Calories

Nutrition Facts
Serving Size 3 slices (55 g)

Per Serving
% Daily Value
Calories 60

Calories from Fat 18

Total Fat 2.0g
Saturated Fat 1.0g
Cholesterol 25mg
Sodium 540mg
Carbohydrates 2.0g
Dietary Fiber 1.0g
Protein 9.0g


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