Chef John's Brazilian Feijoada
Serves: 5
Presley Zulauf
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
52
Sourness
38
mins
Prep time (avg)
5
Difficulty
Ingredients:
450 g
Black Bean (dry)90 g
Dried Beef (chopped)1
Bay Leaf110 g
Bacon (coarsely chopped)6 cloves
Garlic (minced)1 tsp
Ground Cumin1 tsp
Ground Coriander1 pinch
Cayenne Pepper (to taste)1
Salt2 tbsps
Italian Parsley (chopped)1 tbsp
Olive Oil1 cup
Bread Crumb (dry)2 tsps
Orange Zest (grated)Directions:
1
Place black beans into a large bowl, cover with water, and soak overnight
2
Drain beans
3
Place drained beans in heavy pot with 2 quarts of water
4
Bring to a simmer over medium-high heat
5
Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours
6
Stir chopped dried beef into pot with beans
7
Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours
8
Cook bacon in large dry skillet over medium heat until not quite crisp
9
Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes
10
Remove browned meat, reserving accumulated fat in skillet
11
Slice Italian sausage into chunks
12
Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes
13
Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley
14
Cook and stir until parsley has wilted, about 2 minutes
15
Stir onion-spice mixture into pot with beans
16
Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks
17
Pour in enough water so meats are just covered with liquid
18
Increase heat to medium-high and bring to a simmer
19
Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally
20
If beans begin to look dry, add more water
21
Heat olive oil in a skillet
22
Add bread crumbs and cook and stir until crumbs are toasted
23
Stir in 2 tablespoons Italian parsley and grated orange zest
24
When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture