Brazilian Feijoada

Name: Brazilian Feijoada
Ingredients: ½ lb pork ribs; Salt; 2 filet mignon medallions; 1 smoked sausage; ¼ lb ham steak; 1 package smoked pork chops (such as Hormell); Jerked beef (optional); 1 onion, chopped; Parsley, chopped; Chives, minced; 2–3 cans pre-cooked black beans; 3 cups uncooked rice; 2 cloves garlic, minced; ¼ onion; Collard greens; Thinly-sliced bacon (optional); Sliced onion; 1 pinch salt; 1 pinch sugar; 1 cup sliced bacon; ¼ cup black olives; ¼ cup olive oil; ¼ onion, chopped; 2 cups white toasted cassava flour; 2 tsp chicken flavor bouillon; Cilantro; Chives; Salt; Olive oil; A little bit of vinegar

Brazilian feijoada or "Feijoada Brasileira" usually includes a bean stew with a spicy sauce, pork meat, white rice, farofa, kale and sliced oranges.

Ingredients

½ lb pork ribs
Salt
2 filet mignon medallions
1 smoked sausage
¼ lb ham steak
1 package smoked pork chops (such as Hormell)
Jerked beef (optional)
1 onion, chopped
Parsley, chopped
Chives, minced
2–3 cans pre-cooked black beans
3 cups uncooked rice
2 cloves garlic, minced
¼ onion
Collard greens
Thinly-sliced bacon (optional)
Sliced onion
1 pinch salt
1 pinch sugar
1 cup sliced bacon
¼ cup black olives
¼ cup olive oil
¼ onion, chopped
2 cups white toasted cassava flour
2 tsp chicken flavor bouillon
Cilantro
Chives
Salt
Olive oil
A little bit of vinegar
1 red hot finger pepper, finely chopped
Sliced oranges (1 orange for each person)
Tabasco sauce

Steps

Three days before serving, place the pork ribs in a large stock pot, and cover them thoroughly with salt. Cut off one of the salted ribs, place in a plastic bag, and set aside in the fridge. Cover the stockpot containing the remaining ribs, and store it in the fridge.
One day before serving, remove the stockpot with the ribs from the fridge. Start the process of withdrawing the excess salt, soaking the ribs in cold water and changing the water three times in intervals of 6 hours. Each time you change the water, return the covered stockpot with water and ribs back to the fridge. After the third and last time, fill again the stockpot with the ribs and water and leave it in the fridge until the time to start the cooking process.
On the day of cooking and serving, cut the filet mignon into 1-inch cubes. Slice the smoked sausage as thick as you wish. Cut the bacon into small cubes. Cut the ham steak into 1-inch cubes. Cut the smoked pork chops into small pieces. Do not cast away the bone yet; leave some meat on it to be cooked altogether. If you are also using jerked beef, cut the pieces proportionally to the rest of the meat. If any part of the meat has bones, leave part of the meat on the bones to be cooked altogether.
Take the stockpot with the ribs out of the fridge and throw out the water. Divide the ribs; if you think they are too big, cut each in half.
In a large pan, put ¼ cup olive oil and heat it. Then add the sliced bacon together with the ribs, including the salted rib you left aside in the fridge (note: the salt on this specific piece of rib will be the basic salt enough for the preparation).
Put the lid on, and cook all together for 10–15 minutes over medium heat, stirring occasionally.
Add the sliced onion, the parsley, and the chives. Add the rest of the sliced meat and cook for 15 more minutes.
Then, add 2–3 cans of black beans, plus one can of water, and cook for more 30 minutes. When it starts boiling, decrease the heat to medium-low temperature. Stir occasionally.
Taste for salt. It should be enough. If you want to add more salt, be careful. Do not salt your feijoada too much.
Watch the water. Add more (hot) water, if you want your feijoada more liquid. Your feijoada will be ready when the meat becomes soft and loosens from the bones. Now you can take out the bones, if you wish. Serve it warm.
Wash the rice and drain.
In a medium pan, put olive oil and chopped onion. Cook until it gets soft. Add garlic if you want.
Add the rice previously washed and dry. Add a pinch of salt and stir.
Add hot water (for each cup of rice, use 2 cups of water) and cook until it starts boiling.
Reduce the heat. Put the lid on and finish cooking. The rice is be ready when the water is fully evaporated and the rice is soft.
In a pan, fry 1 cup of sliced bacon until it becomes golden brown.
Add black olives and cook.
Add olive oil and onion. Cook until it becomes soft.

More recipes with pork, beef, sausage, ham, onion, parsley, chives, black beans, rice, garlic, kale, bacon, olives, cassava flour, broth or stock, cilantro, vinegar, chile peppers, orange or hot sauce

Adapted from “Brazilian Feijoada” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.

Ingredients

½ lb pork ribs

Salt

2 filet mignon medallions

1 smoked sausage

¼ lb ham steak

1 package smoked pork chops (such as Hormell)

Jerked beef (optional)

1 onion, chopped

Parsley, chopped

Chives, minced

2–3 cans pre-cooked black beans

3 cups uncooked rice

2 cloves garlic, minced

¼ onion

Collard greens

Thinly-sliced bacon (optional)

Sliced onion

1 pinch salt

1 pinch sugar

1 cup sliced bacon

¼ cup black olives

¼ cup olive oil

¼ onion, chopped

2 cups white toasted cassava flour

2 tsp chicken flavor bouillon

Cilantro

Chives

Salt

Olive oil

A little bit of vinegar

1 red hot finger pepper, finely chopped

Sliced oranges (1 orange for each person)

Tabasco sauce

Steps

Three days before serving, place the pork ribs in a large stock pot, and cover them thoroughly with salt. Cut off one of the salted ribs, place in a plastic bag, and set aside in the fridge. Cover the stockpot containing the remaining ribs, and store it in the fridge.

One day before serving, remove the stockpot with the ribs from the fridge. Start the process of withdrawing the excess salt, soaking the ribs in cold water and changing the water three times in intervals of 6 hours. Each time you change the water, return the covered stockpot with water and ribs back to the fridge. After the third and last time, fill again the stockpot with the ribs and water and leave it in the fridge until the time to start the cooking process.

On the day of cooking and serving, cut the filet mignon into 1-inch cubes. Slice the smoked sausage as thick as you wish. Cut the bacon into small cubes. Cut the ham steak into 1-inch cubes. Cut the smoked pork chops into small pieces. Do not cast away the bone yet; leave some meat on it to be cooked altogether. If you are also using jerked beef, cut the pieces proportionally to the rest of the meat. If any part of the meat has bones, leave part of the meat on the bones to be cooked altogether.

Take the stockpot with the ribs out of the fridge and throw out the water. Divide the ribs; if you think they are too big, cut each in half.

In a large pan, put ¼ cup olive oil and heat it. Then add the sliced bacon together with the ribs, including the salted rib you left aside in the fridge (note: the salt on this specific piece of rib will be the basic salt enough for the preparation).

Put the lid on, and cook all together for 10–15 minutes over medium heat, stirring occasionally.

Add the sliced onion, the parsley, and the chives. Add the rest of the sliced meat and cook for 15 more minutes.

Then, add 2–3 cans of black beans, plus one can of water, and cook for more 30 minutes. When it starts boiling, decrease the heat to medium-low temperature. Stir occasionally.

Taste for salt. It should be enough. If you want to add more salt, be careful. Do not salt your feijoada too much.

Watch the water. Add more (hot) water, if you want your feijoada more liquid. Your feijoada will be ready when the meat becomes soft and loosens from the bones. Now you can take out the bones, if you wish. Serve it warm.

Wash the rice and drain.

In a medium pan, put olive oil and chopped onion. Cook until it gets soft. Add garlic if you want.

Add the rice previously washed and dry. Add a pinch of salt and stir.

Add hot water (for each cup of rice, use 2 cups of water) and cook until it starts boiling.

Reduce the heat. Put the lid on and finish cooking. The rice is be ready when the water is fully evaporated and the rice is soft.

In a pan, fry 1 cup of sliced bacon until it becomes golden brown.

Add black olives and cook.

Add olive oil and onion. Cook until it becomes soft.

Adapted from “Brazilian Feijoada” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.