Black bean Brazilian recipe?

Answer 1

Hi, Sara :)

I'm not sure if you want the recipe for the beansthat most people here eat daily (you can use black or any other kind of beans for that, people from different parts of the country use different kinds), or for "feijoada", so I'll give you both :)

These are good recipes, that's the way most people prepare them:

Ingredients:
2 cups of cooked beans
2 tablespoons of oil
1 small chopped onion
1 clove of crushed garlic
1-2 cup(s) of water
1 bay leaf
parsley and spring onion (optional)
1 teaspoon of salt
1 dash of black pepper
Preparation:
1. Sauté the onion and the garlic in hot oil.
2. Add the beans, the water, all the seasonings and stir well.
3. Bring it to a boil under medium heat until the liquid is thicker.
4. Put the beans in a bowl and serve it with Brazilian style rice.

Remark: You can add chopped bacon to the garlic and onion. Bacon adds flavor to the beans.


Feijoada (Black bean stew)

"Feijoada" is Brazil's national dish. "Feijoada" is made of black beans and lots of meat. Brazilians eat "feijoada" all year round. Many restaurants have at least a "Feijoada" day" per week.


Ingredients:
1kg of black beans
1kg of pork meat (spare ribs, belly, pig's trotters and head)
500 g of "calabresa" sausage
400 g of "paio" sausage
1kg of jerk beef
6 tablespoons of oil
2 chopped onions
2-3 cloves of crushed garlic
bay leaves, parsley and spring onion
salt and black pepper to taste
Preparation:
1. Soak the beans overnight.
2. Cook the beans in a pressure cooker in plenty of water for 30-45 minutes or until soft.
3. Save the cooked beans for later.
4. Soak the jerk beef overnight.
5. Cut the jerk beef into small pieces and cook it in water
6. Clean (if necessary), rinse the pork meat, pat it dry and cut it into small pieces.
7. Cook the pork meat in water until soft. Drain the water and save it for later.
8. Cut the Brazilian sausages into slices.
9. Cook the Brazilian sausages in boiling water for 5 minutes. Drain the water and save them for later.
10. Sauté the onion and the garlic in hot oil.
11. Add the beans, the jerk beef, the pork meat, the sausages and stir well.
12. Add all the seasonings, water (if necessary) and stir well.
13. Bring it to a boil under low heat until the liquid is thicker. Stir it once in a while and add water, if necessary.
14. Put the "feijoada" in a bowl and serve it with rice, steamed kale, farofa and vinaigrette sauce.

Remarks:

"Feijoada" is better served at lunchtime because it's a heavy dish.

Brazilians use cured salted pork meat (spare ribs, pig's trotters, head and tail), which is available in Brazilian supermarkets.

Cured salted pork meat has to be soaked in water before cooking.

You can replace cured salted pork meat with fresh pork meat.

If you use fresh pork meat, you can also use some "Kassler" (German smoked pork rib) or smoked bacon to add more flavor to the "feijoada".

Jerk beef (carne seca) is available in Brazilian supermarkets. Jerk beef is very salty and it has to be soaked in water before cooking.

The Brazilian sausages (calabresa/paio) can be replaced with any other kind of smoked sausages available on the market.

To make work easier, you can start with the preparation of "feijoada" one day ahead. Cook the beans, the jerk beef, the pork meat and the sausages one day ahead and keep them in the fridge.

"Feijoada completa" is served along with rice, steamed kale, farofa and vinaigrette sauce.

"Caipirinha" is served for aperitif and beer, soft drink or fresh fruit juice for drink.

Sliced orange is served along with "feijoada", but I personally prefer to serve orange for dessert.

At the links bellow you'll find these and other Brazilian recipes, including for the rice, the way we prepare it, to eat with beans.

Good luck with your cooking!! :)

Answer 2

Brazilian Black Bean Stew

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min

INGREDIENTS
1 tablespoon canola oil
1/4 pound chorizo sausage, chopped
1/3 pound cooked ham, chopped
1 medium onion, chopped
2 cloves garlic, minced
2 (1 pound) sweet potatoes, peeled and diced
1 large red bell pepper, diced
2 (14.5 ounce) cans diced tomatoes with juice
1 small hot green chile pepper, diced
1 1/2 cups water
2 (16 ounce) cans black beans, rinsed and drained
1 mango - peeled, seeded and diced
1/4 cup chopped fresh cilantro
1/4 teaspoon salt

DIRECTIONS
Heat the oil in a large pot over medium heat, and cook the chorizo and ham 2 to 3 minutes. Place the onion in the pot, and cook until tender. Stir in garlic, and cook until tender, then mix in the sweet potatoes, bell pepper, tomatoes with juice, chile pepper, and water. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until sweet potatoes are tender.
Stir the beans into the pot, and cook uncovered until heated through. Mix in the mango and cilantro, and season with salt.