Feijoada Brazilian Bean Soup Ii Recipes Recipes


Make and share this Feijoada (Brazilian Bean Soup) recipe from Food.com.

Recipe From food.com

Provided by Bob Boston

Time 2h33m

Yield 15 cups, 15 serving(s)

Categories Poultry


  • Sort and wash beans; place in a large Dutch oven.
  • Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes.
  • Remove from heat; cover and let stand 1 hour.
  • Drain beans; set aside. Wipe pan with a paper towel.
  • Heat oil in pan over medium heat. Add onion, kielbasa, and garlic; saute 10 minutes or until onion is tender.
  • Add cumin, and saute 1 minute. Return beans to pan.
  • Add water and next 3 ingredients; bring to a boil.
  • Cover, reduce heat, and simmer 1 hour and 10 minutes or until beans are tender; remove bay leaf.
  • Stir in vinegar and hot sauce.

Feijoada (Brazilian Bean Soup) image

Number Of Ingredients: 12


  • 2 lbs dried black beans
  • 1 tablespoon vegetable oil
  • 4 cups onions, chopped
  • 3/4 lb turkey Polish kielbasa or 3/4 lb turkey Polish kielbasa, cut into 1/2-inch cubes
  • 4 cloves garlic, minced
  • 2 teaspoons cumin, ground
  • 6 cups water
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 bay leaf
  • 1/2 cup red wine vinegar
  • 1/2 teaspoon hot sauce


This is my version of a traditional Brazilian black bean stew that maintains the rich smoky, flavors famous in Brazil. Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.

Recipe From allrecipes.com

Provided by L Ireland

Time 11h

Yield 8

Categories Soups, Stews and Chili Recipes,Stews


  • Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
  • While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
  • Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
  • Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.

Feijoada (Brazilian Black Bean Stew) image

Number Of Ingredients: 13


  • 1 (12 ounce) package dry black beans, soaked overnight
  • 1 ½ cups chopped onion, divided
  • ½ cup green onions, chopped
  • 1 clove garlic, chopped
  • 2 smoked ham hocks
  • 8 ounces diced ham
  • ½ pound thickly sliced bacon, diced
  • 1 tablespoon olive oil
  • 2 bay leaves, crushed
  • ⅛ teaspoon ground coriander
  • salt and pepper to taste
  • ½ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley


Recipe From foodnetwork.com

Provided by Tyler Florence

Time P1DT3h

Yield 10 servings

Categories main-dish


  • Starting a day ahead, place the dried beans in a large bowl and cover with cold water; soak the beans overnight in the refrigerator. In a separate bowl, soak the salt cured beef in cool water to cover to tenderize the meat, do this overnight also but change the water a couple of times. Drain the beans and carne seca; cut up the cured beef into chunks.
  • Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, add the salt pork, onions, garlic, pepper, and bay leaves. Cook and stir for 5 minutes to render out the pork fat and soften the vegetables. Add the ham hocks, sausage, ribs, cubed beef, carne seca, and black beans. Cover with just enough cold water to cover (about 21/2 quarts). Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again. Skim any foam that rises to the surface during cooking and add more water if necessary to keep the ingredients covered during cooking.
  • Dig the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot. The beans should be really tender, like they are almost bursting. Mash about 1 cup of the beans against the side of the pot to cream them out. Give the stew a good stir, taste and check for seasoning.
  • To serve, ladle some of the bean broth into shot glasses or little cups, add a dash of hot pepper sauce and drink ¿ this is traditionally done to get the palate prepared for the feijoada. Serve feijoada in large wide bowls, garnished with orange segments and accompanied by collard greens and white rice.
  • To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
  • Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green. Drain the greens well.
  • Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the blanched greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 5 minutes until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve with the feijoada.

Brazilian Feijoada image

Number Of Ingredients: 21


  • 2 pounds dried black turtle beans, picked through and rinsed
  • 1 pound salt cured beef, such as carne seca or corned beef
  • 2 tablespoons extra-virgin olive oil
  • 1/2 pound salt pork, cut into 1-inch cubes
  • 1 medium white onion, chopped
  • 4 garlic cloves, minced
  • 1 serrano pepper, halved
  • 2 bay leaves
  • 1 pound smoked ham hocks
  • 1 pound linguica or Spanish chorizo sausage, cut into 2-inch pieces
  • 1 pound pork ribs, separated into individual ribs
  • 1 pound beef stew meat, top round or chuck, cut into 2-inch cubes
  • Hot sauce
  • 2 oranges, peeled and cut in segments
  • Collard Greens, recipe follows
  • Cooked white rice, for serving
  • 2 bunches collard or kale greens, about 2 pounds
  • 3 tablespoons extra-virgin olive oil
  • 4 garlic cloves
  • 1 cup chicken broth
  • Kosher salt and freshly ground black pepper


A co-worker's mom used to make this dish for him and it was his favorite. So I made him my own version. Instead of sausage you can use ham hocks, or substitute lean white meat for the red meat if you prefer. -Christiane Counts, Webster, Texas

Recipe From tasteofhome.com

Provided by Taste of Home

Time 7h20m

Yield 10 servings.

Categories Dinner


  • Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. , Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.

My Brazilian Feijoada image

Number Of Ingredients: 15


  • 8 ounces dried black beans (about 1 cup)
  • 2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes
  • 3 bone-in beef short ribs (about 1-1/2 pounds)
  • 4 bacon strips, cooked and crumbled
  • 1-1/4 cups diced onion
  • 3 garlic cloves, minced
  • 1 bay leaf
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 1-1/2 cups chicken broth
  • 1 cup water
  • 1/2 cup beef broth
  • 8 ounces smoked sausage, cut into 1/2-inch slices
  • Orange sections
  • Hot cooked rice, optional


A version of feijoada from Northeastern Brazil. Feijoada is a dish made throughout Brazil, and there are many versions, but this recipe is the most common 'day-to-day' version you'll encounter in backyard barbeques and birthday parties in the Northeast.

Recipe From allrecipes.com

Provided by GRECKLE

Time 1h50m

Yield 6

Categories Soups, Stews and Chili Recipes,Stews


  • Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
  • Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
  • Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
  • Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
  • Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
  • Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.

Feijoada Nordestino (Northeastern Brazilian Black Bean Stew) image

Number Of Ingredients: 16


  • ½ (15 ounce) can black beans, rinsed and drained
  • 1 onion, diced
  • ¼ pound smoked ham, diced
  • ¼ pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices
  • 4 cloves garlic, minced, divided
  • 1 ½ teaspoons salt
  • 1 tablespoon ground cumin
  • ½ teaspoon ground black pepper
  • 1 bay leaf
  • 1 ½ teaspoons olive oil
  • 4 leaves collard greens, cut into fine ribbons, or to taste
  • 1 ½ cups cassava flour
  • 1 ½ teaspoons butter, or to taste
  • 4 cups cooked white rice
  • 4 oranges, cut in wedges, or as desired
  • ¼ cup coarsely chopped cilantro


Although I had to pick Latin America for regions, this is a South American recipe. From Emeril Lagasse

Recipe From justapinch.com

Provided by Lynette !

Time 3h20m

Categories Bean Soups


  • 1. In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes.
  • 2. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered.
  • 3. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed. To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices.

Feijoada (Brazilian Black Beans) image

Number Of Ingredients: 15


  • 2 Tbsp olive oil
  • 2 c onion, chopped
  • 2 Tbsp garlic, chopped
  • 2 bay leaves
  • salt
  • black pepper
  • 1 lb chorico sausage, cut into 1/4 inch slices
  • 1 lb carne seca or other salt-cured beef, soaked overnight and cubed (could sub corned beef)
  • 1 lb baby back pork ribs, cut into individual ribs
  • 1 lb dried black beans, rinsed and sorted
  • 10 c water
  • 4 c sauteed kale greens or collard greens
  • 4 c cooked white rice
  • brazilian hot sauce
  • orange, peeled and sliced

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