How to Prepare Quick Feijoada (Brazilian Black Beans Stew)

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, feijoada (brazilian black beans stew). One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Feijoada (Brazilian Black Beans Stew) is one of the most popular of recent trending meals in the world. It is appreciated by millions every day. It’s easy, it is quick, it tastes delicious. Feijoada (Brazilian Black Beans Stew) is something that I’ve loved my whole life. They are fine and they look wonderful.

To begin with this recipe, we have to first prepare a few ingredients. You can cook feijoada (brazilian black beans stew) using 36 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Feijoada (Brazilian Black Beans Stew):

1. Take Beans
2. Take vegetable oil
3. Make ready large onion chopped
4. Make ready garlic minced
5. Prepare Turtle black beans (soaked overnight)
6. Make ready Bacon lardons
7. Get Polish smoked sausage (Podwawelska) cut around 3 cm slices
8. Prepare Polish smoked ham (Szynka Pieczona) cut into squares
9. Get salt
10. Get bay leaves
11. Make ready boiling water or just enough to cover the beans
12. Make ready Rice
13. Make ready long-grain rice (don't use easy cook, it won't taste the same), washed and rinsed
14. Get garlic minced
15. Prepare salt
16. Make ready boiling water
17. Get Greens
18. Get vegetable oil
19. Make ready greens, finely cut (stripes)
20. Make ready garlic minced
21. Take to taste salt
22. Get Bananas
23. Take bananas cut in half, then half horizontal
24. Take egg
25. Make ready self-rising flour
26. Make ready ripe TBSP sugar
27. Take milk
28. Get Farofa
29. Get vegetable oil
30. Take bacon lardon
31. Prepare small onion chopped
32. Prepare garlic minced
33. Get butter
34. Take manioc flour (found in Brazilian shops)
35. Make ready to taste salt
36. Make ready parsley chopped

Instructions to make Feijoada (Brazilian Black Beans Stew):

1. In a pressure cooker pan, fry ONE the onions and THREE garlic. Add the bacon and stir till lightly cooked. Add meat and let it cook for about 2 minutes, then add the rinsed black beans.
2. Add the salt and the bay leaf, mix well then add boiling water enough to cover the beans. Put the lid on, well locked and make sure the stem will release properly. Leave to cook for 25 to 30 minutes when it starts to noisily steam.
3. While the feijoada cooks, prepare the farofa. In a small pan at medium heat, add one TBSP of vegetable oil and fry the bacon until crispy, add the garlic and the onions and let it simmer till transparent. Add one TBSP of butter then the manioc flour. It's important to keep mixing once you put the manioc flour in because it tends to brown quite quickly. Add the salt and mix more. Remove from the heat when it's brownish but not too much. Add the chopped parsley and it's ready!
4. Make the rice: In a medium pan, add the vegetable oil and fry the garlic until light brown. Add the rice and mix it with the garlic, add the salt and boiling water. Mix it well together and put the lid on. Lower the heat to number 2 and let it cook for around 20 minutes, do not remove the lid otherwise, the steam used to cook the rice will scape and it might burn before it's properly cooked.
5. To prepare the couve, wash the leaves and place them all on top of eachother, make a roll and finely chop it. Now, in a medium pan at medium heat, add the oil and fry the garlic slightly, before it gets brown, add the finely chopped greens, add the salt and mix all well together. Let in sweat in low heat with the lid on for one minute. Remove from the heat, let it sweat a bit more with the lid on until serving. I like to do it at the last minute so it's still green and fresh.
6. Once the beans are ready, add one TBSP of vegetable oil on a large pan, fry ONE chopped onion, and THREE garlic cloves minced. When transparent, add the beans in and adjust the salt. Let it boil for 10 more minutes, and add water if it gets dry, feijoada has to have caldo (sauce). Simmer occasionally.
7. To make the fried bananas, in a small bowl, mix the sugar and egg, beat till combined. Add the flour and the milk, mix till well incorporated. Dip the bananas in the batter. In a frying pan, add enough vegetable oil to cover half of the banana, and fry until golden brown then turn to brown the other side. Remove from the oil and let it drain in kitchen towel.
8. On a plate, add two generous spoons of rice, beans on top or on the side, like I do, and complete on the sides with some farofa to absorb the sauce of the beans, couve (greens), and bananas to finish. Enjoy!!

So that’s going to wrap this up for this special food feijoada (brazilian black beans stew) recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!