Brazilian Feijoada (Meat & Black Bean Stew)

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August 13, 2019

Brazilian Feijoada (Meat & Black Bean Stew) 0 0 5 0
  • Prep: 20 mins
  • Cook: 5 hrs 30 mins
  • 20 mins

    5 hrs 30 mins

    5 hrs 50 mins

  • Yields: Serves 4-6

Ingredients

100g smoked speck

400g smoked pork sausages

400g pork belly

400g duck breast

1 bunch parsley, chopped

1 bunch shallots, chopped

1 onion, diced

4-6 cloves garlic, crushed

A few bay leaves

400g dried black beans

Water

1 cup orange juice

Some okra (optional)

A couple of chillies (optional)

Cooking oil

Red wine vinegar

Salt & pepper

Directions

1- Slice the meats up in varying size (speck the smallest, next sausages, then pork belly, and duck breast the largest)

2- With your slow cooker on brown / sear, heat up 1 tsp of cooking oil, then brown, in order, adding the next meat into the slow cooker - speck, then sausages, then pork belly, and duck breast (Pic 3)

3- Add parsley, garlic, onions, shallots, bay leaves, and chilli (if you're using it) and sautee for a few minutes (Pic 4 + 5)

4- Add salt & pepper to taste

5- Add black beans (Pic 6), orange juice, and enough water to just about cover everything (Pic 7)

6- Slow cook on low for 6-8 hours

7- For the last hour, add okra and whole chillies (if you're using them)

8- Garnish with parsley and spring onion

9Best served with white rice, a slice of orange, and some greens on the side.

Notes

1- you can apply this to lots of different meat combinations - the general idea is to have a variety, and include smoked and salted meats where you can

2- if using chicken, use thigh, not breast

3- when adding liquid, I like adding a shot of various alcohols to increase the depth of flavour. In this one I used a shot of whiskey, a shot of rum, and a shot of white wine

4- here's what I like using as secret ingredients; a shot of espresso and a tablespoon of raw cacao powder; add in the last hour of cooking

5Every cultural tradition appears to have a 'meat and beans' recipe (pork and beans, Chinese beef & black beans, French cassoulet, and on & on).

6This is a Brazilian Feijoada. Feijoada's tradition actually carries from Roman Empire era cooking, and echoed through Portuguese colonialism. Bold, and a complexity that comes from the richness of the meats and beans. Comfort food perfect for slow cooking, be it bruisingly cold winters or caiprinha sipping summer.

Submitted by Jem Natividad

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