Feijoada with Spicy Lime Sauce Recipe


Nutrition

Cal/Serving: 53
Daily Value: 3%
Servings: 8

High-Protein, Low-Carb
Low-Fat-Abs, Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat2g3%
Saturated1g3%
Carbs1g0%
Sugars1g0%
Protein8g15%
Cholesterol2mg1%
Sodium1056mg44%
Calcium10mg1%
Magnesium3mg1%
Potassium289mg8%
Iron1mg4%
Zinc0mg2%
Phosphorus102mg15%
Thiamin (B1)0mg1%
Riboflavin (B2)0mg4%
Niacin (B3)4mg19%
Vitamin B60mg2%
Folic Acid (B9)7µg2%
Vitamin B120µg6%
Vitamin E0mg0%
Fatty acids, total monounsaturated1g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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Feijoada
Sayre Van Young

Feijoada is the national dish of Brazil, although it can be found in almost all of the countries that were once part of the Portuguese empire. It is based on a bean stew from traditional regional Portuguese cuisine and is a very hearty, filling extravaganza. Like all stews it can be made in advance and reheated when ready to serve which, of course, makes it a great dish to feature when deeply involved in Brazilian literature.

Adapted from "A Reader's Cookbook" by Judith Choate.

5
Ratings4

INGREDIENTS

2 cups dried black beans

4 cups chicken or beef broth

One 3 pound smoked beef tongue, skinned and well-trimmed

2 pound chorizo or kielbasa

2 pounds beef brisket, trimmed of all fat

2 pig’s feet, cleaned and halved

1 pound salt pork, diced

3 tablespoons canola oil

2 jalapeño chilies, trimmed, seeded, and minced (or to taste)

2 cups chopped onions

2 tablespoons minced garlic

4 cups canned chopped Italian plum tomatoes with their juice

2 bay leaves

Peel of 1 orange

Salt and pepper to taste

10 to 14 cups hot, cooked white rice

4 seedless oranges, peeled and cut, crosswise, into thin slices

Spicy Lime Sauce

DIRECTIONS

Rinse the beans under cold running water. Place in a large saucepan with cold water to cover by at least 2 inches. Set aside to soak for at least 8 hours or overnight. Drain well and set aside. Combine the broth with 8 cups of water in a large stockpot over high heat. Bring to a boil and immediately add the drained beans. Then, add the beef tongue, chorizo, brisket, pig’s feet, and salt pork. Again, bring to a boil. Lower the heat and simmer for 45 minutes.

While the bean mixture is cooking, heat the oil in a large heavy frying pan over medium-high heat. Add the chilies, onions, and garlic, and sauté for 5 minutes. Then, add the tomatoes along with the bay leaves and orange peel. Season with salt and pepper. Bring to a simmer, then lower the heat and cook at a gentle simmer for 20 minutes.

When the beans have cooked for 45 minutes, remove about 2 cups along with some broth. Using a fork, mash the beans and then stir them into the tomato mixture. When well-blended, stir the entire tomato mixture into the pot of cooking beans and meat. Bring to a simmer and continue to simmer for at least 1 hour, or until the meats are very tender. The mixture should be quite soupy. If the broth gets too thick, add additional broth.

Remove the pot from the stove and carefully remove the bay leaves and orange peel. Remove the large pieces of meat and cut them into bite-size pieces. Mound the rice in the center of a large platter. Place the meat around the edges of the rice. Garnish the platter with sliced oranges. Pour the soupy beans into a large bowl or soup tureen.

Serve immediately with Spicy Lime Sauce recipe on the side.

Click here to see The Cookbook Club story with Judith Choate.

Recipe Details

Servings: 8

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1 Comments

tdm-35-icon.png

Lord, forgive you. You obviously have no Brasilians you can try that recipe on, because while it might be good, I don't know, it's definitely not any kind of feijoada. Please either re-name it something less specific or go and try real feijoada to know what it's supposed to be, then modify your recipe so it's less alien.

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