Try this Feijoada, Brazilian Black Bean Stew recipe, or contribute your own.
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1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.
3 Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.
4 Add the tomatoes, stir well and taste for salt, adding if it's needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours.
Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.
Yield: Serves 10 to 12.
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Serving Size: 1 Serving (5090g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 9802 | ||
Calories from Fat: 5155 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 572.8g | 764 % | |
Saturated Fat 187.8g | 939 % | |
Monounsaturated Fat 282.8g | ||
Polyunsanturated Fat 66.7g | ||
Cholesterol 2658mg | 818 % | |
Sodium 39545mg | 1364 % | |
Potassium 16413mg | 432 % | |
Total Carbohydrate 175.4g | 52 % | |
Dietary Fiber 46.5g | 186 % | |
Sugars, other 128.9g | ||
Protein 934.1g | 1334 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9802
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