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Name: Feijoada [Brazilian Black Beans and Smoked Meat
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1/2 lb Bacon; unsliced; 1 Bay leaf; 3 Navel oranges; peel & white; Peel from half an orange; 1 lb Linguisa[Portuguese sausage]; 1 Smoked beef tongue; 2 md Onions; chopped; Cornstarch [if necessary]; 1 c Toasted manioc meal OR; 1/4 c Parsley chopped; Salt; Rice; 1 cl Garlic; minced; 1 c Toasted farina; 4 c Black beans; or pink beans; ;Cold water; 1 lb Smoked pork butt; or ham

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INGREDIENTS

1/2 lb Bacon; unsliced
1 Bay leaf
3 Navel oranges; peel & white
Peel from half an orange
1 lb Linguisa[Portuguese sausage]
1 Smoked beef tongue
2 md Onions; chopped
Cornstarch [if necessary]
1 c Toasted manioc meal OR
1/4 c Parsley ; chopped
Salt
Rice
1 cl Garlic; minced
1 c Toasted farina
4 c Black beans; or pink beans
;Cold water
1 lb Smoked pork butt; or ham

Servings

INSTRUCTIONS

Soak beans overnight in cold water to cover or use the boil-quick soak method. Rinse and drain; put beans in a large kettle with a tight fitting lid; add 6 cups cold water, cover and simmer about 2 hrs. Meanwhile cook the tongue; simmer in water to cover until tender, 2 hrs, peel, then slice. Pre-cook sausages in simmering water for 30 min; cut each into 3-4 pieces. Cut the ham or butt into 1" cubes and bacon into 1/2" cubes. Add all the meats to the beans. At the same time add the onion, garlic, bay leaf, parsley and orange peel. Continue to cook slowly, adding water as needed to keep the water level just over the beans until the beans are tender, about 6 hours. about 1/2 hr before the cooking is complete, add the oranges which have been quartered. If the mixture is not thick add a slurry of cornstarch and water. [Alternatively puree a cup of beans and return to the pot- JW]. Add salt to taste; remove orange peel. Serve over steamed rice or with French sour dough bread. Sprinkle toasted manioc meal [or if its unavailable toasted farina] over the beans. Fruit salad makes a fine dessert. [Another version omits the oranges, doubles the bay and garlic and adds chile peppers or hot pepper sauce. - JW] From the Sunset Cook Book of Soups and Stews. Posted by Jim Weller.

NOTES

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Feijoada [Brazilian Black Beans and Smoked Meat

1/2 lb Bacon; unsliced
1 Bay leaf
3 Navel oranges; peel & white
 Peel from half an orange
1 lb Linguisa[Portuguese sausage]
1 Smoked beef tongue
2 md Onions; chopped
 Cornstarch [if necessary]
1 c Toasted manioc meal OR
1/4 c Parsley chopped
 Salt
 Rice
1 cl Garlic; minced
1 c Toasted farina
4 c Black beans; or pink beans
 ;Cold water
1 lb Smoked pork butt; or ham

Soak beans overnight in cold water to cover or use the boil-quick soak  method. Rinse and drain; put beans in a large kettle with a tight fitting  lid; add 6 cups cold water, cover and simmer about 2 hrs.    Meanwhile cook the tongue; simmer in water to cover until tender, 2 hrs,  peel, then slice. Pre-cook sausages in simmering water for 30 min; cut each  into 3-4 pieces. Cut the ham or butt into 1" cubes and bacon into 1/2"  cubes. Add all the meats to the beans. At the same time add the onion,  garlic, bay leaf, parsley and orange peel. Continue to cook slowly, adding  water as needed to keep the water level just over the beans until the beans  are tender, about 6 hours. about 1/2 hr before the cooking is complete, add  the oranges which have been quartered.    If the mixture is not thick add a slurry of cornstarch and water.  [Alternatively puree a cup of beans and return to the pot- JW]. Add salt to  taste; remove orange peel. Serve over steamed rice or with French sour  dough bread. Sprinkle toasted manioc meal [or if its unavailable toasted  farina] over the beans. Fruit salad makes a fine dessert.    [Another version omits the oranges, doubles the bay and garlic and adds  chile peppers or hot pepper sauce. - JW]    From the Sunset Cook Book of Soups and Stews. Posted by Jim Weller.

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Nutrition

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Serving Size: 1 Serving (98g)
Recipe Makes: 12 Servings

Calories: 2
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 1.5mg		0 %
Potassium 16.4mg		0 %
Total Carbohydrate 0.4g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.2g
Protein 0.1g		0 %
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.

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Calories per serving: 2

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