Best Portuguese Feijoada Recipes

PORTUGUESE FEIJOADA

Portuguese Feijoada image

Make and share this Portuguese Feijoada recipe from Food.com.

Provided by AZPARZYCH

Categories Beans

Time 2h30m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetables or 2 tablespoons olive oil
2 large onions, chopped
5 garlic cloves, crushed
4 slices bacon, chopped
2 lbs dried black beans, soaked overnight and drained
1 lb salt pork, cut into 1/2-inch cubes, boiled for 5 minutes and drained
2 lbs linguica sausage, cut crosswise into 1/2-inch slices
1 lb smoked lean ham hock, fat scored
1 lb corned beef, cut into 2-inch cubes
1 orange, washed very well and quartered
2 bay leaves
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 quarts water, plus more as needed

Steps:

In a large, heavy, deep pot, heat the oil over medium-high heat. When hot, add the onions, garlic and bacon and cook, stirring, until lightly browned, 4 to 6 minutes. Add the beans, salt pork, Linguica, ham hocks, corned beef, orange, bay leaves, salt, crushed red pepper and water. Bring to a boil, skim any froth that comes to the surface, cover and reduce the heat to a simmer. Cook, stirring occasionally, until the beans are very tender, about 2 hours.
Remove from the heat and discard the bay leaves and orange quarters. Serve with Portuguese rice, Vinaigrette Sauce and Sauteed Collard Greens.

Nutrition Facts : Calories 999.5, Fat 59.9, SaturatedFat 21.3, Cholesterol 107.1, Sodium 1645, Carbohydrate 77.4, Fiber 18.4, Sugar 5.6, Protein 39

MY BRAZILIAN FEIJOADA

My Brazilian Feijoada image

A co-worker's mom used to make this dish for him and it was his favorite. So I made him my own version. Instead of sausage you can use ham hocks, or substitute lean white meat for the red meat if you prefer. -Christiane Counts, Webster, Texas

Provided by Taste of Home

Categories Dinner

Time 7h20m

Yield 10 servings.

Number Of Ingredients 15

Ingredients

8 ounces dried black beans (about 1 cup)
2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes
3 bone-in beef short ribs (about 1-1/2 pounds)
4 bacon strips, cooked and crumbled
1-1/4 cups diced onion
3 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon pepper
1-1/2 cups chicken broth
1 cup water
1/2 cup beef broth
8 ounces smoked sausage, cut into 1/2-inch slices
Orange sections
Hot cooked rice, optional

Steps:

Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. , Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.

Nutrition Facts : Calories 481 calories, Fat 27g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 772mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 4g fiber), Protein 41g protein.