Feijoada (Brazilian Black Beans Stew). Heat the oil in a large pot or Dutch oven. Feijoada has as many versions as there are cooks, but in Brazil it almost always has black beans and always has a mixture of salted, smoked and fresh meats. Some versions are a little spicy from the sausages, others totally mild.

Black beans, salted beef and pork come together in a hearty slow cooked stew, traditionally served with rice, collard greens and farofa (toasted manioc flour). Brazilian Feijoada is a black bean and pork stew that is often served with farofa, toasted cassava flour. This comfort food is sometimes called the national dish of Brazil. You can cook Feijoada (Brazilian Black Beans Stew) using 36 ingredients and 8 steps. Here is how you cook it.

Ingredients of Feijoada (Brazilian Black Beans Stew)

You need of Beans.
You need 3 TBSP of vegetable oil.
Prepare 2 of large onion chopped.
Prepare 6 cloves of garlic minced.
It's 500 g of Turtle black beans (soaked overnight).
You need 100 g of Bacon lardons.
Prepare 260 g of Polish smoked sausage (Podwawelska) cut around 3 cm slices.
It's 400 g of Polish smoked ham (Szynka Pieczona) cut into squares.
You need 1 TSP of salt.
You need 2 of bay leaves.
You need 500 ml of boiling water or just enough to cover the beans.
Prepare of Rice.
You need 2 cups of long-grain rice (don't use easy cook, it won't taste the same), washed and rinsed.
It's 2 cloves of garlic minced.
It's 1 TSP of salt.
Prepare 3 cups of boiling water.
It's of Greens.
It's 2 TBSP of vegetable oil.
You need 1 pack of greens, finely cut (stripes).
You need 3 cloves of garlic minced.
It's of to taste salt.
You need of Bananas.
You need 4-5 of bananas cut in half, then half horizontal.
Prepare 1 of egg.
You need 1 cup of self-rising flour.
Prepare 2 of ripe TBSP sugar.
Prepare 40 ml of milk.
Prepare of Farofa.
You need 1 TBSP of vegetable oil.
Prepare 1 handful of bacon lardon.
Prepare 1 of small onion chopped.
It's 2 cloves of garlic minced.
Prepare 1 TBSP of butter.
It's 250 g of manioc flour (found in Brazilian shops).
You need of to taste salt.
Prepare Handful of parsley chopped.

Feijoada, a popular Brazilian dish, owes its name to its main ingredient, black beans (feijão). Brazilian Black Bean Stew (Feijoada) is a hearty flavorful dish loaded with meat and spicy or mild smoked Linguica. It is served over rice with a side of Couvé à Mineira (finely sliced and sautéed Collard Greens) and a flavorful crumb topping called "Farofa." Feijoada: Brazilian Black Bean Stew Brazil's National Pork and Bean Casserole Feijoada is Brazil's undisputed national dish. A slow-cooked crock pot of black beans accentuated with hunks of salted or smoked pork, feijoada is a warming comfort food to be eaten in hot climes.

Feijoada (Brazilian Black Beans Stew) instructions

In a pressure cooker pan, fry ONE the onions and THREE garlic. Add the bacon and stir till lightly cooked. Add meat and let it cook for about 2 minutes, then add the rinsed black beans..
Add the salt and the bay leaf, mix well then add boiling water enough to cover the beans. Put the lid on, well locked and make sure the stem will release properly. Leave to cook for 25 to 30 minutes when it starts to noisily steam..
While the feijoada cooks, prepare the farofa. In a small pan at medium heat, add one TBSP of vegetable oil and fry the bacon until crispy, add the garlic and the onions and let it simmer till transparent. Add one TBSP of butter then the manioc flour. It's important to keep mixing once you put the manioc flour in because it tends to brown quite quickly. Add the salt and mix more. Remove from the heat when it's brownish but not too much. Add the chopped parsley and it's ready!.
Make the rice: In a medium pan, add the vegetable oil and fry the garlic until light brown. Add the rice and mix it with the garlic, add the salt and boiling water. Mix it well together and put the lid on. Lower the heat to number 2 and let it cook for around 20 minutes, do not remove the lid otherwise, the steam used to cook the rice will scape and it might burn before it's properly cooked..
To prepare the couve, wash the leaves and place them all on top of eachother, make a roll and finely chop it. Now, in a medium pan at medium heat, add the oil and fry the garlic slightly, before it gets brown, add the finely chopped greens, add the salt and mix all well together. Let in sweat in low heat with the lid on for one minute. Remove from the heat, let it sweat a bit more with the lid on until serving. I like to do it at the last minute so it's still green and fresh..
Once the beans are ready, add one TBSP of vegetable oil on a large pan, fry ONE chopped onion, and THREE garlic cloves minced. When transparent, add the beans in and adjust the salt. Let it boil for 10 more minutes, and add water if it gets dry, feijoada has to have caldo (sauce). Simmer occasionally..
To make the fried bananas, in a small bowl, mix the sugar and egg, beat till combined. Add the flour and the milk, mix till well incorporated. Dip the bananas in the batter. In a frying pan, add enough vegetable oil to cover half of the banana, and fry until golden brown then turn to brown the other side. Remove from the oil and let it drain in kitchen towel..
On a plate, add two generous spoons of rice, beans on top or on the side, like I do, and complete on the sides with some farofa to absorb the sauce of the beans, couve (greens), and bananas to finish. Enjoy!!.

Feijoada is a hearty stew of black beans and a variety of meats, braised with onions, garlic and spices until everything is meltingly tender. Some consider it the national dish. This lightened up Brazilian feijoada recipe is adapted from Cooking Light. Add the meat, bay leaves, white wine vinegar and drained beans. Bring to a boil and reduce the heat to a low simmer.