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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. The night before, soak the beans in a large bowl with water to cover at least 3-4 inches. | 2. Soak the carne seca in water to cover. | 3. The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches. | 4. Bring the beans to a boil in medium heat. | 5. Meanwhile, cut the carne seca into 1-inch pieces. | 6. Cut the sausage into 1-inch pieces. | 7. (When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections. | 8. Add the carne seca, sausage, ribs and bay leaves to the beans. | 9. Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours), stirring from time to time, adding water as necessary to keep beans covered. | 10. Keep an eye on the beans so they don't burn at the bottom! | 11. Chop the onion and garlic. | 12. Heat the olive oil in a cast iron skillet over medium heat. | 13. Add the onion and garlic and cook until golden brown. | 14. Add two ladlefuls of beans and mash them. | 15. Put this back into the pot. | 16. It will thicken and season the beans. | 17. Continue to simmer gently for at least another hour, adding water as necessary. | 18. A good feijoada should have a creamy consistency when done. | 19. Remove the bay leaves. | 20. Some people take the meats out at this point and serve them separately on a platter. | 21. I like to leave them in with the beans, it keeps them hot. | 22. Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity! | 23. To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top. | 24. Arrange oranges and couve around the sides. | 25. Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	8	cups	dried	5292.32	967.8272	335.23199999999997	22.0384
carne seca beef	3	lb	salted cured	1210.4027	0.0	269.2806	6.8
sausage	2	lbs	sweet	3138.8629	5.8967	129.274	284.2213
baby back rib	2	lb		1210.4027	0.0	269.2806	6.8
bay leaf	2			-	-	-	-
onion	1			60.0	14.01	1.65	0.15
garlic	2	cloves		8.94	1.9836	0.3816	0.03
olive oil	3	tablespoons		358.02	0.0	0.0	40.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.