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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First Make the Brazilian hot pepper sauce several hours in advance: | 2. Combine all ingredients in blender or food processor and puree just until a coarse sauce. | 3. Let flavors meld for at least an hour at room temperature of 3 hours in the fridge. Make sure to take out of fridge ahead of time to be served at room temperature. | 4. Start Brazilian Rice: | 5. In a covered sauce pan, sauté onion in oil for 5 minutes on med-high heat. Add tomatoes and salt and continue to cook for 5 minutes. Stir in rice and water, cover, bring to a boil. Reduce heat and gently simmer on very low heat for about 40 minutes or until the rice is tender. I found I had to add more water. | 6. Feijoada: | 7. Place onions, garlic, celery, bell peppers, and water in large sauce pan. Drain the juice of the canned tomatoes into the pan, set aside tomatoes for usage later. Place pan on high heat and boil vegetables, stirring often, for about 15 minutes, until onions are translucent. Lower heat and stir in cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes and simmer on low heat 15-20 minutes. | 8. Collard greens/kale: | 9. While the black beans are simmering, remove and discard the collard greens stems and rinse the leaves well. Stack leaves and slice. In a saucepan, bring the greens and water to a boil. Cover and simmer (stir frequently) for about 15 minutes until greens are tender. | 10. Peel and section the oranges and set aside. When the black beans and the rice are both ready, drain the greens and toss with soy sauce. Serve the feijoada on a large platter with the black beans on a bed of rice with the greens piled to one side and the oranges arranged around the edges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chili pepper	2 -3		seeded chopped	0.0	0.0	0.0	0.0
red onion	1	cups	chopped	64.0	14.944	1.76	0.16
garlic clove	1			-	-	-	-
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
salt	1/2	teaspoon		-	-	-	-
onion	2	cups	chopped	64.0	14.944	1.76	0.16
oil	1	teaspoon		37.376	0.0	0.0119	4.2445
tomato	2	cups	chopped	53.64	11.5922	2.6224	0.596
salt	1	teaspoon		-	-	-	-
brown rice	2	cups		1357.9	282.125	27.898000000000003	11.84
water	3	cups		0.0	0.0	0.0	0.0
onion	2	cups	chopped	64.0	14.944	1.76	0.16
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
celery	1	cup	diced	16.16	2.9997	0.6969	0.1717
bell pepper	2		chopped yellow	-	-	-	-
water	1/2	cup		0.0	0.0	0.0	0.0
tomato	2	cups	canned	82.8	18.36	4.32	0.72
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
thyme	1/4	teaspoon		0.20199999999999999	0.0489	0.0111	0.0034
fennel	1/2	teaspoon	ground	0.2809	0.0662	0.0112	0.0018
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
black bean	5	cups	cooked	3307.7	604.8919999999999	209.52	13.774000000000001
salt				-	-	-	-
kale	1 1/2	1/2		11.76	2.1	1.0272	0.2232
water	1	cup		0.0	0.0	0.0	0.0
orange	4			7.05	1.7625	0.141	0.018000000000000002
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824

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