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ISO Feijoada Recipes from all Over

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bigfellow Apr 13, 2009 04:32 PM

When I was young and foolish, I spent a couple of years living in southern africa. I was introduced to a Portugese dish with African overtones, Feijoada Angolan Style. I posted my recipe for it on the site: http://www.chow.com/recipes/19598?tag...

Does anyone have any other Feijoada recipes from Portugal or Brazil?

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  1. c oliver Apr 13, 2009 04:40 PM

    That is such an interesting and, yes, VERY different version of feijoada! I've eaten WAY too much of it in Rio but don't have a recipe for it. I'm not at home these days but I think there's a James Beard cookbook (yellow cover perhaps?) that had one in it. But I wouldn't swear to that. Before I had gone to Brazil, my husband worked a lot there one year and told me about it. So we ordered "pig parts" (we even had snouts!!!) and tried to ad lib at home. It's been about 15 years ago and all I remember is that we shouldn't have added the black beans as early as we did cause they were over cooked. Oh, yeah, and we had kidneys in eat and they were very ammonia-tasting (would do that again). I love feijoada and hope you get some recipes.

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      OnkleWillie Apr 13, 2009 09:22 PM

      Here is a basic one I have used for many years. Haven't made it in a while as smoked tongue is hard to find now.

      >>>>> FEIJOADA COMPLETA <<<<<

      3 LB SMOKED BEEF TONGUE
      1 ONION, PEELED AND STUCK WITH 5 CLOVES
      1 STALK CELERY, CHOPPED COARSELY
      8 PEPPER CORNS
      1 TBS SALT
      1/4 TSP GROUND BAY LEAF
      WATER TO COVER

      3 CUPS BLACK BEANS
      8 CUPS WATER

      1 1/2 LB COUNTRY STYLE RIBS
      3 TBS ANNATO OIL

      2 ONIONS, CHOPPED
      1 GREEN PEPPER, CHOPPED
      4 STALKS CELERY, CHOPPED
      4 CLOVES GARLIC, MINCED

      1 LB SMOKED SAUSAGE
      1 CAN (14 OZ) ROTEL DICED TOMATOES WITH CHILIES
      2 KNORR'S BEEF BULLION CUBES
      1 TBS HOT PAPRIKA

      COMBINE FIRST GROUP OF INGREDIENTS AND SIMMER TONGUE FOR 3 HOURS
      ALLOW TONGUE TO COOL IN THE LIQUID

      COVER BEANS WITH WATER BY 2 INCHES
      BRING TO A BOIL FOR 2 MINUTES AND ALLOW TO SOAK FOR 1 HOUR

      REMOVE MEAT FROM RIBS AND CUT INTO 1 INCH CUBES
      BROWN MEAT IN ANNATO OIL
      REMOVE MEAT WITH A SLOTTED SPOON AND KEEP WARM

      SAUTE ONIONS, GREEN PEPPER, CELERY AND GARLIC UNTIL SOFT

      DRAIN BEANS, RETAINING LIQUID, AND ADD TO ONION MIXTURE
      ADD RESERVED LIQUID AND WATER TO MAKE 8 CUPS
      BRING TO A BOIL AND SIMMER BEANS FOR 30 MINUTES

      CUT SAUSAGE INTO 1/2 INCH ROUNDS
      ADD SAUSAGE, ROTEL TOMATOES, BULLION CUBES, PAPRIKA AND PORK TO THE BEANS AND CONTINUE TO SIMMER, ADDING WATER AS NECESSARY

      PEEL TONGUE, REMOVING ANY BONES AND GRISTLE
      ADD TONGUE TO BEANS AND CONTINUE TO COOK UNTIL BEANS START TO BREAK UP
      REMOVE TONGUE AND SLICE INTO BITE SIZED PIECES
      RETURN TONGUE TO BEANS AND SIMMER FOR 10 MINUTES MORE

      SERVE WITH RICE

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