HOME > Chowhound > Home Cooking >
Do you create unique foods? Tell us about it
TELL US

ISO Feijoada Recipes from all Over

b
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?

  1. o
    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

    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.

      Show Hidden Posts