Chef John's Brazilian Feijoada Tasty Recipes

Trying to find recipes Chef John's Brazilian Feijoada, our own site provides recipes Chef John's Brazilian Feijoada that a person need Listed below are the quality recipes Chef John's Brazilian Feijoada that will you need

Chef John's Brazilian Feijoada

"My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal."

Ingredients :

• 1 pound dry black beans
• 2 quarts water, plus more as needed
• 3 ounces dried beef, chopped
• 1 bay leaf
• 2 smoked pork chops, cut into large chunks, bones reserved
• 4 ounces bacon, coarsely chopped
• 12 ounces linguica sausage, cut into large chunks
• 2 (4 ounce) links Italian sausage
• 1 onion, chopped
• 6 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1 pinch cayenne pepper, or to taste
• salt and ground black pepper to taste
• 1 tablespoon chopped Italian parsley
• For the crumbs:
• 1 tablespoon olive oil
• 1/2 cup dry bread crumbs
• 2 tablespoons chopped Italian parsley
• 2 teaspoons grated orange zest

Instructions :

Prep : 30M	Cook : 6M	Ready in : 13H15M

• Place black beans into a large bowl, cover with water, and soak overnight. Drain beans. Watch Now
• Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours. Watch Now
• Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours. Watch Now
• Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks. Watch Now
• Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes. Watch Now
• Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water. Watch Now
• Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest. Watch Now
• When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture. Watch Now

Notes :

Thanks to visiting our blog. avoid forget to bookmark our own site, if our web-site provides the best dishes.