Recipe: Brazilian Black Bean Stew Feijoada for Carnival

Carnival is celebrated in many parts of the world including Brazil. There feijoada is considered by many to be the national dish. Photo: Linda Mensinga

ORANGE OOUNTY, Calif.February, 2013—Brought to South America by the Portuguese, this hearty dish is traditionally served with white rice, collard greens, farofa— toasted  cassava  flour, and sliced orange.

Feijoada is available in Brazilian churrascarias, often on buffets. Accompanied by caipirinha, the national cocktail of Brazil, the drink made from cachaça appears everywhere during Carnival. Amazon Brazilian B.B.Q. also serves Brazil’s famous pão de queijo - cheese rolls made with cassava flour (tapioca flour), the ground root of the manioc plant.  

These plump round balls are baked fresh daily.

Recipe by Agora Churrascaria in Irvine, courtesy General Manager Scott Im

Photo courtesy Amazon Brazilian B.B.Q. Buffet 

Feijoada and caipirnha

Feijoada and caipirnha

Serves 12

1.5 lb dried beef

1 lb smoked pork ribs

0.5 lb pork sausage

0.5 lb smoked ham

0.5 lb smoked bacon

5 lb black beans

2 lb yellow onions

6 oz chopped garlic

6 bay leaves

Salt and black pepper, to taste



Cut dried beef into 1 x 1  1/2 inches. Put into cold water to remove excess salt from dried beef.

Pot 1: Boil the water with meats for 30 minutes.

Pot 2: Boil black beans with bay leaves and small amount of rosemary.

Pan: Saute garlic and onions.

When black beans are 75% cooked, add the meats, garlic, onions, salt and pepper.

Cook until thickened. Total cooking time about 2-3 hours.



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Linda Mensinga

Linda Mensinga was editor of Culinary Trends for 15 years, now a contributing writer. Researching restaurants and hotels, she interviews the best and brightest chefs, not necessarily the most famous, to learn their secrets and recipes. Their talent and dedication never cease to inspire her. 

Mrs. Mensinga is happily food obsessed and fortunate enough to be married to a chef. 

Contact Linda Mensinga


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