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Post by :Hutoxi
Category :Learning Kitchen
Author :Unknown
Date :November 2011
Read :3073
Click below to download : Beansandgrains - Black Beans Feijoada (meat Stew With Black Beans) (Format : PDF)
Beansandgrains - Black Beans Feijoada (meat Stew With Black Beans)
Feijoada (Meat Stew with Black Beans)Serving Size : 6 Preparation Time :0:00
Categories : Main dish
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Dried black beans*
3 cups Water
1/2 lb. Sausage (cut in 1 " pieces)
1/2 lb. Beef, any cut (1" cubes)
1/2 lb. Pork, any cut (!" cubes)
3 slices Bacon (cut in 1" pieces)
1 Jalapeno (or green chili)
pepper -- seeded and finely chopped (handle w/ care!)
1 Tomato, finely chopped
3 cloves Garlic, finely chopped (or 1 tsp. garlic granules)
Salt, pepper, and ground red pepper to taste
To reconstitute black beans, boil in 6 cups water for 2 min. Remove from heat, cover, and set aside 1 hr. Beans will double in size
Equipment: Large-size saucepan with cover or Dutch oven, mixing spoon, small size skillet (see notes)
Put drained, soaked beans with water in large saucepan or Dutch oven and bring to boil over high heat. Reduce heat to simmer, cove, and cook for about 1-1/2 hours or until beans are tender; stir frequently.
Add sausage, beef, and pork, mix well, cover, and cook over medium heat for about 45 min. Stir frequently and add a little hot water if necessary
to prevent sticking.
In small skillet, fry bacon over medium heat for 5 min. or until crisp. Add jalapeno, tomato, and garlic. Mix well. Reduce heat to simmer and cook for 2 minutes. Add bacon and vegetables to meat mixture and salt, pepper, and red pepper to taste. Mix well, remove from heat and serve.
Serve over rice and garnish with orange slices.
NEXT BOOKS
1 (15 ounce) can black beans, drained8 (10 ounces) fresh or frozen (thawed) spinach tortellini stuffed with cheese, or plain 3/4 cup chopped green onions1 (4-ounce) can diced green chilies1 1/4 cups sour cream (low fat ok)1/4 cup fresh lime juice16 ounce can chopped tomatoes in sauce1/2 cup chopped black olives2 cups shredded Monterey Jack cheeseGarnish: 1/4 cup chopped fresh cilantro or fresh coriander or Chinese parsely or fresh parsely.Preheat oven to 350 degrees. Lightly grease a 9x9 inch baking pan.Spread beans in bottom of prepared pan. Layer tortelli over beans. Sprinkle with green onions and green chilies.In
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2 (15 oz) cans black beans, drained 1 (16 oz) can whole kernal corn, drained 1/2 cup chopped fresh cilantro 6 tablespoons lime juice 6 tablespoons vegetable oil, optional 1/2 cup finely chopped purple onion 1 1/2 teaspoons ground cumin 1/2 (10 oz) can Rotel® tomatoes, pureed 1/2 to 3/4 cup medium picante sauce salt and pepper cayene (optional to make hotter) Combine first ten ingredients in a large bowl. Season with salt and pepper. Cover and refrigerate for 24 hours, stirring occasionally. Serve with tortilla chips or as a side dish to any Mexican
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