Chef Johns 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.

Step: 1

Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.

Step: 2

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.

Step: 3

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.

Step: 4

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.

Step: 5

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.

Step: 6

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.

Step: 7

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.

Step: 8

When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.

Per Serving: 720 calories; protein 45g; carbohydrates 53.6g; fat 36.2g; cholesterol 88.8mg; sodium 1625.4mg.

The name of “stew” can refer to 2 time a food and a make dishes method. Stewing makes not fast cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces but of being processing menu whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond preserving you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.