A Brazilian-Inspired Black Bean and Meat Stew
In usual fashion, my internet search on what to do with some black beans led me to a dish that not only had I never eaten, but hadn’t previously heard of.
Feijoada (Fay-Zhwada) (Wikipedia Definition) is a dish that seems to have as many variations as there are Brazilians. Many of the versions contain such items as pig tails, feet, ears and snouts. I decided to make a “lighter” version (and I have to admit, not just for the health aspect). I know it might sound odd that I call this a lighter version, when it still contains five types of meat, but I replaced a lot of the pork with chicken and turkey. Also, I decided to make this recipe snout-free.
There’s a good chance that someone from Brazil might not even recognize this dish, but it came out quite flavorful. I came across recipes that contained tomatoes and some that do not. I opted to include the tomatoes.
Most of the recipes didn’t really contain any herbs or spices besides bay leaf (and the spices in the meats), but I added a little cumin and ancho chile (again, not traditional). Depending on what meats you are using, you may not need to add much salt at all.
I wrote this recipe based on the meats that I used, but you can easily use your own combination if you like, though I think it works out best using a combination of smoked and fresh meats along with sausages (I used only the fully-cooked type of sausages).
I served this with collard greens, which is traditional, though the version I made was probably influenced by an area a bit less south than Brazil. It is often served with rice, but since I am trying to at least make a little effort to mostly avoid refined grains (we’ll see how long that lasts), I opted to not make any.
It is also usually served with hot sauce, though I am guessing probably not the Texas Pete’s that I put on the table.
As always, your input is appreciated. Let me know which combination of meats you tried it with!
|Pressure Cooker Fake-joada (Feijoada)|| |
- 1 pound black turtle beans soaked
- 4 boneless skinless chicken thighs, cut into strips
- 1 large pork chop, cut into strips
- 2 tablespoons olive oil
- 2 yellow onions chopped
- 5 cloves garlic chopped
- ½ cup white wine
- 1 28 ounce can crushed tomatoes
- 1 cup chicken stock
- 4 cups water
- 12 ounce package hot Italian chicken sausage cut into 1 inch chunks
- 12 ounce package portuguese sausage cut into 1 inch chunks
- 1 smoked turkey drumstick meat removed from bone
- 1 teaspoon cumin
- 1 teaspoon ancho chili powder
- 3 bay leafs
- Salt and pepper to taste
- Soak the beans overnight, if possible. I bought the beans the same day I was planning on making them, so I just soaked them for about five hours and it worked fine.
- Brown chicken and pork chop in olive oil in pressure cooker over medium-high heat.
- Remove meat to plate.
- If there is a lot of fat left in the pressure cooker, drain all except a couple of tablespoons.
- Sauté onions for around two minutes, then add garlic and sauté for another minute.
- Pour in white wine, being sure to scrape up any bits of meat on the bottom of the pot.
- Add the tomatoes
- Add chicken stock and bring to a simmer.
- Add the chicken, pork chop, sausage and smoked turkey.
- Add black beans.
- Add water to pot.
- Add the bay leaf, cumin and ancho chili powder.
- Add pepper, wait to end to add salt
- Put top on the pressure cooker and bring to high pressure.
- When high pressure is reached, lower heat to maintain high pressure and set timer for 30 minutes.
- When timer sounds, remove from heat and let pressure come down naturally.
- When pressure is neutralized, remove lid from pressure cooker and stir for a minute or so.
- Add salt to taste. Depending on what meats were used you may not need to add much.
- Serve with collard greens and rice.