Brazilian Black Beans (Feijoada), simple and basic
- Number of Servings: 16
Ingredients
NIGHT BEFORE:1 1/2 lbs. dry black beanswater1/8 tsp. baking sodaMORNING:8 oz. smoked ham shanks/hocks (the nutrition info here uses ham hocks)more water1/8 tsp. baking sodadried oniongarlic2.5 oz. pepperoni stick, slicedsalt and pepper to taste
makes about 8 cups = 16 half-cup servings
THE NIGHT BEFORE:
Pick over the beans, removing little rocks, dirt clods and nasty-looking beans.
In a large pot, cover beans with water, about 2 inches over the level of the beans.
Add 1/8 tsp. baking soda.
Cover and let the beans soak overnight.
IN THE MORNING:
Drain and rinse the beans; rinse the pot too.
Return beans to pot.
Nestle the ham hocks/shanks into the beans.
Add water to cover by about 2-3 inches.
Add 1/8 tsp. baking soda
Put in some dried onions (about 1 Tbsp.)
Bring to a boil ; reduce heat, cover and simmer for several hours—until beans are tender. During this time, check on them every now and again/ make sure the water doesn't completely simmer away or your beans will burn.
After a few hours, remove the ham. The meat will probably be falling off the bones by now.
Remove meat from bones; discard bones and skin.
Return meat to pot.
Add sliced pepperoni to pot.
Cook about 1 more hour, checking on the water level (it should end up being just enough to cover the beans—so you can see them peeking out—by the time they're done).
Now, if the broth is super-thin (watery) turn the heat to high and boil some of it away.
If it's OK, then just remove about 1/2 cup of beans, mash them and return them to the pot. This will thicken the broth some.
Serve beans on top of a scoop of hot, white rice (not calculated in nutrition info).
Yummy!
Number of Servings: 16
Recipe submitted by SparkPeople user MEPLUS9.
THE NIGHT BEFORE:
Pick over the beans, removing little rocks, dirt clods and nasty-looking beans.
In a large pot, cover beans with water, about 2 inches over the level of the beans.
Add 1/8 tsp. baking soda.
Cover and let the beans soak overnight.
IN THE MORNING:
Drain and rinse the beans; rinse the pot too.
Return beans to pot.
Nestle the ham hocks/shanks into the beans.
Add water to cover by about 2-3 inches.
Add 1/8 tsp. baking soda
Put in some dried onions (about 1 Tbsp.)
Bring to a boil ; reduce heat, cover and simmer for several hours—until beans are tender. During this time, check on them every now and again/ make sure the water doesn't completely simmer away or your beans will burn.
After a few hours, remove the ham. The meat will probably be falling off the bones by now.
Remove meat from bones; discard bones and skin.
Return meat to pot.
Add sliced pepperoni to pot.
Cook about 1 more hour, checking on the water level (it should end up being just enough to cover the beans—so you can see them peeking out—by the time they're done).
Now, if the broth is super-thin (watery) turn the heat to high and boil some of it away.
If it's OK, then just remove about 1/2 cup of beans, mash them and return them to the pot. This will thicken the broth some.
Serve beans on top of a scoop of hot, white rice (not calculated in nutrition info).
Yummy!
Number of Servings: 16
Recipe submitted by SparkPeople user MEPLUS9.
Nutritional Info Amount Per Serving
- Calories: 111.9
- Total Fat: 5.0 g
- Cholesterol: 12.3 mg
- Sodium: 107.8 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 11.3 g
- Protein: 9.7 g
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