Simple Brazilian Black Bean Stew

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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 477.9

Total Fat: 25.8 g
Cholesterol: 81.2 mg
Sodium: 995.0 mg
Total Carbs: 28.9 g
Dietary Fiber: 10.0 g
Protein: 33.6 g

View full nutritional breakdown of Simple Brazilian Black Bean Stew calories by ingredient

Introduction

Every Brazilian cook has his or her own way to make Brazilian Feijoada. Every time it's a little different based on what's on hand. Years ago it was made by African slaves with whatever happened to come their way from the master's handouts. This is a very simplified version including only the meats my family likes. That way no one gets a pig's foot on their plate accidentally! It's best served over hot white rice, orange wedges on the side, fine sliced kale sauteed in butter with a little minced garlic, chopped tomatoes and onions with a splash of vinegar and lemon and a dash of salt, and if you can get it toasted mandioca meal (farinha). Every Brazilian cook has his or her own way to make Brazilian Feijoada. Every time it's a little different based on what's on hand. Years ago it was made by African slaves with whatever happened to come their way from the master's handouts. This is a very simplified version including only the meats my family likes. That way no one gets a pig's foot on their plate accidentally! It's best served over hot white rice, orange wedges on the side, fine sliced kale sauteed in butter with a little minced garlic, chopped tomatoes and onions with a splash of vinegar and lemon and a dash of salt, and if you can get it toasted mandioca meal (farinha).

Minutes to Prepare: 30

Minutes to Cook: 150

Number of Servings: 12

Ingredients

Dry Black Beans, 4 cups, cleaned and sorted

Smoked pork sausage, 1/2 lb.

Small slab of bacon, cut in big chunks

Beef, bottom round, cut in small chunks, 1/4 lb.

Knorr Caldo de Bacon e Louro, 1 or 2 cubes

Garlic, 2 cloves

Onions, raw, chopped , 1/2 cup

Water, tap, 8 - 10 cups

3 bay leaves

1 tsp. powdered cumin

1 tsp. black pepper

Directions

Throw it all in a crock pot the night before making sure the beans are covered with plenty of water. Cook on low for about 8 hours EXCEPT: bacon and sausage. Don't add them until the next day. Cook the bacon and sausage in a small fry pan the next morning about 2 hours before you want to eat, draining any bacon grease. Add to crockpot. Allow it all to cool a little, just a little before serving.

Serving size: about 1 cup on top of a small bed of white rice. Makes about 10 - 12 servings

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Bom Apetite!