Name: Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: Black beans, rinsed and drained - ½ (15 ounce) can; Onion, diced - 1; Smoked ham, diced - ¼ pound; Calabresa (Portuguese smoked sausage), cut into 1/4-inch slices - ¼ pound; Garlic, minced, divided - 4 cloves; Salt - 1 ½ teaspoons; Ground cumin - 1 tablespoon; Ground black pepper - ½ teaspoon; Bay leaf - 1; Olive oil - 1 ½ teaspoons; Collard greens, cut into fine ribbons, or to taste - 4 leaves; Cassava flour - 1 ½ cups; Butter, or to taste - 1 ½ teaspoons; Cooked white rice - 4 cups; Oranges, cut in wedges, or as desired - 4; Coarsely chopped cilantro - ¼ cup

Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)

1. Black beans, rinsed and drained - ½ (15 ounce) can

2. Onion, diced - 1

3. Smoked ham, diced - ¼ pound

4. Calabresa (Portuguese smoked sausage), cut into 1/4-inch slices - ¼ pound

5. Garlic, minced, divided - 4 cloves

6. Salt - 1 ½ teaspoons

7. Ground cumin - 1 tablespoon

8. Ground black pepper - ½ teaspoon

9. Bay leaf - 1

10. Olive oil - 1 ½ teaspoons

11. Collard greens, cut into fine ribbons, or to taste - 4 leaves

12. Cassava flour - 1 ½ cups

13. Butter, or to taste - 1 ½ teaspoons

14. Cooked white rice - 4 cups

15. Oranges, cut in wedges, or as desired - 4

16. Coarsely chopped cilantro - ¼ cup

How to cook deliciously - Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)

1. Stage

Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.

2. Stage

Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.

3. Stage

Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.

4. Stage

Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.

5. Stage

Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.

6. Stage

Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.