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Feijoada
Feijoada
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Prep Time:
45 minutes
Cook Time:
300 minutes
Total Time:
345 minutes
Indulge in Brazil's rich Feijoada stew, a flavorful blend of black beans and a variety of meats like tongue, beef, and pork. Pair it perfectly with a refreshing caipirinha cocktail.
Ingredients:
  • 1.5 pounds whole beef tongue
  • 1 quart water
  • 1 (12 ounce) bag dried black beans
  • 4 ounces dried chipped beef
  • 1 chourico, cut into 1-inch pieces
  • 4 ounces bacon, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 clove garlic, finely chopped
  • 1 onion, chopped
  • 2 jalapeno peppers, minced
  • 1 large tomato, chopped
  • 0.125 teaspoon salt
  • 1 pinch cayenne pepper
  • 1 large orange, thinly sliced
Instructions:
  • In a large pot, nestle the tongue and add enough water to cover it. Bring to a vigorous boil, then lower the heat to medium-low, cover the pot, and gently simmer for approximately 3 hours until tender.
  • In a large saucepan, combine 1 quart of water and black beans. Bring to a rapid boil over high heat for 2 minutes. Remove from heat, cover, and let stand for 1 hour.
  • Once the tongue is cooked, drain and shock it in cold water. Cut the skin lengthwise, peel it off, and discard. Slice the tongue into 1/4-inch pieces, and mix into the beans with the dried beef, chourico, and bacon. If necessary, add water to cover and bring to a boil over high heat. Lower the heat to medium-low, cover, and simmer for 1 hour.
  • In a saucepan, warm vegetable oil over medium heat, then sauté garlic and onion until the onion is soft and translucent. Add jalapeno and tomato, season with salt and cayenne pepper, cook for 5 minutes until vegetables are tender. Remove from heat, mix half of the vegetables with the beans. Simmer the beans for 1 more hour until tender.
  • After the beans have softened, scoop out 1/2 cup of beans and crush them with some of the cooking liquid to form a savory sauce. Mix in the set-aside vegetables.
  • To present, place the tongue and sausage on a platter, drizzle with the sauce, garnish with orange slices, and serve the extra beans in a separate bowl.

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