Feijoada - Brazilian-Style Pork and Black Bean Stew Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 small green pepper, stemmed, seeded and chopped fine
1 small tomato, cored, seeded, and chopped fine
1 small onion, chopped fine
1 jalapeno chile, stemmed, seeded, and minced
2 Tbs. vegetable oil
1 Tbs. white wine vinegar
1 Tbs. minced fresh cilantro
salt and pepper
12 oz. boneless country-style pork ribs, trimmed and cut into 1 1/2" pieces
2 garlic cloves, minced
2 Tbs. flour
2 c. chicken broth
1 (15 oz). can black beans, rinsed
4 oz. linguica sausage, cut into 1/2" pieces
For spicier results add seeds of peppers
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Directions: |
Directions:1. Combine 2 Tbs. bell pepper, 2 Tbs. tomato, 2 Tbs. onion, 1 Tbs jalapeno, 1 tsp oil, vinegar, cilantro, 1/8 tsp salt, and pinch of pepper in bowl; set aside.
2. Pat pork dry with paper towels and season with salt and pepper. Heat 1 Tbs. oil in medium saucepan over medium-high heat until just smoking. Brown pork lightly on all sides, about 6 minutes; transfer to bowl.
3. Heat remaining 2 tsp. oil in now-empty saucepan over medium heat until shimmering. Add remaining bell pepper, remaining onion, and jalapeno and cook until softened, about 5 minutes. Stir in garlic and remaining tomato and cook until fragrant, about 30 seconds. Stir in flour and cook for 1 minute.
4. Slowly whisk in broth, scraping up any browned bits and smoothing out any lumps. Stir in browned pork and any accumulated juices, beans, and linguica and bring to simmer. Reduce heat to medium-low, cover, and simmer until pork is tender, about 30 minutes.
5. Using back of wooden spoon, mash some of the beans against the side of pan to thicken stew. Season with salt and pepper to taste. Serve with salsa. |
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Number Of
Servings: |
Number Of
Servings:2 |
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