Feijoada Nordestino (Northeastern Brazilian Black Bean Stew) recipe
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Ingredients
- ½ (15 ounce) can black beans, rinsed and drained 1 onion, diced ¼ pound smoked ham, diced ¼ pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices 4 cloves garlic, minced, divided 1 ½ teaspoons salt 1 tablespoon ground cumin ½ teaspoon ground black pepper 1 bay leaf 1 ½ teaspoons olive oil 4 leaves collard greens, cut into fine ribbons, or to taste 1 ½ cups cassava flour 1 ½ teaspoons butter, or to taste 4 cups cooked white rice 4 oranges, cut in wedges, or as desired ¼ cup coarsely chopped cilantro
Nutrition Info
- 466.9 caloriescarbohydrate: 77 gcholesterol: 26.5 mgfat: 12.1 gfiber: 4.9 gprotein: 12.2 gsaturatedFat: 4.2 gservingSize: -sodium: 1088.7 mgsugar: 3.6 gtransFat: : -unsaturatedFat: : -
Directions Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)
Directions
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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.
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.
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.
Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.