F – Feijoada (Brazilian Beans with Smoked Pork, Rice and Collards)

Feijoada (Brazilian Beans with Smoked Pork, Rice and Collards)

Get the book “72 Ways to Prepare Beans & Rice…And Love It: A Cookbook for Dave Ramsey Fans” on Kindle for $0.99

During the A-Z Blog Challenge I will bring Dave Ramsey Fans recipes from across the web and around the world that contain BEANS and RICE. As part of the challenge I would love for you to share a link to your favorite budget friendly recipe that starts with the letter of the day.

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Feijoada (Brazilian Beans with Smoked Pork, Rice and Collards)

From Saveur.com

INGREDIENTS

FOR THE BEANS:

  • 8 slices bacon, cut into 2″ pieces
  • ½ lb. smoked pork chops, cut into 2″ pieces (available from Amish Foods)
  • ½ lb. boneless pork shoulder, cut into 2″ pieces
  • ½ lb. Portuguese-style linquiça sausage or Spanish-style dry chorizo, cut into 2″ pieces (available fromMello’s Finest)
  • 1 smoked ham hock
  • 1 lb. dried black beans, soaked overnight
  • 8 cloves garlic, crushed
  • 3 bay leaves

FOR THE RICE:

  • 2 tbsp. olive oil
  • ¼ cup minced garlic
  • 2 cups jasmine rice, rinsed
  • 2 bay leaves
  • Kosher salt and freshly ground black pepper, to taste

FOR THE COLLARDS:

  • 3 tbsp. olive oil
  • ¼ cup minced garlic
  • 15 collard green leaves, stemmed and very thinly sliced
  • Kosher salt and freshly ground black pepper, to taste

FOR THE VINAIGRETTE:

  • 1 ripe plum tomato, cored, seeded, and finely chopped
  • ½ small white onion, finely chopped
  • Juice of 2 limes
  • ½ cup finely chopped parsley
  • ⅓ cup red wine vinegar
  • ⅓ cup olive oil
  • Kosher salt and freshly ground black pepper, to taste

FOR THE FAROFA:

  • 3 slices bacon, minced
  • 1 cup cassava flour (available from Barry Farm)
  • ½ cup finely chopped parsley
  • ¼ cup olive oil
  • ¼ cup raisins
  • 3 oranges, peeled and sliced, for serving

INSTRUCTIONS

  • Make the beans: Add the pieces of bacon to an 8-qt. Dutch oven over medium-high heat, and cook until fat renders, about 7 minutes. Add chops, shoulder, sausage, and ham hock, and brown, 8–10 minutes. Add beans, crushed garlic, bay leaves, and 8 cups water, and bring to a boil. Lower the heat and simmer, partially covered, until beans are tender, about 1 hour. Keep warm.
  • Meanwhile, make the rice: Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add garlic; cook for 2 minutes. Add rice, bay leaves, salt, pepper, and 4 cups water. Bring to a boil, lower heat to medium-low; cook, covered, until rice is tender, about 15 minutes. Keep warm.
  • Make the collards: Heat 3 tbsp. oil in a 12″ skillet over medium-high heat. Add remaining garlic; cook for 2 minutes. Add collards, salt, and pepper; cook until wilted, about 4 minutes. Keep warm.
  • Make the vinaigrette: Mix tomato, onion, lime juice, parsley, vinegar, oil, and salt and pepper.
  • Make the farofa: Heat minced bacon in a 12″ skillet over medium-high heat until fat is rendered, about 3 minutes. Add cassava flour, and cook until toasted, 3 to 5 minutes. Add parsley, oil, and raisins and cook 2 minutes more.
  • To serve: Shred meat from ham hock, discarding bone, and transfer with meat from beans to a platter. Put beans, rice, collards, and oranges around meat. Sprinkle vinaigrette and farofa over the dish.

Please see actual website for pictures and detailed instructions – Saveur.com

Please share your favorite recipes and enjoy the A-Z Challenge.

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