Recipe by Chef John
"My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal."
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dry black beans
water, plus more as needed
dried beef, chopped
smoked pork chops, cut into large chunks, bones reserved
bacon, coarsely chopped
linguica sausage, cut into large chunks
2 (4 ounce) links
cayenne pepper, or to taste
salt and ground black pepper to taste
chopped Italian parsley
For the crumbs:
dry bread crumbs
chopped Italian parsley
grated orange zest
I'm Brazilian and I think this is a great Americanized version of this dish. Feijoada in Brazil is notorious for the "throw away" cuts of meat such as pig ears, tail and foot (my personal favorites) but I recognize that this probably wouldn't be a crowd pleaser in the U.S. Make sure you make a caipirinha to go with your feijoada ;-)
I'm Brazilian and I have to agree with the other Brazilian's review, this is definitely a great Americanized version of feijoada! However I'm gonna suggest cilantro instead of parsley, at least in north of Brazil where I come from it's how we do it!
I'm also Brazilian and agree that this is a great Americanized version of our National dish with a couple of adjustments. Using Italian parsley is a sacrilege!!! C'mon Chef Jonh, you should know better! We Brazilians use cilantro in EVERYTHING! It is sooooo much better than parsley ! Also, the " farofa" ( he used bread crumbs) is not sprinkled on top, you actually eat like a side dish, like rice, yes it is an acquired taste... Nothing can beat the real farofa though ...Overall pretty good!
* Percent Daily Values are based on a 2,000 calorie diet.
Chef John's Brazilian Feijoada
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 720
** Calories from Fat: 325
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