Picture this: It's a cool evening in Rio, the city lights twinkling in the distance. The aroma of slow-cooked meats and spices fills the air. This isn't just a meal; it's an experience, a taste of Brazilian soul. Brazilian Midnight Feijoada is a hearty, deeply flavorful stew that’s perfect for a special occasion or a cozy night in. The rich, dark broth is brimming with tender meats, beans, and spices, creating a symphony of flavors that will leave you wanting more. This recipe makes a big batch – perfect for sharing with friends and family or enjoying leftovers throughout the week. Trust me, this is one recipe you'll want to make again and again.
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What makes this Feijoada special? It's the slow cooking. The long simmering allows the flavors to meld and deepen, creating a complexity that you just won't find in a quicker version. Don't be tempted to rush the process – let the magic of slow cooking work its wonders. I've found that letting it simmer overnight is where the real flavor magic starts.
Required Equipments
- Large Dutch oven or heavy-bottomed pot
- Large cutting board
- Chef's knife
- Wooden spoon
- Colander
- Serving platter
Brazilian Midnight Feijoada: Frequently Asked Questions
Brazilian Midnight Feijoada
Brazilian Midnight Feijoada is a rich and flavorful stew packed with tender meats, black beans, and spices. It's perfect for a comforting meal that will leave you feeling satisfied and happy.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 30 minutes
Cook Time: 120 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- First, gather your ingredients. Make sure everything is at room temperature if possible; this helps with even cooking. This is the most important step, so don't rush this part!
- Next, brown the meats. In your Dutch oven, brown the sausages, bacon, and beef chuck. Work in batches to avoid overcrowding the pot, and set the cooked meats aside.
- Now for the aromatics. Add the onion, garlic, and green pepper to the pot and saute until softened – about 5 minutes. Don't rush this process, make sure they’re perfectly tender.
- Time to add the dry ingredients. Stir in the black beans, rice, and orange zest. Make sure everything is well mixed. We don’t want any clumps here!
- Pour in the liquids. Add the broth, tomato paste, and bay leaf. Stir to combine, then bring the mixture to a boil.
- Simmer it low and slow. Reduce the heat to low, cover the pot, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The longer it simmers, the more flavorful it will become! Don’t forget to check the consistency, adding more broth or water if needed.
- Check for seasoning. After simmering, taste the Feijoada and adjust the salt and pepper to your liking. This is crucial for creating the ultimate flavor profile. It's about that perfect balance, you know?
- Almost there! Gently stir in the cooked meats back into the Feijoada. Heat through for another 10-15 minutes.
- Serve it up! Ladle the Feijoada into bowls and garnish with orange slices, farofa, and a sprinkle of chopped parsley, if desired. This is where the magic happens!
- Enjoy your Brazilian Midnight Feijoada! It’s incredible comfort food, perfect for a cozy night in. Tell me how it turns out!
📝 Notes
- If using dried beans, soak them overnight for best results. Dried beans generally make the dish richer. I've never gone wrong with them!
- Feel free to adjust the type and amount of meat to your liking. Pork ribs or ears are traditional additions, too!
- For a spicier Feijoada, add a pinch of chili flakes or a diced jalapeño pepper.
🍎 Nutrition
Calories: 600kcal
Protein: 45g
Fat: 35g
Carbohydrates: 50g
Fiber: 15g
Calcium: 100mg
