Feijoada Black Bean Stew by Executive Chef Marco Colin, Agora Churrascaria, Irvine
Feijoada Black Bean Stew taste great. by Executive Chef Marco Colin, Agora Churrascaria, Irvine
FAROFA (needed for topping on Feijoada):1 1/2 T oil1/2 C finely chopped onions2 oz smoked pork sausage, finely diced3/4 C finely diced bacon1 1/2 C toasted manioc flour1/4 C finely chopped parsley1/4 C finely chopped green onionsSalt, pepperFEIJOADA8 C dried black beans3 lbs carne seca (Brazilian salted cured beef)2 lbs sweet sausage (Portuguese chorizo)2 lb baby back spareribs2 bay leaves1 large onion, chopped2 cloves garlic, minced3 tablespoons olive oilSalt to tasteSteamed white riceorange segments1 bunch collard greens, cleaned, thinly sliced and lightly sauteed in oil
- FAROFA (needed for topping on Feijoada):
- Heat the oil in a medium skillet and add the onion, sausage and bacon. Cook over medium heat until the onion is soft and the bacon and sausage turn golden brown. Should take 8-10 minutes.
- Remove from heat and slowly add the toasted manioc flour, stirring until moistened before adding more. Stir in the parsley and green onions, and season with salt and pepper to taste. Set aside to add to finished bean stew. Makes 2 1/2 cups.
- FEIJOADA Assembly:
- The night before, soak the black beans in a large bowl, with water to cover at least 3-4 inches.
- Place the carne seca in a large bowl, as well, and add water to cover. Let stand overnight on kitchen counter.
- The next morning, drain the beans and place in a large stockpot with water to cover by at least 3 inches.
- Scrape away the wax, trim excess fat and cut the carne seca into 1-inch pieces. Cut the ribs into 2-rib sections, and cut the sausage into 1-inch sections.
- Add the carne sece, sausage, ribs and bay leaves to the beans. Simmer for about 1