Feijoada Brasileira, a Brazilian black bean stew that everyone will go for seconds.
“Who wants more? Me! Me! ¡Yo! ¡Yo!” Sabemos que siempre quieres escuchar eso and with this “Feijoada Brasileira” recipe, you’ll hear it loud and clear. It’s a Brazilian bean stew every one will love. Aquí te damos la receta de cómo prepararlo con Conchita Black Beans. Yum!
- 1 package Conchita Black Beans, soaked overnight
- I can of Conchita Sofrito Español
- 1 clove garlic, chopped
- 2 smoked ham hocks
- 8 ounces diced ham
- 1/2 pound thickly sliced bacon, diced
- 1 tablespoon Conchita Olive Oil
- 2 bay leaves, crushed
- 1/8 teaspoon ground coriander
- salt and pepper to taste
- 1/2 cup chopped fresh cilantro (optional)
- 1/4 cup chopped fresh parsley (optional)
Instructions
- Heat the Conchita Olive Oil in a large pot. Add Conchita Sofrito Español and garlic; cook and stir about 4 minutes. Pour in the soaked Conchita Black Beans and fill with enough water to cover beans by 3 inches.
- Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
- While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
- Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
- Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.
