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Recipes and stories from a Korean American kitchen

Feijoada Portuguese Bean Stew #SundaySupper

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When I hear the word feijoada, I am not transported to the coasts of Portugal or Brazil, but instead to one of my favorite neighborhoods in Manhattan, the West Village. I had feijoada for the first and only time in a tiny corner restaurant in the West Village. The tiny restaurant was framed in black painted steel, but warmed up with rustic wood planks and sturdy little tables. It was located on one of the quieter residential side streets off 7th avenue where the pace was a little more leisurely. The decor was minimal, but the natural light and the wood finish warmed up the space. The occasion was nothing special, just post-work dinner with friends. What really impressed me was not the smoky tender chunks of pork and beans enveloped in a luscious inky sauce, nor was it the bite of the perfectly cooked collard greens or the refreshing coolness of the oranges, but it was mound of what looked like sawdust or farofa. I sampled a taste of the golden powder and was just overwhelmed by the burst of nutty flavors and transformation of the texture from a grainy powder to a silky texture similar to a potato puree. It was nothing like what I’ve had before. It was a magical powder. The more I think about that dinner in the West Village, the more nostalgic I get for that time in my life.

That restaurant does not exist today, but when I saw that Isabel was posting a recipe for feijoada, I was beyond excited. Just seeing the word, I was instantly transported to that dinner in the West Village. I was doubly elated when I found out just how easy it was to make this humble pork and bean stew. Twelve years later, I’m finally having feijoada again.

Notes: I made a few adjustments to Isabel’s recipe. Her recipe included white beans, but I opted for black beans to harken back to the feijoada I had 12 years ago.  I’ve also learned that pork is the major costar in this dish and any salted pork parts would pretty much work. I used my leftover Christmas ham. I also threw in a pound of pork bones since my grocery store did not have ham hocks that Isabel’s recipe included. And on top of all that, I also included a pound of chorizo. You can’t forget the farofa! The cassava or yucca flour can be found in your local Brazilian or Portuguese market, but you can also look for tapioca flour which is also made from the cassava root.

Feijoada Portuguese Bean Stew

Adapted from The Family Foodie

Makes about 10-12 servings

1 pound dried black beans, picked over
3 Tablespoons to 1/8 cup of kosher salt
Cooking oil
1 large onion, diced
6-7 cloves garlic, roughly chopped
1 Tablespoon ground coriander
3 bay leaves
2 carrots, diced
1 green pepper, diced
1 tomato, roughly chopped
1 pound ham, cut into large chunks
1 pound ham hock or pork bones
1 pound chorizo, sliced into 1/4-inch thick rounds
2 quarts chicken broth

To serve:

cooked white rice
braised collard greens
piri-piri hot sauce
oranges, peeled and sliced into 1/4-inch thick rounds
farofa* (toasted cassava/yucca flour, see recipe below)

1 – In a large bowl or pot, dissolve the kosher salt in about 1 gallon of water. Add beans and soak for about 12 hours.

2 – Drain and rinse the beans. Set aside.

3 – In a large dutch oven or pot, heat a few tablespoons of cooking oil over medium high heat. Cook the onions until translucent, about 5-7 minutes. Add garlic, coriander, and bay leaves. Cook until fragrant, about 30 seconds.

4 – Add the remaining ingredients – carrots, pepper, tomato, ham, pork bones, chorizo, and chicken broth. The broth should cover the ingredients by about an inch or two.

5 – Turn the heat up to high and bring the stew to a boil. Once the stew comes to a boil, cover and turn the heat down to low and simmer for about 3 hours. Stir periodically. Add water if necessary to keep beans submerged.

6 – Plate each serving with rice, greens, farofa and a couple slices of navel oranges.

*Farofa

Heat 2 tablespoons of butter in a skillet over medium high heat. Toast 1 cup of flour and a pinch of salt in the butter until golden brown, about 5 mintues. Cool and store in an airtight container.

Feijoada | www.kimchimom.com

Happy 1st Birthday #SundaySupper!

This week #SundaySupper turns ONE! A year ago 7 bloggers started this gathering and it has grown into bona fide movement. We are celebrating this week’s birthday event by choosing recipes from contributors that have inspired us in the past year. I am so honored to be a part of this group and our fearless leader, Isabel Laessig, has been a true inspiration for me.

Sunday Supper Appetizers:

 Sunday Supper Soups and Breads:

 Sunday Supper Main Dishes: 

Sunday Supper Veggies: 

Sunday Supper Desserts and Snacks: 

 Sunday Supper Breakfast Faves:

Sunday Supper Wine Pairings by ENOFYLZ Wine Blog

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.

 

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