Hank introduced me to this Brazilia

Hank introduced me to this Brazilian black bean stew a couple months ago and I couldn’t stop eating it. It is outstanding. And perfect for the chilly weather we’re having these days. ~Elise

This is another of those big, hearty, meat-and-bean stews that seem to be the national dish of one country or another. In this case, the country is Brazil and the stew is feijoada (fay-ZHWA-dah). Feijoada has as many versions as there are cooks, but in Brazil it almost always has black beans and always has a mixture of salted, smoked and fresh meats.


Some versions are a little spicy from the sausages, others totally mild. Some people’s feijoada are thick “eat-it-with-a-fork” versions, others, like this one, more like a traditional stew. Either way it’s traditional to serve this stew with white rice, and maybe some sautéed collard greens.

One common ingredient is carne seca, a salted, dried beef often available in Latin markets. Corned beef is a decent substitute for carne seca, and it is what we use here in this recipe. As for the other meats, they should be a mix of pork and beef, with a little heavier on the pork. Authentic feijoada has all sorts of bits in it, such as tails, trotters, ears, etc. This version, however, sticks to the sort of meats found in a typical American supermarket.

ผลลัพธ์ (อังกฤษ) 1:

hank Introduced me to this brazilian black bean stew a couple months ago and i could not stop eating it. it is outstanding. and perfect for the chilly weather we're having these days. ~ Elise

this is another of Those big, hearty, meat-and-bean stews que seem to be the national dish of one country or another. in this case, the country is Brazil and the stew is feijoada (fay-zhwa-dah).the feijoada has many versions there are the cooks, but in Brazil it almost always has black beans and always has a mixture of salted, smoked and fresh meats.


some versions are a little spicy from the sausages, others totally mild. some people's feijoada are thick "eat-it-with-a-fork" versions, others, like this one, more like a traditional stew.either way it's traditional to serve this stew with white rice, and maybe some sautéed collard greens.

one common ingredient is beef jerky, the salted, dried beef often Do available in Latin markets. corned beef is a decent substitute for beef jerky, and it is what we use here in this recipe. as for the other meats, They Should be a mix of pork and beef, with a little heavier on the pork.authentic feijoada has all sorts of bits in it, such as tails, trotters, ears, etc.. this version, However, sticks to the sort of meats found in a typical American supermarket.

ผลลัพธ์ (อังกฤษ) 2:

Hank introduced me to this Brazilian black bean stew a couple months ago and I couldn't stop eating it. It is outstanding. And perfect for the chilly weather we're having these days. ~ Elise

This is another of those big, hearty, meat-and-bean stews that seem to be the national dish of one country or another. In this case, the country is Brazil and the stew is feijoada (fay-ZHWA-dah). Feijoada has as many versions as there are cooks, but in Brazil it almost always has black beans and always has a mixture of salted, smoked and fresh its.


Some versions are a little spicy from the sausages, others totally mild. Some people's feijoada are thick "eat-it-with-a-fork" versions, others, like this one, more like a traditional stew. Either way it's traditional to serve this stew with white rice, and maybe some sautéed collard greens.

One common ingredient is dried meat, salted, dried beef often available in Latin markets. Corned beef is a decent substitute for dried meat, and it is what we use here in this recipe. As for the other its, they should be a mix of pork and beef, with a little heavier on the pork. Authentic feijoada has all sorts of bits in it, such as tails, trotters, ears, etc. This version, however, sticks to the sort of its found in the typical American supermarket.

ผลลัพธ์ (อังกฤษ) 3:

Hank introduced me to this Brazilian black bean stew a couple months ago and I couldn't stop eating it. It is outstanding. And perfect for the chilly weather we're having these days. ~Elise

This is another of those big, hearty, meat-and-bean stews that seem to be the national dish of one country or another. In this case, the country s Brazil and the stew is feijoada (fay-ZHWA-dah).Feijoada sah the fairview park versions the there are cooks, but in Brazil it almost always sh black beans and always sah to mixtures of salted,:: smoked and fresh meats.


Somà versions are a little spicy from the sausages, others special trickshot download mild. Add people's feijoada aer thick "eat-it-with-a-fork" versions, others, like this one, more like a traditional stew.Either way it's traditional to serve this stew with white rice, and maybe add sauteed collard greens.

One common ingredient is dried meat, salted, gerald barling beef often which would collect available in Latin markets. Corned beef is the was affirmed in subsitute is dried meat, and it is what we use here in this recipe. The is the other meats, they should be a mix of pork and beef, with a little heavier on the pork.Authentic feijoada sah all sorts of bits in it, such the tails, trotters, ears, etc. This version, como sempre, sticks to the sort of meats found in the typical American supermarket) according.