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  • Simplified Brazilian Black Beans with Assorted Meats (Feijoada)

Simplified Brazilian Black Beans with Assorted Meats (Feijoada)

3
(1) 1 Review
Prep Time
15
min.
Total Time
1
hr.
45
min.
Servings

12 servings

What You Need

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Make It

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  • Heat 1/2 cup of the dressing in large deep saucepot. Add pork and beef; brown on all sides. Remove; set aside.
  • Add remaining 1/4 cup dressing, sausage, green peppers, onions and ham; cook 5 min. Add black beans, tomato and half of the orange wedges. Return meats to pan, nestle in beans. Bring to boil. Reduce heat to low; cover. Simmer 1 hour and 30 min. or until meat is tender and cooked through.
  • Remove meat; set aside and keep warm. Remove oranges from beans and discard. Bring bean mixture to boil. Reduce heat to low; simmer, uncovered, 15 min. or until liquid is reduced, smashing beans with the back of spoon to thicken, as desired. Slice meat; serve with beans and rice with remaining oranges and pineapple.

Food Facts

This is the national dish of Brazil. It's origin though is very international. The beans are a Mexican influence, the meats and sausages show the European influence.

Food Facts

This is a streamlined version of a dish that normally takes several days to prepare, it is traditionally served at special occasions.

Food Facts

This dish is served with kale (Minas Gerais) and farofa, traditional Brazilian dishes.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 540
% Daily Value
Total fat 19g
Saturated fat 6g
Cholesterol 105mg
Sodium 820mg
Carbohydrate 46g
Dietary fiber 6g
Sugars 10g
Protein 43g
   
Vitamin A 6 %DV
Vitamin C 35 %DV
Calcium 6 %DV
Iron 25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • mismamac |

    I cook feijoada from scratch using my mother-in-law's recipe (she is Brasilian). While I didn't find this dish to taste like the feijoada I prepare it was still good. I left out the green peppers and added a bay leaf. I'll make this dish again when I don't have enough time to make traditional feijoada but this recipe won't replace the one passed on from my husband's family.

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