Feijoida Recipe
Feijoida-- Kitty and Dragon style!
Adapted from this recipe.
This makes at least 6 generous servings.
Beans and meat part:
This can be done a day or 2 ahead and reheated on the stove. The microwave will dry it out too much.
Ingredients:
4 cans black beans, drained and rinsed, or a couple pounds of dry black beans. If using dry soak them in water for 24 hours before preparing the beans and meat.
Approximately 1-1.5 pounds of smoky meaty meats--- ham, smoked sausage (pork, beef, turkey, chicken, doesn't matter), you could even use smoked turkey leg probably. Some people also use actual bacon in addition to the bacon grease. If you're feeling fancy you can use chorizo. Cut up the meaty meats into bite-sized chunks.
Large dollop butter about a half stick
Large dollop bacon grease
1 large onion, chopped
Garlic (we are lazy and use the chopped kind in the jar)
Oregano
Cumin
Bay leaves
Parsley
Salt
Pepper
2 cups beef stock (from a box or a cube or homemade, doesn't matter)
Method:
Melt butter and bacon grease over medium heat in a large shallow heavy bottom pan. Cook onion till translucent. Add meat. Most smoked meat is already cooked so you just need to sort of brown it up and get it to release some of its juices as they help make the smoky flavor. Add a big plop of jar garlic, sprinkle some oregano, cumin, parsley, and black pepper in there. Add a bit of salt, but not a lot, smoked meat has a lot of salt. Add at least 2 bay leaves. Stir and cook a bit. Add beans. Stir some more. Add beef stock and put the heat down to low or simmer until the beans begin to break down, but haven't completely dissolved. You should still be able to tell that they're individual beans but they should be dissolving into a creamier state. Sauce texture should be viscous, but not paste-like. This generally takes 25-30 minutes for this size batch.
Rice Part:
This should be done right before you're ready to eat. Also you can do it at the same time as the beans if you can multitask and line up the simmering time for each dish.
Ingredients:
2 cups uncooked white rice
3 3/4 cup water
1 medium onion, chopped
big plop of chopped garlic
salt
bay leaves
butter, olive oil, and bacon grease-- good size dollop of each. keeps the rice from sticking as much, and lends flavor, cos, well, it's rice.
Method:
Add the butter, olive, oil, and bacon grease to a medium heavy bottom saucepan over medium-high heat. Let it melt. Add onion and garlic. Stir a lot so the onion and garlic brown but do not burn. Onion should be translucent and garlic fragrant. While the onions cook down, rinse the rice under several changes of cold running water until the water drains clear. Leave the rice aside in a colander or sieve to drain. Add the rinsed rice to the pot and stir it into the butter and garlic. Add the bay leaves as well, while you’re at it. Let the rice cook for 3-4 minutes, stirring regularly, until the grains are separate and starting to turn translucent around the edges. Crank the heat under the pot up to high. Pour in the water and sprinkle in a bit of salt. Stirring occasionally so that the rice does not stick to the bottom of the pot and burn, bring the mixture up to a boil. As soon as the water is at a rolling boil, cover the pot with a tight fitting lid and turn the heat down to minimum. Let the rice steam, undisturbed (DON’T remove the lid!) for 18-20 minutes. When the rice has steamed it will have absorbed all of the water and you should see some steam-holes scattered throughout. After taking the rice off the heat, gently fluff it rice with a fork and set it aside with the cover on to rest while you finish the beans.
Adapted from this recipe.
This makes at least 6 generous servings.
Beans and meat part:
This can be done a day or 2 ahead and reheated on the stove. The microwave will dry it out too much.
Ingredients:
4 cans black beans, drained and rinsed, or a couple pounds of dry black beans. If using dry soak them in water for 24 hours before preparing the beans and meat.
Approximately 1-1.5 pounds of smoky meaty meats--- ham, smoked sausage (pork, beef, turkey, chicken, doesn't matter), you could even use smoked turkey leg probably. Some people also use actual bacon in addition to the bacon grease. If you're feeling fancy you can use chorizo. Cut up the meaty meats into bite-sized chunks.
Large dollop butter about a half stick
Large dollop bacon grease
1 large onion, chopped
Garlic (we are lazy and use the chopped kind in the jar)
Oregano
Cumin
Bay leaves
Parsley
Salt
Pepper
2 cups beef stock (from a box or a cube or homemade, doesn't matter)
Method:
Melt butter and bacon grease over medium heat in a large shallow heavy bottom pan. Cook onion till translucent. Add meat. Most smoked meat is already cooked so you just need to sort of brown it up and get it to release some of its juices as they help make the smoky flavor. Add a big plop of jar garlic, sprinkle some oregano, cumin, parsley, and black pepper in there. Add a bit of salt, but not a lot, smoked meat has a lot of salt. Add at least 2 bay leaves. Stir and cook a bit. Add beans. Stir some more. Add beef stock and put the heat down to low or simmer until the beans begin to break down, but haven't completely dissolved. You should still be able to tell that they're individual beans but they should be dissolving into a creamier state. Sauce texture should be viscous, but not paste-like. This generally takes 25-30 minutes for this size batch.
Rice Part:
This should be done right before you're ready to eat. Also you can do it at the same time as the beans if you can multitask and line up the simmering time for each dish.
Ingredients:
2 cups uncooked white rice
3 3/4 cup water
1 medium onion, chopped
big plop of chopped garlic
salt
bay leaves
butter, olive oil, and bacon grease-- good size dollop of each. keeps the rice from sticking as much, and lends flavor, cos, well, it's rice.
Method:
Add the butter, olive, oil, and bacon grease to a medium heavy bottom saucepan over medium-high heat. Let it melt. Add onion and garlic. Stir a lot so the onion and garlic brown but do not burn. Onion should be translucent and garlic fragrant. While the onions cook down, rinse the rice under several changes of cold running water until the water drains clear. Leave the rice aside in a colander or sieve to drain. Add the rinsed rice to the pot and stir it into the butter and garlic. Add the bay leaves as well, while you’re at it. Let the rice cook for 3-4 minutes, stirring regularly, until the grains are separate and starting to turn translucent around the edges. Crank the heat under the pot up to high. Pour in the water and sprinkle in a bit of salt. Stirring occasionally so that the rice does not stick to the bottom of the pot and burn, bring the mixture up to a boil. As soon as the water is at a rolling boil, cover the pot with a tight fitting lid and turn the heat down to minimum. Let the rice steam, undisturbed (DON’T remove the lid!) for 18-20 minutes. When the rice has steamed it will have absorbed all of the water and you should see some steam-holes scattered throughout. After taking the rice off the heat, gently fluff it rice with a fork and set it aside with the cover on to rest while you finish the beans.