Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)

Name: Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)
Total time: 110
Yield: 6
Ingredients: ½ (15 ounce) can black beans, rinsed and drained; 1 onion, diced; ¼ pound smoked ham, diced; ¼ pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices; 4 cloves garlic, minced, divided; 1 ½ teaspoons salt; 1 tablespoon ground cumin; ½ teaspoon ground black pepper; 1 bay leaf; 1 ½ teaspoons olive oil; 4 leaves collard greens, cut into fine ribbons, or to taste; 1 ½ cups cassava flour; 1 ½ teaspoons butter, or to taste; 4 cups cooked white rice; 4 oranges, cut in wedges, or as desired; ¼ cup coarsely chopped cilantro

Recipe by GRECKLE from allrecipes.com

Dinner 2 Hr. 50 Mins.

Ingredients

6 servings

•

½ (15 ounce) can black beans, rinsed and drained
•

1 onion, diced
•

¼ pound smoked ham, diced
•

¼ pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices
•

4 cloves garlic, minced, divided
•

1 ½ teaspoons salt
•

1 tablespoon ground cumin
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½ teaspoon ground black pepper

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1 bay leaf
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1 ½ teaspoons olive oil
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4 leaves collard greens, cut into fine ribbons, or to taste
•

1 ½ cups cassava flour
•

1 ½ teaspoons butter, or to taste
•

4 cups cooked white rice
•

4 oranges, cut in wedges, or as desired
•

¼ cup coarsely chopped cilantro

Instructions

Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.