Site hosted by Angelfire.com: Build your free website today!
Method for Cooking Brazilian Feijoada
 
My ingredients table for Brazilian Feijoada is at  http://coolname001.angelfire.com/Feijoadaingreds.htm. The table allows me to keep track of changes in ingredient levels with each attempt at cooking the Feijoada.
 
I found the Whole Foods recipe for cooking Brazilian Feijoada (http://www.wholefoodsmarket.com:80/recipes/recipe.php?recipeId=1161) to be hard to follow, I could see how I would run into problems when attempting to follow the recipe as presented at the Whole Foods web page. So I re-wrote the recipe as follows:
 

 
Brazilian Feijoada Method Hobbs Re-write
 
Preliminaries
 
1 Season 1/2 lb baby back ribs with salt and pepper.
 
2 Cut 1/2 lb Garlic n herb pork sausage into 1" inch slices, skin removed
 
3 Cut 2" length of dry Chorizo sausage into 1/2" pieces, skin removed
 
4 set aside 1/2 Smoked Ham-hock
 
5 Chop up 1/2 white onion,
 
6 Remove seeds and dice 1/2 Poblano pepper
 
7 Slice 1 garlic clove
 
8 Blend 1 cup black beans with bean juice with 1/2 cup chicken broth/stock in blender
 
9 Strain and rinse 2 cups black beans
 
10 Remove Kale stems, roughly chop 3.5 cups Kale leaves
 
11 Set aside salt, pepper, 1 Bay leaf, 1 T olive oil,  1.5 cups chicken stock.
 
Cooking Timeline
 
Minute 0
At medium to high heat, brown garlic n herb sausage on all sides
Cook in 2 batches if overcrowding. Remove garlic n herb sausage from cooking pot
 
Minute 5
Discard drippings and, continuing at medium to high heat, brown ribs a few minutes a side until well colored. Remove
ribs from cooking pot.
 
Minute A?
Reduce to medium heat, add chorizo sausage pieces, cook till browned, a few minutes each side, turning once. Remove Chorizo sausage from cooking pot.
 
Minute B?
Discard half of oil from cooking pot. Add Olive Oil and chopped onion and sautee for 4 minutes
 
Minute B+4
Add diced Poblano pepper, cook for 4 mins
 
Minute B+8
Add garlic and bay leaves, cook for 2 mins.
 
Minute B+10
Add beans+chicken-stock mix, rest of chicken stock, ham hock, previously cooked ribs, and enough water to cover meat. Boil, cover, and simmer for 90 minutes.
 
Minute B+100
Add previously cooked sausage and chorizo and cook for 15 mins
 
Minute B+115
Add remaining strained and rinsed 1 can of black beans and cook for 10 mins
 
Minute B+125
Add chopped Kale, cook for 10 mins
 
Minute B+135
Remove and discard Bay Leaves, add salt and pepper