Portuguese Feijoada, with Accompaniments (Vinaigrette, Rice, Collard Greens)
Ingredients
- 2 pounds Linguica, cut crosswise into ½-inch slices
- 2 tablespoons canola oil
- ½ teaspoon salt
- 2 quarts water, plus more as needed
- ¼ teaspoon crushed red pepper
- ½ teaspoon salt
- 1 orange, washed very well and quartered
- + 30 more ingredients
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- 1 pound corned beef, cut into 2-inch cubes
- 1 pound smoked lean ham hocks, fat scored
- 1 pound salt pork, cut into ½-inch cubes, boiled for 5 minutes and drained
- 1 teaspoon salt
- 1 (12-ounce) beer
- 2 bunches collard greens, washed well and shredded
- 3 cloves garlic, crushed
- 2 medium tomatoes, chopped
- 1 bay leaf
- 4 cups boiling water
- 3 cups long grain white rice, washed and drained
- 3 cloves garlic, minced
- 1 yellow onion, finely chopped
- ¼ cup canola oil
- 1 cup chopped parsley leaves
- 1 teaspoon salt
- ½ cup olive oil
- 1 cup white vinegar
- 2 fresh red cayenne peppers, seeded and minced or ¼ teaspoon crushed red pepper
- 1 large white onion, finely chopped
- 4 large tomatoes, chopped
- Sauteed Collard Greens (Couve refogada), for serving, recipe follows
- Vinaigrette Sauce (Molho de vinagrete), for serving, recipe follows
- Portuguese rice, for serving, recipe follows
- 2 bay leaves
- 2 pounds dried black beans, soaked overnight and drained
- 4 slices bacon, chopped
- 5 cloves garlic, crushed or minced
- 2 large onions, chopped
- 2 tablespoons vegetable or olive oil
1. In a large, heavy, deep pot, heat the oil over medium-high heat. When hot, add the onions, garlic and bacon and cook, stirring, until lightly browned, 4 to 6 minutes. Add the beans, salt pork, Linguica, ham hocks, corned beef, orange, bay leaves, salt, crushed red pepper and water. Bring to a ...
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