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
    • 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 ...

View full recipe at SpringPad

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