Feijoida is Good by itself but Better with a Friend

 

Invited to lunch yesterday by my friend Teril, I was served a Portuguese treat I'd never had or made before:  Feijoida, a thick multi-meat stew that her husband, Stan, had brought back a love for from his LDS mission to Brazil. Americanizing it slightly, Teril's version is very close to what he ate in Brazil. Originally, Feijoida was a stew created by the African slaves brought to Portugal and all of its colonies, including Brazil.  The stew primarily consisted of black, white, or pinto beans (depending on the country and region), simmered in large clay pots along with a mix of cast off meats available to the slaves:  beef tongue and pig ears, tails, and feet. Thankfully, the stew Teril fed me was made from beef chuck roast, smoked sausage, and bacon.  I hope. More modernly, the stew is served over rice and may be accompanied by additional smoked sausages, kale or collard greens, hot sauce, and sometimes deep fried bananas.

While Teril simmered her stew for hours in a large dutch oven, for my convenience I'm taking her list of ingredients and translating that into a crockpot recipe.

Teril's Brazillian Feijoida

Recipe adapted for the crockpot by Glenna Anderson Muse

Ingredients:

1 Tbsp olive oil

2 cloves garlic, minced

1 medium red, yellow, or green sweet bell pepper, diced

1 large onion, diced

1/2 cup celery, diced

1/2 lb Beef stew meat

1/2 lb Pork roast, chunked (or country style ribs)

1/2 lb smoked sausage link, chunked

1/4 lb ham or bacon, chunked

1/2 lb dried black turtle beans

1 Tbsp fresh parsley, minced (or 1 tsp dried)

1 Tbsp fresh oregano, minced (or 1 tsp dried)

1 Tbsp fresh basil, minced (or 1 tsp dried)

2 bay leaves

1/4 tsp ground cloves

1 Tbsp apple cider vinegar (or can use white)

1 qt. beef broth

4 cups cooked brown (or white) rice

Directions:

1.  In a large heavy bottomed skillet over medium heat, saute garlic, pepper, onion, and celery in olive oil. 

2.  When translucent, add to large 5-6 qt crock pot, along with rest of ingredients.  If needed, add enough water to generously cover ingredients.  Cook on high setting for 6 hours or on low for 10 hours.

Serves 8

Nutrition per serving (Approx 1 1/4 cup stew over 1/2 cup rice): Calories: 506; Protein: 33; Carbs: 43; Fat: 22; Fiber 9;  Weight Watchers Points: 13