Brazilian Black Bean Stew

"My mom makes this almost every Christmas Eve and has for a long time. The recipe came from Gourmet magazine, who had to send her a copy when she lost the original! It takes some time, but that's in and out of the kitchen time over the course of a couple of days. I suppose the actual cooking time isn't that bad. Nonetheless, it's well worth it because it is so good."
 
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Ready In:
27hrs
Ingredients:
16
Serves:
8
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ingredients

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directions

  • Cook beans and bacon in water for 45 minutes; covered. Stir in the beef and simmer the mixture; covered for 45 minutes. Skim fat and stir occasionally. Stir in the sausage and bacon; simmering another 30 minutes.
  • In a large skillet, sauté the onion and garlic until soft (in olive oil). Stir in tomatoes, jalapeño, hot sauce and salt and pepper to taste.
  • Transfer 2 c of the bean mixture to the onion mixture and mash thoroughly, adding bean liquid as necessary.
  • Transfer onion mixture back to bean pot and stir in the kale and rice.
  • Simmer 20 minutes. Stir in orange juice, coriander and salt and pepper to taste.
  • Enjoy!

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RECIPE SUBMITTED BY

<p>I live in athens, ga and have a seasonal peanut brittle making business. I also do some catering and personal chefing. For fun i like gardening, listening to music, reading magazines and cookbooks, playing tennis, playing with my dogs (2 labs, 1 yorkie)and cooking. My favorite cookbook is Joy of Cooking and I am addicted to watching the food network. I love Jamie Oliver's style. A pet peeve in the kitchen is my husband picking at the food before it's ready. (Maybe I should take that as a compliment!)</p>
 
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