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chef name

Katy Velazquez
Corporate Executive Chef
Qdoba

Feijoada

Recipe courtesy of Katy Velazquez
Sponsor: Custom Culinary®

Servings: 6-8

Ingredients

  • 1 lb dried black beans
  • 2 Tbsp olive or vegetable oil
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 9 oz beef chorizo
  • ½ lb slab bacon, cut into lardons
  • 3 quarts water
  • 2 large bay leaves, dried
  • Zest of 1 orange
  • 2 Tbsp Custom Culinary® Beef Base
  • 1 lb linguiça or longaniza
  • 1 rack baby back pork ribs
  • Kosher salt
  • 1 c manioc or cassava Flour
  • 2 Tbsp unsalted butter
  • 1 clove garlic, minced
  • 3 Tbsp fresh parsley, finely chopped

For Serving

  • Fresh Parsley
  • Cooked White Rice

Directions

  1. Soak beans in a large pot of water overnight. Drain well.
  2. In a dutch oven or heavy bottomed stock pot, heat oil over medium-high heat. Add onion and cook until softened, approx. 5-7 mins. Add garlic and cook for one more minute until fragrant. Add chorizo and bacon and cook another 3 minutes.
  3. Add dried beans, water, bay leaf, orange zest and Custom Culinary Beef Base. Bring to a boil and turn heat down immediately. Simmer for 45 minutes.
  4. While the beans cook, slice sausage into ¼ inch rounds. Use a knife or sheers to cut rack of ribs into 4 sections.
  5. After 45 minutes, add the meat to the pot. Increase heat to return pot to a boil and then bring down to a simmer. Simmer, partially covered for an hour.
  6. While the meat cooks, make the farofa. In a medium sized skillet, add butter and melt over medium heat. Cook the garlic until fragrant and softened. Add the flour and stir ensuring that it gets coated in butter and allow to cook until toasted and slightly darkened in color. Remove from heat. Stir in the parsley. Set aside until ready to serve.
  7. Once the meat is finished, use tongs to remove the ribs from the pot. Pull meat off the bone and discard bones. Add pork back to the stew.
  8. Taste and season with salt as needed.
  9. To serve, pour white rice onto a bowl or plate. Ladle stew over the rice. Top with farofa and some fresh parsley.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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