Speckled bean Soup | Creamy and Loaded with flavour
Speckled bean soup, also known as ham and bean soup or navy bean soup, is a hearty and comforting dish that has a rich history in American cuisine. The soup is made with navy beans, ham hocks, and a variety of vegetables and seasonings, such as onion, garlic, and thyme.
The origins of speckled bean soup can be traced back to the early 19th century when beans and pork were staple foods for many Americans. During this time, ham hocks were a cheap and readily available ingredient, and beans were a common crop grown by farmers. The dish was a popular choice for hearty and nutritious meals, particularly during the colder months.
The taste of speckled bean soup is rich and savory, with a subtle smoky flavor from the ham hocks. The beans become soft and creamy when cooked, making the soup thick and satisfying. The addition of vegetables and seasonings adds depth and complexity to the flavor profile, creating a well-rounded and comforting meal.
Today, speckled bean soup remains a popular dish in American cuisine, particularly in the southern states. It is often served with cornbread or biscuits and can be enjoyed as a main course or as a side dish. It is a dish that has stood the test of time, and its rich history and delicious taste make it a beloved part of American culinary tradition.
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Frijoles Borrachos Recipe | Mexican Beans |
This is my recipe for my Frijoles Borrachos or Mexican Drunken Beans. The beer is absolutely optional!
~Enjoy~
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From Canned Beans To Charro Beans | No one Will Know The Difference ❤
CHARRO BEANS is one dish I prepare often, they are very popular here in South Texas, we also love to barbecue and have family gatherings and Charro Beans are a must... Charro Beans from a can started when I was in a rush to come up with a side dish and I didn't have time to cook a fresh pot of beans, so I used canned and now it's the way to go for me especially if I'm in a rush. It takes a few minutes and a few ingredients to prepare these and no one will know the difference.
INGREDIENTS----------------
4 16oz Cans Pinto Beans (I used Bush's)
5 slices thin cut bacon (chopped)
1/3 med onion (chopped)
1 large Roma tomato (diced)
1 finely minced garlic clove
1 jalapeño (diced small) (optional)
Small bunch cilantro (chopped)
1 1/2 Tbsp Chicken bouillon tomato flavored (Knorr)
2 C. water
DISCLAIMER
Do not eat or serve this dish to anyone who is or might be allergic to any ingredient in this dish.
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Feijoada - traditional Brazilian Black Bean Stew by Theo Michaels, Masterchef
Feijoada - Brazilian Black Bean Stew Recipe
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Recipe:
Carnival in a bowl! Deliciously dark and seductive - the enigma that is Feijoada! I ate a ton of this stuff while kicking around Brazil for a couple of months and once you've had it you won't look back! It's the samba of the stew world! The ultimate in Brazilian comfort food...
Smokey, meaty a one bowl wonder, no two bowls are ever the same and whoever you buy it from will tell you theirs is the 'proper' Feijoada. The cool thing about Feijoada is that you can freestyle as much as you want! Yeah for sure there are Brazilian's that will kick my ass for not making this correctly but you'll get the general gist and speaking frankly - no matter how authentic it is; if you're not eating it on a Brazilian beach, watching the girls, I mean, I watching the world go by then it just won't taste the same...especially without the scent of freshly made caipirinha's lurking in the background and the sound of samba meandering through the night... Ahhh.... anyway, enough of this nostalgia, lets get cooking!
Before we start with the recipe a quick point to note; traditionally Feijoada would include smoked pork ribs, I've anglicised this recipe to make it easy to make in the Western world... I also wouldn't worry about exact measurements; get what you can and it'll taste great.
Ingredients:
1 smoked sausage (Polish smoked sausages are very good)
500 gms pork belly cut into 2 inch cubes
Packet of smoked pancetta (or smoked streaky bacon)
1/2 chorizo sausage cut into 1 cm thick slices
Few Pork Ribs
1 litre of stock (chicken)
500 gms dried whole black beans (also known as black turtle beans)
Few cloves garlic rouchly sliced
1 onion roughly sliced
Few sprigs of thyme
Few bay leaves
Olive oil
Spoonful of Greek Yoghurt per serving
1 whole green chilli (jalapeno)
1 heaped teaspoon smoked paprika
1/3 tin tomatoes (or 2 tablespoons of tomato puree)
Few sprigs of fresh coriander to garnish
Optional: you can add a load of new potatoes or butternut squash if you want this to be a proper 1 bowl / 1 pot dish, otherwise serve with rice.
Method:
In a large pot fry off the uncooked meat in olive oil to brown. Once browned, add the chorizo and smoked sausage, cook for a minute then reduce the heat to medium and add the onions and garlic and stir for 5 minutes until they start to turn translucent (thats the onions - not the meat), then add the smoked paprika and give it a stir.
Now add the tomatoes or tomato paste and finally the black beans (you don't need to soak these beforehand as you are slow cooking them). Stir it all together and then pour in enough stock to just cover all the ingredients, season, pop a lid on the pot and stick it in the oven at 160 for about 2.5 hours.
Check the stew about hald way through cooking to ensure the stock hasn't evaporated, you want this a little sloppy so either remove the lid 15 minutes before the end of cooking to thicken or add a little more stock to loosen.
Once done, remove from the oven, pour it into a bowl, add a dollop of Greek yoghurt and a few slithers of chilli and a drizzle of olive oil!
Goes great with a chunk of crusty bread and samba music playing in the background, oh, and a bikini clad Brazilian to flirt with, or depending on your persuasion, a Brazilian dude in a pair of budgie smugglers!
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How to Cook Brazilian Feijoada: Traditional Black Bean and Pork Stew [ Legendas PT]
In Brazil, there is one dish to rule them all. You will find one dish cooked with passion and eaten with great pleasure, all across Brazil from the North to the South. That dish is Feijoada, the national dish of Brazil.
Feijoada is so popular with Brazilians that even the vegans and vegetarians will confess that it is the ONLY meat dish they truly miss. That is because Feijoada is more than just a meal; it is an experience you share with your friends, family, and community. Someone has even described it as Brazilian soul food. The meal itself is eaten over the day. However, around the pot goes the laughing, chatting, singing, dancing, cheering and bonding. This particular recipe has been cooked by me countless times, for groups of a dozen or more Brazilian friends who all miss the little things from back home. You will see one of these parties at the end of the video, and then you will understand what I mean by an experience you share. So, stay tuned to the end.
0:00 Intro
0:28 Ingredients
0:41 Rehydrating the black beans
1:12 Bean fermentation (there is a reason)
1:41 Rinsing the rehydrated beans
1:55 Cooking the beans
2:10 Seasoning the beans
2:31 Preparing the meat
3:42 Adding the meat
4:05 Preparing the pork belly
4:37 Add the pork belly
4:56 Feijoada complete
5:31 How to make a farofa
6:35 Eating the feijoada, farofa and the typical sides
6:52 Some Brasileiras review the feijoada
7:15 A festa brasileira
8:04 Where to find Brazilian ingredients
The Recipe
-------------------
Everyone's Feijoada recipes are slightly different, but fundamentally they are all the same. So don't be surprised if your Brazilian friend, partner or mother-in-law recommends less garlic, more salt, add an orange, or use pork feet, etc. Over time, you will develop your own unique way of cooking it. I say this so you don't feel that you must follow this recipe rigidly - it is soul food, remember.
Feijoada ingredients:
500g Dry black beans
1kg Pork belly
500g Bacon
1 x Pork hock or pork knuckle (smoked works well)
2 x Chorizo sausages (if you find linguica, use about 400g)
2 x Onions
6 x Cloves of garlic
6 x Bay leaves
Salt
Water
Side dishes:
Rice
Orange slices
Chinese broccoli or kale
Farofa
Farofa Ingredients:
500g Toasted Cassava Flour (Farinha de Mandioca Torrada)
1 x Onion
3 x Garlic cloves
250g Bacon
1 x Cup of parsley
4 x Boiled eggs (cold and quartered)
You can find the Cassava flour and Black beans at brazilianstylefoods.com.au.