Feijoada a Frecesa (Cassoulet or French Feijoada)
Source
from the book Delightful Brazilian Cooking, via http://webcache.googleusercontent.com/search?q=cache:E_unCaIflJAJ:www.brazzil.com/p24nov96.htm+Feijoada+recipes&cd=2&hl=en&ct=clnk&gl=uk&client=firefox-a
Yield
2 - 4 servings
Prep info
overnight soak + 30 min prep + 10 min cook + 1 hr simmer + 15 min simmer
Prep time
Not set
Cook time
9 hours, 55 minutes
Time required
9 hours, 55 minutes
Oven preheat
N/A
Type
Mains - Misc
Status
Not tried
Tags
Ingredients
- 1/2 T vegetable oil
- 1/2 c chopped onion
- 1/4 c chopped parsley (Italian)
- 2 T chopped green onion
- 1/2 chicken breast (boned, skinned, cut into 2" cubes [or duck breast])
- 1 lb lamb (cut into 2" cubes)
- 1/4 lb smoked Polish sausage (cut into 2" lengths)
- 1 c chopped tomato
- 1/2 T tomato paste
- 1/4 c white wine
- 1 c dried white beans (soaked overnight, drained)
- 1/8 t salt
- 1/8 t freshly ground black pepper
- 2.5 c water
- 1 whole clove
- 1/2 peeled onion
- 1/2 lb carrots (peeled, cut into 2" lengths)
- 1/2 chayote squash (peeled, cores removed, cut into 2" cubes)
- 1 celery (stalk, cut into 4" lengths)
Method
Heat the oil in a large, heavy, deep pot and stir-fry the onion, Italian parsley, and green onion for 2 minutes or until light golden brown. Add the duck, lamb, and smoked Polish sausage and sauté for 3 minutes. Add the tomatoes, tomato paste, wine, white beans, salt, black pepper, water, cloves, and onions. Cover and simmer for 1 hour or until the beans and the meat are tender, stirring occasionally and adding water if needed to ensure that the beans are completely covered while cooking. Add the carrots, chayote squash, and celery. Simmer for 15 minutes or until the vegetables are soft. Do not overcook the vegetables. Serve immediately.