“Sumptuous Brazilian Gluten-Free Feijoada Stew with Creamy Cilantro Rice”

Allergens

N/A

Ingredients

• 2 lbs dried black beans, soaked overnight and drained
• 1 lb boneless beef chuck, cut into 1
• inch pieces
• 1 lb smoked pork shoulder, cut into 1
• inch pieces
• 4 cups beef broth, gluten
• free
• 3 tbsp olive oil
• 2 large onions, chopped
• 6 cloves garlic, minced
• 1 green bell pepper, diced
• 1 cup tomato sauce
• 1/4 cup lime juice
• 2 bay leaves
• Salt and black pepper, to taste For Creamy Cilantro Rice:
• 2 cups long
• grain white rice, rinsed
• 3 cups water
• 1/2 cup chopped fresh cilantro
• 1/4 cup unsalted butter
• Salt, to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until softened.
2. Add bell pepper, tomato sauce, lime juice, bay leaves, salt, and black pepper to the onion mixture, stirring well.
3. Add soaked and drained black beans, beef chuck, and smoked pork shoulder into the pot, ensuring they are fully submerged in liquid. Pour in beef broth until all ingredients are covered.
4. Bring the mixture to a boil, then lower heat and simmer for 2 hours or until beans and meats are tender.
5. While the feijoada stew is cooking, prepare the creamy cilantro rice. In a saucepan, combine rice, water, butter, salt, and half of the chopped fresh cilantro. Bring to a boil, then reduce heat and simmer with the lid on for 15 minutes or until rice is cooked through. Fluff with a fork and set aside.
6. Once feijoada stew is done, remove from heat and let it rest for 5 minutes before serving.

Chef’s Insight

The slow-cooking process brings out the rich flavors of the meat, while the beans absorb the aromatic herbs and spices for a truly mouthwatering dish.

Notes

This recipe serves 6 people and requires a pressure cooker for optimal results.