• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 4
    OK

    Salada de Feijoada

    A quick, contemporary salad inspired by one of Brazil's most traditional and famous dishes, feijoada (a rich black bean stew featuring various cuts of pork, which originated with the slaves in Brazil). This salad can either be served warm or chilled, as a side dish or main dish. You will need a big skillet to start this recipe off, we prefer this one. Enjoy! 


    Ingredients
    3
    uncooked smoked bacon, chopped
    5 1/4
    ounces
    smoked sausage, sliced
    1/2
    small yellow onion, diced
    2
    cloves
    minced garlic
    2
    cups
    collard greens, chopped
    1/4
    cup
    dry white wine
    1
    can
    26.5 oz black beans, drained
    1
    teaspoon
    freshly squeezed lime juice
    2
    tablespoons
    extra-virgin olive oil
    2
    tablespoons
    freshly squeezed orange juice
    8
    grape tomatoes, halved
    *
    salt and pepper to taste
    *
    slivered parmesan cheese
    Directions
    In a large, non-stick frying pan, fully cook both the bacon and sausage together over medium-high heat, stirring occasionally (about 5-7 minutes). Remove from the pan with a slotted spoon and set aside on a plate lined with paper towels.
    In the same pan, sweat the chopped onion in the rendered bacon fat over medium heat for about 1-2 minutes, stirring occasionally (Note: the goal is to cook the onion without browning).
    Add the garlic and cook for about 1 minute, stirring often. Add the chopped collard greens (if using frozen greens, please let thaw first and remove any excess water) and cook, stirring occasionally, for about 2 minutes over medium heat. Add back to the pan both the cooked bacon and sausage. Immediately add the wine and let evaporate. Season with salt and pepper to taste, and stir.
    In a medium to large bowl, stir in together the cooked ingredients with the canned, drained black beans, adjusting the salt and pepper if necessary. Then, stir in the lime juice to bring out all the flavors.
    In a separate small bowl, add the orange juice and slowly pour in the olive oil, whisking well until thickened. Whisk in salt and pepper to taste.
    Toss the black bean mixture with the orange vinaigrette. Add the halved tomatoes and serve the feijoada salad either warm or chilled with slivers of Parmesan cheese on top. Enjoy!

    The base number of servings for this recipe is 4
    OK

    Categories 

    Family-friendlySalad

    Write a Review