Making tuna in a can taste less like tuna in a can is a lot of fun. These tiny tuna patties are good enough to eat on their own or with lettuce and tomato in a pita pocket.
| Prep Time: | 45 mins |
| Cook Time: | 5 hrs |
| Total Time: | 5 hrs 45 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ pounds whole beef tongue
- 1 quart water
- 1 (12 ounce) bag dried black beans
- 4 ounces dried chipped beef
- 1 chourico, cut into 1-inch pieces
- 4 ounces bacon, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 clove garlic, finely chopped
- 1 onion, chopped
- 2 jalapeno peppers, minced
- 1 large tomato, chopped
- ⅛ teaspoon salt
- 1 pinch cayenne pepper
- 1 large orange, thinly sliced
Instructions
- Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.
- Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.
- When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.
- Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.
- Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.
- To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.
Nutrition Facts
| Calories | 683 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 148 mg |
| Dietary Fiber | 10 g |
| Protein | 40 g |
| Saturated Fat | 13 g |
| Sodium | 1121 mg |
| Sugars | 6 g |
| Fat | 39 g |
| Unsaturated Fat | 0 g |
Reviews
I made it with Churizo , Top sirloin , bacon and Tongue. I left it as a stew rather than separating the meat as described. we really liked the flavor
Great recipe!
I haven’t made this but while I’m sure this tastes very good, it’s not authentic Brazilian. I am Brazilian and we don’t ever put tomatoes, jalapeños or cayenne pepper in our feijoada. Jalapeño and cayenne aren’t even sold here except in very exclusive markets with imported food and they cost a fortune. Serve with oranges, collard greens, hot sauce, white rice, mandioca frita (fried yuca) and farofa (manioc flour) with pudim de doce de leite (caramel flan) for dessert. 🙂
Once you get past the tongue (scary for some cooks) you realize this is pretty good. If the tongue is too scary skip it and use sausage, ham hocks, bacon and pork. Then you can ignore the tongue and get to the joy of this dish. I did not use Jalapeno, tomato or the cayenne. I think this is more of a Cuban style black bean dish and I prefer the Brazilian style. I like the recipe that does not use beef or Jalapenos. It is always fun to try new recipes, I just had a hard time going from my fantasy Brazilian black bean to this style. I like this dish, I won’t make it again because I love the pork style better.
I loved this recipe