Brazilian · side

Feijoada Fritters With Collard Greens

Feijoada Fritters With Collard Greens reads richness 6.8, umami 6.4 and salinity 5.2 on Palate's 0–10 flavor X-ray — a Brazilian side, about 4 hr 32 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.1 / 10
• Sweet & Fruity — 1.8 / 10
• Sour & Bright — 1.4 / 10
• Bitter & Earthy — 4.7 / 10
• Rich & Fat — 7.2 / 10
• Aromatic & Spice — 4.5 / 10

The measured notes (of 18)

Richness 6.8 · Umami 6.4 · Salinity 5.2 · Smoke 4.2 · Allium 3.9 · Warm Spice 3.1 · Heat 3.1 · Earthy 1.8 · Sweetness 1.6 · Herbaceous 1.5 · Funk & Ferment 1.4 · Bitterness 1.4 · Nutty 1.4 · Sourness 1.1 · Fruity 1.0 · Citrus 0.9 · Floral 0.8

What's in it (20)

• 1 pound dried black beans (about 2 1/4 cups), picked and rinsed
• 4 ounces jerk meat (carne seca), cut into 1/2-inch cubes
• 4 ounces pork shoulder, cut into 1/2-inch cubes
• 4 ounces bacon, cut into thin strips
• 1 linguica (or chorizo), cut into 1/2-inch cubes
• 3 bay leaves
• 8 cups water
• 2 tablespoons extra virgin olive oil
• 5 garlic cloves, finely minced
• Kosher salt and freshly ground black pepper
• pinch of cayenne
• pinch of paprika
• freshly grated nutmeg
• 1 cup manioc flour (farinha de mandioca fina)
• 2 tablespoons sour manioc starch (povilho azedo)
• 4 cups vegetable oil, for frying
• 1 tablespoon olive oil
• 8 ounces bacon, finely diced
• 2 garlic cloves
• 1 bunch collard greens, sliced very thin and blanched

Time & effort: about 4 hr 32 min (1 hr 32 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 120.6 kcal, 5.1 g protein, 5.9 g fat, 12.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (13 steps)

1. Combine the beans, jerk meat, pork, bacon, linguica and bay leaves inside a pressure cooker.
2. Pour in the water, cover the pan, lock the lid and cook until the beans are soft and the meat is tender, about 1 hour (start at high; when you hear the pressure hissing, bring the heat down to low and start timing).
3. Remove the steam/pressure, uncover the pan and cool for 20 minutes.
4. (If you dont have a pressure cooker, put the ingredients in a Dutch oven pan and cook for 3 hours, until the beans and meat are cooked.)
5. Transfer everything to a blender and blend until smoothdo this in batches if necessary.
6. At this point the mixture will look like a thick brown pastenot very appealing, but stay with me, it really will taste divine.
7. In a large skillet, heat the olive oil over medium heat, add the garlic and cook until just golden, about 2 minutes.
8. Add the bean and meat paste, reduce the heat to low and cook, stirring with a wooden spoon, until it starts to bubble, 5 to 8 minutes.
9. Taste (it will be quite seasoned from the meats) and adjust the seasoning with salt, pepper, the cayenne, paprika and nutmeg.
10. Sprinkle in 1 cup of the manioc flour, stirring with a wooden spoon until the bean puree starts to pull from the pan, leaving a skin on the bottom, about 5 minutes.
11. Transfer to a bowl and let cool slightly.
12. Sprinkle the sour manioc starch on a cool surface and knead the bean paste with the starch until well combined and smooth.
13. Transfer to a large bowl and cover loosely with plastic wrap to keep it moist.

Dishes with a similar flavor shape

• Hoppin' John with Smoked Ham Hock — Southern
• Red Beans and Rice — Cajun/Creole
• Quick Red Beans and Rice with Smoked Sausage — Cajun/Creole
• Feijao Tropeiro — Brazilian
• Chicken Fricassee with Andouille — Cajun/Creole

Keep reading: what richness, umami, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.