Feijoada
A rich and hearty Brazilian black bean stew with pork and beef, traditionally served with rice and orange slices.
30 mins
Prep Time
3 hours
Cook Time
6
Servings
Ingredients
- 2 cups black beans, soaked overnight
- 1 lb pork shoulder, cubed
- 1 lb beef chuck, cubed
- 1/2 lb smoked sausage, sliced
- 1/2 lb bacon, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 bay leaves
- 1 orange, sliced (for serving)
- Cooked white rice (for serving)
- Farofa (toasted cassava flour, for serving)
- Chopped cilantro (for garnish)
- Salt and black pepper to taste
Nutrition Facts
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Instructions
Drain the soaked black beans and rinse them under cold water. Set aside.
In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.
Add the pork shoulder and beef chuck to the pot. Brown the meat on all sides, then remove and set aside.
In the same pot, sauté the diced onion and minced garlic until softened and fragrant, about 3-4 minutes.
Return the browned meats and bacon to the pot. Add the black beans, bay leaves, and enough water to cover everything by about 2 inches.
Bring to a boil, then reduce heat to low and simmer for about 2.5 to 3 hours, or until the beans and meats are tender. Stir occasionally and add more water if needed.
Add the sliced smoked sausage and simmer for an additional 30 minutes. Season with salt and black pepper to taste.
Serve hot with white rice, orange slices, farofa, and a sprinkle of chopped cilantro.
Chef's Tips
- Soaking Beans: Soaking the beans overnight reduces cooking time and makes them easier to digest.
- Meat Variations: Use a mix of smoked meats like pork ribs, smoked ham hocks, or carne seca for authentic flavor.
- Slow Cooker Option: Cook on low for 8 hours in a slow cooker for a hands-off approach.
- Leftovers: Feijoada tastes even better the next day as the flavors meld together.
- Traditional Sides: Serve with collard greens sautéed with garlic for a complete meal.
