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 dried 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, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 orange, sliced (for serving)
- Cooked white rice (for serving)
- Farofa (toasted cassava flour, for serving)
- Chopped fresh 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 chopped onion and minced garlic until soft and fragrant, about 5 minutes.
Return the browned meats and bacon to the pot. Add the soaked 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, stirring occasionally, until the beans and meats are tender. Add more water if needed.
About 30 minutes before serving, add the sliced smoked sausage to the pot and continue simmering.
Season with salt and black pepper to taste. Remove the bay leaves before serving.
Serve hot with white rice, orange slices, farofa, and a sprinkle of fresh cilantro.
Chef's Tips
- Soaking Beans: Soaking the beans overnight reduces cooking time and makes them easier to digest. If short on time, use the quick-soak method by boiling them for 2 minutes, then letting them sit for an hour.
- Meat Variations: Traditional feijoada includes various pork cuts like ribs, ears, and tails. Feel free to customize based on availability.
- Slow Cooker Option: For convenience, transfer everything to a slow cooker after browning the meats and cook on low for 6-8 hours.
- Enhancing Flavor: Adding a piece of dried beef or smoked ham hock can deepen the flavor of the stew.
- Leftovers: Feijoada tastes even better the next day as the flavors meld. Store in the fridge for up to 3 days or freeze for longer storage.
