Brazilian Feijoada
A hearty and flavorful Brazilian black bean stew with a variety of pork and beef, served with rice and greens.
15h 30m10Servings
Nutrition
776kcal
34gProtein
97gCarbs
27gFat
Ingredients
FEIJOADA
Black Beans
1 lb
Smoked Bacon
0.5 lb
Chorizo
0.5 lb
Sweet Italian Sausage
0.5 lb
Pork Loin
0.5 lb
Beef Jerky
0.25 lb
Bay Leaf
1 piece
Onion
1 piece
Garlic
4 cloves
Black Pepper
1 tsp
Paprika
1 tsp
Ground Cumin
1 tsp
Ground Coriander
1 tsp
Fresh Parsley
¼ cup
Water
8 cups
TOASTED TOPPING
Bread Crumbs
½ cup
Olive Oil
1 tbsp
Orange Zest
1 tsp
Fresh Parsley
1 tbsp
FOR SERVING
Cooked White Rice
4 cups
Braised Greens
2 cups
Equipment
Dutch Oven
Instructions
1Prepare the Beans
12h
12hSoak Black Beans
Rinse 1 pound of black beans and soak them overnight in a large bowl with plenty of cold water. This helps them cook faster and more evenly.
Drain and Rinse Beans
The next day, drain and rinse the soaked beans thoroughly.
2Simmer the Beans
2h
2hStart Simmering
Place the drained beans in a large, heavy-bottomed pot or Dutch oven. Add 2 quarts of cold water. Bring to a simmer over medium-high heat.
Skim Foam
As the beans come to a simmer, skim off any foam that rises to the surface. This is optional but can help with clarity.
Simmer Beans
Reduce heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beans are tender but not mushy. They should yield to gentle pressure.
3Prepare the Meats
20m
20mChop Meats
While the beans simmer, chop the smoked bacon, chorizo, sweet Italian sausage, pork loin, and beef jerky into bite-sized pieces. Save any bones from the pork loin.
Brown Bacon and Sausages
In a separate skillet over medium heat, cook the chopped bacon until it starts to render its fat. Add the chorizo and Italian sausage and cook until browned, about 5-7 minutes. Do not cook until crisp.
Add Pork and Jerky
Add the pork loin and beef jerky to the skillet with the bacon and sausages. Cook for another 5 minutes, stirring occasionally, until the pork is lightly browned.
Add to Beans
Transfer all the browned meats to the pot with the simmering beans. Add the pork bones (if any) and the bay leaf.
4Simmer Feijoada
1h
1hSimmer with Meats
Bring the pot back to a gentle simmer over medium-low heat. Cover and cook for at least 1 hour, or until the beans are very tender and the meats are cooked through. Stir occasionally.
Mash Some Beans
Optional: Use a potato masher to gently mash some of the beans against the side of the pot. This helps to thicken the stew and create a creamier texture.
Final Simmer
Continue to simmer for another 15-30 minutes, uncovered if you want to thicken it further, until the feijoada reaches your desired consistency.
5Prepare Toasted Topping
5m
5mToast Breadcrumbs
In a dry skillet over medium heat, toast 1/2 cup of breadcrumbs until golden brown and fragrant. Stir frequently to prevent burning.
Add Flavor
Remove from heat and stir in 1 tablespoon of olive oil, 1 teaspoon of orange zest, and 1 tablespoon of chopped fresh parsley. Mix well.
6Serve
5m
5mPlate the Feijoada
Serve the feijoada hot, ladled over cooked white rice. Add a side of braised greens.
Garnish
Sprinkle the toasted breadcrumb mixture over the feijoada just before serving.
Tips
For a richer flavor, you can add other cured pork products like smoked ham hocks or pork ears to the stew.
Feijoada is even better the next day, as the flavors meld and deepen.
Adjust the simmering time based on the tenderness of your beans; they should be very soft.
If the feijoada becomes too thick, you can add a little more water or broth to reach your desired consistency.