Feijoada

Name: Feijoada
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 servings
Ingredients: 1 lb dried black beans; 1/2 lb bacon, chopped; 1/2 lb smoked sausage, sliced; 1/2 lb pork shoulder, cubed; 1/2 lb beef chuck, cubed; 2 tbsp olive oil; 1 large onion, chopped; 4 cloves garlic, minced; 2 bay leaves; 1 tsp black pepper; 1 tsp salt; 8 cups water; 2 oranges, sliced (for serving); 4 cups cooked white rice, for serving; 1 bunch collard greens, for serving

🕒 Prep: 30 min

🔥 Cook: 3 hours

🍽 Serves: 8

★★★★★

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If you're looking for a comforting, hearty dish that captures the essence of Brazilian cuisine, look no further than Feijoada. This traditional black bean and meat stew is a flavor-packed meal perfect for a cozy family dinner or a gathering with friends.

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Ingredients for Feijoada

Black beans are the heart of the dish, providing a creamy texture and earthy flavor. Soaking them overnight helps them cook evenly and absorb flavors better. Bacon adds a smoky, salty note, while smoked sausage brings in additional depth and richness. The combination of pork shoulder and beef chuck gives the stew a hearty meatiness that is both tender and flavorful.

Olive oil is used to sauté the meats and aromatics, imparting a subtle fruitiness. Onion and garlic form the aromatic base, enhancing the overall taste. Bay leaves add a hint of herbal freshness, and black pepper and salt season the dish perfectly. Water is the cooking medium that helps meld all these flavors together.

For serving, oranges provide a refreshing contrast, white rice acts as a perfect bed for the stew, and collard greens add a nutritious, slightly bitter balance.

Tips & Tricks

If you don't have time to soak beans overnight, a quick soak method works too: boil the beans for 1 minute, then let them sit for an hour before draining.
For a thicker stew, use a potato masher to mash some of the beans against the side of the pot.
Adjust the salt and pepper to your taste right before serving, as flavors develop and intensify during cooking.

Serving Suggestions

Serve your Feijoada hot over a generous bed of white rice. The rice will soak up the delicious juices, making each bite a delight. On the side, offer steamed or sautéed collard greens for a pop of color and a nutritious boost. Don't forget the orange slices—they provide a refreshing contrast to the rich stew.

Frequently Asked Questions

Can I use canned beans?: While you can use canned beans in a pinch, the flavor and texture won't be quite the same. If using canned beans, reduce the cooking time significantly.
What can I substitute for collard greens?: Kale or Swiss chard are great substitutes if you can't find collard greens.
Can this be made in a slow cooker?: Yes, you can transfer everything to a slow cooker after browning the meats and sautéing the onions and garlic. Cook on low for 6-8 hours.

Feijoada Recipe Walkthrough

Start by rinsing your black beans in cold water to remove any dirt or debris. Soak them overnight to ensure they cook up nice and tender. This step is crucial for achieving that creamy texture without any gritty bits.

In a large pot, heat up olive oil over medium heat. Add your bacon, smoked sausage, pork shoulder, and beef chuck. Cook them until they're browned, which takes about 8-10 minutes. Browning adds a layer of flavor, so don't rush this step.

Once the meats are browned, toss in the chopped onion and minced garlic. Sauté until the onion turns translucent, which takes about 5 minutes. This will create a fragrant base for your stew.

Drain the soaked beans and add them to the pot along with bay leaves, black pepper, and salt. Pour in 8 cups of water, and bring everything to a boil. Once it's boiling, reduce the heat to a simmer and let it cook for about 2 hours. Give it a stir occasionally to prevent sticking and ensure even cooking.

After about 2 hours, check if the beans are tender and the stew has thickened. If it has, it's ready to serve. If not, let it simmer a bit longer, checking every 15 minutes.

Why You'll Love This Recipe

Rich and savory with layers of flavor from different meats.
Perfect for meal prep and even better as leftovers.
A true taste of Brazil that turns a simple meal into an experience.
Great for feeding a crowd without breaking the bank.

Ingredients

1 lb dried black beans

1/2 lb bacon, chopped

1/2 lb smoked sausage, sliced

1/2 lb pork shoulder, cubed

1/2 lb beef chuck, cubed

2 tbsp olive oil

1 large onion, chopped

4 cloves garlic, minced

2 bay leaves

1 tsp black pepper

1 tsp salt

8 cups water

2 oranges, sliced (for serving)

4 cups cooked white rice, for serving

1 bunch collard greens, for serving

Step-by-step Instructions

1. Rinse the black beans in cold water and soak them overnight.

2. In a large pot, heat olive oil over medium heat. Add bacon, sausage, pork, and beef. Cook until browned.

3. Add onion and garlic to the pot, sauté until the onion is translucent.

4. Drain the soaked beans and add them to the pot along with the bay leaves, salt, and black pepper.

5. Pour in 8 cups of water, bring to a boil, then reduce heat and let it simmer for about 2 hours.