otherMediumnon vegetariandairy freenut freelow carb

Feijoada

Name: Feijoada
Prep time: 20 min
Cook time: 2 h
Total time: 2 h 20 min
Yield: 4 servings
Cuisine: other
Ingredients: 1 cup black beans (dried, soaked overnight and drained); 350 g pork shoulder (cut into bite-size pieces); 100 g bacon (cut into small pieces); 200 g sausage (firm smoked sausage, sliced into rounds); 1 pcs onion (medium, finely chopped); 6 pcs garlic (cloves, minced); 2 pcs bay leaf; 1 pinch black pepper; 0.5 tsp salt; 1 tbsp olive oil; 1 pcs orange (cut into wedges, for serving); 2 tbsp cilantro (chopped, for garnish); 5 cup water

RATING

4.6/5(187)

TASTE SCORE

9/10

This slow-simmered Brazilian black bean stew is rich with pork, garlic, and warm spices. The beans turn silky and deeply savory as they cook, making a comforting pot that tastes even better after a short rest.

PREP

20m

COOK

120m

SERVES

1 CUP

616 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Soak the beans and prepare the meats.
1.Rinse the black beans well, soak them overnight in plenty of water, and drain before cooking.
2.Cut the pork shoulder into bite-size pieces.
3.Slice the sausage into rounds and cut the bacon into small pieces.
4.Chop the onion and mince the garlic.
TIPSoaking helps the beans cook more evenly and shortens the simmering time.
saute · ~12 min
Brown the bacon, sausage, and pork.
1.Heat olive oil in a heavy pot over medium heat.
2.Add the bacon and cook until it starts to render and lightly brown, about 4 minutes.
3.Add the sausage and cook until lightly browned, about 3 minutes.
4.Add the pork shoulder and cook until the edges lose their raw color and pick up some color, about 5 minutes.
TIPDo not rush this step; browning the meats builds the deep flavor of the stew.
saute · ~5 min
Cook the onion and garlic.
Add the onion to the pot and cook until soft, about 4 minutes. Stir in the garlic and black pepper, and cook for 1 minute more until fragrant.
boil · ~10 min
Add the beans and bring the stew to a boil.
Add the soaked black beans, bay leaf, salt, and water. Stir well, scrape up any browned bits from the bottom, and bring everything to a steady boil.
simmer · ~100 min
Simmer until the beans are tender.
Lower the heat, cover partially, and simmer gently for 1 hour 30 minutes to 2 hours, stirring now and then, until the beans are soft and the broth is thick and glossy.
TIPIf the pot looks dry before the beans are tender, add a small splash of water and keep simmering gently.
rest · ~10 min
Let the feijoada rest for 10 minutes.
TIPA short rest helps the broth thicken and the flavors settle.
garnish
Garnish with cilantro.
Scatter the chopped cilantro over the top just before serving.
serve
Serve the feijoada with orange wedges.
Spoon the stew into bowls and serve the orange wedges on the side for squeezing over each portion.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Brown the bacon first and let it render before adding the other meats so the pot builds a richer base.
2
Scrape up the browned bits when you add the water; that fond gives the broth much of its deep savory flavor.
3
Keep the simmer gentle, not hard-boiling, so the beans turn creamy without splitting too much.
4
If the stew looks thin at the end, mash a small spoonful of beans against the pot to thicken it naturally.
5
Taste only near the end for extra salt, since the bacon and smoked sausage already add plenty of seasoning.
6
Feijoada is even better the next day; chill it overnight and reheat slowly so the flavors meld fully.

RECIPE VARIATIONS

Adapt it for your goals.

low sodium

Low-sodium

Use reduced-salt smoked sausage, cut back the bacon slightly, and wait until the end to season; good if you want the same hearty feel with less saltiness.

spicy