Brazilian Feijoada (Black Bean Stew) with Garlic Butter Rice

Name: Brazilian Feijoada (Black Bean Stew) with Garlic Butter Rice
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 12 serving
Ingredients: 1 pound dry black beans; 1 teaspoon salt; 1/2 onion; 2 garlic; 2 bay leaves; 2 liters water; 1 tablespoon olive oil; 1 pound Bacon; 4 thin pork chops; 1 (14-ounce) smoked sausage; 1 large onion; 4 garlic cloves; 3 tomatoes; 1 bell pepper; Handful cilantro leaves; 1 teaspoon salt; 1 teaspoon ground black pepper; 6 garlic cloves; 2 tablespoons olive oil; 2 garlic cloves; 4 tablespoons butter; 1 1/2 cups Lundberg white basmati rice; 2 1/2 cups chicken broth; 1/4 cup green onions; salt

User Reviews

5.0

21 reviews

Excellent

Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings
12
Calories
381 kcal
Course
Main Course
Cuisine
Brazilian

Brazilian Feijoada (Black Bean Stew) with Garlic Butter Rice

Uriah Moody

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This pared-down recipe for Brazilian Feijoada with Garlic Butter Rice makes this iconic Brazilian Pork & Black Bean Stew approachable for any home cook. Made with 3 (!!!) kinds of pork and just 15 minutes of active prep time, this hearty, stick-to-your-ribs meal is sure to banish even your biggest hunger.

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Ingredients

Servings

Black Beans:

1 pound dry black beans
1 teaspoon salt
1/2 onion quartered
2 garlic
2 bay leaves
2 liters water

Stew:

1 tablespoon olive oil
1 pound Bacon chopped
4 thin pork chops chopped ½-inch cubes
1 (14-ounce) smoked sausage such as andouille or kielbasa, sliced
1 large onion chopped
4 garlic cloves minced
3 tomatoes diced
1 bell pepper chopped
Handful cilantro leaves
1 teaspoon salt
1 teaspoon ground black pepper

Garlic Butter Rice:

6 garlic cloves thinly sliced
2 tablespoons olive oil
2 garlic cloves minced
4 tablespoons butter salted or unsalted
1 1/2 cups Lundberg white basmati rice
2 1/2 cups chicken broth
1/4 cup green onions sliced
salt

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Instructions

Black beans:

Spread the beans over your counter so you can look for beans that are broken, discolored, or shriveled and remove them. There will also be small stones or pebbles that should be sorted out of the beans during this phase. Discard all of the undesirable pieces.
Place beans in a colander. Rinse the beans thoroughly with cool water for about 3 minutes.

Instructions for Instant pot:

Place beans (soaked or un-soaked), salt, onion, garlic, bay leaves, and water in Instant Pot.
Use “manual” setting for 30 minutes of pressure.
Allow pressure to naturally release, approximately 30 to 40 minutes. Season beans to taste.

Stew:

In a large (7-quart) Dutch oven or stock pot over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
Place pork in bacon drippings and cook for 5 minutes, stirring constantly to brown evenly.
Add sausages and brown with pork for 2 to 3 additional minutes. Set both aside.
If needed, add more oil to the pan. On medium-high, sauté onion and garlic until tender and translucent, about 4 minutes. Add tomatoes and bell peppers and cook for another 3 minutes. Add cilantro and combine.
Place cooked beans and liquid to the pot along with bacon, pork, sausages, salt, and pepper.
Bring the mixture to a boil and reduce the heat to low. Cover and simmer for 2 to 3 hours, or until liquid is thickened.
Serve with garlic butter rice and collard greens.

Garlic Butter Rice:

Heat oil in a large saucepan over medium heat. Add garlic slices and sauté, stirring constantly, until golden and crisp. Transfer to a paper towel to drain.
Add butter and minced garlic until the garlic starts to turn light golden brown and the butter is melted.
Add rice, stir to coat in garlic butter for 1 to 2 minutes to lightly toast the rice.
Add broth, and bring to a boil. Lower heat to medium low and simmer for 15 to 17 minutes covered or until liquid is absorbed.
Remove from heat but leave lid on. Rest for 10 minutes.
Fluff with fork and add crispy garlic slices and green onions. Taste, and season with salt if needed.

Notes

1 pound dry beans = 2 cups dry beans.
If you are making the beans on the stovetop, add all ingredients to a Dutch oven, then bring to a boil and stir. Reduce heat to low and simmer for 2 to 3 hours, until the beans are soft enough to eat.
If your feijoada is still too thin after a few hours, you can mash up some of the beans to release their natural starches to aid in the process. Either take a potato masher to the pot and mash a few times, or use an immersion blender to pulse the mix a few times.
The stew will keep in the refrigerator for up to a week, or in the freezer for up to three months.

Nutrition Information

Show Details

Calories 381kcal (19%) Carbohydrates 33g (11%) Protein 11g (22%) Fat 23g (35%) Saturated Fat 8g (40%) Cholesterol 35mg (12%) Sodium 865mg (36%) Potassium 409mg (12%) Fiber 5g (20%) Sugar 2g (4%) Vitamin A 718IU (14%) Vitamin C 23mg (26%) Calcium 42mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 381 kcal

% Daily Value*

Calories	381kcal	19%
Carbohydrates	33g	11%
Protein	11g	22%
Fat	23g	35%
Saturated Fat	8g	40%
Cholesterol	35mg	12%
Sodium	865mg	36%
Potassium	409mg	9%
Fiber	5g	20%
Sugar	2g	4%
Vitamin A	718IU	14%
Vitamin C	23mg	26%
Calcium	42mg	4%
Iron	1mg	6%