Brazilian Feijoada (Black Bean Stew) with Garlic Butter Rice
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
12
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Calories
381 kcal
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Course
Main Course
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Cuisine
Brazilian
Brazilian Feijoada (Black Bean Stew) with Garlic Butter Rice
Description
The Brazilian Feijoada in this recipe uses dry black beans simmered or pressure cooked with seasonings such as onion, garlic, bay leaves, and salt. The stew base features olive oil fried bacon, pork cubes, and smoked sausage browned for depth. These meats are combined with diced onion, garlic, tomato, and bell pepper, then cooked together to meld flavors. Fresh cilantro, salt, and pepper finish the stew.
This stew is hearty and flavorful, with a thick, rich broth from the beans and rendered meat fats. The black beans provide an earthy backdrop to the smoky, savory pork components. The fragrant herbs and fresh vegetables add brightness and balance.
Accompanying the feijoada is garlic butter rice made with thinly sliced garlic sautéed in olive oil and butter, combined with white basmati rice and chicken broth for cooking. Green onions and minced garlic finish the rice, which offers a creamy, aromatic counterpoint to the robust stew.
This dish is satisfying and filling, traditionally served as a main course. The recipe notes explain how to select and prepare beans carefully and offer stovetop and Instant Pot cooking options. Leftovers can be refrigerated for a week or frozen for up to three months, preserving the rich flavors.
Ingredients
Black Beans:
- 1 pound black beans dry
- 1 teaspoon salt
- 1/2 onion quartered
- 2 garlic
- 2 bay leaf
- 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 minced, cloves
- 3 tomato diced
- 1 bell pepper chopped
- cilantro leaves, handful
- 1 teaspoon salt
- 1 teaspoon black pepper ground
Garlic Butter Rice:
- 6 garlic thinly sliced, cloves
- 2 tablespoons olive oil
- 2 garlic minced, cloves
- 4 tablespoons butter salted or unsalted
- 1 1/2 cups white Basmati rice Lundberg brand
- 2 1/2 cups chicken broth
- 1/4 cup green onions sliced
- salt
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
- Carefully sort and rinse dry beans to remove damaged seeds and debris before cooking.
- Beans can be cooked in a Dutch oven by bringing to a boil, then simmering 2 to 3 hours until tender.
- If the feijoada remains thin after cooking, partially mash beans with a masher or immersion blender to thicken the stew naturally.
- The stew stores well for up to one week in the refrigerator or can be frozen for up to three months.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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