Feijoada (Brazilian Black Bean Stew)
User Reviews
5.0
174 reviews
Excellent
-
Prep Time
20 mins
-
Cook Time
2 hrs 20 mins
-
Additional Time
12 hrs
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Total Time
2 hrs 20 mins
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Servings
8
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Calories
678 kcal
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Course
Main Course
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Cuisine
South American, Brazilian
Feijoada (Brazilian Black Bean Stew)
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The famous slow-cooked, flavor-packed, umami-rich national dish of Brazil. Featuring black beans and a variety of flavorful meats, Feijoada is an absolute feast for the taste buds!
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Ingredients
- 1 pound dried black beans
- 3 Tbsp cooking oil (I use avocado oil as it has a high smoke point but you can also use canola)
- 1 pound pork shoulder , left whole and shredded at the end of cooking or cut into chunks
- 2 large onions , sliced
- 5 cloves garlic , minced
- 1/2 pound fresh Italian or other spicy sausage , casings removed and crumbled
- 1/2 pound smoked sausage , such as linguica or kielbasa, sliced into rounds
- 1/2 pound thick sliced bacon , cut into small pieces
- 1 smoked ham hock
- 4 bay leaves
- water
- 1 tablespoon beef bouillon base (e.g., Better Than Bouillon)
- 1/2 teaspoon black pepper
- salt to taste
- hot sauce , according to heat preference
- orange , washed and cut into slices
Instructions
- Soak the beans in a large bowl of water overnight.
- In a large Dutch oven or heavy duty pot, heat the oil over medium-high heat and brown the pork shoulder until generously browned on each side. Remove the pork and set aside. In the same pan, add the bacon and cook until slightly crispy (for the best flavor leave the grease but you can drain some of it if you prefer). Add the onions and cook the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the crumbled Italian sausage and smoked sausage and cook until the crumbled sausage is no longer pink.
- Return the pork roast to the pot along with the smoked ham hock. Drain, rinse, and add the black beans to the pot. Add the bay leaves, black pepper, and beef bouillon base/cubes. Cover the contents of the pot with water until the meat is just barely covered (about 2 quarts). Bring it to a boil, reduce the heat to low, cover and let simmer for 2 hours, making sure the beans are soft. About 1 1/2 hours into the cooking time, if using whole pork roast, remove and either shred or cut it into chunks, and return to the pot. Do the same with the meat on the smoked ham hock.If the feijoada is too liquidy, uncover the pot and continue to cook for another 20 minutes or so to allow some of the liquid to evaporate. Add more salt to taste as needed. Add some hot sauce according heat preference. Discard the bay leaves.Serve with rice and the fresh orange slices.
Nutrition Information
Show Details
Calories
678kcal
(34%)
Carbohydrates
39g
(13%)
Protein
37g
(74%)
Fat
41g
(63%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
6g
Monounsaturated Fat
19g
Trans Fat
1g
Cholesterol
107mg
(36%)
Sodium
869mg
(36%)
Potassium
1270mg
(36%)
Fiber
9g
(36%)
Sugar
2g
(4%)
Vitamin A
27IU
(1%)
Vitamin C
3mg
(3%)
Calcium
98mg
(10%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 678 kcal
% Daily Value*
| Calories | 678kcal | 34% |
| Carbohydrates | 39g | 13% |
| Protein | 37g | 74% |
| Fat | 41g | 63% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 19g | 95% |
| Trans Fat | 1g | 50% |
| Cholesterol | 107mg | 36% |
| Sodium | 869mg | 36% |
| Potassium | 1270mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 2g | 4% |
| Vitamin A | 27IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 98mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
174 reviews
Excellent
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