Feijoada (Brazilian Black Bean Stew)
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 20 mins
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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)
Description
The dish begins by soaking dried black beans overnight. Pork shoulder is browned separately, followed by rendering bacon and sautéing onions and garlic in its flavorful fat. Italian sausage and smoked sausage are cooked until no longer pink before all meats and soaked beans combine in a pot with bay leaves, beef bouillon, and black pepper.
Water covers the mixture, which simmered covered for about two hours until beans become soft and the flavors blend. The stew is traditionally served with orange slices that add a bright counterpoint to the rich, smoky, and savory flavors.
Feijoada is a filling main course reflective of Brazilian cuisine, with layers of smoky meat and earthy beans complemented by citrus. The slow cooking yields tender beans and richly flavored sauce, making it suitable for a comforting meal.
Ingredients
- 1 pound black beans dried
- 3 Tbsp neutral cooking oil I use avocado oil as it has a high smoke point but you can also use canola, generic cooking oil
- 1 pound pork shoulder , left whole and shredded at the end of cooking or cut into chunks
- 2 onion sliced, large
- 5 cloves garlic , minced
- 1/2 pound Italian sausage casings removed and crumbled, or other spicy sausage, fresh
- 1/2 pound smoked sausage , such as linguica or kielbasa, sliced into rounds
- 1/2 pound Bacon cut into small pieces, thick sliced
- 1 ham hock smoked
- 4 bay leaf
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
5
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