Feijoada: Rice and Beans Brazilian Style

Name: Feijoada: Rice and Beans Brazilian Style
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 6 servings
Ingredients: 1 pound Dry Black beans, soaked overnight; 5 cloves garlic; 1 Onion, medium; 4 ounces fresh cilantro; 4-5 cups chicken or beef broth; 1 bay leaf; 2 teaspoons salt; 1 teaspoon ground black pepper; 12-16 ounces Pork Sausage - I used Kielbasa; 2-3 links Chorizo or Andouille Pork sausage; 12-16 ounces Cubed Beef Sirloin, chuck, or other stew meat; 2 Cups long grain white rice

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Prep Time
10 mins
Cook Time
6 hrs
Total Time
6 hrs 10 mins
Servings
6 servings
Calories
892 kcal
Course
Main Course
Cuisine
Brazilian

Feijoada: Rice and Beans Brazilian Style

Megan Martin

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Feijoada is a traditional Brazilian meal with beans cooked with various pork and beef meats, rice, and other side dishes. What makes this rice and beans Brazilian, is the delicious pork sausages, beef, cilantro, onions, and lots of garlic. It's a bean and pork stew like no other. The beans become soft and creamy, the sausage is salty and meaty, and the beef is succulent. The rice soaks all of this goodness right up.

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Ingredients

Servings

1 pound Dry Black beans, soaked overnight
5 cloves garlic
1 Onion, medium
4 ounces fresh cilantro
4-5 cups chicken or beef broth
1 bay leaf
2 teaspoons salt
1 teaspoon ground black pepper
12-16 ounces Pork Sausage - I used Kielbasa
2-3 links Chorizo or Andouille Pork sausage
12-16 ounces Cubed Beef Sirloin, chuck, or other stew meat
2 Cups long grain white rice

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Instructions

The night before, pick through the beans to make sure there are no particles and then rinse with water in a strainer. Add the beans to a large bowl and cover with water. Soak overnight. When ready to cook, drain the beans.
Put the garlic, onion and cilantro with 1-2 tablespoons water in a food processor and purée it until all minced.
Slice the sausages. Cut the sirloin into cubes, if not already done, and season with salt and black pepper.
Into a dutch oven or large skillet or pan, add the sliced sausage to sear and start to render the fat. Cook for 2 minutes on each side and then transfer to the slow cooker. The add the beef cubes to the pan and sear all sides. Add a cup of water to the pan and scrape up all of the brown bits from the bottom. Then pour the beef and the liquid into the slow cooker.
To the slow cooker with the meat, add the onion-garlic-cilantro mixture, the drained black beans, bay leaf, salt and pepper. Pour in enough broth to cover the beans, about 4-5 cups.
Set for 8-10 hours, depending on your schedule.
While the black beans are cooking, when you are getting ready to eat, make the rice according to package instructions. Or make my Brazilian Rice! Scoop beans over rice and enjoy as a main dish or a side to steak or sausage. Enjoy!

Notes

Canned beans – I used a 16 ounce bag of Goya Black Beans. You can also use canned beans that have been rinsed as well. It will be approximately four 15oz cans to equal one 16 oz bag of dry beans.
Storing – These black beans will last 5-6 days in the fridge in a sealed container. These cooked Brazilian black beans freeze beautifully. Just portion them out into freezer bags and flatten them. You can store them in the freezer for up to 6 months. To reheat, you can place in the fridge overnight to thaw and then warm on the stove or in the microwave.
Stove top Instructions – To do so, make sure that you have a large pot or dutch oven. Follow the instructions to prep and add everything to the pot the same way as with the slow cooker. On the stove top, bring the contents to a boil, then reduce the heat to a simmer. Cover and cook for 1.5 to 2 hours or until the beans are tender. Or place the covered pot in the oven at 400 F degrees for 2 hours or until the beans are tender.