Feijoada: Rice and Beans Brazilian Style
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Prep Time
10 mins
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Cook Time
6 hrs
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Total Time
6 hrs 10 mins
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Servings
6 servings
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Calories
892 kcal
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Course
Main Course
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Cuisine
Brazilian
Feijoada: Rice and Beans Brazilian Style
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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
- 1 pound black beans dry, soaked overnight
- 5 cloves garlic
- 1 onion medium
- 4 ounces cilantro fresh
- 4-5 cups chicken broth or beef broth
- 1 bay leaf
- 2 teaspoons salt
- 1 teaspoon black pepper ground
- 12-16 ounces pork sausage I used Kielbasa
- 2-3 links chorizo sausage or Andouille pork sausage
- 12-16 ounces beef stew meat cubed; includes sirloin, chuck, or other stew meat
- 2 Cups long grain white rice
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.
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