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Feijoada Recipe

Brazilian · Main course · 140 min total

A hearty Brazilian black bean and pork stew, traditionally served with rice, collard greens, and farofa. This simplified home-cook version uses readily available meats.

Ingredients

• 1 lb (450g) dried black beans
• 1/2 lb (225g) smoked pork ribs
• 1/2 lb (225g) smoked sausage (linguica or kielbasa), sliced
• 1/4 lb (115g) bacon, chopped
• 1/4 lb (115g) pork shoulder, cubed
• 1 large onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp salt
• 1/2 tsp black pepper
• 6 cups water
• 2 tbsp olive oil
• 1 orange (optional, for serving)

Instructions

1. Soak black beans in water overnight or quick-soak: bring to a boil, remove from heat, let stand 1 hour. Drain and rinse.
2. In a large heavy pot, heat olive oil over medium-high heat. Add bacon and cook until crispy. Remove with slotted spoon and set aside.
3. In the same pot, brown pork shoulder and ribs in batches. Remove and set aside.
4. Add onion and garlic to pot; cook until softened, about 3 minutes.
5. Return all meats to pot. Add drained beans, bay leaves, salt, pepper, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, until beans are tender and stew is thickened. Stir occasionally and add more water if needed.
6. Remove bay leaves. Adjust seasoning. Serve over white rice with collard greens and farofa, and orange slices on the side.

Tips

• For a richer flavor, use a mix of smoked and fresh meats.
• Leftovers taste even better the next day.
• Serve with hot sauce for extra heat.

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