Feijoada
Feijoada (Brazilian Black Bean Stew)
by Hank Shaw (updated 1/5/2022)
https://www.simplyrecipes.com/recipes/feijoada_brazilian_black_bean_stew/
PREP TIME15 mins
COOK TIME5 hrs 15 mins
TOTAL TIME5 hrs 30 mins
SERVINGS10 to 12 servings
Black beans are a must in this recipe if you want it to be authentically Brazilian. A Portuguese version uses white beans, however.
Our feijoada has tomatoes, but you wouldn’t find those in most Brazilian recipes.
Ingredients
1 pound (450g) dry black beans
4 tablespoons extra virgin olive oil
1 pound (450g) pork shoulder
2 large onions, sliced
1 head garlic, peeled and chopped
1 pound (450g) carne seca or corned beef, cut into chunks
1/2 pound (225g) fresh sausages, such as chorizo or Italian sausage
1 pound (450g) smoked sausage, such as linguica or kielbasa
1 smoked ham hock or shank
3 to 4 bay leaves
Water
1 14.5 ounce can (411g) crushed tomatoes
Kosher salt
Method
Soak the beans in hot water:
Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
Brown the pork shoulder:
Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When the meat has browned, remove the meat from the pot, set aside.
Brown the onions and add garlic:
Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot.
Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.
Add the meat, bay leaves, and water:
Add back the pork shoulder and the other meats. Add enough water to cover all ingredients. Add the bay leaves, cover, and bring to a simmer. Cook gently for 1 hour.
Add the soaked black beans:
Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.
Add the tomatoes:
Add the tomatoes, stir well and taste for salt, adding if it's needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2 to 3 hours.
Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.
NUTRITION FACTS (PER SERVING)
522
CALORIES
31g
FAT
31g
CARBS
30g
PROTEIN