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

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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.

  1. 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