Feijoada (Brazillian Black Bean Stew, or Chili)


1 lb Black Beans

Kosher Salt

Garlic Powder

3 Green Bell Peppers

2 Red Bell Peppers

2 Yellow Onions

1 lb Chorizo

4 lb Pork Shoulder

Left Over Ham Bone (with left over ham and fat)

3 Pints Canned Whole Tomatoes

5 slices Bacon

2 teaspoons Crushed Red Pepper Flakes



Soak black beans over night in water, 3 inches above beans and 2 tablespoons kosher salt.

Cut up the bacon into 1 inch pieces, add bacon, ham bone(remove meat and fat), soaked beans to a pressure cooker pot or a stock pot on a stove.  If you do not have a ham bone add more bacon.  Pour enough water to cover beans by 3 inches.  Cook beans in pressure cooker on high for 30 minutes or on the stove simmer covered for 1 hour or until beans are tender.

Rub kosher salt and garlic powder all over the pork shoulder.  Place on spit of rotisserie or put

on a rack set into a roasting pan. Roast for 20 minutes, and then reduce the heat to 325 degrees F. Continue to cook for 3 hours. 

Remove meat and fat from ham bone and cut into 1/2 inch pieces. If you do not have a ham bone with leftover emat on it substitute for a ham steak.

Place ham and fat in a stock pot over low heat. We are rendering the fat (melting the fat), although fat is yummy it is better melted then having to chew it.  Remove meat when slightly fried, remove cooked fat when fried.  Leave the melted fat in the stock pot.

Dice the onions, and bell peppers.  Saute the onions and bell peppers in the melted pork fat left in the large stock pot over medium low heat.

Remove chorizo from the skin, break apart with a wooden spoom and cook over medium heat in a large 12 inch skillet.

Cut roasted pork into 1/2 inch cubes. Place ham, fried fat, and pork in the same pan as the chorizo. 

Add the pork to the stock pot with the sauteed vegetables, add drained beans, add whole tomatoes and cut with a spoon.  Stir and add red pepper flakes.  Cook over medium heat until bubbling.