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Feijoada
Feijoada is a beloved Brazilian black bean stew that embodies the heart and soul of Brazilian cuisine. This rich, hearty dish is traditionally made with a variety of pork cuts, creating a complex flavor profile that is deeply satisfying. Served with fluffy white rice, vibrant collard greens, and refreshing orange slices, feijoada not only warms the body but also brings people together. Originating from Portuguese colonial times, it was created by enslaved Africans who combined local ingredients with their culinary traditions, resulting in a dish that celebrates both heritage and community.
Ingredients
- Black beans
- 1 pound, dried
- Bacon
- 6 ounces, chopped
- Pork shoulder
- 1.5 pounds, cut into chunks
- Smoked sausage
- 8 ounces, sliced
- Onion
- 1 large, chopped
- Garlic
- 4 cloves, minced
- Bay leaves
- 2
- Salt
- 1 tablespoon
- Ground black pepper
- 1 teaspoon
- Collard greens
- 1 bunch, cleaned and chopped
- Rice
- 2 cups, for serving
- Orange slices
- for serving
Instructions
- Rinse the black beans and soak them in water overnight. Drain and set aside.
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
- Add the chunks of pork shoulder to the pot and brown on all sides, about 5-7 minutes. Remove the pork and set aside.
- Add the sliced smoked sausage to the pot and cook until browned, about 3-4 minutes. Remove and set aside.
- In the same pot, sauté the chopped onion and minced garlic until softened, about 4-5 minutes.
- Return the bacon, pork shoulder, and smoked sausage to the pot. Stir in the soaked black beans, bay leaves, salt, and black pepper.
- Cover the mixture with enough water to submerge the ingredients and bring to a boil. Reduce the heat to low, cover, and simmer for about 2 hours, stirring occasionally, until the beans are tender and the flavors meld together.
- While the feijoada is simmering, prepare the collard greens. Blanch the chopped greens in boiling water for about 3 minutes, then drain and set aside.
- Once the feijoada is ready, serve hot over cooked rice, with collard greens and orange slices on the side.
Tips
- For added depth of flavor, you can include other meats such as beef or lamb.
- If you prefer a spicier version, add a chopped jalapeño or a pinch of cayenne pepper to the pot.
- Feijoada is even better the next day, as the flavors continue to develop. Consider making it ahead of time for a gathering.
Dietary Information
Servings: 6-8 Dish Type: Main Course Prep Time: 15 minutes Cook Time: 2 hours Calories: 600 Fat: 35g Carbs: 45g Protein: 35g Sodium: 900mg Sugar: 2g
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