Feijoada Brasileira
Brazil's national dish — a rich, smoky, soul-warming black bean stew slow-cooked with pork and beef, served with fluffy rice, crispy farofa, sautéed collard greens, and fresh orange slices.
Ingredients
Stew
- 500g dried black beans, soaked overnight
- 300g smoked pork ribs, cut into sections
- 200g carne seca (dried beef) or beef brisket
- 200g smoked sausage (linguiça), sliced
- 150g thick-cut bacon, diced
- 1 smoked ham hock
- 4 bay leaves
Refogado (Base)
- 1 large onion, finely diced
- 6 cloves garlic, minced
- 2 tbsp olive oil
- Salt and black pepper to taste
To Serve
- Cooked white rice
- Farofa (toasted cassava flour with butter)
- Couve (sautéed collard greens with garlic)
- Fresh orange slices
- Hot pepper sauce (molho de pimenta)
Instructions
Soak & Prep
Soak the black beans overnight in plenty of cold water. If using carne seca, soak it separately overnight, changing the water 2-3 times to remove excess salt. Drain everything the next day.
Start the Beans
Place the drained beans in a very large heavy pot. Add the ham hock, smoked pork ribs, and bay leaves. Cover with fresh water (about 8 cups). Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 1.5 hours.
Add the Meats
Add the carne seca (cut into chunks), sliced linguiça, and diced bacon to the pot. Continue simmering for another hour, stirring occasionally. The broth should be getting thick and dark.
Make the Refogado
In a separate skillet, heat olive oil and sauté the onion until caramelized (about 10 minutes). Add the garlic and cook 1 minute more. Ladle out 2 cups of cooked beans and mash them into this skillet to create a thick paste. Stir this back into the main pot.
Final Simmer
Continue cooking for another 30-45 minutes. The stew should be thick, rich, and deeply smoky. Season with salt and pepper. Remove the bay leaves and ham hock bone.
Serve Traditionally
Serve the feijoada in a large communal pot at the center of the table. Surround it with bowls of white rice, farofa, garlicky sautéed collard greens, and a plate of fresh orange slices (they cut through the richness). This is a Saturday tradition in Brazil!
Nutrition Facts
* Based on a 2,000 calorie diet.