Feijoada
Feijoada is the national dish of Brazil, a rich and hearty black bean stew slow-cooked with smoky pork cuts and sausages. It is traditionally served with white rice, farofa, and orange slices to balance the deep flavors.
A smoky Brazilian black bean and pork stew that is the soul of Brazilian comfort food.
Nutrition per serving
Ingredients
Base
Protein
Aromatics
Seasoning
Instructions
Soak and Prep Beans
Drain the soaked black beans and rinse them thoroughly under cold water. Place them in a large heavy pot and cover with fresh water by about 5 cm. Bring to a boil over high heat and skim off any foam that rises to the surface.
Brown the Meats
In a separate skillet, heat a drizzle of oil over medium-high heat and brown the smoked sausage slices and pork ribs on all sides until deeply caramelized. Add the diced onion and garlic to the same skillet and cook until softened and golden, about 5 minutes.
Slow Cook Together
Transfer all the browned meats, onion, and garlic into the pot with the black beans. Add the bay leaves and enough water to keep everything submerged. Reduce heat to low, cover, and simmer for 2.5 to 3 hours, stirring occasionally, until beans are completely tender and the broth is thick and dark.
Season and Serve
Remove the bay leaves and taste the stew, adjusting salt and pepper as needed. Ladle generous portions into deep bowls and serve alongside steamed white rice, toasted farofa, and fresh orange slices to cut through the richness.
Substitutions
Common mistakes
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