Brazilian · Main · Medium
Feijoada
Brazil's national dish: a hearty black bean stew loaded with pork, served with rice and collards.
The whole recipe in 60 seconds
Feijoada, in 5 ideas
- The orange slices cut the richness; do not skip them.
- Farofa (toasted cassava flour) adds the classic crunch.
- It is a project, but it feeds a crowd.
- Traditionally eaten on Wednesdays and Saturdays in Brazil.
- Leftovers are legendary.
What you need
Ingredients
- 2 lbs black beans, soaked overnight
- 1 lb pork shoulder, cubed
- 1/2 lb smoked sausage, sliced
- 1/2 lb bacon, chopped
- 1/2 lb pork ribs
- 2 onions, diced
- 6 cloves garlic, minced
- 2 bay leaves
- 1 orange, sliced
- Salt and pepper
- Rice, collard greens, and farofa to serve
How to make it
Directions
- Simmer beans with bay leaves until nearly tender, about 1.5 hours.
- Brown all the meats in batches.
- Saute onion and garlic in the pork fat.
- Combine everything in the bean pot and simmer 1 hour more.
- Season boldly with salt and pepper.
- Serve with rice, sauteed collards, orange slices, and farofa.
Money saver. Cheap cuts of pork are the point; this stew was born from using everything.