📝 About This Recipe
Experience the heartbeat of Rio de Janeiro with this rich, smoky black bean stew, traditionally celebrated as the pinnacle of Brazilian culinary heritage. This slow-cooked masterpiece combines a variety of salted and smoked meats with earthy black beans to create a velvety, deep-flavored nectar. Perfect for a festive Carnival gathering, it is a communal feast that represents the vibrant fusion of cultures and the warmth of Brazilian hospitality.
🥗 Ingredients
The Beans and Base
- 2 pounds Dry Black Beans (rinsed and soaked overnight)
- 4 pieces Bay Leaves (dried)
- 4 quarts Water (or enough to cover beans by 3 inches)
The Meats
- 1 pound Smoked Pork Ribs (cut into individual ribs)
- 1 pound Carne Seca (Salted Beef) or Corned Beef Bristket (cubed into 1-inch pieces)
- 12 ounces Paio Sausage or Spanish Chorizo (sliced into half-moons)
- 12 ounces Smoked Calabresa Sausage or Kielbasa (sliced into rounds)
- 8 ounces Smoked Bacon (thick-cut, diced)
- 1 pound Pork Shoulder (cubed into 1-inch pieces)
Aromatics and Seasoning
- 2 large Yellow Onion (finely diced)
- 8 pieces Garlic Cloves (minced)
- 2 tablespoons Olive Oil
- 1 teaspoon Black Pepper (freshly cracked)
- 1 piece Orange (halved, used to cut the richness)
👨🍳 Instructions
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1
Drain the soaked black beans and place them in a large, heavy-bottomed stockpot or Dutch oven. Cover with fresh water and add the bay leaves.
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2
Bring the beans to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface during the first 20 minutes.
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3
While the beans simmer, prepare the salted beef by boiling it in a separate pot for 15 minutes to remove excess salt. Drain and set aside.
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4
Add the salted beef, pork shoulder, and smoked ribs to the pot with the beans. Cover and simmer gently for about 1.5 hours.
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5
In a large skillet, cook the diced bacon over medium heat until the fat renders and the bacon begins to crisp.
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6
Add the sliced paio and calabresa sausages to the skillet with the bacon. Brown the sausages for 5-7 minutes until caramelized, then transfer all meats to the bean pot.
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7
In the same skillet (using the leftover fat), sauté the diced onions until translucent and golden, about 8 minutes.
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8
Add the minced garlic to the onions and cook for another 2 minutes until fragrant. Do not let the garlic burn.
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9
Take two ladles of beans (without the liquid) from the main pot and add them to the skillet with the onions and garlic. Mash them with the back of a wooden spoon to create a thick paste.
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10
Stir this bean paste back into the main stockpot. This is the 'secret' to achieving the signature thick, creamy consistency of a true Feijoada.
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11
Add the halved orange (peel and all) directly into the stew. The acidity helps balance the heavy fats of the meats.
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12
Simmer everything together uncovered for another 45-60 minutes. The liquid should reduce into a dark, glossy, and thick gravy.
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13
Taste for seasoning. Because of the salted and smoked meats, you likely will not need extra salt, but add black pepper to taste.
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14
Remove the orange halves and bay leaves before serving. Let the stew rest for 15 minutes to allow the flavors to settle.
💡 Chef's Tips
Always soak your beans for at least 8-12 hours to ensure even cooking and better digestion. If you can't find Brazilian Paio, a high-quality Spanish Chorizo or even Andouille works as a smoky substitute. Don't skip mashing some beans with the aromatics; it’s the essential technique for that velvety texture. Feijoada tastes even better the next day, so consider making it 24 hours in advance and reheating slowly. If the stew becomes too thick, add a splash of beef stock or water to loosen it to your liking.
🍽️ Serving Suggestions
Serve with white jasmine or basmati rice to soak up the delicious gravy. Accompany with 'Couve à Mineira' (thinly sliced collard greens sautéed with garlic). Offer 'Farofa' (toasted cassava flour) on the side for a delightful crunch. Provide fresh orange slices on the plate to cleanse the palate between bites. Pair with a classic Brazilian Caipirinha cocktail for the ultimate Carnival experience.