📝 About This Recipe
Widely regarded as the national dish of Brazil, Feijoada is a celebratory, slow-cooked black bean stew that pulses with deep, smoky flavors. This dairy-free masterpiece combines a variety of salted and smoked meats with creamy black beans to create a rich, velvety texture that is pure comfort in a bowl. It is a labor of love that honors the vibrant culinary heritage of Brazil, perfect for a long weekend gathering with friends and family.
🥗 Ingredients
The Beans
- 1 pound Dry Black Beans (rinsed and soaked overnight)
- 3 pieces Bay Leaves (dried)
The Meats
- 1 pound Smoked Pork Ribs (cut into individual ribs)
- 1/2 pound Paio Sausage or Chorizo (sliced into 1/2-inch rounds)
- 1/2 pound Smoked Slab Bacon (cut into thick cubes)
- 1 pound Beef Chuck (cut into 1-inch cubes)
- 1/2 pound Carne Seca or Corned Beef (desalted and cubed)
Aromatics and Base
- 2 tablespoons Olive Oil
- 1 piece Large Yellow Onion (finely diced)
- 6 pieces Garlic Cloves (minced)
- 1 teaspoon Smoked Paprika
- 1 teaspoon Black Pepper (freshly cracked)
- to taste Salt (be cautious as meats are salty)
- 1 piece Orange (halved)
👨🍳 Instructions
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1
Drain the black beans that have been soaking overnight and rinse them under cold water. Place them in a large, heavy-bottomed Dutch oven or stockpot.
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2
Cover the beans with about 8-10 cups of fresh water. Add the bay leaves and the halved orange (the orange helps tenderize the meats and cuts through the richness).
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3
Bring the beans to a gentle boil over medium-high heat, then reduce to a simmer. Skim off any foam that rises to the surface.
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4
While the beans simmer, prepare your meats. In a large skillet over medium heat, brown the bacon cubes until the fat renders. Remove the bacon and set aside, leaving the fat in the pan.
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5
In the same skillet, brown the beef chuck and the pork ribs in batches until a deep golden crust forms. Transfer these to the pot with the beans.
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6
Add the sliced sausages and the carne seca (or corned beef) to the bean pot. Ensure all meats are submerged; add more water if necessary.
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7
Cover and simmer the mixture for about 2 to 2.5 hours. You want the beans to be creamy and the meats to be fork-tender.
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8
In the skillet used for the meats, heat the olive oil. Sauté the diced onion until translucent, about 5 minutes, then add the minced garlic and cook for another 2 minutes until fragrant.
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9
Take two ladles of the cooked beans from the main pot (without meat) and add them to the skillet with the onions and garlic. Mash them with a fork to create a thick paste.
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10
Stir the smoked paprika and black pepper into this bean paste, then pour the entire mixture back into the main pot. This 'refogado' technique thickens the stew beautifully.
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11
Remove the orange halves and bay leaves. Simmer uncovered for another 20-30 minutes to allow the flavors to meld and the sauce to reach a velvety consistency.
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12
Taste for seasoning. Depending on the saltiness of your meats, you may not need any additional salt. If it's too thick, add a splash of water; if too thin, mash a few more beans.
💡 Chef's Tips
Soaking the beans overnight is non-negotiable for the best texture and digestion. If you can't find Paio sausage, use a high-quality smoked Kielbasa or Spanish Chorizo. Don't skip the orange; it provides a subtle acidity that balances the heavy fats of the pork. Feijoada tastes even better the next day, so consider making it 24 hours in advance. Always simmer gently; boiling too hard will break the beans apart and toughen the meat.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati or jasmine rice. Accompany with 'Couve a Mineira' (thinly sliced kale sautéed with garlic). Top with 'Farofa' (toasted cassava flour) for a traditional crunch. Provide fresh orange slices on the side to refresh the palate between bites. Pair with a cold Caipirinha or a crisp Brazilian lager.