📝 About This Recipe
A lighter, sophisticated cousin to Brazil’s famous black bean national dish, Feijoada Branca hails from the coastal regions where creamy white beans take center stage. This soul-warming stew combines buttery Cannellini beans with a smoky trio of Portuguese chouriço, salted pork belly, and tender ribs, all simmered in a fragrant broth of bay leaves and garlic. It is a celebration of rustic luxury, offering a velvety texture and a complex depth of flavor that feels both comforting and celebratory.
🥗 Ingredients
The Beans
- 1 pound Dry Cannellini or Great Northern beans (soaked overnight and drained)
- 3 pieces Bay leaves (fresh or dried)
- 8 cups Water (or enough to cover beans by 2 inches)
The Meats
- 8 ounces Salted pork belly or thick-cut bacon (diced into 1/2-inch cubes)
- 12 ounces Portuguese Chouriço or Spanish Chorizo (sliced into rounds)
- 1 pound Pork spare ribs (cut into individual riblets)
- 8 ounces Paio sausage or Smoked Kielbasa (sliced)
Aromatics & Seasoning
- 2 tablespoons Extra virgin olive oil
- 1 large Yellow onion (finely diced)
- 6 pieces Garlic cloves (minced)
- 2 medium Carrots (peeled and sliced into rounds)
- 1 teaspoon Ground cumin
- 1/2 teaspoon Smoked paprika
- 1/2 cup Fresh parsley and cilantro (chopped, for garnish)
- to taste Salt and black pepper
👨🍳 Instructions
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1
Drain the beans that have been soaking overnight and rinse them under cold water. Place them in a large heavy-bottomed pot or Dutch oven with 8 cups of fresh water and the bay leaves.
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2
Bring the beans to a boil, then reduce heat to low and simmer partially covered for about 45-60 minutes, or until the beans are tender but still hold their shape.
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3
While the beans simmer, prepare the meats. In a large skillet over medium heat, brown the diced pork belly until the fat renders and it becomes crispy and golden (about 8 minutes).
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4
Remove the pork belly with a slotted spoon and set aside. In the same rendered fat, brown the pork riblets on all sides until deeply caramelized. Remove and set aside with the pork belly.
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5
Add the sliced chouriço and paio sausage to the skillet. Sear for 2-3 minutes per side until the edges are crisp. Remove and set aside.
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6
Discard all but 2 tablespoons of fat from the skillet (or add olive oil if needed). Sauté the onions and carrots over medium heat for 6-7 minutes until the onions are translucent and the carrots soften slightly.
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7
Add the minced garlic, cumin, and smoked paprika to the vegetables. Stir constantly for 1 minute until the fragrance is released, being careful not to burn the garlic.
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8
Once the beans are tender, add all the browned meats and the sautéed vegetable mixture into the bean pot. If the liquid doesn't cover the ingredients, add a splash of hot water or chicken stock.
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9
Simmer everything together uncovered for another 30-40 minutes. This allows the flavors to meld and the broth to thicken into a rich, creamy consistency.
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10
Take a ladleful of beans from the pot (about 1/2 cup) and mash them into a paste using a fork or blender, then stir this paste back into the stew to create a signature velvety texture.
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11
Taste the stew. Since the meats are salty, you may only need a small pinch of salt and a generous crack of black pepper.
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12
Remove the bay leaves and stir in half of the fresh chopped herbs just before serving.
💡 Chef's Tips
Soaking the beans overnight is non-negotiable for the best texture and digestion; if you're short on time, use the 'quick soak' boiling method. Always brown your meats in batches; overcrowding the pan will cause them to steam rather than develop that essential caramelized crust. If the stew feels too thin, let it simmer uncovered for longer; the natural starches in the white beans are the best thickener. For a spicy kick, add a few drops of Malagueta pepper oil or chopped bird's eye chilies during the onion sautéing phase. Like all stews, this tastes even better the next day after the flavors have had time to fully marry in the refrigerator.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati or jasmine rice to soak up the savory bean liquor. Accompany with 'Couve a Mineira'—thinly sliced collard greens sautéed quickly with garlic and olive oil. A side of toasted 'Farofa' (cassava flour) adds a delightful crunch and nutty flavor to every bite. Pair with a classic Brazilian Caipirinha or a crisp, cold lager to cut through the richness of the pork. Offer fresh orange slices on the side; the acidity helps balance the heavy fats and aids in digestion.