📝 About This Recipe
Widely considered the national dish of Brazil, Feijoada is a soulful, slow-cooked masterpiece that marries earthy black beans with a rich variety of salted, smoked, and fresh meats. This version elevates the traditional stew with a robust combination of beef chuck and savory pork, creating a velvety texture and a smoky depth that lingers on the palate. It is the ultimate comfort food, traditionally enjoyed as a leisurely Saturday lunch with friends and family.
🥗 Ingredients
The Beans and Aromatics
- 1 lb Dry Black Beans (rinsed and soaked overnight)
- 3 pieces Bay Leaves (fresh or dried)
- 8-10 cups Water (enough to cover the beans by 3 inches)
The Meat Selection
- 1 lb Beef Chuck Roast (cut into 1.5-inch chunks)
- 1 lb Pork Shoulder (cut into 1.5-inch chunks)
- 1/2 lb Smoked Slab Bacon (diced into thick batons)
- 12 oz Paio Sausage or Kielbasa (sliced into 1/2 inch rounds)
- 1 lb Smoked Pork Ribs (separated into individual ribs)
The Sofrito and Seasoning
- 2 large Yellow Onion (finely diced)
- 6 cloves Garlic (minced)
- 2 tablespoons Olive Oil
- Salt and Black Pepper (to taste)
- 1/4 cup Fresh Cilantro or Parsley (chopped for garnish)
👨🍳 Instructions
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1
Drain the soaked black beans and place them in a large, heavy-bottomed Dutch oven or stockpot. Cover with fresh water (about 3 inches above the beans) and add the bay leaves. Bring to a boil, then reduce to a simmer.
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2
While the beans simmer, heat a large skillet over medium-high heat. Add the diced bacon and cook until the fat has rendered and the bacon is crispy. Remove bacon with a slotted spoon and set aside, leaving the fat in the pan.
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3
In the same skillet, sear the beef chuck and pork shoulder chunks in batches until deeply browned on all sides. Do not overcrowd the pan. Season lightly with salt and pepper as you go.
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4
Transfer the browned beef, pork, and the reserved bacon into the pot with the simmering beans.
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5
In the same skillet (add a splash of olive oil if needed), brown the sliced sausage and smoked ribs for about 5-7 minutes. Add these to the bean pot as well.
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6
Cover the pot partially and let everything simmer gently for about 1.5 to 2 hours. Stir occasionally and add more water if the liquid level drops below the meat.
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7
Prepare the 'tempero' (seasoning): In a small skillet, heat 2 tablespoons of olive oil. Sauté the onions until translucent, then add the garlic and cook until fragrant and golden.
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8
Take two ladles of the beans (just the beans, not the meat) from the main pot and add them to the skillet with the onions and garlic. Mash them with the back of a spoon to create a thick paste.
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9
Pour this mashed bean and onion mixture back into the main pot. This is the secret to a thick, velvety broth.
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10
Continue to simmer the stew uncovered for another 30-45 minutes. The meat should be fork-tender and the liquid should be thick and glossy.
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11
Taste the stew. The smoked meats are salty, so you likely won't need much additional salt, but adjust according to your preference and add a generous crack of black pepper.
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12
Remove the bay leaves and let the stew rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always soak your beans overnight to ensure even cooking and better digestion. If the stew is too thin, mash another ladle of beans and stir it back in; if too thick, add a splash of beef broth. For a truly authentic flavor, try to find 'Carne Seca' (Brazilian dried beef) at a local specialty market. Feijoada tastes even better the next day, as the flavors continue to meld in the refrigerator. Be careful with salt—the smoked ribs and bacon provide a lot of natural salinity to the broth.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati or jasmine rice. Accompany with 'Couve a Mineira' (thinly sliced kale or collard greens sautéed with garlic). Add a side of fresh orange slices to help cut through the richness of the meats. Sprinkle 'Farofa' (toasted manioc flour) over the top for a delightful crunch. Pair with a classic Caipirinha or a cold Brazilian lager.