📝 About This Recipe
Widely regarded as the national dish of Brazil, Feijoada is a rich, smoky black bean stew that tells a story of history and community. This slow-cooked masterpiece combines earthy black beans with a decadent variety of salted, smoked, and fresh meats to create a deep, complex gravy. It is a celebratory meal meant to be shared, offering a perfect balance of savory richness and vibrant, zesty accompaniments.
🥗 Ingredients
The Legumes
- 1 pound Dried Black Beans (soaked overnight and drained)
The Meats
- 1/2 pound Smoked Slab Bacon (cut into 1-inch cubes)
- 1/2 pound Paio Sausage or Chorizo (sliced into rounds)
- 1/2 pound Carne Seca or Corned Beef (cubed; if using salted beef, soak for 24 hours)
- 1 pound Pork Shoulder (cut into 1.5-inch chunks)
- 1/2 pound Smoked Pork Ribs (separated into individual ribs)
Aromatics and Base
- 2 large Yellow Onion (finely diced)
- 6 pieces Garlic Cloves (minced)
- 3 pieces Bay Leaves (dried)
- 2 tablespoons Extra Virgin Olive Oil
- 4 cups Beef Broth (low sodium)
- 4 cups Water (or as needed to cover)
Seasoning and Finishing
- to taste Salt and Black Pepper (be cautious as meats are salty)
- 1 piece Orange (peeled and halved; helps cut the fat)
- 1/2 cup Fresh Cilantro or Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
Begin by soaking your black beans in a large bowl of water for at least 8-12 hours. This ensures even cooking and better digestion.
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2
In a large, heavy-bottomed Dutch oven or stockpot, heat the olive oil over medium-high heat. Add the cubed bacon and cook until the fat renders and the bacon is golden brown.
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3
Add the pork shoulder chunks and smoked ribs to the pot. Brown the meat on all sides to develop a deep crust—this fond on the bottom of the pot is essential for flavor.
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4
Remove the browned meats and set them aside. In the same pot, add the sliced sausage and carne seca, browning them for about 5 minutes before removing.
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5
Lower the heat to medium. Add the diced onions to the rendered fat and sauté until translucent and soft, about 6-8 minutes. Stir in the garlic and cook for another 2 minutes until fragrant.
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6
Drain the soaked beans and add them to the pot with the onions and garlic. Stir well to coat the beans in the aromatic oils.
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7
Return all the browned meats and sausages back into the pot. Add the bay leaves and the halved orange.
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8
Pour in the beef broth and enough water to cover the beans and meat by at least 2 inches. Bring the mixture to a boil.
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9
Once boiling, reduce the heat to low and cover with a tight-fitting lid. Simmer gently for 2 to 2.5 hours.
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10
Check the pot every 30 minutes, stirring to ensure the beans aren't sticking to the bottom. If the liquid reduces too much, add a splash of hot water.
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11
After 2 hours, check the beans. They should be tender and the meat should be falling off the bone. Remove the orange halves and bay leaves.
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12
To thicken the stew, take two ladles of beans (without meat) and mash them into a paste in a small bowl. Stir this paste back into the pot and simmer uncovered for another 15 minutes.
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13
Taste the stew before adding salt, as the smoked meats often provide enough salinity. Season with freshly cracked black pepper.
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14
Turn off the heat and let the stew rest for 10 minutes to allow the flavors to settle before serving.
💡 Chef's Tips
Always soak your beans; it significantly improves the texture and reduces cooking time. Be careful with salt! The smoked and cured meats release a lot of salt as they simmer, so only season at the very end. For the most authentic flavor, make this a day in advance; like most stews, it tastes even better the next day. If you can't find Paio sausage, a good quality smoked Kielbasa or Spanish Chorizo makes an excellent substitute. Don't skip mashing some of the beans at the end—this creates that signature creamy, thick gravy that defines a great Feijoada.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati or jasmine rice to soak up the delicious gravy. Accompany with 'Couve a Mineira' (thinly sliced kale or collard greens sautéed with garlic). Provide a side of 'Farofa' (toasted cassava flour) for a delightful crunchy texture contrast. Serve with fresh orange slices on the side to provide a bright, acidic counterpoint to the rich meats. A classic Caipirinha cocktail or a cold Brazilian lager is the perfect beverage pairing.