South American

Feijoada

Name: Feijoada
Total time: 180 min
Yield: 5 servings
Cuisine: South American
Ingredients: 1 lb dried black beans; 1/2 lb smoked sausage (linguiça); 1 lb pork shoulder cubed; 1/2 lb bacon; 1 large onion chopped; 4 cloves garlic minced; 2 bay leaves

Brazil's soul-warming black bean stew slow-cooked with smoky pork, sausage, and bay leaves — rich, deeply flavored, and made for lazy weekend gatherings.

180 minutes

Serves 5

Main

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Soak the beans: Rinse the black beans and soak them in water overnight. Drain before cooking.

2
Sear the meats: In a large heavy-bottomed pot or Dutch oven, render the bacon until crisp. Remove bacon, then sear the pork shoulder and sausages in the fat until browned.
3
Sauté aromatics: In the same pot, sauté the chopped onion and minced garlic until softened and fragrant.
4
Simmer the stew: Return all meats to the pot, add the soaked beans and bay leaves, and cover with water (about 2 inches above the beans). Bring to a boil, then reduce to a low simmer.
5
Cook thoroughly: Cover and simmer for 2 to 2.5 hours, stirring occasionally, until the beans are tender and the meat easily falls apart. Add water as needed.
6
Thicken and serve: Mash a ladleful of beans against the side of the pot to thicken the broth. Serve hot over white rice with collard greens and farofa.

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