Feijoada
Black bean and pork stew.
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Instructions
- 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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