Rich Brazilian feijoada with tender black beans and variety of slow-cooked pork meats in aromatic stew. This national dish of Brazil is traditionally served with rice, farofa, collard greens, and orange slices for a complete feast.
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16 items
Begin by draining soaked dried black beans and rinsing them thoroughly under cold water. Pick through beans to remove any stones or debris. Set drained beans aside in colander
Heat large heavy-bottomed pot or Dutch oven over medium heat and add bacon. Cook bacon for 8-10 minutes, stirring occasionally, until bacon is crispy and has rendered most of its fat
Remove crispy bacon with slotted spoon and set aside on paper towel-lined plate. Leave bacon fat in pot. Add pork ribs and pork shoulder cubes to pot and brown on all sides for 10-12 minutes until deep golden brown
Remove browned pork from pot and set aside with bacon. Add finely yellow onion to pot with remaining fat and sauté for 5 minutes until softened and translucent. Add garlic and cook for 1 minute until fragrant
Return bacon, pork ribs, and pork shoulder to pot along with any accumulated juices. Add drained black beans, bay leaves, ground cumin, smoked paprika, fine sea salt, and freshly ground black pepper. Stir to combine all ingredients
Pour water or chicken stock over ingredients until beans and meat are covered by at least 5cm of liquid. Bring mixture to boil over high heat, stirring occasionally to prevent sticking
Once boiling, heat to low and maintain gentle . Cover pot partially with lid and for 90 minutes, stirring every 20 minutes, until beans are mostly tender and pork is becoming tender
Add sliced smoked pork sausage to pot and stir gently to incorporate. Continue uncovered for 30 minutes more until beans are completely tender, pork is fall-apart tender, and liquid has to thick stew consistency
Taste feijoada and adjust seasoning by adding more fine sea salt and freshly ground black pepper if needed. Remove bay leaves from stew. Stew should be rich, smoky, and well-seasoned
Serve hot feijoada in deep bowls over steamed white rice for serving. Arrange fresh orange slices on side of each bowl. Garnish with chopped fresh cilantro for garnish if desired. Serve with additional orange slices for squeezing over stew
