Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

BRAZILIAN FEIJOADA - BLACK BEAN STEW

Serves: 10

Serves: 10
Preparation time: 20 minutes
Cooking time: 3 hours
Total time:  3 hours 20 minutes

Brazilian Feijoada is a black bean and pork stew that is often served with farofa, toasted cassava flour.

Ingredients

  • 1 pound dry black beans (soaked overnight)*
    1 tablespoon olive oil
    4 ounces slab bacon (rind removed), diced
    1 pound pork ribs, cut into individual ribs
    2 Mexican chorizo sausages, sliced
    1 smoked sausage, such as linguica or kielbasa, sliced
    1 large onion, chopped
    4 cloves garlic, minced
    3 tomatoes, diced
    1 teaspoon salt
    1 teaspoon ground black pepper
    3 bay leaves
    water
    white rice (for serving)
    farofa (for serving)

Preparation

  • In a large bowl with water, soak beans overnight.
    When you are ready to make your stew, in a large heavy-bottom soup pot, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
    Use the same saucepan to brown ribs and sausages in batches. Set aside.
    If needed, add more oil to the pan. On medium-high, sauté onion and garlic until soft and translucent, about 5 minutes. Add tomatoes and cook for another 3 minutes.
    Drain and rinse the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, bay leave. Cover with water (about 8 cups).
    Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft and the stew has thickened.

    Serve with white rice and sprinkle some farofa on top.
    Notes
    * 1 pound dry beans = 2 cups dry beans = 6 cups cooked beans (Feel free to substitute drained, canned beans if desired.)
    Recipe inspired by curioucuisiniere.com
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Brazilian feijoada - black bean stew

Add Comment

* Required information
1000
Type the word for the number 9.

Comments (0)

No comments yet. Be the first!

Spring food carousel

Summer   | Fall   | Winter