How To Make A Brasilian Pork Feijoada... Homemade by SORTED

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork loin

Chicken thighs reduce fat content while still being flavorful.

black beans

🥗Healthier: lentils

💰Cheaper: pinto beans

Lentils are lower in calories and cook faster.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: smoked paprika

Turkey sausage offers a leaner option with similar flavors.

farofa

🥗Healthier: quinoa

💰Cheaper: cornmeal

Quinoa provides a healthier grain alternative.

Soak dried black beans in cold water overnight.

Drain the beans and place them in a large pan with enough cold water to cover them.

Add 2 bay leaves and pork ribs to the pan.

Bring to a simmer and let it simmer for 1 hour.

After 1 hour, add a piece of ham to the pan and continue to simmer for another hour.

Skim off any foam that forms on top during cooking.

Peel and slice 2 onions and 2 cloves of garlic.

In a separate pan, heat a glug of oil and add the onions and garlic to soften them.

Slice chorizo into little diamonds and add it to the pan with the softened onions and garlic.

Slice the pork sausage and add it to the pan as well.

Use some of the cooked beans to thicken the stew by mashing them and returning them to the pan.

Remove the ham from the stew, slice it, and add it back in.

Add 1 tablespoon of ground cumin to the mixture and stir everything together.

Cook brown rice and collard greens separately.

Chop a big bunch of fresh parsley and add it to the stew.

Segment an orange and squeeze the juice into the stew, adding the segments as well.

Plate the feijoada with brown rice and collard greens, garnishing with orange segments.

Cooking Techniques

Equipment Needed

Spice Level: