How to Make Brazilian Feijoada, Part 2

pork shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork butt

Chicken thighs are lower in fat but still tender.

smoked sausage

🥗Healthier: chicken sausage

💰Cheaper: hot dogs

Chicken sausage offers a leaner option.

beef brisket

🥗Healthier: lean beef

💰Cheaper: ground beef

Ground beef is often more affordable.

collard greens

🥗Healthier: kale

💰Cheaper: spinach

Spinach is less expensive and cooks faster.

Cook the meats for about 2 and a half hours until tender.

Remove the ham hock, corned beef, bacon, and top round beef from the pot.

Dice the ham hock and bacon, removing excess fat and skin.

Sauté onions, jalapenos, garlic, scallions, and bay leaf in oil until aromatic.

Add soaked and rinsed black beans to the sautéed mixture.

Pour in the broth from the cooked meats and add shiso.

Simmer the beans for an hour and a half until tender.

Slice the cooked meats and reheat them in the beans for 15 minutes.

Prepare kale by stripping it from the stem, plunging it into boiling salted water, then into ice water, and sautéing in olive oil with salt and pepper.

Plate the dish with rice, kale, slices of the meats, and ladle the bean stew over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary