The Flavor of Football: Brazilian Feijoada

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 the beans in a large bowl of water overnight.

Chop the beef short rib into slices and in a large Dutch oven or heavy duty pot, heat the oil over medium-high heat and brown the beef short rib until generously browned on each side. Remove the beef and set aside.

In the same pan, add the bacon and cook until slightly crispy. Add the onions and cook until soft and translucent, about 5 minutes. Add the garlic and cook for another minute.

Add the chorizo sausage and smoked sausage and cook until the crumbled sausage is no longer pink.

Return the braised beef short rib to the pot along with the chorizo, bacon bits, and smoked sausage. Drain, rinse, and add the black beans to the pot. Add the bay leaves and black pepper.

Cover the contents of the pot with water until the meat is just barely covered. Bring it to a boil, reduce the heat to low, cover and let simmer for 2 hours, making sure the beans are soft.

If the feijoada is too liquidy, uncover the pot and continue to cook for another 20 minutes or so to allow some of the liquid to evaporate. Add more salt to taste as needed. Discard the bay leaves.

Serve with rice, collard greens, Brazilian Farofa and fresh orange slices.

Cooking Techniques

Equipment Needed

Spice Level: