Brazilian Feijoada - Black Bean & Pork Stew Recipe

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 1 pound of black beans overnight.

Drain the beans and place them in a big heavy pot with 2 quarts of cold water.

Bring to a simmer over medium-high heat and skim the foam if desired.

Simmer the beans for about 1.5 to 2 hours without adding any seasoning.

Chop dried beef (beef jerky) into small pieces and add to the simmering beans along with a bay leaf.

Cut smoked bacon, pork, and linguisa into large chunks.

Add the pork bones to the simmering beans.

In a dry sauté pan, cook the bacon over medium heat until starting to crisp, then add linguisa and Italian sausage to brown them.

Remove browned meats to a bowl and add chopped onions and garlic to the pan with the reserved fat, cooking until translucent.

Add black pepper, cayenne, ground cumin, ground coriander, and Italian parsley to the onion mixture and cook for another 2 minutes.

Stir the onion spice mixture and all the meats into the pot with the beans, ensuring the liquid covers the meat.

Bring back to a simmer and cook for about 1 hour or until the beans are very soft and the stew thickens.

Mash a few beans against the bottom of the pot for a thicker texture if desired.

Taste and adjust seasonings, adding salt if necessary.

Serve the stew with white rice and braised greens, garnished with toasted breadcrumbs and orange slices.

Cooking Techniques

Equipment Needed

Spice Level: