Feijoada, Traditional Brazilian Black Bean Stew

Twenty four hours before cooking, you need to soak the pork and bacon in cold water and put it in a fridge. You need to keep changing the water at least three times. Beans, on the other hand, need to be soaked overnight in cold water.

After 24 hours, you need to place the meat in a pot and add cold water to cover. Heat to boil and leave them cooking for 20 minutes.

Mix the beans, bay leaves, orange, meat, and water in one pot and simmer it for about 30 minutes. Continue simmering after adding sausages until the beans are cooked, and the meat is tender. Remove the orange and discard it, then slice the sausages and beef into small chunks.

Saute the bacon and add garlic and onion in a skillet. Continue to sauté until it softens, then add beans without any liquid. Using a fork, mash them to release starch.

To thicken the stew, add the bean mixture that you had mashed to the stew pot and boil until it’s thick and season with pepper and salt to your taste.

Finally, add back the meat and discard bay leaves and serve with a slice of orange.

Allergens