FEIJOADA Version Brésilienne 🇧🇷 (Ragoût de viande et de Haricots Noirs comme au Brésil)

Soak 400g black beans in cold water with 4 bay leaves for 4 hours.

After 4 hours, empty the soaking water and refill the bowl with water, soaking for at least 8 hours, but do not throw away the second soaking water.

Cut 700g shoulder of smoked brisket into large pieces, leaving fatty parts on.

Cut 300g smoked brisket into lardons, first slicing then cutting into sticks.

Season the shoulder pieces with salt, rubbing it in well.

Heat a special cast iron casserole dish with a little olive oil until very hot.

Sear the shoulder pieces until nicely colored on all sides, creating a protective crust.

Remove the seared meats into a salad bowl and reserve them.

Chop 1 onion into small cubes and crush 6-7 cloves of garlic.

Cut a few hot and vegetarian peppers into pieces.

Return the oil and fat from the pot to heat, then add the onion and peppers, browning them to remove cooking juices.

Add half of the crushed garlic to the pot, reserving the other half for later.

Once the onion is starting to color, add the soaked beans with the second soaking water and the bay leaves.

If needed, add a little more water and wait for it to boil.

Crush a mixture of spices: 1 tablespoon black pepper, 1 tablespoon cumin, and a few bird's eye peppers, then add to the pot along with 1 tablespoon paprika.

Cover the pot halfway and cook for a good hour over low heat.

After an hour, check the beans; if they are not well cooked, add the reserved meats back into the pot, except for the chorizo.

Adjust the salt and simmer for another hour on low heat.

Slice the chorizo and add it to the pot, along with a chopped handful of parsley, simmering for an additional 15 minutes.

In a small frying pan, add olive oil and brown the remaining garlic until nicely colored, then add it to the sauce for final adjustment of salt.

Equipment Needed

Allergens