Feijoada a Brasileira-Brazilian Black Bean Stew

Feijoada a Brasileira-Brazilian Black Bean Stew

The national dish of Brazil is usually served at restaurants on Wednesdays and at home on Sundays with everyone gathered around the TV watching soccer. This recipe makes a lighter version of this dish without losing any of its essence. It also cheats a bit by replacing the pig snouts, tails, ears, and blood sausage with more recognizable pork cuts from the market. Serve this with orange sections, white rice, collard greens, and farofa and you've got yourself a Brazilian feast everybody will love.

5 from 2 votes

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Course: Brunch, Lunch, Main Course

Cuisine: Brazil, South American

Prep Time: 25

Cook Time: 2

Soaking beans: 8

Total Time: 10 25

Servings:

Author: My Hungry Traveler

Equipment

Large heavy-bottomed pot

Ingredients

2 lb Dried black beans, soaked overnight
2 tbsp Vegetable oil
2 Dried red chilis
1 Fresh serrano or jalapeno chili, cut in half longwise
3 Bay leaves
1 lb Corned beef, 1 piece
1 lb Smoked Pork chops
1 lb 2-inch cubes of boneless pork shoulder or beef stew meat
1 lb Portuguese fresh sausage, like linguica. (spicy Italian sausage ok)
1 lb Chorizo sausage (kielbasa ok) in 1 piece
8 oz Salt pork, rinsed then soaked separately overnight with beans
8 Garlic cloves, crushed
1 large Onion, chopped
2 Oranges, peeled and sectioned
4 qt Water (enough to cover everything by ½-inch

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Instructions

Cook Feijoada - Drain and rinse soaked black beans. Heat vegetable oil in a large heavy casserole or pot over moderately low heat. Add onions and garlic until onion is softened, about 7 minutes. Stir in black beans, bay leaves, and water. Bring to a boil over high heat and then reduce to low and simmer beans for 1 hour. Add the chilis and meats. Cook until beans are tender and meats cooked through, another hour or more..
Serve Feijoada - Remove meats, chilis, and bay leaves from pot. Salt beans. Shred meat from ham hock and discard any bones, chilis, and bay leaves. Thickly slice remaining meats and pace in the middle of a platter. Surround meat with piles of orange sections, white rice, collard greens, and farofa. Scoop beans into individual wide bowls serve along with platter and hot sauce.

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