One delicious southern traditional Brazilian dish, the Brazilian black beans, and pork stew! This dish is one of our favourites and goes very well with white rice, oranges, and cabbage, for example! If you ever go to Brazil, you just have to eat the Feijoada!

Preparation: 10 Minutes

Cooking time: 1 Hour 15 Minutes

Quantity: 6 servings

412 calories per serving

(1 votes, average: 5.00 out of 5)

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Ingredients

7 cups of water

1 package of dry black beans (454 gr.) soaked overnight and drained

4 slices smoked bacon medium diced

1 tablespoon olive oil

10 ounces smoked sausage sliced (300 gr) – in Brazil they use a sausage called “Paio”

1/2 yellow onion

4 garlic cloves minced

1-1/2 pound pork baby back ribs (around 800 gr)

2 slices smoked ham, chopped

4 ounces of jerky beef about 150 gr. – in Brazil, they call it “Carne Seca”

4 bay leaves

1/4 teaspoon of ground black pepper

2 +1/4 tablespoons of salt

1/4 teaspoon of ground black pepper

1/4 teaspoon of cumin

1/8 teaspoon of ground coriander

2 teaspoons red wine vinegar

2 teaspoons tomato paste

1/4 cup chopped cilantro

How to:

Discard any shrivelled beans. Put it in cold water for 3-4 hours before cooking. In a large pan – medium heat, bring the beans in, with 5 cups of water. Cover the pan and let it loose heat. Let simmer for one hour, then reserve, let covered. Cook the diced bacon in a skillet over medium heat until it gets browned. Reserve. Brown the sausage in the same bacon fat, then reserve it. Sauté onion and garlic to taste. Now it’s time to mix the bacon with the sausage, bay leaves, add the sautéed onion and garlic to the beans. Add the meats! (ham, jerk beef, ribs, etc., seasonings, and tomato paste) add all of that to the beans. Stir it, cover, and let simmer on for one more hour. Then remove the bay leaves. Recheck seasonings if needed. Right before the meal sprinkle cilantro. You can serve the Feijoada warm with white rice*, farofa, couve (cabbage), sliced oranges, and a nice caipirinha.

Observations:

Feijoada gets even better on the next day.

White rice should be parboiled rice.

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(1 votes, average: 5.00 out of 5)

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