Brazilian

Feijoada

Medium · 3 hr

Serves 8BrazilianDairy-freeNut-freeGluten-free

Black bean stew loaded with smoked meats and pork. Brazil's national dish — unhurried, communal and deeply satisfying.

3 hrTotal time

8Serves

4Steps

BrazilianCuisine

Method

Finish
Render meats
Brown bacon, sausage and ribs in a large pot. Remove and sauté onion and garlic.
Why: Rendered fat flavours the beans.
Cook from here
Finish
Simmer beans
Add drained beans, bay leaves and enough water to cover by 5 cm. Simmer 1½ hours.
Why: Slow cooking breaks beans down to a creamy broth.
Cook from here
Finish
Return meats
Return meats and simmer 1 hour until everything is tender.
Why: Meats add smoke and body to the stew.
Cook from here
Serve
Serve
Skim fat if desired. Serve with rice, orange slices and farofa.
Why: Orange cuts through the richness.
Cook from here

Feijoada tastes even better the next day — the beans thicken overnight.

Finish
Render meats
Brown bacon, sausage and ribs in a large pot. Remove and sauté onion and garlic.
Why: Rendered fat flavours the beans.
Cook from here
Finish
Simmer beans
Add drained beans, bay leaves and enough water to cover by 5 cm. Simmer 1½ hours.
Why: Slow cooking breaks beans down to a creamy broth.
Cook from here
Finish
Return meats
Return meats and simmer 1 hour until everything is tender.
Why: Meats add smoke and body to the stew.
Cook from here
Serve
Serve
Skim fat if desired. Serve with rice, orange slices and farofa.
Why: Orange cuts through the richness.
Cook from here