Feijoada - Traditional Brazilian Black Bean Stew

Ingredients

• 500g (1.1 lb) black beans, soaked overnight 500g (1.1 lb) black beans, soaked overnight
• 300g (10.5 oz) pork shoulder, cubed 300g (10.5 oz) pork shoulder, cubed
• 200g (7 oz) smoked sausage, sliced 200g (7 oz) smoked sausage, sliced
• 200g (7 oz) bacon, diced 200g (7 oz) bacon, diced
• 1 large onion, chopped 1 large onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 orange, sliced (for garnish) 1 orange, sliced (for garnish)
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 2g)
• Protein: 30g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat olive oil over medium heat. Add the bacon and cook until crispy. Remove the bacon and set aside.
2. 2.
   In the same pot, add the pork shoulder and cook until browned on all sides. Remove the pork and set aside.
3. 3.
   Add the smoked sausage to the pot and cook until lightly browned. Remove and set aside.
4. 4.
   In the same pot, sauté the onion and garlic until translucent.
5. 5.
   Drain the soaked black beans and add them to the pot. Pour enough water to cover the beans by about 2 inches.
6. 6.
   Add the bay leaves, cooked bacon, pork shoulder, and smoked sausage back to the pot. Season with salt and pepper.
7. 7.
   Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 2 hours, or until the beans are tender and the flavors have melded together.
8. 8.
   Remove the bay leaves and adjust the seasoning if needed.
9. 9.
   Serve the Feijoada hot, garnished with orange slices. Accompany with white rice, collard greens, and farofa (toasted cassava flour).

Treat your ingredients with care...

• Black beans — Ensure the beans are soaked overnight to reduce cooking time and improve texture.
• Smoked sausage — Use a high-quality smoked sausage for an authentic smoky flavor.
• Bacon — Opt for thick-cut bacon to add richness and depth to the stew.
• Orange — The orange slices add a refreshing touch to the dish, balancing the richness of the stew.
• Farofa — Toast the cassava flour in a dry pan until golden brown for a crunchy and flavorful accompaniment.

Tips & Tricks

• For a deeper flavor, you can add a smoked ham hock or beef ribs to the stew.
• Feijoada tastes even better the next day, so consider making it in advance and reheating it before serving.
• Serve Feijoada with a side of orange slices to squeeze over the stew for a burst of citrusy freshness.
• Don't forget to prepare traditional Brazilian accompaniments like white rice, collard greens, and farofa to complete the meal.
• Leftover Feijoada can be used as a filling for tacos or empanadas for a delicious twist.

Serving advice

Serve the Feijoada hot in individual bowls, accompanied by white rice, collard greens, and farofa. Garnish each bowl with a slice of orange for a vibrant presentation.

Presentation advice

To enhance the presentation, arrange the orange slices on top of the Feijoada in a circular pattern. Sprinkle some chopped parsley or cilantro for a pop of color.