Feijoada - Authentic Brazilian Black Bean Stew

Ingredients

While the original Brazilian Feijoada is typically made with pork, this Latin American adaptation incorporates a variety of meats commonly found in Latin American cuisine. Additionally, the spices and seasonings used in this recipe have been adjusted to reflect the vibrant flavors of Latin American cooking. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves garlic, minced 4 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 jalapeno pepper, seeded and minced 1 jalapeno pepper, seeded and minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 bay leaf 1 bay leaf
• 1 lb (450g) beef stew meat, cubed 1 lb (450g) beef stew meat, cubed
• 1 lb (450g) chicken thighs, boneless and skinless, cut into chunks 1 lb (450g) chicken thighs, boneless and skinless, cut into chunks
• 1 lb (450g) chorizo sausage, sliced 1 lb (450g) chorizo sausage, sliced
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 9g)
• Carbohydrates: 25g (Sugars: 3g)
• Protein: 35g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and peppers. Sauté until the vegetables are softened.
2. 2.
   Add the beef stew meat, chicken thighs, and chorizo sausage to the pot. Cook until the meats are browned.
3. 3.
   Drain the soaked black beans and add them to the pot. Stir in the cumin, paprika, dried oregano, and bay leaf.
4. 4.
   Pour in the beef broth and season with salt and pepper. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 2-3 hours, or until the beans are tender and the flavors have melded together.
5. 5.
   Serve the Feijoada hot with steamed rice, sliced oranges, and fresh cilantro.

Treat your ingredients with care...

• Black beans — Make sure to soak the black beans overnight to ensure they cook evenly and become tender.
• Chorizo sausage — Use a spicy or mild chorizo sausage based on your preference for heat.
• Beef stew meat — For a more tender result, you can marinate the beef stew meat in a mixture of olive oil, garlic, and spices for a few hours before cooking.

Tips & Tricks

• To enhance the flavors, let the Feijoada sit for a few hours or overnight before serving.
• Serve Feijoada with traditional Latin American sides like farofa (toasted cassava flour), collard greens, and fried plantains.
• If you prefer a thicker stew, mash some of the cooked black beans with a fork and stir them back into the pot.
• Adjust the spiciness by adding more or less jalapeno pepper according to your taste.
• Leftover Feijoada tastes even better the next day, so consider making a larger batch for future meals.

Serving advice

Serve the Feijoada in individual bowls, accompanied by steamed rice, sliced oranges, and fresh cilantro. The vibrant colors and aromatic flavors will make this dish a true centerpiece of your Latin American feast.

Presentation advice

Garnish the Feijoada with a sprinkle of fresh cilantro leaves and serve it in colorful ceramic bowls to showcase the vibrant colors of the stew. Place the sliced oranges on a separate plate for guests to squeeze over their Feijoada, adding a refreshing citrus twist.