Brazilian Gumbo

Ingredients

While the original American gumbo typically includes ingredients like okra and filé powder, Feijoada de Gumbo replaces these with black beans and Brazilian spices. The dish also incorporates traditional Brazilian meats such as pork ribs and smoked sausage, giving it a distinct Brazilian flair. The result is a flavorful and comforting dish that pays homage to both cultures. We alse have the original recipe for Gumbo, so you can check it out.

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 1 lb (450g) pork ribs 1 lb (450g) pork ribs
• 1 lb (450g) smoked sausage, sliced 1 lb (450g) smoked sausage, sliced
• 1 onion, chopped 1 onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 3g)
• Protein: 30g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the pork ribs and smoked sausage, and cook until browned.
2. 2.
   Add the chopped onion, minced garlic, diced tomatoes, and green bell pepper to the pot. Sauté until the vegetables are softened.
3. 3.
   Drain the soaked black beans and add them to the pot. Stir well to combine.
4. 4.
   Add the bay leaves, paprika, cumin, dried oregano, salt, and pepper to the pot. Mix everything together.
5. 5.
   Pour enough water into the pot to cover all the ingredients. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, or until the beans and meat are tender.
6. 6.
   Remove the bay leaves from the pot. Taste and adjust the seasoning if needed.
7. 7.
   Serve the Feijoada de Gumbo hot, garnished with fresh cilantro. It pairs perfectly with steamed rice and farofa (toasted cassava flour).

Treat your ingredients with care...

• Black beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.
• Pork ribs — Browning the ribs before adding the other ingredients adds depth of flavor to the dish.
• Smoked sausage — Use a high-quality smoked sausage to enhance the smoky flavor of the Feijoada de Gumbo.
• Bay leaves — Remove the bay leaves before serving as they are not meant to be eaten.
• Fresh cilantro — Add the chopped cilantro as a garnish just before serving to add a fresh and vibrant touch to the dish.

Tips & Tricks

• For a spicier version, add a chopped chili pepper or a dash of hot sauce.
• Serve Feijoada de Gumbo with orange slices on the side to balance the flavors.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.
• Feel free to add other meats such as beef or chicken to the dish for additional variety.
• If you prefer a thicker consistency, mash some of the cooked black beans with a fork before serving.

Serving advice

Serve Feijoada de Gumbo hot, accompanied by steamed rice and farofa. The combination of the tender meats, flavorful beans, and aromatic spices makes it a satisfying and complete meal on its own.

Presentation advice

Garnish each serving of Feijoada de Gumbo with a sprinkle of fresh chopped cilantro. The vibrant green color will add a pop of freshness to the dish. Serve it in a deep bowl to showcase the rich and hearty nature of the stew.