Chef John's Brazilian Feijoada
Ingredients13 h 15 m servings 720 cals
- Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.
- Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
- Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours.
- Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks.
- Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes.
- Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
- Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest.
- When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.
Per Serving: 720 calories; 36.2 g fat; 53.6 g carbohydrates; 45 g protein; 89 mg cholesterol; 1625 mg sodium. Full nutrition
ReviewsRead all reviews 12
I'm Brazilian and I think this is a great Americanized version of this dish. Feijoada in Brazil is notorious for the "throw away" cuts of meat such as pig ears, tail and foot (my personal favori...
I'm Brazilian and I have to agree with the other Brazilian's review, this is definitely a great Americanized version of feijoada! However I'm gonna suggest cilantro instead of parsley, at least ...
I rarely make recipes "as is" from this site, but I did with this one. I was not disappointed! I am not Brazilian, and have no idea what the authentic version should taste like, but whatever thi...
In our house we call this Meat Stew, which is much easier to pronounce than feijoada, and it is much loved by all. We have never been able to find the linguica sausage so we use andouille instea...
I made this exactly as directed and it was well worth the effort. My family thoroughly enjoyed this flavorful dish. In fact, we have never been disappointed by any of Chef John's fabulous reci...
Phenomenal flavours and both the kids, hubs and I give this two very high thumbs up! I used organic canned black beans to cut down on the cooking time to make this in time for the Olympics! :)
Excellent! This may be Americanized but the taste is close (if not better than) authentic feijoada. I am adding this to my repertoire for sure. Uma delicia!