My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal.

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the crumbs:

Directions

Instructions Checklist
  • Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.

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  • 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.

Nutrition Facts

719.6 calories; protein 45g 90% DV; carbohydrates 53.6g 17% DV; fat 36.2g 56% DV; cholesterol 88.8mg 30% DV; sodium 1625.4mg 65% DV. Full Nutrition

Reviews (19)

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Most helpful positive review

Rating: 5 stars
05/29/2014
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 favorites) but I recognize that this probably wouldn't be a crowd pleaser in the U.S. Make sure you make a caipirinha to go with your feijoada;-) Read More
(20)
24 Ratings
  • 5 star values: 22
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/29/2014
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 favorites) but I recognize that this probably wouldn't be a crowd pleaser in the U.S. Make sure you make a caipirinha to go with your feijoada;-) Read More
(20)
Rating: 4 stars
01/07/2015
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 in north of Brazil where I come from it's how we do it! Congrats Read More
(11)
Rating: 5 stars
12/11/2013
I LIKED Read More
(3)
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Rating: 5 stars
07/25/2016
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 this version is it is absolutely delicious. Thanks Chef John for another amazing dish to add to my repertoire. Read More
(3)
Rating: 5 stars
06/20/2017
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! Read More
(2)
Rating: 5 stars
08/11/2016
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 recipes! Read More
(2)
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Rating: 5 stars
07/16/2017
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 instead. It is a winter time staple and better the day after. The orange zest bread crumbs are not to be dismissed as garnish! So delicious! Read More
(2)
Rating: 5 stars
02/24/2017
Great except I accidentally ate the "do not eat" packet in the beef jerky before I got to that portion of the video. It really did disguise itself well. Note to self watch the full video before prepping the ingredients to avoid these mishaps. Read More
(1)
Rating: 5 stars
08/06/2016
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!:) Read More
(1)