Chef John's Brazilian Feijoada

5.0
(24)

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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Prep Time:
30 mins
Cook Time:
4 hrs 45 mins
Additional Time:
8 hrs
Total Time:
13 hrs 15 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 1 pound dry black beans

  • 2 quarts water, plus more as needed

  • 3 ounces dried beef, chopped

  • 1 bay leaf

  • 2 smoked pork chops, cut into large chunks, bones reserved

  • 4 ounces bacon, coarsely chopped

  • 12 ounces linguica sausage, cut into large chunks

  • 2 (4 ounce) links Italian sausage

  • 1 onion, chopped

  • 6 cloves garlic, minced

  • 1 teaspoon ground cumin

  • ½ teaspoon ground coriander

  • 1 pinch cayenne pepper, or to taste

  • salt and ground black pepper to taste

  • 1 tablespoon chopped Italian parsley

For the crumbs:

  • 1 tablespoon olive oil

  • ½ cup dry bread crumbs

  • 2 tablespoons chopped Italian parsley

  • 2 teaspoons grated orange zest

Directions

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

  2. 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.

  3. 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.

  4. 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.

  5. 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.

  6. 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.

  7. 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.

  8. When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.

Nutrition Facts (per serving)

720 Calories
36g Fat
54g Carbs
45g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 720
% Daily Value *
Total Fat 36g 46%
Saturated Fat 13g 63%
Cholesterol 89mg 30%
Sodium 1625mg 71%
Total Carbohydrate 54g 19%
Dietary Fiber 16g 58%
Total Sugars 2g
Protein 45g
Vitamin C 6mg 29%
Calcium 103mg 8%
Iron 6mg 36%
Potassium 1105mg 24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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