Feijoada de Domingo (Sunday Bean Stew)

5.0
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A very traditional Brazilian stew made with black beans, sausage, and all the tasty bits of pork. For a traditional Brazilian spread, serve hot with white rice and collard greens. You can look for the greens in Caribbean markets, but if unavailable try kale instead.

1
Prep Time:
45 mins
Cook Time:
3 hrs 7 mins
Total Time:
3 hrs 52 mins
Servings:
10
Yield:
10 servings

Ingredients

  • 8 quarts water, divided

  • 2 pounds dried black beans, rinsed

  • 4 bay leaves

  • salt and ground black pepper to taste

  • 1 pound dried beef, cut into pieces

  • ½ pound smoked pork ribs

  • 2 unsalted pig's feet

  • 1 smoked sausage, cut into pieces

  • 1 pound spicy sausage, cut into pieces

  • ½ pound bacon, cut into large pieces

  • ¼ pound pork belly, cut in half

  • 1 unsalted pig's ear, cut into thirds

  • 2 unsalted pig's tails

  • 2 tablespoons vegetable oil

  • 4 cloves garlic, chopped

  • ½ pound bacon, cut into small pieces

  • 2 onions, chopped

  • 2 bunches fresh parsley, chopped

Directions

  1. Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.

  2. Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.

  3. Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.

  4. Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.

  5. Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.

Cook's Notes:

The special cuts of meat should be available if you order from a good butcher ahead of time.

The dried beef called for in this recipe is called "charque" or "carne seca" in Brazil. It can be hard to find in the US, and can be omitted if necessary.

Nutrition Facts (per serving)

845 Calories
40g Fat
62g Carbs
61g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 845
% Daily Value *
Total Fat 40g 51%
Saturated Fat 13g 65%
Cholesterol 155mg 52%
Sodium 2297mg 100%
Total Carbohydrate 62g 23%
Dietary Fiber 15g 52%
Total Sugars 4g
Protein 61g
Vitamin C 19mg 94%
Calcium 186mg 14%
Iron 8mg 44%
Potassium 1882mg 40%

* 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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