Brazilian feijoada is a hearty and flavorful stew that embodies the rich culinary heritage of Brazil. Traditionally made with black beans and a variety of meats, including pork shoulder, sausage, and beef, this dish reflects the diverse influences that shape Brazilian cuisine. Feijoada is typically slow-cooked, allowing the flavors to meld together, creating a comforting and satisfying meal. Often served on Wednesdays and Saturdays, it is a beloved staple that brings families and friends together around the table, celebrating the essence of communal dining.
Accompanied by fluffy white rice, sliced oranges, and farofa— toasty cassava flour—feijoada is not just a dish but a cultural experience. The bright acidity of the oranges complements the richness of the stew, while farofa adds a delightful crunch. Each region of Brazil may have its unique twist on feijoada, with variations that showcase local ingredients and traditions. This iconic dish is a true representation of Brazilian hospitality, inviting everyone to share in its warmth and flavor while enjoying the company of loved ones.
Enjoy this amazing recipe!
Ingredients:
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Meats:
- 1 lb (450g) black beans (soaked overnight)
- 1 lb (450g) pork shoulder, cut into chunks
- 1/2 lb (225g) chorizo or linguica sausage, sliced
- 1/2 lb (225g) smoked sausage, sliced
- 1/2 lb (225g) bacon, chopped
- 1/2 lb (225g) beef brisket, cut into chunks
- 1-2 bay leaves
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Vegetables:
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 tomatoes, chopped
- 1 bell pepper, chopped
- Salt and pepper to taste
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To Serve:
- Cooked white rice
- Orange slices
- Chopped fresh cilantro
- Farofa (toasted cassava flour)
- Hot sauce (optional)
Instructions:
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Cook the Meats: In a large pot, cook the bacon until crispy. Add the pork shoulder, beef brisket, and sausage, browning the meats on all sides. Remove and set aside.
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Sauté the Vegetables: In the same pot, add the chopped onion, garlic, bell pepper, and tomatoes. Sauté until soft and fragrant.
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Combine Ingredients: Return the meats to the pot, add the soaked black beans, bay leaves, salt, and pepper. Cover with water, bringing it to a simmer.
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Simmer: Cook on low heat for about 2-3 hours, stirring occasionally, until the beans are tender and the flavors meld together. Add water as needed to maintain consistency.
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Serve: Remove bay leaves and adjust seasoning. Serve feijoada with white rice, orange slices, chopped cilantro, farofa, and hot sauce on the side.