Feijoada (Black Bean and Pork Stew)
Quick answer
- Active time
- 140 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Served over rice with orange slices on the side, this Brazilian black bean and pork stew gets its smoky depth from thick-cut smoked sausage.
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The orange's acidity cuts through the richness of the pork shoulder, and cutting the sausage thick keeps some bite through the long simmer.
Ingredients
Instructions
- 1
Rinse 350 g black beans under running water, rubbing them gently, then soak them in plenty of water for at least 4 hours.
Skim off any floating beans or grit before cooking.
- 2
Cut 450 g pork shoulder into bite-size pieces and slice 180 g smoked sausage thickly so it keeps texture during simmering.
Chop the onion and garlic finely enough to soften into the broth.
- 3
Heat 1 tablespoon olive oil in a heavy pot over medium heat.
Cook the onion for about 3 minutes until translucent, then add the garlic and stir briefly so it smells fragrant but does not burn.
- 4
Add the pork and raise the heat to medium-high.
Brown for about 5 minutes until the surfaces are lightly colored, then add the sausage for the last 2 minutes to release its smoky aroma.
- 5
Add the soaked beans, 1400 ml water, and 2 bay leaves, then bring to a boil.
Skim the foam, reduce to low heat, and simmer gently for 90 minutes, stirring occasionally so beans do not catch.
- 6
Check that the beans crush easily and the broth looks thick and glossy.
Season with salt, simmer 20 minutes more to concentrate the stew, then serve hot with rice and orange wedges to balance the richness.
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