Brazilian
Feijoada
Brazilian black bean stew with smoked pork, sausage, beef, garlic, and long-simmered richness.
8 servings · 60 minutes prep · 210 minutes cook
Ingredients
Beans and Meats
- 1 1/2 lb, rinsed and soaked overnight
- 1 large
- 1 1/2 lb, cut into 2-inch chunks
- 1 lb, bone-in
- 1 lb, linguiça or kielbasa, sliced thick
- 6 oz, diced
- 2 large, diced
- 8 cloves, minced
- 3
- 1, halved
- 10 cups, plus more as needed
- 2 tsp, plus more to taste
- 1 tsp, freshly ground
- 1 tbsp, if needed for browning
Directions
Brown and Simmer
- Drain dried black beans. Cook bacon in a Dutch oven over medium heat for 5 to 6 minutes, until fat renders.
- Brown pork shoulder, beef short ribs, and smoked sausage in batches, adding avocado oil only if the pot is dry.
- Add yellow onion and cook for 6 to 8 minutes, until softened. Add garlic for 1 minute.
- Return meats to the pot with beans, smoked ham hock, bay leaf, orange, water, fine salt, and black pepper.
Cook to a Rich Stew
- Bring to a simmer, cover partly, and cook for 2 1/2 to 3 hours, stirring occasionally, until the beans are tender and the pork and beef are very soft, ideally near {{temperature:195°F}}.
- Remove orange halves and bay leaves. Pull meat from the ham hock and short rib bones; return meat to the pot and discard bones.
- Mash a cup of beans against the side of the pot to thicken. Simmer uncovered for 15 to 20 minutes, until rich and spoon-coating.
- Rest for 20 minutes before serving.
