Name: Feijoada (Brazilian Black Bean Stew)
Prep time: 15 min
Cook time: 5 h 15 min
Total time: 5 h 30 min
Yield: 12
Cuisine: Brazilian, Latin American, South American
Ingredients: 1 pound (450g) dry black beans; 4 tablespoons extra virgin olive oil; 1 pound (450g) pork shoulder, cut into chunks; 2 large onions, sliced; 1 head of garlic, peeled and chopped; 1 pound (450g) carne seca or corned beef, cut into chunks; 1/2 pound (225g) fresh sausages, such as chorizo or Italian sausage; 1 pound (450g) smoked sausage, such as linguica or kielbasa; 1 smoked ham hock or shank; 3-4 bay leaves; Water; 1 14.5 ounce can (411g) of crushed tomatoes; Kosher salt

Feijoada (Brazilian Black Bean Stew)

Feijoada is a hearty black bean stew recipe made with meat, black beans, garlic, and tomatoes, and it's the national dish of Brazil. Served over rice, it’s a filling meal to warm you up on a chilly winter day. Collard greens on the side are a must!

5 hr 30 min total 15 min prep 5 hr 15 min cook 12 522 cal

Instructions

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1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When the meat has browned, remove the meat from the pot, set aside.
3 Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.
4 Add back the pork shoulder and the other meats. Add enough water to cover all ingredients. Add the bay leaves, cover, and bring to a simmer. Cook gently for 1 hour.
5 Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.
6 Add the tomatoes, stir well and taste for salt, adding if it's needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2 to 3 hours. Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens .