Dinner · 150 min · brazilian

Feijoada

A Brazilian dinner built around black beans and pork shoulder — on the table in 150 minutes.

✓ USDA-verified nutrition data

Ingredients

• 2 cups Black beans
• 1 lb Pork shoulder
• 0.5 lb Dried beef
• 0.5 lb Smoked sausage
• 4 slices Bacon
• 2 Onion
• 6 cloves Garlic
• 3 Bay leaves
• 1 Orange
• 2 tsp Salt

Steps

1. Soak the beans overnight in plenty of cold water — this is non-negotiable for creamy beans and a reasonable cooking time. Drain and rinse before cooking.
2. Cut the pork shoulder, dried beef, and sausage into large chunks. Brown the pork and bacon in a heavy pot until well crusted; the fond on the bottom becomes the soul of the stew.
3. Add the chopped onions and garlic and cook 8 minutes, then add the beans, bay leaves, and enough water to cover by 2 inches.
4. Bring to a boil, skim any foam, then simmer gently for 2 to 2.5 hours, until the beans are completely creamy and the meats are falling apart. Top up with hot water as needed.
5. Fish out a cup of beans, mash them to a paste, and stir back in — this is the traditional thickener, and it gives feijoada its luscious body.
6. Season boldly with salt, discard the bay leaves, and serve over white rice with orange slices, sautéed collard greens, and farofa. Wednesday and Saturday are feijoada days in Brazil — now you know why.

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