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Feijoada (Black Bean Stew)

Servings: 6-8 people
Prep Time: 20 minutes
Cook Time: 180 minutes
Difficulty: Medium

Ingredients

  • 1 lb (450g) Dry black beans
  • 2 liters (8 cups) Water (for beans)
  • 1 lb (450g), chopped Bacon
  • 4 thin chops, cubed (½-inch) Pork chops
  • 1 14 oz (400g) Smoked sausage
  • 1 Tbsp Olive oil
  • 1 chopped Large onion
  • 4 minced Garlic cloves
  • 3 diced Tomatoes
  • 1 chopped Bell pepper
  • 1 handful, chopped Fresh cilantro
  • 2 tsp Salt
  • 1 tsp Black pepper
  • 0.5 quartered Onion (for beans)
  • 2 whole Garlic cloves (for beans)
  • 2 whole Bay leaves

Instructions

  1. Rinse black beans and place in large pot with 2 liters water, quartered onion, 2 whole garlic cloves, bay leaves, and 1 tsp salt
  2. Bring to boil, then reduce heat and simmer 90 minutes until beans are very tender
  3. In separate pan, heat olive oil and fry bacon until crispy; remove and set aside
  4. In same pan with bacon fat, brown pork chop cubes on all sides; set aside
  5. Add sausage slices to pan and brown lightly; set aside
  6. In remaining fat, sauté chopped onion until soft (5 minutes); add minced garlic and cook 1 minute
  7. Add diced tomatoes, bell pepper, and cilantro; simmer 5 minutes
  8. Pour bean mixture (beans and cooking liquid) into the pan with vegetables and cooked meats
  9. Add bacon and pork chops back in, season with remaining salt and black pepper
  10. Simmer together 20-30 minutes, stirring occasionally, until flavors meld and sauce thickens slightly
  11. Taste and adjust seasonings. Serve hot with white rice, farofa, collard greens, orange slices, and hot sauce on the side