Rich, slow-simmered, and deeply comforting, this traditional Brazilian feijoada is filled with black beans, smoky sausage, tender meats, and layers of savory flavor. Served over white rice with fresh herbs and citrus.
Ingredients
Feijoada
- 1 pound dried black beans
- 1 pound smoked sausage or kielbasa, sliced
- 1 pound smoked pork shoulder, pork ribs, or beef chuck, cut into bite-size pieces
- 1/2 pound thick-cut bacon, chopped
- 1 medium onion, diced
- 5 garlic cloves, minced
- 2 bay leaves
- 6–7 cups beef broth
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- Salt and black pepper, to taste
For Serving
- White rice
- Fresh chopped parsley or cilantro
- Orange slices or fresh orange garnish
- Collard greens or sautéed greens, optional
- Farofa (toasted cassava flour), optional
Instructions
Soak the Beans
- Rinse the black beans thoroughly and soak overnight in water.
- Drain before cooking.
Brown the Meats
- Heat olive oil in a Simmer Down Cookware Dutch oven over medium heat.
- Cook the bacon until lightly crisp.
- Add the sausage and brown for several minutes.
- Add the pork shoulder, ribs, or beef chuck and cook until browned on all sides.
- Transfer the meats to a plate and set aside.
Build the Base
- In the same Dutch oven, sauté the onion until softened.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the smoked paprika and bay leaves.
Simmer the Feijoada
- Return the meats to the Dutch oven.
- Add the soaked black beans and beef broth.
- Bring to a gentle boil, then reduce heat to low.
- Cover partially with the lid and simmer for 2 1/2 to 3 hours, stirring occasionally, until the beans are tender and the stew becomes rich and thick.
- If needed, add additional broth during cooking.
Finish and Serve
- Season with salt and black pepper to taste.
- Serve hot over white rice with fresh herbs and orange garnish alongside.
Enjoy!