Description
Savory Feijoada is a traditional Brazilian stew featuring tender pork shoulder, smoky sausage, and black beans simmered together to create a rich and hearty dish perfect for sharing with family and friends.
Ingredients
Scale
Beans and Meat
- 2 cups dried black beans (soaked overnight)
- 3 lbs boneless pork shoulder, cut into chunks
- 1 piece pork hock
- 6 slices bacon
- 1 lb smoked sausage, sliced
Vegetables and Aromatics
- 1 large onion, diced
- 2 stalks celery, chopped
- 4 cloves garlic, minced
- 3 medium tomatoes, diced
- 1 teaspoon fresh thyme (or dried thyme)
- 2 bay leaves
Liquids and Seasonings
- 2 tablespoons cooking oil
- 1 tablespoon bouillon powder
- 1 teaspoon cumin
- 4 cups beef broth
- Water as needed to cover ingredients
- Salt and pepper to taste
Garnish
- 1/4 cup cilantro, chopped
Instructions
- Soak the Beans: Soak the black beans overnight in ample water to soften and enhance their creaminess for the stew.
- Cook Bacon: In a large pot over medium heat, cook the bacon slices until crispy. Remove bacon and set aside, leaving the rendered fat in the pot.
- Brown the Pork: Using the bacon fat, brown the pork shoulder chunks and pork hock in the same pot to develop flavor and color.
- Sauté Vegetables: Add diced onion, chopped celery, and minced garlic to the pot. Sauté until the onion becomes translucent and fragrant.
- Add Ingredients: Stir in the soaked black beans, sliced smoked sausage, fresh thyme, bay leaves, diced tomatoes, bouillon powder, cumin, and beef broth. Add enough water to cover all ingredients fully.
- Simmer the Stew: Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 2 to 3 hours, allowing flavors to meld and beans to become tender.
- Season: Taste the stew and season with salt and pepper according to your preference.
- Serve: Serve the hot feijoada garnished with the crispy bacon pieces and freshly chopped cilantro for a vibrant finish.
Notes
- Soaking beans overnight reduces cooking time and improves texture.
- Use smoked sausage varieties such as chorizo or kielbasa based on personal preference.
- Removing bacon after cooking prevents the stew from becoming overly greasy.
- The pork hock adds a smoky richness essential to authentic feijoada flavor.
- This stew tastes even better the next day after flavors have fully developed.
