Description
Brazilian Feijoada is Brazil’s national dish, a rich and hearty black bean stew with various cuts of pork and sausage. It’s a flavorful and comforting meal perfect for sharing.
Ingredients
Scale
- 2 cups dried black beans, soaked overnight and drained
- 1 pound mixed pork cuts (such as ribs, shoulder, or ham hocks), cut into chunks
- 1/2 pound smoked sausage (like linguiça or chorizo), sliced
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 teaspoon cumin
- Salt and black pepper to taste
- Water or broth
- Optional: Fresh cilantro for garnish
Instructions
- In a large pot, combine the soaked black beans, pork chunks, smoked sausage, chopped onion, minced garlic, bay leaves, and cumin.
- Cover with enough water or broth to generously submerge all ingredients.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 2 to 3 hours, or until the beans and pork are very tender. Stir occasionally and add more liquid if needed.
- Remove the bay leaves.
- Season the feijoada with salt and black pepper to your liking.
- Serve hot, garnished with fresh cilantro if desired.
Notes
- Soaking the beans overnight helps them cook more evenly and reduces cooking time.
- Feel free to adjust the types and amounts of pork and sausage to your preference.
- Feijoada is traditionally served with white rice, farofa (toasted cassava flour), and collard greens.
- Prep Time: 20 minutes (plus overnight soaking)
- Cook Time: 2.5 to 3 hours
- Category: Main Course
- Method: Simmering
- Cuisine: Brazilian
Nutrition
- Serving Size: 1.5 cups
- Calories: Estimated 550-650 kcal (varies based on pork cuts and sausage)
- Sugar: Estimated 5-8g
- Sodium: Estimated 800-1200mg (varies greatly with sausage)
- Fat: Estimated 30-40g
- Saturated Fat: Estimated 10-15g
- Unsaturated Fat: Estimated 15-25g
- Trans Fat: Estimated 0-1g
- Carbohydrates: Estimated 40-50g
- Fiber: Estimated 15-20g
- Protein: Estimated 35-45g
- Cholesterol: Estimated 100-150mg