This hearty Feijoada is a comforting masterpiece of Brazilian cuisine, transforming simple dried black beans into a velvety, protein-packed feast. The key lies in the slow simmer, allowing the beans to absorb the smoky essence of bacon, sausage, and tender cubes of beef and pork. A fresh kick of jalape&# 195;±o and garlic brightens the deep, earthy tones of the stew. Perfect for weekend gatherings or cozy family dinners, this dish offers robust satisfaction with every spoonful. ItâÂÂs a timeless recipe that rewards patience with incredible depth of flavor, making it an ideal centerpiece for any table seeking warmth and tradition.
Feijoada (Meat Stew With Black Beans — Brazi
Description
This hearty Feijoada is a comforting masterpiece of Brazilian cuisine, transforming simple dried black beans into a velvety, protein-packed feast. The key lies in the slow simmer, allowing the beans to absorb the smoky essence of bacon, sausage, and tender cubes of beef and pork. A fresh kick of jalape&# 195;±o and garlic brightens the deep, earthy tones of the stew. Perfect for weekend gatherings or cozy family dinners, this dish offers robust satisfaction with every spoonful. ItâÂÂs a timeless recipe that rewards patience with incredible depth of flavor, making it an ideal centerpiece for any table seeking warmth and tradition.Ingredients
Directions
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Rinse the dried black beans and place them in a large bowl. Cover with 6 cups of water and bring to a boil for 2 minutes. Remove from heat, cover, and let stand for 1 hour to reconstitute.
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Drain the soaked beans and transfer them to a large Dutch oven or heavy saucepan. Add 3 cups of fresh water and bring to a boil over high heat.
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Once boiling, reduce the heat to low, cover the pot, and simmer the beans for about 1.5 hours, or until they are tender but not mushy. Stir occasionally.
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While the beans are simmering, add the cubed beef, pork, and sliced sausage to the pot with the beans. Mix well to combine.
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Cover the pot and continue to cook over medium-low heat for 45 minutes, allowing the meats to cook through and infuse the beans with flavor. Stir frequently and add a little hot water if the mixture becomes too dry.
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In a separate small skillet, fry the bacon pieces over medium heat for about 5 minutes, or until crisp and rendered.
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Add the chopped jalapeño, finely chopped tomato, and minced garlic to the skillet with the bacon. Sauté for 2 minutes until fragrant and vegetables begin to soften.
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Stir the bacon and vegetable mixture into the main pot with the beans and meats.
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Season generously with salt, black pepper, and ground red pepper to taste. Mix well and remove from heat.
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Serve the hot feijoada over white rice, garnished with fresh orange slices and lime wedges if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1021.2kcal
- % Daily Value *
- Total Fat 61.7g95%
- Saturated Fat 21.4g107%
- Cholesterol 153.7mg52%
- Sodium 1824.9mg77%
- Total Carbohydrate 32.2g11%
- Dietary Fiber 10.9g44%
- Sugars 2.2g
- Protein 80.1g161%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
