Feijoada is often called the national dish of Brazil, and for good reason. This hearty stew combines tender black beans with a robust mix of smoked and cured meats, including sausage, beef, pork, and bacon. The result is a deeply flavorful, thick, and satisfying meal that balances smokiness with subtle heat from fresh jalape&# 195;±os. ItâÂÂs perfect for cold evenings or gathering friends around the table. While traditional versions may take all day, this streamlined version delivers authentic, home-style comfort food without the fuss. Serve it hot over white rice with slices of orange to cut through the richness, and enjoy a true taste of Brazilian culinary tradition.
Feijoada (Meat Stew With Black Beans — Brazil
Description
Feijoada is often called the national dish of Brazil, and for good reason. This hearty stew combines tender black beans with a robust mix of smoked and cured meats, including sausage, beef, pork, and bacon. The result is a deeply flavorful, thick, and satisfying meal that balances smokiness with subtle heat from fresh jalape&# 195;±os. ItâÂÂs perfect for cold evenings or gathering friends around the table. While traditional versions may take all day, this streamlined version delivers authentic, home-style comfort food without the fuss. Serve it hot over white rice with slices of orange to cut through the richness, and enjoy a true taste of Brazilian culinary 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.
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Remove the beans from heat, cover the bowl, and let them soak for 1 hour until they have doubled in size. Drain and rinse again.
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In a large Dutch oven or heavy saucepan, combine the soaked beans with 3 cups of fresh water. Bring to a boil over high heat.
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Reduce heat to low, cover the pot, and simmer for about 1.5 hours, stirring occasionally, until the beans are tender but still hold their shape.
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Add the sausage, beef cubes, and pork cubes to the pot with the beans. Stir well to combine.
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Cover and continue to simmer on medium-low heat for 45 minutes, stirring frequently and adding hot water if the mixture looks too dry.
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While the stew simmers, place the bacon slices in a small skillet over medium heat. Fry until crisp, about 5 minutes.
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Add the finely chopped jalapeño (seeded if you prefer less heat) to the bacon fat in the skillet. Sauté for 2 minutes until fragrant.
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Transfer the crispy bacon and jalapeño mixture into the stew pot.
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Season the stew generously with salt, black pepper, and ground red pepper to taste. Stir well.
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Remove from heat and let stand for 5 minutes to allow flavors to meld. Serve hot over white rice, garnished with orange slices.
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.
