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Feijoada is a hearty and comforting dish that serves as Brazil’s national meal. This version combines tender black beans with a variety of smoked and cured meats, including beef chuck, salt pork, and linguiça sausage. The long simmering process allows the flavors to meld into a deep, savory broth. It is perfect for cold evenings or gathering with friends. The texture is thick and stew-like, offering a satisfying blend of protein and fiber. Serve it over rice for a complete and filling experience that feels both rustic and elegant.
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Feijoada
Description
Feijoada is a hearty and comforting dish that serves as Brazil's national meal. This version combines tender black beans with a variety of smoked and cured meats, including beef chuck, salt pork, and lingui&# 195;§a sausage. The long simmering process allows the flavors to meld into a deep, savory broth. It is perfect for cold evenings or gathering with friends. The texture is thick and stew-like, offering a satisfying blend of protein and fiber. Serve it over rice for a complete and filling experience that feels both rustic and elegant.Ingredients
Directions
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Rinse the dried black beans thoroughly and soak them in cold water overnight.
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Soak the sun-cured beef (carne seca) and smoked tongue separately in water to cover for several hours or overnight to remove excess salt.
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Drain and rinse the soaked beans, then place them in a large pot with 6 cups of fresh water.
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Bring the beans to a boil, then reduce heat to low, cover, and simmer until tender, about 2 to 2.5 hours, adding more water as needed.
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While the beans cook, cut the drained carne seca into 1.5-inch squares and add them to the pot.
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Peel the smoked tongue and cut it into large cubes, then add them to the pot.
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Prick the linguiça sausages with a fork, boil them briefly in water for a few minutes to render some fat, drain, and add to the beans.
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Cut the chuck beef into large chunks and add to the pot along with the salt pork slices.
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Continue simmering the stew until all meats are tender and the beans are soft, seasoning with salt and pepper to taste.
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In a small skillet, brown the chopped garlic lightly in shortening or oil.
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Remove about 1 cup of the cooked beans from the pot, mash them into a paste, and stir them back into the stew to thicken the broth.
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Adjust final seasonings, ensuring the salt level is balanced given the cured meats.
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Transfer the meats to a serving platter and ladle the bean stew into bowls or a chafing dish.
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Serve hot with white rice, sautéed collard greens, orange slices, and farofa (toasted cassava flour) on the side.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 237.6kcal
- % Daily Value *
- Total Fat 0.9g2%
- Saturated Fat 0.2g1%
- Cholesterol 0.0mg0%
- Sodium 3.6mg1%
- Total Carbohydrate 43.2g15%
- Dietary Fiber 15.7g63%
- Sugars 0.5g
- Protein 16.0g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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