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Feijoada

Feijoada recipe image
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.
Cooking Method: , , ,
Cuisine:
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Difficulty: Advanced
Servings: 6
Calories: 237.6
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
  • 3 cups Dried black beans
  • 1/2 lbs Chuck beef
Directions
  1. 1
    Rinse the dried black beans thoroughly and soak them in cold water overnight.
  2. 2
    Soak the sun-cured beef (carne seca) and smoked tongue separately in water to cover for several hours or overnight to remove excess salt.
  3. 3
    Drain and rinse the soaked beans, then place them in a large pot with 6 cups of fresh water.
  4. 4
    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.
  5. 5
    While the beans cook, cut the drained carne seca into 1.5-inch squares and add them to the pot.
  6. 6
    Peel the smoked tongue and cut it into large cubes, then add them to the pot.
  7. 7
    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.
  8. 8
    Cut the chuck beef into large chunks and add to the pot along with the salt pork slices.
  9. 9
    Continue simmering the stew until all meats are tender and the beans are soft, seasoning with salt and pepper to taste.
  10. 10
    In a small skillet, brown the chopped garlic lightly in shortening or oil.
  11. 11
    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.
  12. 12
    Adjust final seasonings, ensuring the salt level is balanced given the cured meats.
  13. 13
    Transfer the meats to a serving platter and ladle the bean stew into bowls or a chafing dish.
  14. 14
    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.

Keywords: feijoada, black beans, braised beef, linguica, smoked sausage, brazilian stew, comfort food, slow cooked, meaty, hearty, protein rich, garlic, spiced, traditional, bean stew, cured meats
Read it online: https://www.chefs-mate.com/recipe/feijoada/