Feijoada is a very hearty bean stew that is considered the national dish of Brazil. While also popular in Portugal, this easy recipe for feijoada is for the Brazilian version (the Portuguese version includes white beans and cabbage). Feijoada requires a few hours of cooking time, so plan ahead!
In Brazil, feijoada is traditionally served with rice, orange slices, and fried collard greens.
2 cups dried dried black beans (1 lb.)
2 lbs. boneless pork shoulder, cut into 1½ inch cubes
2 smoked ham hocks (about 1 ½ lbs)
8 oz. garlic sausage or kielbasa, sliced ½-inch thick
one 16 oz. can tomatoes, liquid reserved
3 tbsp vegetable oil
4 cups water
2 cups chopped onion
1 tbsp chopped garlic
½ cup chopped fresh parsley
1 tsp dried pepper flakes
1 tsp salt
Optional, but recommended side dishes:
2 cups long-grain rice, cooked according to package directions
2 packages frozen collard greens, cooked according to package directions
5 oranges, peeled and sliced
- Soak the beans overnight.
- Pat the pork dry using paper towels. Heat 2 tablespoons of oil in a large skillet over high heat. Cook 7-8 pieces of pork until brown, then transfer to a large Dutch oven. Repeat until all of the pork is cooked.
- Add the soaked black beans, ham hocks, and 4 cups water to the Dutch oven, and bring to a boil. Reduce the heat to a simmer, cover, and cook for 2 hours.
- Remove the ham hocks. When cool enough to handle, remove and discard the skin and bones. Shred the remaining meat and return it to the Dutch oven.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Sauté the onion until soft, about 5 minutes. Add the garlic and red pepper flakes, and sauté for 30 seconds, stirring constantly. Add the tomatoes with liquid, and use a spoon to break up the tomatoes. Cook for 10 more minutes, then add to the Dutch oven.
- Add the sausage, parsley, and salt to the Dutch oven. Simmer, uncovered, for 30 more minutes.
- Serve with rice, orange slices, and fried collard greens.
Yield: 8 servings