Entree: Brazil – Rio Grande do Sul – Feijoada Gaúcha (Hearty black‑bean stew with assorted pork and smoked sausages from southern Brazil)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 2 hrs

Additional 15 min

Total 2 hrs 55 min

Ingredients

- 2 cups (400 g) dried black beans
- 1 lb (454 g) pork shoulder, trimmed and cut into 1‑inch (2.5 cm) cubes
- 12 oz (340 g) pork ribs, cut into pieces
- 8 oz (225 g) bacon, chopped
- 12 oz (340 g) linguiça or other smoked pork sausage, sliced (about 2 links)
- 8 oz (225 g) paio or similar smoked sausage, sliced (about 1 link)
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large yellow onion, chopped, about 8 oz (225 g)
- 6 cloves garlic, minced, about 1 oz (28 g)
- 2 bay leaves
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) freshly ground black pepper
- 2 tsp (10 g) coarse salt, adjust to taste
- 6 cups (1.4 L) water or low‑sodium broth, plus more as needed
- 2 tbsp (30 ml) orange juice (optional, to brighten)
- Cooked white rice, 4 cups (800 g) for serving
- 8 oz (225 g) collard greens, thinly sliced and sautéed, for serving
- Orange slices, for serving
- Chopped parsley, 2 tbsp (8 g) for garnish (optional)

Instructions

1. Rinse the dried black beans and pick out any debris. Soak overnight in cold water covering by 2 inches, or use the quick‑soak method (cover with water, bring to a boil 2 minutes, remove from heat and let sit 1 hour), then drain.
2. Place pork shoulder and pork ribs in a large pot, cover with cold water, bring to a gentle boil and skim any scum for 5–10 minutes. Drain and rinse meats to remove impurities; this keeps the broth clear.
3. In the same large pot, heat the oil or lard over medium heat. Add the bacon and brown until it renders fat, then add the chopped onion and cook until translucent, 4–5 minutes. Add the minced garlic and cook 30 seconds more.
4. Add the drained beans, parboiled pork shoulder, and ribs back to the pot with 6 cups (1.4 L) water or broth. Add bay leaves, smoked paprika, black pepper, and 1 tsp (5 g) of the salt. Bring to a simmer.
5. Reduce heat to low, partially cover, and simmer gently for 1½–2 hours, stirring occasionally and adding more water if needed so beans remain submerged, until beans are nearly tender.
6. While beans simmer, slice the linguiça and paio. In a skillet over medium heat brown the sausage slices 2–3 minutes per side to render flavor; set aside.
7. When beans are nearly tender (soft but not falling apart), add the browned sausages and the reserved bacon/onion mixture into the pot. Continue simmering another 30–45 minutes until beans and meats are tender and the stew is thick and cohesive. Stir occasionally and taste; add remaining salt (about 1 tsp / 5 g) and adjust pepper.
8. If using, stir in 2 tbsp (30 ml) orange juice at the end for brightness. Remove bay leaves. Let the feijoada rest off heat 10–15 minutes — flavors deepen as it cools slightly.
9. Serve feijoada hot over cooked white rice (4 cups / 800 g cooked), with sautéed collard greens, orange slices, and chopped parsley on the side. Traditionally accompany with farofa or hot sauce if desired.