Entree: Brazil – Sao Paulo – Feijoada (Hearty Brazilian black bean stew with mixed cured and fresh pork)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Additional 15 min

Total 3 hrs 15 min

Ingredients

- 1 lb (454 g) dried black beans
- 8 cups (1.9 L) water plus extra for soaking and simmering
- 2 lb (900 g) pork shoulder, cut into 1–2 in (2.5–5 cm) chunks
- 1 lb (450 g) smoked pork ribs, cut into serving pieces
- 8 oz (225 g) bacon, diced
- 2 linguiça calabresa sausages, approx. 6 oz (170 g) each, sliced
- 1 large onion, about 1 cup (150 g) chopped
- 6 cloves (18 g) garlic, minced
- 2 bay leaves
- 1 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) lard or neutral oil
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish
- 2 oranges, sliced for serving
- 2 cups (370 g) long-grain white rice, cooked, for serving
- Optional: 1 cup (120 g) cassava flour (farofa) for serving

Instructions

1. Rinse the black beans and soak in cold water to cover by 2 in (5 cm) for 6–8 hours or overnight; drain and reserve.
2. In a large heavy pot or Dutch oven, heat the lard or oil over medium-high heat. Brown the pork shoulder pieces in batches until well colored; remove and set aside.
3. Add the diced bacon to the pot and cook until it renders fat and begins to crisp. Add the sliced linguiça and smoked ribs; brown briefly to develop flavor.
4. Add the chopped onion and garlic to the pot and sauté until translucent and fragrant, about 4–5 minutes.
5. Return the pork shoulder to the pot with the beans. Add the drained beans, bay leaves, black pepper, and 8 cups (1.9 L) water. Bring to a boil, then reduce to a gentle simmer.
6. Partially cover and simmer gently for 2–3 hours, stirring occasionally and adding more water if needed to keep beans just covered; beans and pork should be very tender and the broth thick and rich.
7. Adjust seasoning with salt and more black pepper to taste. Remove bay leaves. If desired, mash a cup of beans against the side of the pot to thicken the sauce, then stir.
8. Let the feijoada rest off heat for 15 minutes before serving to allow flavors to meld. Serve hot with cooked white rice, orange slices, chopped parsley or cilantro, and farofa if using.
9. To reheat leftovers, gently warm on low and add a splash of water if the stew is too thick.