Feijoada Black Bean and Meat Stew

Name: Feijoada Black Bean and Meat Stew
Prep time: 15 min
Cook time: 2 h 20 min
Total time: 2 h 35 min
Yield: Serves 4
Cuisine: brazilian
Ingredients: 250g dried black bean soaked overnight, then drained; 100g streaky smoked bacon cut into slices; 500g pork rib; 3 chorizo cooking sausages; 500g pork shoulder, cut into 5cm cubes; 3 onions chopped; 4 garlic cloves finely chopped; pinch of chilli flakes; olive oil for cooking; 2 bay leaves; 2 tbsp white wine vinegar; steamed rice chopped parsley or coriander, hot pepper sauce and wedges of oranges

5.00 (16)

⏱ 155 mins 🍽 Serves 4 🌶 brazilian ✅ Easy 🏷 Main course

This authentic Brazilian feijoada is a robust casserole built on a foundation of pork ribs, pork shoulder and chorizo. The meats are seared before being simmered for 2 hrs with soaked black beans, onions, garlic and bay leaves until everything is beautifully tender. The resulting stew is deeply savoury and spiced, traditionally accompanied by steamed rice, fresh herbs, hot pepper sauce and refreshing orange wedges. It serves four people as a satisfying main course.

Ingredients

250g dried black bean soaked overnight, then drained
100g streaky smoked bacon cut into slices
500g pork rib
3 chorizo cooking sausages
500g pork shoulder, cut into 5cm cubes
3 onions chopped
4 garlic cloves finely chopped
pinch of chilli flakes
olive oil for cooking
2 bay leaves
2 tbsp white wine vinegar
steamed rice chopped parsley or coriander, hot pepper sauce and wedges of oranges

Method

Place a large, heavy-based saucepan with a lid over heat. Fry the bacon slices until crisp, then remove them, leaving the oil behind. Working in batches, sear the pork ribs, chorizo sausages and pork shoulder cubes, seasoning each batch with salt and pepper.
Take all the seared meat out and set it aside. Add the chopped onions, garlic and chilli flakes to the pan. If the pan seems dry, pour in a little more olive oil. Season with salt and pepper and fry the mixture for 8 mins until softened.
Return the meat to the pan along with the bay leaves, white wine vinegar and the drained, pre-soaked black beans. Pour in enough water to just cover everything, approximately 650ml. Bring to a boil, then lower the heat to maintain a low simmer. Cover the pan and cook for 2 hrs, until the beans are soft and the meat is tender. If the stew looks too liquid, remove the lid for the final hr of cooking. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.
To serve, spoon the stew alongside steamed rice. Garnish with a sprinkle of chopped parsley or coriander, offer hot pepper sauce on the side and add wedges of oranges.

Nutrition (per serving)

Calories694 kcal

Fat30 g

Saturates11 g

Carbs40 g

Sugars7 g

Fibre8 g

Protein61 g

Sodium680 mg

Salt1 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisinebrazilian