BRAZIL: FEIJOADA

FEIJOADA RECIPE

Feijoada is a hearty and flavorful Brazilian stew made primarily with black beans and a variety of meats. It’s often considered the national dish of Brazil and is traditionally served with rice, collard greens, and orange slices. Here’s a detailed recipe to help you prepare this delicious dish.

INGREDIENTS:

For the Feijoada:

• Black Beans:

  • 1 pound (about 450g) black beans, soaked overnight

• Meats:

  • 1 pound (about 450g) pork shoulder, cut into chunks

  • 1 pound (about 450g) beef chuck or brisket, cut into chunks

  • 1/2 pound (about 225g) smoked sausage (like linguica or chorizo), sliced

  • 1/2 pound (about 225g) chorizo or another spicy sausage, sliced

  • 1/2 pound (about 225g) bacon, diced

  • 1-2 ham hocks or pork ribs

• Vegetables:

  • 1 large onion, diced

  • 4 cloves garlic, minced

  • 2-3 bay leaves

  • 1 teaspoon smoked paprika (optional)

  • 1 teaspoon black pepper

  • Salt to taste

• Liquid:

  • 8 cups water or chicken broth

For Serving:

• White rice (2 cups)

• Chopped fresh collard greens or kale (1 bunch)

• Oranges, cut into wedges

• Chopped green onions for garnish

• Hot sauce (optional)

INSTRUCTIONS:

1. Prepare the Beans:

   • Drain and rinse the soaked black beans. In a large pot, add the beans and cover them with fresh water. Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the beans are just tender. Drain and set aside.

2. Brown the Meats:

   • In a large Dutch oven or heavy pot, cook the diced bacon over medium heat until crispy. Remove and set aside, leaving the fat in the pot.

   • Add the pork shoulder and beef chunks to the pot and brown on all sides. Remove and set aside with the bacon.

   • In the same pot, add the sausages and brown them slightly. Remove and set aside.

3. Sauté the Vegetables:

   • In the same pot, add the diced onion and cook until translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

4. Combine Everything:

   • Return all the browned meats (pork, beef, sausages, and bacon) to the pot. Add the drained beans, bay leaves, smoked paprika, black pepper, and salt. Pour in the water or chicken broth.

5. Cook the Stew:

   • Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 2-3 hours, stirring occasionally. If the stew gets too thick, you can add more water or broth as needed. The longer it cooks, the more the flavors meld together.

6. Prepare the Collard Greens:

   • While the stew is cooking, heat a bit of oil in a pan. Add the chopped collard greens and sauté for about 5 minutes until tender. Season with salt and set aside.

7. Serve:

   • Once the feijoada is ready, taste and adjust the seasoning if necessary. Serve hot over a bed of white rice, accompanied by the sautéed collard greens and orange wedges. Garnish with chopped green onions and hot sauce if desired.

Tips:

• Meat Variations: You can adjust the types of meat based on your preference. Some versions include additional meats like beef jerky or different types of sausage.

• Vegan Option: For a vegetarian version, use smoked tempeh or mushrooms instead of meat and vegetable broth instead of chicken broth.

• Storage: Feijoada tastes even better the next day, so feel free to make it in advance. Store leftovers in the refrigerator for up to 3 days or freeze for longer storage.

Enjoy your homemade feijoada, a warm and comforting dish that brings the flavors of Brazil to your table!