Feijoada
Brazil's national dish: black beans slow-cooked with pork and sausage, served with rice, greens, and orange slices.
Serves 8
Prep 30 min
Cook 2 hr 30 min
Ingredients
- 1 lb dried black beans, soaked overnight
- 1 lb smoked sausage, sliced
- 1/2 lb smoked bacon, diced
- 1 lb pork shoulder, cut in chunks
- 2 tablespoons oil
- 1 large onion, diced
- 6 cloves garlic, minced
- 3 bay leaves
- 8 cups water
- 1 teaspoon salt, or to taste
- 2 oranges, sliced, to serve
- Cooked rice, farofa, and sautéed collard greens, to serve
Steps
Step 1. Drain the soaked beans. Put them in a large pot with the water and bay leaves and bring to a boil.
Step 2. Brown the bacon, sausage, and pork in the oil in a pan for 10 minutes. Add the onion and garlic for 4 minutes. Stir all of it into the beans.
Step 3. Simmer, partly covered, for 2 hours, stirring now and then, until the beans are very tender and the pork is cooked through and soft. Add water if needed.
Step 4. Mash a few beans against the pot to thicken the broth. Add salt to taste.
Step 5. Serve with rice, farofa, greens, and orange slices.
Where this recipe comes from
Yoribang Brazilian recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Brazilian dishes. Tapioca flour, cassava flour, palm oil (dendê), and passion fruit pulp are sold at Latin or international grocery stores. Brazilian meals often pair rice and beans with a meat, greens, and a farofa.