180 minutes•Hard•Serves 8•
4.7
Feijoada (Brazilian Black Bean Stew)
The soul of Rio. A rich, hearty black bean stew cooked slowly with various cuts of pork and beef. Served traditionally with rice, collard greens, orange slices, and farofa.
Recipe Rating
4.7
(0 ratings)Ingredients
- ●500g dried black beans
- ●500g pork shoulder
- ●200g chorizo/linguiça
- ●200g bacon
- ●2 bunches collard greens
- ●1 cup farofa
- ●2 orange
Instructions
- 1Cook Beans & Meat: Simmer soaked beans, pork shoulder, and ribs in water for 1 hour.
- 2Add Sausage: Add sliced sausages to the pot. Simmer another hour.
- 3Thicken: Fry bacon, onion, and garlic. Mash some cooked beans into this mixture, then return to main pot to thicken broth.
- 4Sides: Sauté collard greens in garlic oil. Prepare rice and farofa.
- 5Serve: Serve stew with all sides and orange slices.