Feijoada - Brazilian Pork and Black Bean Stew
Feijoada is a traditional Brazilian stew, often considered the country's national dish. It's a hearty and flavorful dish that typically includes black beans cooked with pork, bacon and sausage.
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Servings: 6 servings
Calories: 532kcal
Ingredients
- 8 oz Black beans dry, soaked overnight
- 2 lbs Pork shoulder boneless, cut into 1 inch cubes
- ½ lb Bacon diced
- 1 ¼ cup Onion diced
- 3 cloves Garlic
- 1 Bay leaf
- ¼ lb Chorizo dried type, diced
- ¾ tsp Salt
- ¾ tsp Black pepper
- 1 ½ Cups Chicken broth
- 1 Cup Water
- 8 oz Smoked sausage cut into ½ inch slices
Instructions
- Rinse and sort the beans. Place in a large bowl and add water to cover by 2 inches. Cover them and let them soak overnight.
- Drain and rinse the beans then add them to a sauce pan. Add water to the pan and cover them by 2 inches of water. Bring to a boil and boil for 15 minutes. Drain and rinse after boiling then set aside.
- Add the pork, bacon, chorizo, onion, garlic, bay leaf, salt, pepper, chicken broth, beef broth and water to a 6 quart slow cooker.
- Cover and cook on high for 2 hours.
- Add the beans and smoked sausage. Stir to combine. Set the heat to low and cook covered on low for 5-6 hours until the pork is fall apart tender. Serve with collard greens, orange slices and white rice.
Notes
Instant Pot instructions:
Step 1: Rinse and sort the beans. Place in a large bowl and add water to cover by 2 inches. Cover them and let them soak overnight. Drain and rinse the beans then add them to a sauce pan. Add water to the pan and cover them by 2 inches of water. Bring to a boil and boil for 15 minutes. Drain and rinse after boiling then set aside. Step 2: Add the pork, bacon, chorizo, onion, garlic, bay leaf, salt, pepper, chicken broth, beef broth and water to the instant pot. Step 3: Close lid and pressure valve. Cook on high pressure for 35 minutes.
Step 4: Allow the pressure to naturally release for 10 minutes before doing a quick release.
Step 5: Add the beans and smoked sausage to the instant pot. Remove the pressure lid and use a slow cooker lid. Set the Instant pot to slow cook mode and simmer until the pork is very tender.
Step 1: Rinse and sort the beans. Place in a large bowl and add water to cover by 2 inches. Cover them and let them soak overnight. Drain and rinse the beans then add them to a sauce pan. Add water to the pan and cover them by 2 inches of water. Bring to a boil and boil for 15 minutes. Drain and rinse after boiling then set aside. Step 2: Add the pork, bacon, chorizo, onion, garlic, bay leaf, salt, pepper, chicken broth, beef broth and water to the instant pot. Step 3: Close lid and pressure valve. Cook on high pressure for 35 minutes.
Step 4: Allow the pressure to naturally release for 10 minutes before doing a quick release.
Step 5: Add the beans and smoked sausage to the instant pot. Remove the pressure lid and use a slow cooker lid. Set the Instant pot to slow cook mode and simmer until the pork is very tender.
Variations:
- Carne seca: Dried beef also know as beef jerkey is a popular addition. Swap out 1 pound of the pork shoulder for dried beef.
- Brazilian style sausages: Exchange the smoked sausage for 1 pound of pre-cooked calabresa or paio sausage.
- Smoked ham hocks: Add in 2 smoked ham hocks or dices ham to change up the flavors.
- Aromatics: Toss is some fresh chopped cilantro or parsley before serving.
Nutrition
Calories: 532kcal | Carbohydrates: 14g | Protein: 35g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.05g | Cholesterol: 127mg | Sodium: 1.154mg | Potassium: 664mg | Fiber: 4g | Sugar: 2g | Vitamin A: 94IU | Vitamin C: 4mg | Calcium: 43mg | Iron: 3mg