FeijoadaBlack Bean and Pork Stew

Name: Feijoada (Black Bean and Pork Stew)
Prep time: 20 min
Cook time: 2 h 30 min
Total time: 2 h 50 min
Yield: 6
Cuisine: Brazil
Ingredients: 400 g Black Bean (rinsed); 500 g Pork Ribs (cut into sections); 300 g Pork Sausage (cut into thick slices); 150 g Bacon (diced); 180 g Onion (finely chopped); 20 g Garlic (crushed); 2 pcs Bay Leaf (whole); 20 ml Vegetable Oil; 8 g Salt; 2 g Black Pepper; 2000 ml Water; 300 g White Rice (rinsed); 600 ml Water; 2 pcs Orange (cut into wedges)

Feijoada is a Brazilian black-bean stew prepared with assorted pork cuts and sausages. This streamlined version is served with rice and orange and makes six substantial portions.

Prep

20m

Cook

2h 30m

Serves

Estimated

Nutrition

Per serving

1014kcal

Calories

48g

Protein

49g

Fat

92g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Stew

400g
Black Bean (rinsed)
500g
Pork Ribs (cut into sections)
300g
Pork Sausage (cut into thick slices)
150g
Bacon (diced)
180g
Onion (finely chopped)
20g
Garlic (crushed)
2pcs
Bay Leaf (whole)
20ml
Vegetable Oil
8g
Salt
2g
Black Pepper
2l
Water

Rice

300g
White Rice (rinsed)
600ml
Water

Serving

2pcs
Orange (cut into wedges)

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Place the black beans, water, and bay leaves in a large pot. Bring to a boil, lower the heat, and simmer until the beans begin to soften.
02
Heat the vegetable oil in a separate pan over medium heat. Add the bacon and cook until it renders and begins to brown.
03
Add the onion and cook until soft and lightly golden, then stir in the garlic until fragrant.
04
Add the pork ribs and pork sausage and cook until lightly browned.
05
Transfer the meat mixture to the beans. Simmer gently until the beans are creamy, the pork ribs are tender, and the pork sausage reaches 71°C (160°F).
06
Season with the salt and black pepper and cook until the broth is thick and glossy.
07
Bring the water to a boil in a separate pot. Add the white rice, cover, and cook over low heat until tender and the liquid is absorbed.
08
Serve the feijoada with the white rice and oranges wedges.

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