Ingredients with Measurements:
- 1 pound black beans, rinsed and soaked overnight
- 1 pound bacon, diced
- 1 pound smoked sausage, sliced
- 1 pound pork shoulder, diced
- 1 onion, chopped
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 6 cups water
- 1/4 cup fresh cilantro, chopped
- 2 oranges, sliced
Special equipment needed:
- Large Dutch oven or heavy-bottomed pot
- Wooden spoon
Step-by-step instructions:
1. In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
2. Add the sliced sausage and diced pork shoulder to the pot and cook until browned on all sides. Remove with a slotted spoon and set aside.
3. Add the chopped onion and minced garlic to the pot and cook until softened, about 5 minutes.
4. Add the soaked black beans, bay leaves, dried oregano, ground cumin, smoked paprika, salt, black pepper, and water to the pot. Bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until the beans are tender and the meat is falling apart.
5. Remove the bay leaves and discard. Use a wooden spoon to mash some of the beans against the side of the pot to thicken the stew.
6. Return the cooked bacon, sausage, and pork shoulder to the pot and stir to combine. Simmer for an additional 30 minutes.
7. Serve the feijoada hot, garnished with chopped cilantro and sliced oranges.
Time:
Preparation time: 20 minutes
Cooking time: 3-4 hours
5. Temperature:
Simmer over low heat.
Serving size:
This recipe serves 6-8 people.
Nutritional information:
Calories: 550
Fat: 31g
Carbohydrates: 34g
Protein: 36g
Sodium: 1180mg
Sugar: 3g
Fiber: 10g
Substitutions for ingredients:
- You can use any type of smoked sausage, such as kielbasa or andouille, instead of the sliced sausage.
- If you don't eat pork, you can use beef or chicken instead.
Variations:
- You can add other types of beans, such as kidney beans or pinto beans, to the feijoada.
- You can add vegetables, such as diced carrots or bell peppers, to the feijoada.
Tips and tricks:
- Soak the black beans overnight to reduce cooking time.
- Use a wooden spoon to mash some of the beans against the side of the pot to thicken the stew.
- Serve the feijoada with rice and farofa (toasted cassava flour).
Storage instructions:
Store leftover feijoada in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the feijoada in a pot over low heat until warmed through.
Presentation ideas:
Serve the feijoada in individual bowls, garnished with chopped cilantro and sliced oranges.
Garnishes:
Chopped cilantro and sliced oranges.
Pairings:
- Rice
- Farofa
- Collard greens
- Fried plantains
Suggested side dishes:
- Rice
- Farofa
- Collard greens
- Fried plantains
Troubleshooting advice:
- If the feijoada is too thick, add more water to the pot.
- If the feijoada is too thin, mash more beans against the side of the pot to thicken the stew.
Food safety advice:
- Make sure to soak the black beans overnight to reduce cooking time and ensure they are fully cooked.
- Store leftover feijoada in an airtight container in the refrigerator for up to 3 days.
Food history:
Feijoada is a traditional Brazilian stew made with black beans and meat. It is considered the national dish of Brazil and is typically served with rice, farofa, and orange slices.
Flavor profiles:
The feijoada has a smoky and savory flavor from the bacon, sausage, and pork shoulder. The black beans add a nutty and earthy flavor, while the spices add depth and complexity.
Serving suggestions:
Serve the feijoada hot with rice, farofa, and orange slices.
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Region: Brazilian