Joe Roshkovsky
Feijoada: A Traditional Brazilian Black Bean Stew with Rich Flavors and History
Description:
Feijoada is a beloved Brazilian dish that has a storied history and is often enjoyed during festive gatherings. This hearty black bean stew is traditionally made with various cuts of pork, beef, and sausages, simmered to perfection with a host of aromatic spices and seasonings. The final product is a flavorful, satisfying stew that embodies the spirit of Brazilian cuisine. Served with rice, orange slices, and steamed kale, Feijoada is a complete meal that pays homage to the country’s diverse culinary influences.
Ingredients:
– 2 cups dried black beans, soaked overnight
– 1 lb pork shoulder, cut into chunks
– 1 lb pork ribs, cut into individual ribs
– 1/2 lb smoked sausage, sliced
– 1/2 lb linguiça (Portuguese sausage), sliced
– 1/2 lb bacon, diced
– 1 large onion, chopped
– 4 cloves garlic, minced
– 2 bay leaves
– 1 tbsp olive oil
– 1 tsp cumin powder
– 1 tsp paprika
– 1 orange, sliced
– Salt and pepper to taste
– Fresh cilantro for garnish
– Cooked white rice, for serving
– Steamed kale, for serving
Instructions:
1. Prepare the Ingredients:
– Rinse the soaked black beans and drain them.
– In a large pot, heat the olive oil over medium heat. Add the bacon and cook until crispy. Remove bacon and set aside.
2. Brown the Meats:
– In the same pot, add the pork shoulder, pork ribs, and sausage slices. Brown the meats on all sides for about 5-7 minutes. Remove and set aside with the bacon.
3. Sauté the Aromatics:
– Add the chopped onion to the same pot and sauté until translucent. Add the garlic and cook for an additional minute until fragrant.
4. Combine and Cook:
– Return the meats and bacon to the pot with the onions and garlic. Add the drained black beans, bay leaves, cumin, paprika, and enough water to cover the mixture (about 6-8 cups). Season with salt and pepper.
5. Simmer:
– Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 2-2.5 hours, or until the beans are tender and the meats are cooked through. Stir occasionally and add more water if needed.
6. Final Touches:
– Remove the bay leaves and check the seasoning. Adjust with more salt and pepper if needed. For a richer flavor, lightly mash some of the beans against the side of the pot to thicken the stew.
7. Serve:
– Serve the Feijoada hot with cooked white rice, steamed kale, and orange slices on the side. Garnish with fresh cilantro.
Enjoy this traditional Brazilian Feijoada, a flavorful and rich stew that is sure to bring warmth and comfort to your table.
