Brazilian Feijoada is a Black Bean Stew that is easy to make but hard to find the meats outside of Brazil. The thick and hearty black bean stew has three types of meat, Choriço (Portuguese Pork Sausage), Carne Seca (Salt Cured Beef), and Baby Back Ribs.
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Ways to Make Brazilian Feijoada
The ingredients in this recipe are the most commonly used in Feijoada. The Choriço and the Carne Seca were the hardest ingredients to find here in the USA.
The most common replacement suggested on the internet for Choriço is the Mexican Chorizo sausage although I have seen Brotwors and Kielbasa in other recipes. Many recipes call for pork belly as a replacement for the Carne Seca.
So be creative and try different meats with your Feijoada.
How to Store Black Bean Stew
You can keep Brazilian Feijoada in an airtight container and it should last 3-4 days in the refrigerator. You can freeze this delicious black bean stew for up to 6 months.
History of the Brazilian Feijoada Recipe
Feijoada originated during the time Brazil was being colonized by Portugal. This dish originated in Portugal, and variations of it can be found in countries that were settled by Portuguese explorers.
The Metropolitian City Brasília, Brazil
Brasília, inaugurated as Brazil’s capital in 1960, is a planned city distinguished by its white, modern architecture, chiefly designed by Oscar Niemeyer. Laid out in the shape of an airplane, its “fuselage” is the Monumental Axis, 2 wide avenues flanking a massive park. In the “cockpit” is Praça dos Três Poderes, named for the 3 branches of government surrounding it.
A Brief History of Brasília
The name Brasília was first proposed in 1822, but construction only began in 1956, following the election of Juscelino Kubitschek as President of Brazil. Its official declaration as a city dates to 21. April 1960, and the process of moving the federal government offices started on that date.
Brasília was built in 41 months, from 1956 to April 21, 1960, when it was officially inaugurated. In 1987 Brasilia was included on UNESCO’s List of World Heritage Sites.
The original design (plano piloto) was inspired by the crucifix but is often referred to as an airplane. Each of its architectural marvels is strategically laid out along the Eixo Monumental (which forms the fuselage), and its residential and commercial blocks along with its two outspread wings (asas).
Tourism in Brasília
With long distances and harrowing six-lane highways connected by spaghetti junctions, Brasília presents challenges for walkers; consider renting a car or rideshares.
You’ll find a lively city hidden behind the futuristic facade. It’s not only a pilgrimage for architecture buffs but also foodies, night owls, and those seeking a unique travel experience.
Brazilian Cuisine
Brazilian Cuisine is characterized by, European, Amerindian, African, and most recently Asian influences. It varies greatly by region, reflecting the country’s mix of native and immigrant populations, and its continental size as well.
– Featured Restaraunt –
Rio Butiquim
R. 34 Norte, 2 – Águas Claras
Brasília – DF, 70297-400, Brazil
Excellent restaurant. The dishes and drinks are excellent. The pagode bands that play in the afternoons and pop-rock at night are excellent. The bathrooms are clean and the regulars are nice. There are big screens to watch games.
How to Make Black Bean Stew
This Black Bean Stew recipe is a one-pot meal and easy to make. Brazilian Feijoada recipes always call for three types of meat, one in the form of a sausage. The stew is usually made with a mix of beef and pork.
What You Need to Make Brazilian Feijoada
For the Stew:
- 2 tbsp olive oil
- 2 cups onions, chopped
- 2 tbsp garlic, chopped
- 2 bay leaves
- Freshly ground black pepper, to taste
- 1 lb choriço sausage, sliced 1/4-inch thick
- 1 lb carne seca, cubed
- 1 lb baby back spareribs cut into individual ribs
- 1 lb black beans
- 10 cups water
Garnish:
- 1 orange, halved and cut into thin slices
- Farofa
- Brazilian hot sauce, to taste
- 4 cups cooked white rice
- 4 cups collard or kale greens, sauteed in olive oil
How to Cook Black Bean Stew
Time needed: 2 hours and 45 minutes
Cooking Directions for Brazilian Feijoada
- Saute the Onions and Garlic
In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes.
- Add the Sausage
Add the sausage and continue to cook for an additional 4 minutes.
- Add the Beef, Ribs, and Beans
Add the cubed beef, ribs, beans, and water and bring the liquid to a boil, reduce the heat to medium-low and simmer until the beans are tender for about 2 1/2 hours.
- Keep Beans Covered with Water
Add water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed.
To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.
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Brazilian Feijoada (Black Bean Stew)
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Equipment
Ingredients
For the Stew:
- 2 tbsp olive oil
- 2 cups yellow onion chopped
- 2 tbsp garlic chopped
- 2 bay leaf
- black pepper to taste
- 1 lbs choriço sausage sliced 1/4-inch thick
- 1 lbs carne seca or other salted cured beef, soaked overnight and cubed
- 1 lbs pork ribs cut into individual ribs
- 1 lbs black beans
- 10 cups water
For the Farofa:
- 3 tbsp unsalted butter
- 2½ cups cassava flour
- salt to taste
Garnish:
- 1 orange halved and cut into thin slices
- cassava flour
- Brazilian hot sauce to taste
- 4 cups white rice cooked
- 4 cups collard greens sauteed in olive oil
Instructions
For the Stew:
- In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes.2 tbsp olive oil, 2 cups yellow onion, 2 tbsp garlic, 2 bay leaf, black pepper
- Add the sausage. Continue to cook for 4 minutes.1 lbs choriço sausage
- Add the cubed beef, ribs, beans, and water. Bring the liquid to a boil, reduce the heat to medium-low and simmer until the beans are tender for about 2 1/2 hours.1 lbs carne seca, 1 lbs pork ribs, 1 lbs black beans, 10 cups water
- Add water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed.
For the Farofa:
- In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat.2½ cups cassava flour, salt, 3 tbsp unsalted butter
Serve With:
- To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.4 cups white rice, Brazilian hot sauce, 1 orange, cassava flour, 4 cups collard greens
Notes
Nutrition
Other Recipes That Go Well With Brazilian Feijoada (Black Bean Stew)
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Taylor’s Chowder House – By https://www.facebook.com/riobutiquim/
- By Arturdiasr – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=115793275
- By Rodrigo de Almeida Marfan – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=51900420
- By Palácio do Planalto, Attribution, https://commons.wikimedia.org/w/index.php?curid=11308066
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- By Rodolfo Stuckert – Câmara dos Deputados do Brasil, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=44994633
- By Mariordo (Mario Roberto Duran Ortiz) – Own work, CC BY-SA 3.0, https://commons.wikimedia.org/w/index.php?curid=24434771
