Brazilian Feijoada (Black Bean Stew)
Brazilian Feijoada is a black bean and pork stew that is often served with farofa, toasted cassava flour.
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Equipment
- 1 Sauce Pan
- 1 Slotted Spoon
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
* 1 pound dry beans = 2 cups dry beans = 6 cups cooked beans (Feel free to substitute 6 cups of drained, canned beans if desired. However, if substituting canned beans, you will need to reduce the amount of water to 3-4 cups since the beans will not absorb much water as they cook.)