Feijoada Brazilian Bean Soup Ii
Dive into the heart of Brazilian comfort food with Feijoada Brazilian Bean Soup II, a rich and flavorful dish that celebrates bold, hearty ingredients. Packed with tender black beans, smoky sausage, succulent pork shoulder, and crispy bacon, all simmered to perfection with aromatic bay leaves, garlic, and a hint of citrus from fresh orange, this classic stew is a true delight for the palate. Slowly cooked in a savory broth, the beans and meats meld together, creating a deeply satisfying, protein-packed meal. Garnished with fresh cilantro and green onions for a burst of freshness and served with optional white rice, this recipe is perfect for a cozy dinner or a crowd-pleasing centerpiece. Whether you're exploring traditional Brazilian flavors or looking for a new soup to savor, Feijoada is sure to impress.
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Recipe Information
Ingredients
- 2 cups dried black beans
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 12 ounces smoked sausage, sliced
- 1 pound pork shoulder, chopped into 1-inch cubes
- 6 ounces bacon, diced
- 2 bay leaves
- 4 cups chicken or beef broth
- 4 cups water
- 1 orange, quartered
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 green onions, chopped
- 0.25 cup fresh cilantro, chopped
- cooked white rice (optional, for serving)
Instructions
Rinse the black beans thoroughly and soak them in water overnight or for at least 8 hours. Drain and rinse when ready to cook.
In a large pot or Dutch oven, heat the olive oil over medium heat.
Add the diced bacon and cook until crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot.
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
Add the smoked sausage slices and pork shoulder cubes to the pot. Brown the meat for 5-6 minutes, stirring occasionally.
Return the cooked bacon to the pot and toss in the drained black beans, bay leaves, chicken or beef broth, and water. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low so the soup simmers gently.
Add the quartered orange, salt, and black pepper to the pot. Cover and let the soup simmer for about 1.5 to 2 hours, stirring occasionally, until the beans and meat are tender.
Taste and adjust the seasoning with additional salt and pepper if needed. Remove and discard the orange quarters and bay leaves from the pot.
Ladle the feijoada into bowls and garnish with chopped green onions and fresh cilantro.
Serve hot with cooked white rice on the side if desired.
Nutrition Facts
Calories |
691 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 15.7 g | 79% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 2103 mg | 91% | |
| Total Carbohydrate | 30.2 g | 11% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 3.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 816 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
