Feijoada Brazilian Black Bean and Mixed Meat Stew with Orange
Indulge in the rich and hearty flavors of Feijoada, Brazil’s iconic black bean and mixed meat stew with a citrus twist of fresh orange. This slow-cooked masterpiece combines tender chunks of pork shoulder, smoky sausage, savory pork ribs, and crispy bacon with a medley of black beans and aromatic spices like cumin and paprika. The slow simmer in a robust broth creates a deeply flavorful and comforting dish that’s as satisfying as it is soul-warming. Traditionally served with fluffy white rice, vibrant collard greens, and refreshing orange slices, Feijoada is a complete, crowd-pleasing meal perfect for any occasion. This recipe embraces authentic Brazilian cooking techniques while offering approachable steps for home cooks, making it the perfect introduction to South America’s culinary heritage.
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Recipe Information
Ingredients
- 500 grams dried black beans
- 250 grams smoked sausage (e.g., linguica or chorizo)
- 250 grams pork shoulder or stew meat
- 250 grams pork ribs
- 150 grams bacon
- 1 large onion
- 4 garlic cloves
- 2 bay leaves
- 1 large orange
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1.5 liters water or chicken stock
- 2 tablespoons fresh cilantro
- 4 cups cooked white rice
- 2 bunches collard greens
Instructions
Rinse the dried black beans under cold water and soak them in a large bowl of water overnight or for at least 8 hours to soften.
Chop the smoked sausage into bite-sized pieces, cut the pork shoulder into chunks, and separate the pork ribs into individual pieces. Dice the bacon into small strips.
Dice the onion and mince the garlic cloves. Set aside.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the bacon and cook until crispy, about 5 minutes.
Add the sausage, pork shoulder, and pork ribs to the pot and brown the meat on all sides, about 8–10 minutes. Remove the meats and set aside.
In the same pot, add the onions and garlic. Sauté for 3–4 minutes until softened and fragrant.
Drain and rinse the soaked beans, then add them to the pot along with the browned meats, bay leaves, cumin, paprika, salt, and black pepper.
Pour in the water or chicken stock. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 2 hours, stirring occasionally.
While the stew is cooking, prepare the accompaniments. Rinse and chop the collard greens into thin ribbons. Steam or sauté them with olive oil, salt, and garlic until tender.
Slice the orange into thin rounds for serving.
After 2 hours, check the consistency of the beans. They should be tender and the stew slightly thickened. Adjust seasoning with salt and pepper if necessary.
Serve the feijoada hot with white rice, collard greens, orange slices, and fresh cilantro sprinkled on top for garnish.
Nutrition Facts
Calories |
5005 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 262.5 g | 337% | |
| Saturated Fat | 86.9 g | 435% | |
| Polyunsaturated Fat | 13.5 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 10149 mg | 441% | |
| Total Carbohydrate | 399.1 g | 145% | |
| Dietary Fiber | 84.4 g | 301% | |
| Total Sugars | 32.0 g | ||
| Protein | 270.3 g | 541% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1602 mg | 123% | |
| Iron | 39.7 mg | 221% | |
| Potassium | 6265 mg | 133% | |
*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.
