Feijoada Brazilian Black Beans with Smoked Meats
Discover the heart and soul of Brazilian cuisine with Feijoada, a rich and flavorful stew of tender black beans and a medley of smoky, savory meats. This comforting one-pot dish features smoked sausage, pork ribs, and crispy bacon, all slow-simmered to perfection with aromatic spices like cumin and smoked paprika. A squeeze of fresh orange juice adds a hint of brightness, while the long, gentle cooking process melds the flavors into a deeply satisfying meal. Traditionally served over fluffy white rice and garnished with fresh cilantro or orange slices, Feijoada is a true celebration of Brazil’s culinary heritage, perfect for family gatherings or a taste of something extraordinary. Keywords: Feijoada, Brazilian black bean stew, smoked meats, traditional Brazilian cuisine, slow-cooked recipes.
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Recipe Information
Ingredients
- 450 grams Dried black beans
- 2 tablespoons Olive oil
- 1 large, diced Onion
- 4 minced Garlic cloves
- 300 grams, sliced Smoked sausage (e.g., linguiça or kielbasa)
- 300 grams Smoked pork ribs
- 150 grams, diced Bacon
- 2 Bay leaves
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 halved Orange
- 1.5 liters Water
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons, chopped (optional, for garnish) Fresh cilantro
- 4 cups (for serving) Cooked white rice
- (optional, for serving) Orange slices
Instructions
Rinse the dried black beans in cold water and pick out any debris. Place them in a large bowl, cover with water, and let soak overnight (or for at least 8 hours). Drain and set aside.
Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced bacon and cook until it begins to render its fat and turn crispy, about 5 minutes.
Add the diced onion and minced garlic to the pot. Sauté for 3-4 minutes until fragrant and softened.
Add the smoked sausage slices and smoked pork ribs to the pot. Brown the meats for about 5 minutes, stirring occasionally.
Stir in the drained black beans, bay leaves, ground cumin, and smoked paprika. Mix until combined.
Pour in the water and squeeze the juice of the halved orange into the pot, adding the orange halves to the mix for extra flavor.
Bring the mixture to a boil over high heat. Reduce the heat to low, cover the pot, and let the feijoada simmer gently for 2-2.5 hours, stirring occasionally. Check periodically to ensure the liquid has not evaporated too much, and add more water if needed.
After the beans are tender and the broth is thickened, season the feijoada with salt and black pepper to taste. Remove the orange halves and bay leaves.
Serve the feijoada hot over cooked white rice. Garnish with fresh cilantro and orange slices, if desired.
Nutrition Facts
Calories |
3694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 56.0 g | 280% | |
| Polyunsaturated Fat | 13.4 g | ||
| Cholesterol | 436 mg | 145% | |
| Sodium | 8509 mg | 370% | |
| Total Carbohydrate | 333.0 g | 121% | |
| Dietary Fiber | 48.5 g | 173% | |
| Total Sugars | 21.2 g | ||
| Protein | 184.4 g | 369% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 532 mg | 41% | |
| Iron | 26.8 mg | 149% | |
| Potassium | 4270 mg | 91% | |
*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.
