Feijoada Richmond Style
Rich, hearty, and infused with bold Brazilian-inspired flavors, Feijoada Richmond Style brings a comforting twist to the traditional black bean stew. This soul-satisfying recipe pairs tender black beans with an irresistible medley of smoked sausage, pork shoulder, and crispy bacon, all slow-cooked to perfection with aromatic spices like smoked paprika and cumin. A hint of orange peel adds a unique citrus note, elevating the dish’s savory depth. Perfect for feeding a crowd, this meal is served alongside fluffy white rice and fresh orange wedges for a vibrant, zesty finish. Whether you're hosting a dinner party or craving a warm, flavorful dish, this slow-simmered Feijoada is a feast worth savoring.
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Recipe Information
Ingredients
- 500 grams Dried black beans
- 2 tablespoons Olive oil
- 1 large Onion
- 4 whole Garlic cloves
- 300 grams Smoked sausage (e.g., andouille or chorizo)
- 300 grams Pork shoulder
- 200 grams Bacon
- 2 whole Bay leaves
- 1 teaspoon Smoked paprika
- 1 teaspoon Cumin
- 1 strip Orange peel
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 liters Water
- 2 tablespoons Fresh parsley
- 4 cups Cooked white rice
- 4 whole Orange wedges
Instructions
Rinse the dried black beans under cool water and soak them in a large bowl with enough water to cover for at least 8 hours or overnight. Drain before cooking.
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for 3–4 minutes until fragrant and softened.
Cut the smoked sausage, pork shoulder, and bacon into bite-sized pieces. Add them to the pot and cook for 8–10 minutes, stirring occasionally, until lightly browned.
Add the soaked black beans to the pot, along with the bay leaves, smoked paprika, cumin, orange peel, salt, black pepper, and water. Stir well to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for about 2.5–3 hours, stirring occasionally and adding a bit more water if necessary to prevent sticking.
Taste the stew about halfway through and adjust the seasoning as needed. Remove the orange peel and bay leaves before serving.
Chop fresh parsley and sprinkle it over the finished Feijoada. Serve hot with steamed white rice and orange wedges on the side for a bright, citrusy contrast.
Nutrition Facts
Calories |
4532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 213.5 g | 274% | |
| Saturated Fat | 70.3 g | 351% | |
| Polyunsaturated Fat | 16.5 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 11197 mg | 487% | |
| Total Carbohydrate | 387.5 g | 141% | |
| Dietary Fiber | 50.6 g | 181% | |
| Total Sugars | 43.3 g | ||
| Protein | 246.8 g | 494% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 568 mg | 44% | |
| Iron | 30.1 mg | 167% | |
| Potassium | 5316 mg | 113% | |
*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.
