Feijoada the Real One
Dive into the heart of Brazilian comfort food with "Feijoada the Real One," an authentic black bean and pork stew brimming with rich, smoky flavors. This traditional dish combines tender black beans with a medley of succulent pork cuts, including pork belly, ribs, bacon, and smoky linguiça sausage, all slow-simmered to perfection. Enhanced with aromatic bay leaves, garlic, and onions, this hearty stew delivers a soul-warming experience. Served alongside zesty orange wedges, fluffy white rice, sautéed greens, and crunchy farofa, this iconic Brazilian recipe is perfect for sharing at family gatherings or celebrations. With its deeply satisfying taste and authentic ingredients, "Feijoada the Real One" is a must-try for lovers of global cuisine looking to savor the true flavors of Brazil.
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Recipe Information
Ingredients
- 500 grams black beans (dried)
- 400 grams smoked sausage (linguiça if available)
- 300 grams pork belly (cubed)
- 500 grams pork ribs
- 100 grams bacon (diced)
- 2 medium onions (diced)
- 4 units garlic cloves (minced)
- 2 units bay leaves
- 1 unit orange (quartered, for serving)
- 2 tablespoons olive oil
- 2000 milliliters water
- 2 tablespoons parsley (chopped, for garnish)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Rinse the black beans under cold water and soak them in a large bowl of water for at least 8 hours or overnight.
In a large, heavy-bottomed pot, heat the olive oil over medium heat.
Add the bacon and cook until crispy. Remove with a slotted spoon and set aside.
In the same pot, sear the pork belly and pork ribs in batches until browned on all sides. Remove and set aside.
Add the diced onions to the pot and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Drain the soaked black beans and add them to the pot along with the browned pork belly, pork ribs, smoked sausage, bay leaves, and water.
Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for about 2 to 2.5 hours, stirring occasionally to prevent sticking.
After the first hour of cooking, return the cooked bacon to the pot to infuse the stew with its smoky flavor.
Check the beans for doneness and season the feijoada with salt and black pepper to taste in the final stages of cooking.
Discard the bay leaves before serving.
Garnish with freshly chopped parsley and serve hot with orange slices on the side for a refreshing contrast.
Feijoada pairs wonderfully with steamed white rice, sautéed greens (like collard greens), and farofa (toasted cassava flour).
Nutrition Facts
Calories |
5951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 462.3 g | 593% | |
| Saturated Fat | 162.0 g | 810% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 1031 mg | 344% | |
| Sodium | 9145 mg | 398% | |
| Total Carbohydrate | 178.6 g | 65% | |
| Dietary Fiber | 52.4 g | 187% | |
| Total Sugars | 31.2 g | ||
| Protein | 263.7 g | 527% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 648 mg | 50% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 5285 mg | 112% | |
*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.
