Feijoada is a national Brazilian black bean stew My feijoada recipe uses a variety of smoked meats and is topped with an orange bread crumb mixture Serve with white rice and greens to complete this traditional meal
Prep Time
8 hrs
Dificult
Medium
Servings
13 hrs 15 mins
Ingredients
Instructions
Make the stew: Place black beans into a large bowl
cover with water
and soak for 8 hours
or overnight. Drain beans.
Place drained beans into a heavy pot with 2 quarts water. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until beans are cooked but very firm
1 1/2 to 2 hours.
Stir chopped dried beef into the pot. Add bay leaf and pork chop bones
stir and simmer over low heat for another 2 hours.
Meanwhile
cook bacon in a large
dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook
stirring often
until meats are brown
about 10 minutes. Remove meats
reserving accumulated fat in the skillet. Slice Italian sausage into chunks.
Brown onion and garlic in the reserved drippings in the skillet over medium heat until onion is translucent and soft
stirring to deglaze the pan
about 5 minutes. Season with cumin
coriander
cayenne pepper
salt
and black pepper. Add parsley; cook and stir until wilted
about 2 minutes.
Stir onion-spice mixture into the pot with the beans. Add bacon
both sausages
and pork chop meat. Pour in enough water so meats are just covered with liquid. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and cook
uncovered
until beans are very soft and liquid begins to thicken
about 1 hour
stirring occasionally. If beans begin to look dry
add more water.
Meanwhile
make the bread crumbs: Heat olive oil in a skillet. Add bread crumbs and cook and stir until toasted. Stir in Italian parsley and orange zest.
When beans are cooked
discard bones. Ladle stew into bowls and top with the toasted bread crumbs.
