• Prep Time
    25 Mins
  • Cook Time
    0 Mins
  • Total Time
    25 Mins
  • The base number of servings for this recipe is 20
    OK

    Feijoada (Bean Stew)

    Feijoada is a heavy stew with substance that’s best enjoyed like Brazilians do: Doled out by the bowlful on a lazy Saturday afternoon surrounded by a group of your nearest and dearest. You’ll be sure to please adventurous and cautious eaters alike by keeping the less common cuts of pork separate for optional inclusion. We suggest cooking this up in one of our favorite sturdy Dutch ovens, so you can take this dish from stove to oven to tabletop in style. 


    Ingredients
    3 1/2
    ounces
    chipped beef, or when in Brazil, carne seca, cubed
    2 1/2
    ounces
    pig ears
    2 1/2
    ounces
    pig tail
    2 1/2
    ounces
    pigs feet
    5 1/4
    ounces
    Portuguese sausage, sliced
    3 1/2
    ounces
    pork sausage, sliced
    3 1/2
    ounces
    smoked pork ribs, separated
    1 3/4
    ounces
    smoked pork loin, cubed
    2 1/4
    pounds
    dry black beans, soaked for 12 hours, water changed every few hours
    2
    large onions, finely chopped
    1
    bunch green onions, chopped
    6
    cloves
    garlic
    1 1/2
    ounces
    cachaça (sugar cane rum)
    7
    ounces
    bacon, diced
    2
    small red peppers (preferably pimentas malagueta), diced
    1
    red bell pepper, diced
    3
    bay leaves
    *
    Olive Oil
    *
    kosher salt and freshly ground black pepper
    *
    chopped parsley, for garnish
    Directions
    Immerse the salted meats (carne seca/chipped beef, ears, tail and feet) in an ice water bath for 36 hours, changing the water every 6 to 8 hours.
    Have four containers on hand for storing the cooked meats and three broths. Heat a pot with some oil over medium heat and cook the meats separately according to flavor: Salted meats, sausages and smoked (loin, ribs). Cook each batch of meat until browned cooked through, then add 1/2 cup water, scraping up any browned bits from the bottom of the pot. Bring to a simmer and then remove from the heat.
    Store each of the meats’ three broths separately in the freezer. The meats can be refrigerated together. Once frozen, remove any fats formed on the top of the broths and discard.
    Cook the beans in a pressure cooker or on a stovetop. Set aside.
    In a blender, combine the onions, garlic, cachaça, and 2 tablespoons of salt.
    In a stock pot, fry the bacon pieces until crispy. Add peppers and sauté until tender. Add the onion mixture from the blender and sauté well.
    Add the frozen broths one at a time, then the beans, bay leaves, and cooked meats.
    Bring to a boil while stirring occasionally to prevent sticking. Boil for 5 minutes then reduce heat and simmer for 15 minutes.
    Remove bay leaves and adjust seasoning with additional salt and pepper. Garnish with chopped parsley.

    The base number of servings for this recipe is 20
    OK

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