Feijoada (Brazilian Black Bean Stew)

In honour of World Cup 2014 kickoff, I decided to go forth and tackle what seems to be the national dish of Brazil. And with great success I might add.

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Now, in keeping with my normal depiction of recipes, and resistance to 5 hours of cooking time on a weeknight, I made my recipe somewhat palatable for those of you who have been cooped up in an office all day, and gnawing on your arm because you’re so hungry.

Healthy? Well black beans are good for you, I guess, but I don’t think the 4 types of fatty meats are… Just call this your cheat day. I mean if you are really into football (yes, I’m using the proper term), you’re most likely crushing a couple of cold ones today already, so why not throw this into the mix!

Feijoada (Brazilian Black Bean Stew)

Serves 5 – 6 

Ingredients; 

  • 2 cans black bean, drained and rinsed
  • 4 Tbsp extra virgin olive oil
  • 500 g pork shoulder, remove bone, cut into chunks
  • 250 g double smoked, thick cut bacon (approx. 5-6 slices), sliced into matchsticks
  • 1 onion, chopped
  • 4 cloves garlic
  • 500 g corned beef, cut into chunks
  • 250 g (or 2 links) fresh sausages, such as chorizo or hot Italian sausage – remove from casing
  • 4 bay leaves
  • Water
  • 1 can whole tomatoes, hand crushed
  • Salt and black pepper, to taste
  • 1/2 cup cilantro, chopped
  • Lime, for garnish

Method; 

In a large Dutch oven, heat extra virgin olive oil on high heat.  Brown the pork shoulder on all sides, remove, and set aside on a plate.  Reduce the heat to medium, add in the bacon and render out some fat.  Just before the bacon starts to get brown, add in the onion and garlic, and saute until fragrant and translucent.

Toss in the corned beef, sausage, and the set aside pork shoulder, and combine together. Add in the bay leaves, and enough water just to cover the ingredients.  Add in the black beans and hand crushed tomatoes.

Cover and bring to a boil on high heat, then uncover and reduce to a medium low (just above a simmer).  Cook for 2 hours.

Taste the stew and adjust the seasoning accordingly.  Finish with cilantro, and serve with a side of white rice and a wedge of lime.

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There is really nothing better than a hearty meaty beany stew, and any country that has something like this as a national dish, I can certainly get along with.

That said, Hup Holland Hup! I’ll always be a Dutch girl at heart.

XX

Ally

Ally Taylor

Ally Taylor is a food writer based in Vancouver, British Columbia. Through her All in Moderation blog, she aims to promote a healthy gourmet lifestyle for the 9-5’er. Learn more about Ally or follow her on Twitter @allinmod or Instagram @ally_in_moderation

 

 

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2 thoughts on “Feijoada (Brazilian Black Bean Stew)

  1. AT

    wow this recipe looks amazing and I know your Father will love it!! As he would say – it’s what a MAN would eat!! Puts hair on your chest and all that!! But ladies – it’s all about the flavour and that is something that we can appreciate! Definitely will try it!

    Reply

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