Feijoada
Brazil's national dish: black beans simmered low and slow with smoky pork.
- Prep
- 30 min
- Cook
- 150 min
- Total
- 180 min
- Active
- 40 min
- Serves
- 8
- Difficulty
- Medium
- Cuisine
- brazilian
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Substitutions, swaps, equipment, scaling — the recipe stays right here.
Ingredients
Steps
Drain the soaked beans, cover with fresh water in a big pot, add the bay leaves, and simmer 1 hour.
In a separate pan, heat the oil and brown the bacon, then add the ribs and sausage and brown all over.
Add the onion and garlic to the meats and cook 5 minutes until soft.
Tip the meat mixture into the beans and simmer uncovered 1 to 1.5 hours until the beans are creamy and the meat is falling apart.
Mash a few spoonfuls of beans against the pot to thicken the broth, season with salt and pepper.
Serve over rice with orange slices and greens on the side.
Swap in any smoked pork cuts you can find — the mix of meats is flexible.