Brazil · Brazil
Feijoada (Black Bean and Pork Stew)
A long-simmered black bean stew with smoked pork, sausage and beef, served with rice, kale and orange slices.
Feijoada grew out of the enslaved and freed Black cooks of colonial Brazil, who turned whatever pork was available into a Saturday stew that stretched the week. It is meant to cook slowly until the beans go soft and the meat falls apart, and the orange slices on the side are there to cut the fat. Saturday lunch is when it is eaten, with rice, kale and farofa on the table.
Ingredients
- dried black beans, soaked overnight500 g
- smoked pork ribs400 g
- smoked pork sausage, sliced250 g
- dried beef (carne seca), diced150 g
- yellow onion, chopped2 pieces
- garlic, minced4 tsp
- bay leaves2 pieces
- canola or sunflower oil30 ml
- long-grain white rice400 g
- kale, shredded200 g
- orange, in wedges2 pieces
- fine salt2 tsp
- black pepper1 tsp
Directions
- 1
Drain the soaked beans, cover with fresh water and simmer with bay leaves until almost tender.
Beans crush easily between fingers but still hold shape. - 2
In a separate pan, brown the smoked pork, sausage and dried beef in oil.
Meat surfaces are deeply caramelized. - 3
Combine beans, meats, onion and garlic in a large pot, add water to cover and simmer.
Broth is thick and creamy, beans are very soft. - 4
Cook the rice and wilt the kale with oil and salt.
Rice is fluffy and kale is just wilted, still bright green. - 5
Plate the rice, spoon feijoada alongside, garnish with kale and orange wedges.
Components are arranged in distinct sections on the plate.
Source: WorldBite Editorial · WorldBite Proprietary Editorial Content