Feijoada (Brazilian Black Bean Stew)

Recipe by threeovens
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READY IN: 3hrs 10mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In a large Dutch oven, heat 2 tablespoons oil over medium high heat; add pork pieces and cook, turning, until browned, about 8 minutes.
  • Add 8 cups water, beans, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil; lower heat and simmer until the beans are tender, about 2 1/2 hours (add water, as needed, to keep the pork and beans submerged).
  • During the last 20 minutes of cooking, in a large skillet, heat 1/4 teaspoon olive oil over medium heat and add onions, cooking until carmelized, about 15 minutes.
  • Transfer 1 1/2 cups of the cooked beans to the skillet with the carmelized onions and mash; stir back into the stew and cook another 30 minutes.
  • To serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley.
  • Serve with white rice, pickled jalapeno, and slice oranges.
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