Chef John's Brazilian Feijoada

Chef John's Brazilian Feijoada

3
Chef John 15577

"My version of this national Brazilian black bean stew uses a variety of smoked meats and is topped with an orange breadcrumb mixture. Serve with white rice and greens to complete this traditional meal."

Ingredients 13 h 15 m {{adjustedServings}} servings 720 cals

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 720 kcal
  • 36%
  • Fat:
  • 36.2 g
  • 56%
  • Carbs:
  • 53.6g
  • 17%
  • Protein:
  • 45 g
  • 90%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 1625 mg
  • 65%

Based on a 2,000 calorie diet

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Directions

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  1. Place black beans into a large bowl, cover with water, and soak overnight. Drain beans.
  2. Place drained beans in heavy pot with 2 quarts of water. Bring to a simmer over medium-high heat. Reduce heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
  3. Stir chopped dried beef into pot with beans. Add bay leaf and pork chop bones, stir and simmer on low heat for another 2 hours.
  4. Cook bacon in large dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove browned meat, reserving accumulated fat in skillet. Slice Italian sausage into chunks.
  5. Brown onion and garlic in reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper; add 1 tablespoon chopped Italian parsley. Cook and stir until parsley has wilted, about 2 minutes.
  6. Stir onion-spice mixture into pot with beans. Add cooked bacon, linguica sausage, Italian sausage, and pork chop chunks. Pour in enough water so meats are just covered with liquid. Increase heat to medium-high and bring to a simmer. Reduce heat to medium-low and cook uncovered until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.
  7. Heat olive oil in a skillet. Add bread crumbs and cook and stir until crumbs are toasted. Stir in 2 tablespoons Italian parsley and grated orange zest.
  8. When beans are cooked, ladle stew into bowls and top with the toasted crumb mixture.
Tips & Tricks
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Reviews 3

  1. 5 Ratings

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YUMfactor
5/29/2014

I'm Brazilian and I think this is a great Americanized version of this dish. Feijoada in Brazil is notorious for the "throw away" cuts of meat such as pig ears, tail and foot (my personal favorites) but I recognize that this probably wouldn't be a crowd pleaser in the U.S. Make sure you make a caipirinha to go with your feijoada ;-)

Patricia.
12/11/2013

I LIKED

Kel
1/7/2015

I'm Brazilian and I have to agree with the other Brazilian's review, this is definitely a great Americanized version of feijoada! However I'm gonna suggest cilantro instead of parsley, at least in north of Brazil where I come from it's how we do it! Congrats