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Feijoada (Black Bean and Meat Stew)

Brazilian · Dinner · Medium

Feijoada (Black Bean and Meat Stew)

Total
4 hr 30 min
Prep
1 hr 30 min
Serves
8
Calories
630
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Black beans simmer with smoky sausage, pork shoulder and ribs until the broth turns thick and dark. Bacon and bay leaves season every spoonful.

A long, gentle simmer lets the pork and beans soften together in Feijoada (Black Bean and Meat Stew). A quick hot soak gives the dried beans a head start without requiring an overnight wait.

Use smoked, fully cooked sausage and leave the ribs on the bone during cooking. Remove the bones before serving, and mash a few beans into the broth if you want a thicker finish.

SmokyHeartyOne PotMake AheadNut-freeEgg-freeDairy-freeHigh-protein

Method

  1. Cover black beans with plenty of water, boil for , then cover off the heat for . Drain and discard the soaking water.

  2. Cook bacon in a large pot over medium heat for until browned. Add ribs, pork shoulder and smoked pork sausage in batches and brown for total; transfer the meat to a plate.

  3. Cook onions in the drippings for until soft. Add garlic and chili flakes and cook for . Return meat with beans, bay leaves, measured water and black pepper; bring to a boil.

  4. Cover and simmer over low heat for until beans are creamy and pork pulls easily from the bones, well above 145°F. Add water if needed to keep the beans covered. Remove rib bones and bay leaves, add vinegar and salt to taste and rest for .

Forkue tips

  • Saltiness varies with the bacon and sausage, so taste the finished broth before adding the measured salt.

Storing and reheating

Refrigerate for 4 days or freeze for 3 months. Reheat gently with water to loosen the beans; the broth thickens considerably overnight.

Kitchen gear

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Nutrition per serving, estimated

630Calories
42gProtein
44gCarbs
31gFat

Feijoada (Black Bean and Meat Stew): FAQ

Can I use canned beans?

Yes, but braise the meat first and add drained canned beans near the end. They do not need the long cooking time of dried beans.

Why are my beans still firm?

Older dried beans may need longer. Keep them submerged and simmer until creamy before adding the vinegar.

How do I store and reheat Feijoada (Black Bean and Meat Stew)?

Refrigerate for 4 days or freeze for 3 months. Reheat gently with water to loosen the beans; the broth thickens considerably overnight.

How long does Feijoada (Black Bean and Meat Stew) take?

About 4 hr 30 min in total: 1 hr 30 min prep and 3 hr cooking.

What do I need to make Feijoada (Black Bean and Meat Stew)?

The key ingredients are dried black beans, bacon, pork ribs, pork shoulder, smoked pork sausage and onions, plus pantry basics.

Any tips for Feijoada (Black Bean and Meat Stew)?

Saltiness varies with the bacon and sausage, so taste the finished broth before adding the measured salt.

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