Feijoada (Black Bean and Pork Stew)
Brazil's national dish: a hearty slow-cooked stew of black beans with smoked sausage, pork shoulder, and bacon, seasoned with garlic, bay leaves, and orange. Plan ahead: soak beans overnight.
Ingredients
- 1.5 lbs dried black beans, soaked overnight
- 1.5 lbs bone-in pork shoulder, cut into 2-in cubes
- 12 oz smoked linguica or kielbasa sausage, sliced into rounds
- 6 oz thick-cut bacon, roughly chopped
- 1 yellow onion, diced
- 6 garlic cloves, minced
- 4 bay leaves
- 4 cups low-sodium beef stock
- 1 navel orange, halved
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 4 scallions, sliced
Instructions
-
1
Drain and rinse the soaked 1.5 lbs dried black beans.
-
2
In a large skillet over medium-high heat, cook 6 oz roughly chopped thick-cut bacon until the fat renders and it begins to crisp, about 4 minutes. Add 1 diced yellow onion and cook until softened, about 3 minutes. Add 6 minced garlic cloves, 1 tsp ground cumin, and 1 tsp smoked paprika and cook 1 minute. Transfer everything to the slow cooker.
-
3
Add the drained dried black beans, 1.5 lbs cut into 2-in cubes bone-in pork shoulder, and 12 oz sliced into rounds smoked linguica or kielbasa sausage to the slow cooker.
-
4
Pour in 4 cups low-sodium beef stock. Squeeze 1 halved navel orange over everything, then drop the squeezed halves into the pot. Add 4 bay leaves, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Stir gently to combine.
-
5
Cover and cook on LOW for 7-8 hours, or until beans are completely tender and the pork is fall-apart soft and registers an internal temperature of at least 160°F (71°C).
-
6
Remove the navel orange halves and bay leaves. Use the back of a spoon to mash a cup of beans against the side of the pot to thicken the stew. Taste and adjust seasoning.
-
7
Serve over white rice with sliced 4 sliced scallions on top. Traditional accompaniments include toasted cassava flour and orange slices.