Brazilian Feijoada

• 2 cups dried black beans, soaked overnight
• 1 pound smoked sausage, sliced
• 8 ounces bacon, chopped
• 1 pound beef chuck, cubed
• 1 pound pork shoulder, cubed
• 1 large onion, diced
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 4 cups chicken broth
• 2 bay leaves
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Steps

1. 1 Drain and rinse the soaked black beans.
2. 2 In a large pot, cook the bacon until crispy, then remove and set aside.
3. 3 In the same pot, brown the beef and pork in batches, then set aside with the bacon.
4. 4 Sauté the onion, garlic, and bell pepper in the drippings until softened.
5. 5 Add the beans, browned meats, sausage, chicken broth, bay leaves, cumin, and smoked paprika to the pot.
6. 6 Bring to a boil, then reduce heat, cover, and simmer for 3 hours, stirring occasionally, until beans are tender.
7. 7 Season with salt and pepper to taste.
8. 8 Discard the bay leaves before serving. Garnish with cilantro.

Nutrition

Tips

• For a richer flavor, cook the Feijoada the day before and reheat.
• Add a splash of lime juice just before serving for a refreshing twist.
• Serve with white rice and a side of collard greens for a traditional touch.

Storage

Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat gently on the stove.

Serving Suggestions

• Serve with fluffy white rice and a squeeze of lime.
• Pair with a side of sautéed collard greens for a complete meal.

FAQ