Easy Feijoada Recipe: Hearty Brazilian Black Bean Stew Recipe Is Fabulous & Filling by Donna John
Feijoada (black bean stew) is the national dish of Brazil – and is especially popular in Rio de Janeiro. It's also popular in Portugal and other countries, and for good reason: it's a hearty and delicious dish to warm up your whole family. Here’s an easy feijoada recipe that will please your meat and soup lovers.
Prep Time: 20 minutes
Cook Time: 1 1/2 hours to 1 hour and 45 minutes
Total Time: 2 hours
- 1 pound slab bacon, cut into chunks
- 1 pound andouille or smoked sausage, cut into chunks
- 1/2 pound ham, cut into chunks (use serrano ham if it’s available)
- 1 pound dried black beans, sorted and rinsed
- 1 onion, chopped
- 5 garlic cloves, sliced thin
- 2 hot chile peppers (jalapeno or serrano work well)
- 2 sprigs fresh thyme
- 2 bay leaves
- 8 cups water
- cooked white rice, for serving
Here's how to make it:
- Fry the bacon in a Dutch oven until crisp. Remove the bacon and set aside.
- To the same pot, add the onion, garlic and whole chile peppers. Cook over low heat until soft, about 4 to 6 minutes.
- Add the beans, bacon, ham, sausage, thyme, water and bay leaves. Bring to a boil, cover and simmer on low heat until beans are almost tender, about 1 hour, stirring occasionally.
- Remove the lid and continue to cook about 30 to 45 more minutes until beans are tender and broth has thickened.
- Remove the bay leaves and thyme before serving with the white rice.
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