Feijoada: How to Make This Hearty Portuguese Stew by Donna John
4 years ago
Feijoada (black bean stew) is the national dish of Brazil – and is especially popular in Rio de Janeiro. Here’s a pretty simple version of the meat-laden dish!
- 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.