Rich & Hearty Brazilian Black Bean Stew Recipe: Feijoada Is Easy to Make by Donna John
Feijoada (black bean stew) is the national dish of Brazil – and is especially popular in Rio de Janeiro. This thick, rich bean stew is 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. The feijoada is made with thick bacon, sausage, ham (yes, three meats!), black beans, onion, garlic, peppers, thyme and bay leaves. The stew simmers on the stove for about 1 1/2 hours before being ladled into bowls over rice.
Serve this black bean stew for lunch or dinner. If you need a side dish, make some Brazilian collard greens or pao de queijo (Brazilian cheese bread).
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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Dutch Oven $12 & Up
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