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feijoada

(1 rating)
review
Private Recipe by
Russ Myers
Necedah, WI

This, the Brazilian national dish, feijoada (FAY-zwah-da) is a glorious black bean stew starring several smoked and seasoned pork products like ham and sausage and also fresh pork loin. It serves a crowd; simmers effortlessly in the oven, and any leftovers reheat beautifully. Serve with a big tossed green salad and crusty French bread.

(1 rating)
yield 12 serving(s)
prep time 20 Min
cook time 2 Hr
method Bake

Ingredients For feijoada

  • 1 lb
    boneless ham, cut into 3/4 inch cubes
  • 1 lb
    boneless pork loin, cut into 3/4 inch cubes
  • 3/4 lb
    hot italian sausage, sliced into 1 inch pieces
  • 3/4 lb
    smoked pork sausage, sliced into 1 inch pieces
  • 1 lb
    dried black beans
  • 6 c
    water
  • 1 pt
    cherry tomatoes, stemmed
  • 1 lg
    onion, peeled and chopped
  • 1 tsp
    red pepper flakes
  • 6 clove
    garlic, crushed
  • 1/2 tsp
    grated orange zest

How To Make feijoada

  • 1
    Cover beans with water and soak overnight
  • 2
    Heat oven to 350 degrees F. In a large Dutch oven, or kettle with lid, combine drained beans, the 6 cups water and all remaining ingredients. Bring to a boil, skimming if necessary. Cover and transfer to oven. -
  • 3
    Bake 1 1/2 hours, remove cover and bake another 30 minutes; stirring occasionally. Serve immediately or cool slightly, cover and refrigerate overnight.
  • 4
    Remove any fat from surface; reheat slowly on stovetop over medium-low heat, stirring occasionally. -
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