Feijoda Brazilian Black Bean Stew


1 lb dry black beans
4 tbs olive oil
1 lb pork shoulder, cut into cubes
2 large onions. sliced
1 whole head garlic, chopped
1 lb carne seca cut into chunks
1/2 lb Chorizo sausage, cut into 1/4 inch rings
1 lb kielbasa sausage
1 smoked ham hock
4 bay leaves
Chicken stock
1 14.5 can of crushed tomatoes
kosher salt and fresh cracked black pepper to taste
This is the national dish of Brazil, with black beans and a variety of meats.
  • Cover black beans with water and let them soak overnight. Drain off liquid.
  • Heat olive oil using medium high heat in a stock pot and brown the pork shoulder.
  • When ¬†it is browned, remove the meat from the pot and set aside.
  • Add the onions to the pot and brown them stirring occasionally.
  • Season with salt and pepper and add the garlic. Saute for 2 more minutes.
  • Return the pork shoulder to the pot and add enough chicken stock to cover.
  • Add the other meats.
  • Add the bay leaves, cover and bring to a simmer. Cook gently for for 1 hour.
  • Drain the black beans from their soaking liquid and add them to the pot.
  • Simmer gently covered until the beans are tender, about an hour and a half.
  • Add the tomatoes, stir well and re-season.
  • Simmer uncovered, until the meat begins to fall off the ham hock. 2-3 hours.




30 min


2 min


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