Feijuada: A Traditional Brazilian Stew
Complexity: average
Servings: 4
Feijuada is one of the most popular Brazilian dishes. This thick stew is made with black beans and various meats. According to one theory, the dish was invented by slaves brought from Africa to Brazil, who cooked the beans with various scraps of meat discarded from their masters' kitchens during the preparation of more sophisticated dishes. Therefore, traditional feijuada often includes inexpensive meats such as ribs, lard, bacon, and sausage. Plan to prepare feijuada the night before, soaking the beans. The next day, simmer them with the remaining ingredients until the meat and beans are very tender. Some of the meat is smoked, giving your stew a rich, intense aroma and flavor. Serve with rice, salad greens, and orange wedges.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g black beans, dried (not canned)
- 450 g of salted pork ribs
- 450 g of salted bacon
- 8 tbsp. l. olive oil
- 2 onions, peeled and finely chopped
- 6 cloves garlic, peeled and finely chopped
- 2 large smoked sausages, cut into large pieces
- 450 g smoked pork ribs, cut into pieces
- 450 g smoked pork belly, cut into pieces
- 1 tbsp. ground black pepper
- 5 bay leaves
- To serve: boiled rice, orange slices, salad greens
We recommend
Cooking the dish according to the recipe:
- Cover the beans with cold water and soak overnight. Also soak the brined ribs and bacon in cold water overnight.
- Drain the beans and place them in a large saucepan filled with cold water. Bring to a boil over medium heat and simmer for 30 minutes until tender.
- Rinse the soaked brined ribs and bacon thoroughly, add to the beans, and simmer over medium heat for 30 minutes. Heat a very large saucepan and pour in enough olive oil to coat the bottom. Add the onion and garlic and cook until soft. Add the sausages, smoked ribs, and brisket, peppercorns, and bay leaf. Stir in the cooked beans and meat and cover with water. Simmer for about 1 hour, until the meat is falling off the bones.
- Serve feijuada with cooked white rice, orange slices and chopped salad greens sautéed in olive oil with finely chopped onion and garlic.
Author of the recipe - Jamie Oliver
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