Recipe by L Ireland
"This is my version of a traditional Brazilian black bean stew that maintains the rich smoky, flavors famous in Brazil. Additional meats, including sausage, may be added if desired. This is excellent served over brown rice."
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1 (12 ounce) package
dry black beans, soaked overnight
1 1/2 cups
chopped onion, divided
green onions, chopped
smoked ham hocks
thickly sliced bacon, diced
bay leaves, crushed
salt and pepper to taste
chopped fresh cilantro
chopped fresh parsley
We loved this! I made it without the meat since I'm a vegetarian. Instead I added olive oil, browned the onions and garlic to lend a little more flavor and added some cayenne pepper to give it a kick. I did cook a sausage separately for my husband and served it sliced over the top, but in my opinion it wasn't necessary. (Obviously my vegetarian version isn't very authentic, but it was delicious and a good alternative for those of you who are looking to lighten up this recipe...)
This recipe was hard to review. I had to make this twice. 1st I did follow as close to a T before I had to give in. 7 1/2 hours to make this dish, even soaking the beans over night. In step 1 it says to fill enough water to cover beans by 3 inches. That's alot of water depending on the size vessel you are using. That's my mistake in the 1st round. However, the hamhocks did not pull off the bone in 1 hour either in part 2 of the directions. And I waited and had 2 pots going for 3 1/2 hours before just frying the 3rd step on the stove and adding all together. I was very disappointed the flavor was no more then tasting like watered down pintos meat and beans after 7 1/2 hours . Day 2 I started over again. This time determined to get it to what it was suppose to be. I started the hamhocks 1st (still took 2 hours) then in another pan put oil, onions, garlic, and meats together and saute'ed, added hamhocks and broth, then the soaked beans, and water to an inch and 1/2 over beans, then bay leaf and coriander, boiled on high for 20 minutes, then simmered for 2 hours, added cilantro and parsley and cooked about another 30 minutes or so until hamhocks were tender and falling apart and beans were tender. The flavor was way better then the 1st time but was still liquidy, so I added a thickening agent to the broth and it came out very well. With the changes, it was really good. But it was a frustrating recipe to follow. The time line isn't correct here. A minimum 4 1/2 hours to cook.
Substitute a pork roast and a full kielbasa for the meats and you'll be approximately right. The rice must be white, cooked pilaf style, and sprinkle farofa (wiki it) across the top.
I'm brazilian, and I'd suggest you guys to drop the ham and get some nice smoked sausages (won't ever substitute the gelatin in pork ears or feet, which is what we use to get the consistency right, but it'll taste more legit) instead.
This recipe takes about 1 hour to cook in a pressure cooker (which is how most people cook beans in Brazil, housewives haven't got all day to cook and rice and beans are a daily staple). Nowadays there are even electric pressure cookers with timers, which are safer.
The feijoada will be perfect when the beans are very well cooked, turning into paste when you smash them. If you want the feijoada creamier, you can smash some of the beans and stir while it simmers for a bit after cooking it.
I made this with canned black beans, and ham that I diced into large chunks. Apart from adding quite a lot more ground coriander, I pretty much made this as written. I threw in a lot of fresh cilantro but skipped the parsley. Served it over plain white rice. This was a filling, satisfying meal. Thanks!
I am brazilian and can tell you this is nothing like Feijoada. For one, the beans MUST be dry because they soak the flavor of the pork as they cook... the pork cuts are totally wrong - they should be smoked and pork loin, baby back ribs, fresh pork sausage and smoked portuguese sausage. Bay leaves and rum are also essential... The side dishes are white rice, oranges and kale, thinly sliced and lightly cooked with garlic. And to finish off, farofa - a corn-meal based mix with glazed onions and olive oil. Where in this world there is coriander in feijoada??!? anyway, sorry guys, you're eating something else that is not feijoada. at all. I am putting down the recipe tonight.
I have been trying to make this for my Brazilian husband for years and he says this is perfect. A little too much meat and it needs to cook alot longer to get those darn beans soft, but after a few extra hrs of simmering...perfect!!!!!
The key to making this dish perfect is using dry beans that have been soaked over night. I first made this with canned (Yes, I was lazy) but the canned beans do not give the dish that hearty Brazilian style. I also love the idea of smoked ham hocks which also add to the rich juicy flavor. I squeezed a lime into my version. I happen to like the zing of lime but my family did not. We all love this. Served over white rice. Obrigada.
* Percent Daily Values are based on a 2,000 calorie diet.
Feijoada (Brazilian Black Bean Stew)
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 359
** Calories from Fat: 151
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