Feijoada is the national dish of Brazil and for good reason, what is not to love, slow cooked pork and beans. It is said the Africans brought the bean stew, the Portuguese the pork and the indigenous Indians the farofa, the fried manioc flour you sprinkle on top; a beautiful fusion dish that Brazil is famous for. It takes the better part of a day to cook, not including soaking the beans overnight so plan accordingly.
Feijoada Brazilian Black Bean and Pork Stew
Servings 6 -8
- 1 lb. Dried black beans sorted
- Any combination of 1 lb. Salted pig parts ears, trotters, salted pork fatback, slab bacon, cut into 1/2 inch pieces.
- Any combination of 1 lb. Linguica longaniza or south America chorizo or a combination thereof, cut into 1/2 inch slices
- Any combination of 1/2 lb. Carne del sol or corned beef cut into 1/2 inch chunks
- 1 large onion diced
- 1 green bell pepper seeded and diced
- 6 scallions sliced white and light green parts
- 1/2 cup frees cilantro chopped
- 1 large tomato diced
- 3 bay leaves
- Dissolve 1/4 cup slat in a gallon of cold water. Add the beans and soak overnight. Drain and rinse.
- Combine soaked beans, pork parts, sausage, beef onion, pepper, scallion cilantro, tomato, and bay leaves in a large sauce pot.
- Cover with water by 2 inches
- Bring to a boil over high heat
- Reduce to a simmer and cook adding water as necessary to keep the beans completely submerged until tender and liquid is a deep black. This takes about 6 to 8 hours.
- Season with salt after tasting, the pork parts probably season it perfectly.
- Serve with rice, greens, orange slices, hot sauce and farofa for a complete Brazilian authentic meal.