Feijoada Brazilian Black Bean and Pork Stew
The national dish of Brazil
Servings 6 -8
Calories 590kcal
Ingredients
- 1 lb. black beans Dried, sorted
- Salt
- 1 lb. Salted pig parts ears, trotters, salted pork fatback, slab bacon, cut into 1/2 inch pieces.
- 1 1b. Linguica longaniza or south America chorizo or a combination thereof, cut into 1/2 inch slices
- 1/2 lb corned beef or carne del sol, 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 cilantro fresh, chopped
- 1 large tomato diced
- 3 bay leaves
Instructions
- 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.
Nutrition
Calories: 590kcal | Carbohydrates: 23g | Protein: 20g | Fat: 46g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 75mg | Sodium: 491mg | Potassium: 704mg | Fiber: 8g | Sugar: 3g | Vitamin A: 552IU | Vitamin C: 35mg | Calcium: 48mg | Iron: 3mg