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Brazil, Americas

Feijoada (Black Bean and Pork Stew)

Brazil's national dish: black beans slowly simmered with several cuts of pork.

ServingsServes 2
Total cooking time2 h 40 min
Soaking the beans (overnight)+ 8 h
DifficultyHard

Method

  1. Put the soaked beans in fresh water with the bay leaves and cook over medium-low heat for .

    Add in this stepBlack turtle beans 170 gWater 1,100 mlBay leaves 1

    medium-low heat

  2. In another pot, fry the bacon to render the fat, then brown the outside of the pork belly and ribs over medium-high heat for .

    Add in this stepBacon 35 gPork belly 100 gPork ribs 170 g

    medium-high heat

  3. Add the onion and garlic and fry, then pour in the beans with all their cooking water. Add an orange cut in half and simmer over low heat for .

    Add in this stepOnion 70 gGarlic (cloves) 2Orange ½

    low heat

  4. Add the sliced sausage and simmer over low heat for more. Mashing a ladle of beans into the pot thickens the liquid.

    Add in this stepSmoked sausage (such as chorizo) 100 g

    low heat

  5. Remove the orange, adjust the seasoning and serve with rice and the sides.

    Add in this stepSalt and pepper to tasteTo serve: rice, sautéed kale, orange slices, toasted breadcrumbs to taste

Cook's tip

The smaller the amount, the faster the liquid reduces. If the beans poke above the liquid, add hot water 100 ml at a time.

Cooking it at camp

Cook it up to step 3 at home and bring it along. At the site, just add the sausage and reheat for 30 minutes.