It’s a taste of Brazil, right in your home.
In this case, the country is Brazil and the stew is feijoada (fay-ZHWA-dah).
Some versions are a little spicy from the sausages, others totally mild.
Elise Bauer
Either way, it’s traditional to serve this stew with white rice and maybe some sauteed collard greens.
Authentic feijoada has all sorts of bits in it, such as tails, trotters, ears, etc.
This version, however, sticks to the sort of meats found in a typical American supermarket.
What is Brazilian Feijoada?
Feijoada originated in Portugal, named for the Portuguese word for beans, “feijao.”
It’s a bean-based dish made with various meats and vegetables.
Like many stews, its ingredients are flexible.
While its origins are uncertain, what is certain is that it is now the national dish of Brazil.
Just like with chili in the U.S., various regions have their specific ways of preparing it.
Brazilians often serve the beans and meats separately.
Our recipe is a simplified feijoada with the beans and meat cooked and served together.
Orange slices are also a traditional accompaniment.
A Portuguese version uses white beans, however.
Our feijoada has tomatoes, but you wouldnt find those in most Brazilian recipes.
Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder.
When the meat has browned, remove the meat from the pot, set aside.
Add the onions to the pot.
Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot.
Sprinkle a little salt over the onions and add the garlic.
Stir well and saute 2 more minutes.
Add back the pork shoulder and the other meats.
Add enough water to cover all ingredients.
Add the bay leaves, cover, and bring to a simmer.
Cook gently for 1 hour.
Drain the black beans from their soaking liquid and add them to the stew.
Simmer gently, covered, until the beans are tender, about an hour and a half.
Add the tomatoes, stir well and taste for salt, adding if it’s needed.
Serve with white rice and hot sauce.
A classic side dish would be sauteedcollard greens.
