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Hearty Brazilian Feijoada Recipe Easy Homemade Black Bean Stew with Pork and Sausage

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A rich and smoky Brazilian black bean stew with tender pork shoulder, sausage, and bacon, slow-simmered to create a comforting and flavorful dish perfect for gatherings or cozy meals.

Ingredients

Scale
  • 2 cups dried black beans (soaked overnight)
  • 1 lb pork shoulder, cut into chunks
  • 8 oz pork sausage (chorizo or linguiça), sliced
  • 4 strips bacon, chopped
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 2 medium tomatoes, diced (or 1 cup canned diced tomatoes)
  • 2 bay leaves
  • Zest of 1 orange
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 2 tbsp olive oil
  • About 6 cups (1.4 liters) water or broth

Instructions

  1. Soak the black beans overnight in plenty of cold water for at least 8 hours.
  2. Cut pork shoulder into bite-sized chunks. Slice pork sausage into rounds. Chop bacon.
  3. Heat olive oil in a large Dutch oven over medium heat. Cook bacon until crispy, about 5 minutes. Remove and set aside, leaving fat in pot.
  4. Add chopped onion and minced garlic to the pot. Cook until softened and fragrant, about 4 minutes.
  5. Add pork chunks and brown on all sides, about 8 minutes.
  6. Stir in diced tomatoes, bay leaves, smoked paprika, salt, and pepper. Cook for 3 minutes until tomatoes start breaking down.
  7. Drain soaked beans and add to the pot, stirring to combine.
  8. Pour in about 6 cups of water or broth to cover ingredients by an inch. Bring to a gentle boil.
  9. Reduce heat to low, cover partially, and simmer for 2 to 2.5 hours, stirring every 20 minutes to prevent sticking.
  10. About 30 minutes before the end, add sliced sausage and reserved bacon back into the pot.
  11. Off the heat, stir in orange zest.
  12. Taste and adjust seasoning with salt and pepper. If stew is too thick, add a splash of water; if too thin, simmer uncovered for a few minutes.

Notes

Soak beans overnight for best texture. Brown meats properly for caramelized flavor. Use low and slow heat to avoid burning. Add sausage late to keep it juicy. Season gradually, adding salt after beans soften. Leftovers taste better the next day. Reheat gently with a splash of water. For vegetarian version, substitute meats with smoked tempeh and mushrooms and use vegetable broth.

Nutrition

Keywords: feijoada, Brazilian stew, black bean stew, pork stew, sausage stew, comfort food, slow simmer, traditional Brazilian recipe

Find it online: https://tomyumy.com/hearty-brazilian-feijoada-recipe-easy-homemade-black-bean-stew-with-pork-and-sausage/