Get ready to embark on a mouthwatering culinary journey through Brazil's most iconic dish - Feijoada! This hearty beef and black bean stew isn't just a meal; it's a celebration of rich flavors, cultural heritage, and pure comfort that will warm your soul and satisfy your deepest hunger cravings. Imagine tender, slow-cooked meats melting into creamy black beans, creating a symphony of taste that has made this recipe a beloved staple in Brazilian households for generations.
Prep Time: 20 mins
Cook Time: 2 hrs
Total Time: 2 hrs 20 mins
Cuisine: Brazilian
Serves: 6 servings
Ingredients
- 1 lb beef, cubed
- 1 lb pork, cubed
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 cups black beans, soaked overnight
- 4 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- Drain the black beans that have been soaked overnight and rinse thoroughly under cold water.
- In a large, heavy-bottomed pot, heat a small amount of oil over medium-high heat. Season the cubed beef and pork with salt and pepper.
- Brown the meat in batches, ensuring each piece develops a deep golden-brown crust. Remove the browned meat and set aside.
- In the same pot, sauté the chopped onions until translucent, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant.
- Return the browned meat to the pot, and add the soaked black beans, beef broth, and bay leaves. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer slowly for approximately 2 hours, stirring occasionally.
- Check the beans and meat periodically, adding more broth if needed to prevent sticking. The stew is ready when the beans are tender and the meat is fall-apart soft.
- Remove bay leaves. Taste and adjust seasoning with additional salt and pepper if required.
- Serve hot in deep bowls, garnished with freshly chopped parsley. Traditionally accompanied by white rice and orange slices.
Tips
- Soak beans overnight: This ensures even cooking and helps reduce digestive discomfort.
- Brown meats in batches: Don't overcrowd the pot to achieve a perfect golden crust that adds depth of flavor.
- Low and slow is the key: Simmer the stew gently to allow the meats to become incredibly tender and flavors to meld.
- Use a heavy-bottomed pot: This prevents burning and ensures even heat distribution.
- Don't skip the garnish: Fresh parsley adds a bright, fresh contrast to the rich stew.
- Make ahead: Feijoada often tastes even better the next day, so consider preparing it in advance.
- Serve with traditional sides: White rice and orange slices are classic accompaniments that balance the dish's richness.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 38g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 110mg
