Feijoada (Brazilian-Style Stew)

Feijoada (Brazilian-Style Stew)

  • Preparation 20 min
  • Cooking 2 h 30 min
  • Sinking 8 h
  • Makes 6 to 8 servings
  • Freezes Yes

Categories

Ingredients

    • 250 ml (1 cup) dried black beans
    • 1.8 kg (4 lb) pork shoulder with the bone, rind removed
    • 45 ml (3 tbsp) olive oil
    • 2 onions, chopped
    • 2 cloves garlic, chopped
    • 1 slice 200 g (7 oz) dried cured beef (see note)
    • 750 ml (3 cups) water
    • 2 bay leaves
    • 200 g (7 oz) sweet or spicy Portuguese chorizo, sliced
    • Salt and pepper

Preparation

Note from Ricardo

You can find the cured beef at specialty butcher shops or Portuguese grocery stores. There are two types : One that must me soaked in water for several hours and one that can be directly added to the dish as it's cooking.

Farofa is fried manioc semolina that is sold plain or seasoned. It is served as a side dish to many Portuguese feasts, including feijoada.

Personal Note