Feijoada Brazilian National Dish is a rich, hearty, and sumptuous stew. Brazil’s is famous for it – you will absolutely love it!
Feijoada Brazilian National Dish Recipe-
- 1 lb. dried black beans
- 1 lb. salted pork ribs, chopped into bite-sized chunks
- 1 lb. salted bacon, chopped into bite-sized chunks
- 8 tbsp. extra virgin olive oil
- 2 large yellow onions, peeled and chopped fine
- 8 large cloves garlic, peeled, chopped fine
- 2 large hardwood smoked sausages, sliced into big chunks
- 1 lb. chorizo sausage, chopped into bite-sized chunks
- 1 lb. smoked pork ribs, chopped into bite-sized pieces
- 1 lb. smoked bacon, chopped into bite-sized chunks
- 1 tbsp. freshly ground black peppercorns
- 6 bay leaves
- Side accompaniments: fried spring greens, orange quarters, and freshly cooked rice
- Soak the dried beans submersed completely in cold water overnight, as well as the salted bacon and ribs.
- The next day, drain the beans and place them in a very large saucepan or skillet, then cover them again in cold water. Bring the water to a vigorous boil, then reduce the heat to a lively simmer, and cook for about half an hour, or until the beans are tender.
- Rinse off the salted bacon and ribs, and then add them to the beans to cook for half and hour over a medium heat.
- In another very large saucepan or skillet, cover the bottom with olive oil, and bring the heat up to medium-high. Sauté the garlic and onions until soft, fragrant, and translucent.
- Now add in both of the sausages, smoked bacon and ribs, bay leaves and pepper, and sauté until done and well browned.
- Add the cooked beans and salted meats, add enough water to cover all ingredients, and adjust the heat to where the dish is cooking at just a lively simmer. Simmer-cook for about an hour, until the meat is so tender it falls off the bone when probed with a fork.
- To serve your Feijoada Brazilian National Dish, ladle a generous portion of the Feijoada into attractive serving bowls, and provide side dishes of freshly steamed or boiled white rice, slices (or quarters) of orange, and spring greens that have been sliced fine and fried in olive oil with garlic and onion.