Feijoada
This feijoada recipe is a relatively simple one, and I think it has a good balance of smokiness and meatiness. Cooked low and slow, everything in this feijoada––the meat, beans, onions, and garlic––will all meld together perfectly.
- Prep time
- 20 min
- Cook time
- 2 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- ½ pound smoked bacon ((225g, chopped))
- 4 pounds bone-in pork shoulder ((1.8 kg, cut into 2-inch chunks))
- 2 onions ((chopped))
- 10 cloves garlic ((chopped))
- 1 pound dried black beans ((450g, soaked in water overnight))
- 2 smoked ham hocks
- 5 bay leaves
- 1 teaspoon freshly ground black pepper
- cooked rice and orange slices ((to serve))
Instructions
- 1
In a large pot or Dutch oven over medium heat, add the bacon and cook until the fat has rendered out a bit. Add the pork shoulder and cook until browned. Then stir in the onions and garlic and cook for another 3-5 minutes.
- 2
Rinse and drain your beans, and add to the pot, along with the ham hocks and bay leaves. Cover with water and simmer (without a lid) for about 1 ½ to 2 hours, until the stew has thickened and the meat is falling part. Skim any foam off the top of the stew if needed.
- 3
Season with black pepper (and salt, if needed) and serve over rice, with orange slices.