Feijoada, Brazilian Black Bean Stew

Feijoada, Brazilian Black Bean Stew is a gluten free, dairy free, whole 30, and ketogenic main course. This recipe serves 10. One portion of this dish contains roughly 25g of protein, 36g of fat, and a total of 465 calories. For $1.86 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes around 5 hours and 10 minutes. 1521 person have made this recipe and would make it again. It is perfect for Winter. This recipe from Simply Recipes requires bay leaves, pork shoulder, corned beef, and salt. With a spoonacular score of 71%, this dish is good. If you like this recipe, take a look at these similar recipes: Brazilian Feijoada {Slow Cooked Pork and Black Bean Stew}, Brazilian Black Bean Stew, and Brazilian Black Bean Stew.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 300 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

1 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.2 Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes. 3 Add back the pork shoulder, and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.4 Add the tomatoes, stir well and taste for salt, adding if it's needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours. Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.

 

Step by step:

1. Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.2

2. Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes. 3

3. Add back the pork shoulder, and the other meats and add enough water to cover.

4. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour.

5. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.4

6. Add the tomatoes, stir well and taste for salt, adding if it's needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours.

7. Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.

Nutrition Information:

covered percent of daily need

 

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