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Brazilian Feijoada Stew Recipe Easy Slow-Cooked Comfort Food

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A rich, slow-cooked Brazilian stew featuring black beans, smoky pork, and spices that delivers comforting, hearty flavors perfect for any day.

Ingredients

Scale
  • 1 ½ cups dry black beans (about 300 g), soaked overnight
  • 1 lb smoked pork shoulder (450 g), cut into chunks
  • 8 oz chorizo or smoked sausage (225 g), sliced
  • 4 oz bacon (115 g), diced
  • 1 large onion, diced
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 1 tsp freshly ground black pepper
  • Zest of 1 orange
  • 1 tbsp smoked paprika
  • 4 cups vegetable or chicken broth (950 ml), low-sodium preferred
  • 2 tbsp olive oil
  • Salt to taste
  • A handful fresh cilantro, chopped (for garnish)

Instructions

  1. Rinse and soak black beans in plenty of cold water overnight or for at least 8 hours.
  2. Cut smoked pork shoulder into bite-sized chunks. Slice chorizo or smoked sausage into rounds. Dice bacon and set aside.
  3. Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add diced bacon and cook until crisp and fat is rendered, about 5 minutes.
  4. Add diced onion and sauté until translucent, about 4 minutes. Add minced garlic and cook for 1 minute until fragrant.
  5. Stir in sliced chorizo and pork shoulder pieces. Brown the meats lightly for 6-8 minutes, stirring occasionally.
  6. Drain soaked black beans and add them to the pot. Stir gently to combine.
  7. Add bay leaves, black pepper, smoked paprika, and orange zest. Pour in broth to cover ingredients comfortably.
  8. Bring stew to a gentle boil, then reduce heat to low. Partially cover with lid and simmer for 2 to 2 ½ hours, stirring occasionally. Add water or broth as needed to maintain consistency.
  9. About 30 minutes before done, taste and add salt as needed.
  10. Remove bay leaves and let stew rest for 10 minutes before serving.
  11. Garnish with chopped fresh cilantro and serve hot over white rice with orange slices and sautéed greens if desired.

Notes

[‘Soak black beans overnight to reduce cooking time and improve texture.’, ‘Brown meats thoroughly to add depth and complexity to the stew.’, ‘Simmer on low heat to avoid toughening meat or breaking beans.’, ‘Add salt near the end to prevent over-salting due to smoked meats.’, ‘Adjust liquid levels during cooking to maintain a thick but not dry stew.’, ‘Leftovers taste better the next day; store in fridge up to 4 days or freeze up to 3 months.’, ‘For a leaner version, substitute pork shoulder with turkey sausage or chicken thighs but keep bacon for flavor.’, ‘Can be made in a slow cooker by browning meats and sautéing aromatics first, then cooking on low for 6-8 hours.’]

Nutrition

Keywords: Brazilian feijoada, black bean stew, slow-cooked stew, smoky pork stew, comfort food, Brazilian cuisine, hearty stew

Find it online: https://cooksybite.com/brazilian-feijoada-stew-recipe-easy-slow-cooked-comfort-food/