Feijoada Basics
This is a heavy, rhythmic dish that demands a long afternoon on the stove. Don't rush the beans; they need time to release their starch to create the signature velvet texture.
Commit to the texture
The quality of your final stew depends entirely on how long the beans simmer. If the broth is thin, keep cooking.
- Heavy-bottomed Dutch oven
- Large wooden spoon
- Heavy-duty tongs
What goes in.
- 1 lbdried black beans, soaked overnight
- 1 lbpork shoulder, cut into 1-inch cubes
- 1/2 lbsmoked pork belly or thick-cut bacon, diced
- 2fresh linguica or smoky garlic sausage, sliced into rounds
- 1 largeyellow onion, finely diced
- 4 clovesgarlic, smashed and minced
- 3dried bay leaves
- to tastecoarse salt and black pepper
Creating the gravy
Near the end of cooking, mash a ladleful of the beans against the side of the pot and stir them back in to naturally thicken the liquid into a dark, clinging sauce.
The method.
Brown the meats
Render the pork belly in the Dutch oven until crisp. Remove with a slotted spoon, then brown the pork shoulder and sausage in the fat. Set all meat aside.
Aromatics
In the remaining fat, sweat the onions until they turn a soft, translucent gold. Add the garlic for the final minute until fragrant.
The simmer
Return all meat to the pot. Add the drained beans, bay leaves, and enough water to cover by two inches. Bring to a boil, then immediately reduce to a low, lazy simmer.
Slow finish
Cover partially and cook for 3 to 4 hours. Stir occasionally to prevent sticking. Add small amounts of boiling water only if the liquid drops below the meat level.
Final consistency
When the beans are tender and the liquid has darkened and thickened, perform the mash technique. Adjust seasoning carefully, as the cured meats are already salty.
Other turns to take.
Deep Smoke
Add a smoked pork hock during the simmer to impart a deeper, earthier profile to the broth.
Orange Brightness
Add two thick slices of orange to the pot during the last hour to cut the richness of the pork fat.
When it doesn't go to plan.
Always soak your beans for at least 8 hours to ensure even cooking.
Do not add salt until the final hour; salt can toughen the bean skins if added too early.
The stew is often better the following day after the flavors have rested and married.
The ones that keep coming up.
How do I know when the beans are finished?
A bean is done when it yields completely to pressure between your fingers without a hard center remaining.
Can I use a slow cooker?
You can, but it is difficult to achieve the necessary reduction. If you do, finish the dish in a wide pan on the stove for the last 30 minutes to thicken the sauce.