Traditional Feijoada Black Bean Stew
This is a heavy, patient dish that demands a heavy-bottomed pot and an open afternoon. You are building layers of salt and smoke until the liquid transforms into a dark, opaque stew.
Manage your salt levels early.
Because this uses cured meats like carne seca or salted pork, you must soak the meat overnight to remove excess brine. Do not add table salt until the very end, once the reduction is complete.
- large cast-iron Dutch oven
- heavy wooden spoon
- tongs
- large mixing bowl for soaking
What goes in.
- 1 lbdried black beans, sorted and soaked overnight
- 1 lbpork belly, cut into 1-inch cubes
- 1 lbsmoked pork sausage (linguica or similar), sliced into rounds
- 1 lbsalted pork or beef, soaked overnight to draw out salt
- 2large yellow onions, finely diced
- 6garlic cloves, smashed and minced
- 3bay leaves
- 1 tbspwhole black peppercorns
- 2 tbsplard or neutral oil
Mashing the beans
Near the end of cooking, take a ladle of the beans and mash them against the side of the pot, then stir them back in. This releases starches into the broth, thickening the stew naturally without any flour or thickeners.
The method.
Sear the meats
Heat the lard in the Dutch oven over medium-high heat. Brown the pork belly and sausage in batches until deep brown, then set aside, leaving the rendered fat in the pot.
Aromatics
Add the onions to the rendered fat. Cook until they soften and take on a golden, translucent edge, then stir in the garlic until it becomes fragrant.
The simmer
Return the meat to the pot. Add the drained beans, bay leaves, and peppercorns. Cover with water by at least two inches.
The long wait
Bring to a boil, then immediately turn to a low simmer. Cover partially and cook for 3 to 4 hours, adding a splash of hot water if the beans appear dry, until the beans are tender enough to crush against the roof of your mouth.
Finish
Remove the lid for the final 30 minutes to reduce the liquid. Use the mashing technique to thicken, taste for salt, and serve.
Other turns to take.
Spicy Feijoada
Add two whole dried malagueta or serrano peppers during the last hour of simmering.
Orange Infusion
Add two thick slices of orange peel during the final hour of cooking to cut through the richness of the pork.
When it doesn't go to plan.
Always use a heavy pot to prevent the beans from scorching at the bottom.
If your beans refuse to soften, check your water quality; hard water can prevent starch breakdown.
Leftover feijoada is always better the next day after the flavors have spent time in the refrigerator.
The ones that keep coming up.
Do I really need to soak the beans?
Yes. Soaking ensures an even cooking time and prevents the skins from splitting while the centers are still chalky.
Can I use a pressure cooker?
You can, but you lose the ability to monitor the reduction of the liquid. If you use one, cook the beans and meat together for 40 minutes, then remove the lid and simmer on the stove for another 20 minutes to thicken.
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