Brazilian Black Bean Stew
By: Leah Rodrigues
Published: June 3, 2011

Brazilian black bean stew or feijoada was my favorite dish growing up.  If I saw a bowl of beans soaking, I knew tomorrow would be a good day.  The traditional version of this dish includes dried salted beef, pork trimings (ears, tail, feet), bacon, and sausage (fresh and smoked).  The dish cooks for several hours over low heat until the beans release their starch and create a thick purplish-brown broth.  Feijoada is always served with sauteed collard greens, white rice, cassava flour (farofa) and peeled and sliced oranges.  These days you can find all the ingredients at Latin American markets.  This is a special occasion dish, usually made on the weekends.  We make this for Saturday lunch and don' eat for the rest of the day.  This stew is a great way to experience Brazilian cuisine.
Feijoada
1 pound Chorizo
1 pound Smoked pork shoulder
1 pound Lean bacon, in one piece rind removed
4 ounces Smoked tongue (optional)
½ pound Carne seca
2 tablespoons Olive oil
2 medium Onions finely chopped
2 lrg Garlic cloves minced
3 Bay leaves
3 Parsley sprigs
2 Thyme sprigs
1 Pig's trotter blanched, scraped if necessary
1 pound Pork shoulder
1 pound Lean beef chuck in one piece
 Salt and pepper to taste
Water to cover
4 cups Black beans soaked overnight, and drained
Greens Mineiran Style see
Cooked white rice
5 Oranges peeled, segmented, and cut 1/2" chunks
*Note: My family omits pig trimmings and tongue
For full recipe, click here
 Feijoada Completa