If you’ve ever eaten at a Brazilian restaurant, or you have Brazilian friends, or you’ve been to Brazil, you’re already familiar with feijoada. It’s a black bean stew, the national dish of Brazil, and delicious! Since my mother is Brazilian, I grew up eating it.
This is how I make it, and since I’ve never actually been to Brazil, I’ll post a disclaimer. I’m not saying this is the most authentic version, but it’s got the basics. If you’ve never tried it, this is a good start.
You need to start this dish a day ahead, so let’s get going.
Black Beans (Feijoada) and Rice
The national dish of Brazil
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- 1.5 pound bag dry black beans (about 4 cups)
- Ham bone
- 12 ounce beef smoked sausage
- 5-6 cloves garlic, minced
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- 2 ½ quarts water
- 1 large onion, thinly sliced
- 1 tablespoon butter
- cooked rice
- Rinse and drain the dry beans in cold water.
- Put them in a large (6-8 quart) stock pot, and cover with cold water. Let soak overnight. They’ll expand as they absorb water, so be sure that they stay completely immersed. Add more cold water, if necessary.
- Drain the beans.
- Place the ham bone in the stock pot. Replace the beans and add minced garlic, salt, pepper, and onion powder, and cover with 2 ½ quarts of water.
- Cover and Bring to a boil. Reduce heat to maintain a simmer and cook for 3 hours, stirring occasionally.
- Chop the smoked sausage.
- Remove the bone, then stir in the sausage.
- Return to a simmer for ½ hour longer.
- Sauté the onion in the butter, then either mix them into the stew, or serve on top.
- Serve on rice
- This recipe makes a lot; I measured 9 cups. You can feed 15-20 people, so it's a great stew for a party.
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