Feijoada
Brazilian bean stew with pork, slow-cooked until tender with black beans, aromatics, and spices. Served as a thick, warming braise with customizable meat and bean selections.
Ingredients
Method
If using dried beans, soak overnight in cold water; drain and rinse. Pat pork shoulder dry and season with salt and black pepper.
Heat olive oil in a large heavy pot over medium-high heat. Working in batches, brown the pork on all sides, 3–4 minutes per batch; transfer to a plate.
In the same pot, sauté diced onion and carrot until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
Stir in tomato paste, cumin, and paprika; cook for 1–2 minutes to combine.
Return the browned pork to the pot. Add drained beans and vegetable broth; add bay leaves. Bring to a simmer.
Reduce heat to low, cover, and simmer for 2.5–3 hours, stirring occasionally, until the pork is very tender and beans have broken down into a creamy broth. Skim any excess fat as it rises.
Remove bay leaves. Taste and adjust seasoning with salt and black pepper.
Ladle into bowls and serve hot, optionally with white rice, orange slices, or fried plantains on the side.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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