we’ve been waking to low temps lately,
maybe not as low as the northern states,
but lower than the southern states,
and you know what?
low is low
and comparison is the thief of joy.
our kitchen is currently out of commission
but before we started
dw made a stew that warmed us through,
staving off the chill,
and comparing to all other stews
i’ve thrown together,
let’s just say it’s
such a joy that dw can cook too.
feijoada – a brazilian bean stew
as dictated to me from dw who read 5 recipes and then mashed them all together
*note: feijoada is a stew of portuguese origin, with the respective portuguese colonies having versions of their own. dw went with a brazilian bent, though we did top off with asian rice vinegar to cut through the richness. using lime would be fine too. finish the meal with some slices of clementines or tangerines, to cleanse the palate. this is a super fatty, but sooooo good, stew.
1 onion, fine diced
5 cloves of garlic, minced
6 slices of smoky bacon
1 lb pork shoulder, large cubes
1 cup dried black beans, soaked overnight
chorizo sausage links, sliced
3 bay leaves
dried chili flake to taste, optional
1 TBL coriander seeds, toasted and then finely ground
enough water or stock to cover
rice vinegar to serve
in a pan with a bit of olive oil saute the onions until translucent season with salt, add in the garlic and coriander seed to warm through. add the entire onion and garlic saute to the bottom of crock pot.
return pan to stove top and cook the bacon until crispy. pull bacon out and crumble. add to onion/garlic mixture in crock pot. (though, it can be added at the end, prior to eating. up to you).
drain off excess bacon fat, but reserving enough fat to cover pan (about 1-2 TBL) and brown the pork cubes on all sides. add pork cubes to crock pot.
saute the chorizo sausage, just to give it crisp edges. add to crock pot.
add soaked beans to crock pot, discarding the soaking water.
add the bay leaf and smattering of dried chili flakes, if using.
add water or stock to cover.
put crock pot on high until beans are soft, about 4 hours.
serve over plain rice with splash of rice vinegar and side of clementine slices.
1 year ago: frozen old fashioned waffles
2 years ago: kale + tofu balls with pasta
another portuguese concoction: chicken curry + chorizo and olives
9 thoughts on “feijoada – Brazilian Bean Stew”
This looks fantastic and your shots are gorgeous! Looking forward to following your blog!
hello emily, thank you and welcome!
This looks so good! I love Brazilian stews and have been looking to make one for a while. This looks like a great place to start. This time of year I like to go to Little Brazil on 46th street and order big Brazilian dishes. You just reminded me that it’s high time!
amanda, it really is the best time to explore not only a new type of cuisine that i normally don’t foray into, but the fact that dw made it for me – WIN.
Love it when combining multiple recipes creates a whole new meal! Your stew sounds delicious and the photos are gorgeous! 🙂 🙂
Linda – thank you! when i asked my husband for the recipe he used he couldn’t even remember where he read about the stew, just that it was multiple sources and that he winged in the kitchen. i adore happy & tastey experiments like that!
Me too! Have a great week 🙂