Authentic Brazilian Feijoada
Brazil's national dish: a deep, dark pot of black beans slow-simmered with pork, beef, and smoky sausage until rich and savory. Served with bright orange slices and cilantro for a cold-day feast.
Prep Time 15 minutes mins
Cook Time 2 hours hrs 30 minutes mins
Course Main Course
Cuisine Brazilian
- 2 cups black beans, soaked overnight
- 200 g pork shoulder, cut into chunks
- 200 g beef brisket, cut into chunks
- 100 g smoked sausage, sliced
- 100 g chorizo sausage, sliced
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 tsp cumin
- Salt and black pepper, to taste
- Water or broth, as needed
- Chopped cilantro, for garnish
- Orange slices, for serving
Drain and rinse the soaked black beans. In a large pot, cover them with fresh water, bring to a boil, then reduce the heat and simmer until tender, about 1 hour.
In a separate large pot, heat a bit of oil and sauté the onion and garlic until fragrant. Add the pork, beef, and sausages and brown on all sides.
Add the cooked beans, bay leaves, cumin, salt, and pepper to the meat. Pour in enough water or broth to cover, bring to a boil, then reduce the heat and simmer at least 1.5 to 2 hours, stirring occasionally.
Adjust the seasoning as needed and remove the bay leaves.
Ladle into bowls, garnish with fresh cilantro, and serve with orange slices on the side.