Feijoada: Brazilian Pork and Black Bean Stew
More party food! This one was for my friend Priscilla’s departure back to her native Brazil. I’m not sure why I chose to cook a Brazilian dish for someone about to go over there where I am sure she can eat much better versions of it, but still, fun for me nevertheless! Especially fun as a meal for three or four somehow managed to escalate into cooking for twelve, and when you are making food for twelve, you can spend for twelve too, which means some slightly pricey ingredients and lots of people bringing wine 🙂
I’m told Linguiça is better in this than Chouriço, but you must work with what you can get, and I could not get any at all! Also, if using Gammon, or other salted meats, be careful with the amount of extra salt you use. I overdid it a little, but this is easily avoided if you just make sure you are frugal and only add salt at the end to get an accurate idea of how much is going in. Also, don’t expect to be able to make this in a hurry, a good 4+ hours is required!
– Recipe –
– Black Beans, 5-8 cups unsoaked (depending on how much you like beans)
– 2 kg Smoked Gammon or a mix of other Pork and Ham products
– 2 Onions
– 4 cloves Garlic
– 5 Slices bacon
– roughly 500g Linguiça, Chouriço or other dry cured sausage meats
– 5 Tomatoes
– 4 Bay Leaves
- Soak the Beans overnight, drain, boil 10 minutes and then simmer for 1.5-2 hours till they are getting pretty soft.
- While the Beans are boiling, sauté the meat products on a very high heat (press down on them with a spatula) till brown all over. De-glaze the pan with a little Water and mix with the Beans.
- When the Beans are soft and buttery to the bite, sauté the Onion, Garlic and Bay till the Onion is translucent and then add the Tomatoes.
- Add the vegetables to the beans, top up with enough Water to almost cover and then simmer on a low heat for 1.5-3 hours until completely soft and thick. Stir regularly to avoid sticking.
- Serve with Sautéed Kale and Garlic or Rice.