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Chef John's Brazilian Feijoada
Chef John's Brazilian Feijoada
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Prep Time:
30 minutes
Cook Time:
285 minutes
Total Time:
795 minutes
Savor Chef John's flavorful Brazilian feijoada - a rich stew of black beans, bacon, pork, and two types of sausage.
Ingredients:
  • 1 pound dry black beans
  • 2 quarts water, plus more as needed
  • 3 ounces dried beef, chopped
  • 1 bay leaf
  • 2 smoked pork chops, cut into large chunks, bones reserved
  • 4 ounces bacon, coarsely chopped
  • 12 ounces linguica sausage, cut into large chunks
  • 2 (4 ounce) links Italian sausage
  • 1 onion, chopped
  • 6 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 0.5 teaspoon ground coriander
  • 1 pinch cayenne pepper, or to taste
  • 1 tablespoon chopped Italian parsley
  • 0.5 cup dry bread crumbs
  • 2 tablespoons chopped Italian parsley
  • 2 teaspoons grated orange zest
Instructions:
  • Prepare the stew: Soak black beans in water in a large bowl for 8 hours or overnight. Drain beans before using.
  • In a heavy pot, combine drained beans and 2 quarts of water. Bring to a gentle simmer over medium-high heat. Reduce heat to low and cook until beans are tender but still firm, about 1 1/2 to 2 hours.
  • Combine the chopped dried beef with bay leaf and pork chop bones in the pot. Simmer over low heat for 2 hours.
  • Cook the bacon in a large skillet over medium heat until slightly crisp. Add linguica and Italian sausage links; cook until browned, about 10 minutes, stirring occasionally. Remove the meats, keeping the fat in the skillet, and slice the Italian sausage into chunks.
  • In the skillet over medium heat, sauté onion and garlic in the flavorful drippings until onion is soft and translucent, around 5 minutes. Then, stir in cumin, coriander, cayenne pepper, salt, and black pepper. Finally, add parsley and cook until wilted, about 2 minutes.
  • Combine the onion-spice mixture with the beans in the pot, then mix in the bacon, both sausages, and pork chop meat. Pour in just enough water to cover the meats. Increase heat to medium-high and bring to a simmer. Lower the heat to medium-low and cook uncovered for about 1 hour until beans are very soft and the liquid starts to thicken, stirring occasionally. Add more water if the beans start to look dry.
  • Prepare the bread crumbs: Heat olive oil in a skillet, then toast the bread crumbs until golden. Mix in Italian parsley and orange zest for added flavor.
  • After the beans have finished cooking, remove the bones. Serve the stew in bowls and sprinkle the toasted bread crumbs on top.

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