black beans, bacon, sirloin, sausage, garlic, yellow onion, green onion, olive oil, bay leaves, coriander, cilantro, cachaça, orange
Soups and Salads
Feijoada, which in Portuguese means “beans,” is a stew of beans with pork and, often, beef. The pig parts traditionally used are usually some of the weirder ones, such as salted ears, salted trotters, salted belly, back fat, snouts, faces, and tails. As many of you prefer not to eat these parts, we’ve used more standard pork cuts for this recipe. If the more traditional parts are your thing, feel free to use those bits instead!
Regardless of what parts of the pig you use, this recipe is going to blow you away. It’s warm, homey, and very filling when served over rice. Plus, the accompanying orange slices add a bright, citrusy note that makes each bite fresh.
1 (12-ounce) package dried black beans, soaked overnight
½ pound thick-sliced bacon, diced into cubes
½ pound grass-fed sirloin, cut into pieces
2 large smoked pork sausages, chopped into chunks
1 large spicy pork sausage, chopped into chunks
6 cloves garlic, roughly chopped
2 yellow onions, finely chopped
½ cup green onions, finely chopped
4 tablespoons olive oil
Freshly ground black pepper, to taste
5 bay leaves, crushed
⅛ teaspoon ground coriander
½ cup fresh cilantro, finely chopped
Sea salt, to taste
1 shot of cachaça (optional, but recommended)*
1 orange to serve, peeled and segmented
In a large pot or Dutch oven over medium heat, combine the olive oil with half the onions, all the garlic, and the green onions. Season with a sprinkle of salt and pepper, then stir and cook until softened and the onions begin to turn translucent.
Add in the soaked beans (drained of the soaking water), beef, sausages, cilantro, and crushed bay leaves. Then, pour in enough water to cover the beans by about 3 inches.
Bring to a boil. Reduce heat to medium-low and simmer uncovered until tender — about 2 hours.
Meanwhile, preheat your oven to 375 degrees F.
In a baking dish, combine the bacon and the remainder of the onions and crisp in the oven for about 15 minutes. Once done, add to the beans, sausage, and beef mixture on the stove top. Give a sprinkle or two of black pepper and continue simmering!
The simmering should take about 2 hours, as aforementioned. Top with water as necessary while the mixture cooks.
Before serving, fish out any larger chunks of bay leaves and add a shot of cachaça, if desired.
Serve over brown rice with orange segments. Enjoy the orange in between bites!
You should have some leftover cachaça from our Mango Caipirinhas recipe (which is another great Brazilian treat).