Feijoada | FoodieAtlas

Ingredients

1 lb (450 g) dried black beans
1 lb (450 g) pork shoulder, cut into chunks
1/2 lb (225 g) chorizo or other smoked sausage, sliced
1/2 lb (225 g) bacon, chopped
1 large onion, finely chopped
4 cloves garlic, minced
2 medium tomatoes, chopped
2 bay leaves
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
Salt to taste
Black pepper to taste
4 cups (960 ml) water or chicken broth
Fresh cilantro for garnish (optional)
Cooked rice for serving
Orange slices for serving (optional)

Instructions

Prepare the Beans

Rinse the dried black beans under cold water and soak them in water overnight. Drain and rinse before cooking.

Cook the Meat

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered fat in the pot.

Add the pork shoulder chunks to the pot and brown on all sides. Remove and set aside.

Add the sliced chorizo or smoked sausage to the pot and cook until browned. Remove and set aside.

Cook the Aromatics

In the same pot, add the finely chopped onion and saut√© until translucent.

Stir in the minced garlic and cook for another minute.

Add the chopped tomatoes, ground cumin, ground coriander, and smoked paprika. Cook until the tomatoes soften.

Combine Ingredients

Return the cooked bacon, pork shoulder, and chorizo to the pot.

Add the soaked and drained black beans.

Pour in the water or chicken broth and add the bay leaves. Season with salt and black pepper to taste.

Bring the mixture to a boil, then reduce the heat to low and simmer for about 2-3 hours, or until the beans and meat are tender. Stir occasionally and add more water or broth if needed to keep the beans covered.

Serve

Remove the bay leaves before serving.