FeijoadaBlack Bean Stew

The national dish.

• 10 servings (350 g each)
• Prep 1440 mins
• Cook 180 mins
• Rio de Janeiro (national dish)

Considered the national dish of Brazil, Feijoada is a slow-simmered black bean stew packed with salted, cured, and smoked pork cuts. The stew's rich texture relies on extracting gelatin from collagen-heavy pork cuts, which blends with natural bean starches to produce a velvety gravy.

Ingredients

• •500 g Dry Black Beans (Feijão Preto) — Starch Base & Flavor Absorber
• •250 g Carne Seca (Salt-Cured Beef) — Cured Salt & Protein Base
• •250 g Smoked Pork Ribs (Costelinha) — Fat, Smoke & Collagen Source
• •150 g Paio Sausage (Smoked Pork Sausage) — Spiced Smoked Emulsion
• •150 g Calabresa Sausage — Cured Casing Sausage
• •100 g Thick-Cut Bacon — Rendered Lipid Base
• •150 g Yellow Onion (Fine Diced) — Aromatic Base
• •25 g Fresh Garlic (Minced) — Aromatic Accent
• •3 leaves Dried Bay Leaves — Herbal Aromatic Note
• •1 unit (approx. 150g) Fresh Whole Orange (Halved) — Lipid Balance & Acidity Adjustment
• •2.5 L Filtered Water — Liquid Braising Medium

Method

1. In a largeIn a large pot, cover desalted beef and smoked pork ribs with water and simmer for 45 minutes
2. Add rinsed blackAdd rinsed black beans, bay leaves, halved orange, and additional hot water
3. Simmer over medium-lowSimmer over medium-low heat (90°C) for 1.5 hours
4. Add sliced paioAdd sliced paio and calabresa sausages during the final 45 minutes of cooking
5. In a separateIn a separate skillet, crisp diced bacon, then sauté onions and garlic until golden
6. Ladle two cupsLadle two cups of cooked beans into the skillet, mash them into a thick paste with the back of a spoon, and pour this tempered mixture back into the main pot
7. Simmer uncovered forSimmer uncovered for 20 minutes to allow the mashed starches to thicken the gravy
8. Remove orange halvesRemove orange halves before serving

Questions