Make This Latin American Black Recipe – Feijoada

A black Latin American recipe – Feijoada

News Americas, NEW YORK, NY, Fri, April 8, 2022: In Brazil, a recipe that dates back to slavery is Feijoada. Feijoada is a bean stew with beef and pork. The name feijoada comes from feijão, “bean” in Portuguese. It is widely prepared in the Portuguese-speaking world, with slight variations. The basic ingredients of feijoada are beans and fresh pork or beef. In Brazil, it is usually made with black beans. Here’s how to prepare it according to Simply Recipes.


Roast And Curry

Recipes from the Caribbean and Latin America

Feijoada Ingredients

1 pound (450 g) dried black beans

4 tablespoons extra virgin olive oil

1 pound (450 g) pork shoulder

2 large onions, sliced

1 head of garlic, peeled and minced

1 pound (450 g) carne seca or corned beef, cut into pieces

1/2 pound (225 g) fresh sausage, such as chorizo ​​or Italian sausage

1 pound (450 g) smoked sausage, such as linguica or kielbasa

1 knuckle or smoked ham hock

3 to 4 bay leaves


1 can 14.5 ounces (411 g) crushed tomatoes

Kosher salt


Soak the beans in hot water:

Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.

Brown the pork shoulder:

Heat the olive oil in a large saucepan over medium-high heat and brown the pork shoulder. When the meat is browned, remove the meat from the casserole, set aside.

Brown the onions and add the garlic:

Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pan.

Sprinkle a little salt on the onions and add the garlic. Mix well and sauté for 2 more minutes.

Add the meat, bay leaves and water:

Add the pork shoulder and the other meats. Add enough water to cover all ingredients. Add the bay leaves, cover and bring to a boil. Cook gently for 1 hour.

Add soaked black beans:

Drain the black beans of their soaking liquid and add them to the stew. Simmer gently, covered, until beans are tender, about 1.5 hours.

Add the tomatoes:

Add tomatoes, mix well and taste for salt, add if needed. Simmer, uncovered, until the meat begins to fall from the ham hock, which will probably take 2 to 3 hours.

Serve with white rice and hot sauce. A classic side dish would be sautéed green cabbage.

enjoy your food

Michael M. Tomlin