Feijoada
Brazilian black bean and pork stew served with rice and orange.
Active time45 min
Cooking1 h 45 min
Total2 h 30 min
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Ingredients
- 15 g garlic
- 1 g bay leaves
- 200 g onions
- 2 oranges
- 500 g pork shoulder
- 100 g smoked bacon
- 200 g pre-cooked smoked sausage
- 600 ml water
- 700 g tinned black beans (drained weight)
- 20 ml sunflower oil
- 280 g long-grain rice
Preparation
Peel and chop the onion and garlic. Cut up the pork, sausage and bacon. Brown the meats in the oil for 10 minutes, then add the onion and garlic and cook for 5 minutes.
15 g garlic200 g onions500 g pork shoulder100 g smoked bacon200 g pre-cooked smoked sausage20 ml sunflower oil- casserole dish
- knife
Add the water and bay leaves, cover and simmer for 1 hour.
1 g bay leaves600 ml water- casserole dish
Add the rinsed and drained beans and cook for a further 20 minutes until the pork is tender.
700 g tinned black beans (drained weight)- casserole dish
- colander
During the final 20 minutes of simmering, cook the rice according to the packet instructions and drain. As a guide, allow 12 to 15 minutes for long-grain rice. The time and method on the packet take precedence over this timer. Peel and slice the oranges. Serve with the feijoada.
2 oranges280 g long-grain rice- saucepan
- knife
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration