Brazilian Feijoada
I just had to include a family recipe for Feijoada as this is the national dish of Brazil, the motherland! For those of you who don’t know me, I am half Brazilian through my mother and a dual national of both Brazil and the United States. I have eaten Feijoada my whole life carnivore in me always appreciates this protein heavy comfort food. While a bit time intensive to make, it is absolutely worth it.
Traditionally, this hearty meat and beans stew is served on Saturdays for lunch. It also typically includes several side dishes such as Farofa (toasted cassava flour), orange slices and Couve (Brazilian-style collard greens). HOWEVER, our family Feijoada generally always was just the stew itself over rice…no extra frills, hence their exclusion in this recipe. In any case, the only recommended activity after a heaping helping of this goodness is a nap.
Pro tip, IF you can find it, use a pound of Carne Seca (Brazilian dried beef) instead of the short rib for the most authentic version. Just ensure you follow this recipe to a T, as it is in my blood and I would be angry if you butcher it. And you wouldn’t like me when I’m angry…actually, who am I kidding?! I never get angry! Pretty jolly guy over here. Just a fun-loving good time kinda guy.
Ingredients:
2 lbs. dry black beans
2 tablespoons olive oil
4 slices bacon, chopped
1 lb. short ribs, bone-in
Standard pack of hot or sweet Italian sausage, (usually comes in a pack of 5)
1 smoked sausage, such as kielbasa, sliced (usually can find a good 12 or 14oz at the store)
1 large onion, diced
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon paprika
2 bay leaves
In a large bowl with water, soak beans overnight.
When you are ready to make your stew, in a large heavy-bottom soup pot or Dutch oven, over medium heat, add the oil and bacon. Cook until crisp and transfer to a plate.
Use the same pot to brown ribs and sausages in batches. Set aside.
If needed, add more oil to the pan. Turn up to medium-high heat, add onion sauté until soft and translucent, about 4 minutes, add garlic and stir around for another minute.
Drain the soaked beans. Add them to the pot along with the ribs, bacon, sausages, salt, pepper, paprika, bay leaves. Cover with water (about 8 cups).
Bring the mixture to a boil and reduce the heat to low. Cover and let it cook for 2 to 2 and a half hours, or until the beans are soft.
If the stew is too liquidy, uncover the saucepan and continue to cook for another 20 minutes to allow some of the liquid to evaporate.
Serve with white rice.
