Feijoada - Brazilian Savory Meat & Bean Stew
- Preparing Time: 2 hours and 30 minutes
- Total Time: 3 hours
- Served Person: 8
- salt to taste
- 1/2 teaspoon black pepper
- 4 bay leaves
- 1 tablespoon chili powder
- 1 tablespoon red wine vinegar
- 1/4 cup orange juice
- 3 tbsp olive oil
- water
- 5 cloves garlic minced
- 2 large onions sliced
- 1 pound beef stew meat seasoned with salt and pepper
- 1 pound pork shoulder seasoned salt and pepper; left whole and shredded at the end of cooking, or cut into chunks
- 1 package thick sliced bacon (12 ounce) cut into small pieces
- 1 bunch cilantro chopped
- 1 can diced tomatoes (14 1/2 ounce)
- freshly ground white pepper
- 7 ounces cured hard chorizo sausage (spanish chorizo or other cured sausage); sliced
- 1/2 pound smoked sausage such as linguica or kielbasa, sliced
- 2 cans black beans (15 ounce)
- 2 beef bouillon cubes
- hot sauce according to heat preference
- 1 whole orange washed and cut into slices
- Carbohydrate 19.9463053614137 g
- Cholesterol 95.08790246875 mg
- Fat 29.8014050806458 g
- Fiber 5.94586692844104 g
- Protein 29.6989563491354 g
- Saturated Fat 10.4196187198308 g
- Serving Size 1 1 Serving (287g)
- Sodium 892.822915588043 mg
- Sugar 14.0004384329726 g
- Trans Fat 3.58405000477177 g
- Calories 470 calories
In a large Dutch oven or stockpot, heat the olive oil over medium-high heat and brown the seasoned pork shoulder until caramelized on each side. Remove the pork and set aside. Repeat with seasoned beef. In the same pan, add the bacon and cook until slightly crispy. Add the onions, garlic, cilantro, tomatoes and pepper to taste, stir to combine, and cook the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the cured and the smoked sausages and cook until the smoked is no longer pink, stirring in the orange juice a little at a time to deglaze the pot. Return the beef stew meat to the pot along with the pork shoulder. Add the black beans to the pot. Add the bay leaves, black pepper, salt, beef bouillon cubes, chili powder, and red wine vinegar. Cover the contents of the pot with water until the meat is just barely covered (about 2 quarts). Bring it to a boil, reduce the heat to low, cover and let cook for 2 hours, or until the beans are soft. About 1 1/2 hours into the cooking time, if using whole pork shoulder, remove it, shred it, and return it to the pot. If the feijoada is too liquidy, uncover the pot and continue to cook for another 20 minutes or so to allow some of the liquid to evaporate. Add more salt to taste, if needed. Add some hot sauce, like Tabasco, according heat preference. Discard the bay leaves. Serve with rice and orange slices.
