Feijoada (Brazilian Black Bean Stew)
Recipe information
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Cooking:
8 hour 30 min.
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Servings per container:
8
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Ingredients for - Feijoada (Brazilian Black Bean Stew)

1. Olive oil - 1 tablespoon
2. Chopped onion, divided - 1 ½ cups
3. Green onions, chopped - ½ cup
4. Garlic, chopped - 1 clove
5. Dry black beans, soaked overnight - 1 (12 ounce) package
6. Smoked ham hocks - 2
7. Diced ham - 8 ounces
8. Thickly sliced bacon, diced - ½ pound
9. Bay leaves, crushed - 2
10. Ground coriander - ⅛ teaspoon
11. Salt and pepper to taste - ⅛ teaspoon
12. Chopped fresh cilantro (Optional) - ½ cup
13. Chopped fresh parsley (Optional) - ¼ cup

How to cook deliciously - Feijoada (Brazilian Black Bean Stew)

1. Stage

Heat oil in a large pot or Dutch oven. Add 3/4 cup chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.

2. Stage

While beans are cooking, place ham hocks in a smaller pot with 1/4 cup chopped onion. Cover with water and simmer until meat pulls off of the bone easily, about 1 hour. Drain and add to beans.

3. Stage

Meanwhile, preheat the oven to 375 degrees F (190 degrees C).

4. Stage

Place ham, bacon, and remaining onion in a baking dish. Bake until mixture is crispy, 15 minutes.

5. Stage

Drain bacon and ham mixture and add to beans. Season with bay leaves, coriander, salt, and pepper. Simmer, uncovered, 30 minutes more.

6. Stage

Stir in chopped cilantro and parsley just before serving.