Step into the vibrant world of Brazilian cuisine with Feijoada Completa, a rich, hearty, and utterly satisfying black bean stew that is considered the national dish of Brazil. More than just a meal, feijoada is a celebration—a culinary event often enjoyed with family and friends, especially on weekends. It's a dish that tells a story of history, culture, and incredible flavors.
While
a traditional feijoada can involve various cuts of pork and beef, we're going
to focus on a comforting version that captures its soulful essence. This isn't
just food; it's an experience, a journey to the heart of Brazil right in your
own kitchen!
The
Spirit of Feijoada:
Feijoada
is typically served with an array of accompaniments that complete the
"completa" experience: fluffy white rice, garlicky collard greens (couve
refogada), farofa (toasted cassava flour mixture), and orange slices to cut
through the richness.
Ingredients:
For
the Feijoada:
- 1 lb dried black beans,
soaked overnight and drained
- 1 tbsp olive oil
- 1 large onion, chopped
- 4-6 cloves garlic,
minced
- 1 lb smoked sausage
(linguica or kielbasa), sliced
- 1 lb pork shoulder or
country-style ribs, cut into 1-inch pieces
- 1/2 lb bacon, diced
- 1 bay leaf
- 1 tsp cumin
- 1/2 tsp smoked paprika
- Salt and black pepper to
taste
- 6-8 cups water or
chicken broth
For
Serving (Accompaniments):
- Cooked white rice
- Sautéed collard greens
(see quick recipe below)
- Farofa (toasted cassava
flour – often available in international markets, or easily made with
butter and garlic)
- Orange slices, for
garnish and freshness
Instructions:
1.
Cook the Beans: * In a large pot or Dutch oven, combine the soaked and drained
black beans with 6 cups of fresh water. Bring to a boil, then reduce heat,
cover, and simmer for 1 to 1.5 hours, or until the beans are tender. Do not
drain.
2.
Prepare the Meats: * While the beans are cooking, in a separate large skillet,
fry the diced bacon until crispy. Remove the bacon with a slotted spoon and set
aside, leaving the rendered fat in the skillet. * In the same skillet with
bacon fat, brown the pork shoulder pieces on all sides. Remove and set aside. *
Add the sliced smoked sausage to the skillet and cook until lightly browned.
Remove and set aside.
3.
Build the Flavor Base: * If needed, add a touch of olive oil to the skillet.
Add the chopped onion and sauté until softened, about 5 minutes. * Add the
minced garlic, bay leaf, cumin, and smoked paprika. Cook for another minute
until fragrant.
4.
Combine and Simmer: * Add the browned pork, sausage, and cooked bacon
(reserving a small amount for garnish if desired) to the pot with the black
beans. Stir in the sautéed onion and garlic mixture. * If the liquid isn't
covering the ingredients, add more water or broth until just covered. Bring to
a gentle simmer, cover, and cook for another 45 minutes to 1.5 hours, or until
the pork is very tender and the flavors have melded. The longer it simmers, the
richer it becomes! * Taste and adjust seasoning with salt and pepper. The stew
should be thick and rich. You can mash some of the beans against the side of
the pot to thicken it further if desired.
5.
Quick Collard Greens (Couve Refogada): * Wash and thinly slice 1 bunch of
collard greens. * In a pan, heat 1 tbsp olive oil with 2 minced garlic cloves.
Add the collard greens and sauté quickly (2-3 minutes) until just wilted but
still bright green. Season with salt.
Serve
"Completa": Ladle the rich Feijoada into bowls. Serve with a generous
side of fluffy white rice, the garlicky collard greens, a sprinkle of farofa,
and fresh orange slices. The acidity of the orange provides a wonderful
contrast to the savory stew.
Prepare
for a feast that warms the soul and satisfies the deepest cravings. Bom
apetite!
