If you've never heard of Feijoada then I'm sure you're not alone...
Moving to Brazil we have been introduced to many new foods and ingredients and Feijoada is known as the National Dish of Brazil...
I'll be the first to admit that this dish isn't going to win any awards on appearance, however it's sure to win awards for it's TASTE!
Feijoada, also known as Black Bean Stew, is simple, yet packed full of flavour and is a real comfort food.
Traditionally packed full of different meat cuts, however if you're vegetarian or vegan just leave out the meat and enjoy a delicious bean stew.
This dish is found throughout the whole of Brazil and is a staple in many households. Traditionally it is served with boiled rice, farofa and slices of fresh orange.
We love cooking large batches of Feijoada so we have enough for the day after and it tastes even better the day after, making it a fantastic meal-prep recipe.
So if you're looking for a delicious comforting recipe then this is the one for you - IT'S LUSH!
Happy Cooking!
The Chai Home 😋
INGREDIENTS
600kg pork shoulder - diced
600kg linguica or Italian sausage - remove casing & slice
1 kilo dried black beans - soak in salted water overnight
2x large onions - finely diced
3x large pinches of salt
3x large pinches of pepper
2x tsp smoked paprika
3x Bay leaves
300g tomato passata
800ml of water
5x cloves of garlic - finely diced
2x tbsp olive oil
1x large knob of butter
METHOD
In an XL saucepan (stew pot) add the oil & butter and heat on a high heat before adding the onions, garlic, pork & sausages.
Give a good mix and brown off the meat for
5-6 minutes.
Turn to a low heat and add the seasonings & dried herbs. Be sure to mix well coating all of the ingredients.
Drain the black beans which have been soaking overnight and add them to your pan. Mix with the other ingredients.
Add your passata & stir.
Finally add your water, stir, pop on a lid and allow to cook on a low heat for approximately 2 - 2 1/2 hours or until the beans are soft.
Be sure to stir occasionally to prevent sticking and burning to the base of the pan.
Remove the bay leaves just before serving.
Serve and enjoy!
Traditionally served with rice, farofa and fresh orange slices.
We however enjoy ours with some crusty buttered rolls to dip in and soak up the delicious sauce.
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