Cook and Scale
Brazilian Feijoada
6 servings · 110 min total
Brazil's national dish: a rich, slow-simmered stew of black beans, pork, chorizo, and bacon, finished with fresh orange. Serve over rice for a feast.
Ingredients
- 500 g black beans, drained
- 400 g pork tenderloin, cubed
- 200 g chorizo, sliced
- 150 g bacon, chopped
- 2 tbsp olive oil
- 1 onion, chopped
- 5 garlic, minced
- 2 bay leaf
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 l chicken stock
- 2 orange, juiced
- 4 tbsp fresh cilantro, chopped
- salt to taste
- black pepper to taste
Contains: Celery
Allergen info is best-effort — please verify yourself.
Method
- 1.
Brown the meats — Heat the oil in a large pot and brown the pork, chorizo, and bacon for 8 minutes. Remove and set aside.
- 2.
Build the spice base — Soften the onion and garlic for 5 minutes, then stir in the cumin, smoked paprika, and bay leaves for 1 minute.
- 3.
Simmer the feijoada — Return the meats, add the black beans and stock, and simmer gently for 70 minutes until thick and glossy, stirring occasionally.
- 4.
Finish and serve — Stir in the orange juice, season with salt and pepper, and scatter with cilantro. Serve with rice.