Feijoada Recipe with Plantains

Feijoada is Brazil's national dish: a slow-cooked stew of black beans with smoked and cured pork. It is traditionally served with white rice, sliced orange, sautéed greens and farofa. Fried plantains are a popular side, which is why this recipe is titled with them.

Ingredients

• 1 lb (450 g) dried black beans, soaked overnight and drained
• 8 oz (225 g) bacon or pork belly, cut into chunks
• 8 oz (225 g) smoked sausage, such as linguiça or kielbasa, sliced
• 8 oz (225 g) pork shoulder or beef chuck, cubed (optional)
• 2 bay leaves
• 8 cups (2 L) water
• 1 tbsp olive oil
• 1 onion, chopped
• 4 garlic cloves, minced
• Salt and black pepper, to taste
• To serve: cooked white rice, 2 oranges sliced, 2 ripe plantains sliced and fried, and sautéed collard greens (optional)

Method

1. Put the drained beans in a large pot with the water, bacon, pork and bay leaves. Bring to a boil.
2. Reduce to a gentle simmer, partly covered, for 1½ to 2 hours, until the beans and meat are tender. Add water if the level drops below the beans.
3. While the beans cook, heat the oil in a skillet over medium heat. Cook the onion for 5 minutes until soft, add the garlic and cook for 1 minute more.
4. Add the sausage to the skillet and cook for 3 minutes to brown it. Tip the onion, garlic and sausage into the pot.
5. Simmer for another 30 minutes, stirring now and then, until the stew is thick and creamy. Season with pepper and only a little salt, because the cured meats are already salty.
6. Fry the plantain slices in a little oil for 2 to 3 minutes per side, until golden. Serve the feijoada with rice, orange slices, greens and plantains.

Tips

• Feijoada tastes better the next day, once the flavours have settled. It keeps in the fridge for three days.
• Traditional recipes often include dried beef (carne seca). Bacon and sausage make a simpler version.
• Plantains are a common side rather than part of the stew itself.

Frequently asked questions

Can I make feijoada in a pressure cooker?

Yes. Cook the beans and meats under pressure for about 40 minutes, then add the onion and sausage mixture and simmer until thick.

Do I have to soak the beans?

Soaking overnight gives the most even cooking. Without soaking, cook for longer and check the beans for tenderness.

What is the orange for?

Orange slices are served alongside to cut through the richness of the stew, and are a traditional accompaniment.

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