This feijoada recipe is a relatively simple one, and I think it has a good balance of smokiness and meatiness. Cooked low and slow, everything in this feijoada––the meat, beans, onions, and garlic––will all meld together perfectly.
Prep Time20 minutesmins
Cook Time2 hourshrs
Total Time2 hourshrs20 minutesmins
Course: Pork
Cuisine: Brazilian
Servings: 8
Calories: 567kcal
Author: Sarah
Ingredients
½poundsmoked bacon(225g, chopped)
4poundsbone-in pork shoulder(1.8 kg, cut into 2-inch chunks)
In a large pot or Dutch oven over medium heat, add the bacon and cook until the fat has rendered out a bit. Add the pork shoulder and cook until browned. Then stir in the onions and garlic and cook for another 3-5 minutes.
Rinse and drain your beans, and add to the pot, along with the ham hocks and bay leaves. Cover with water and simmer (without a lid) for about 1 ½ to 2 hours, until the stew has thickened and the meat is falling part. Skim any foam off the top of the stew if needed.
Season with black pepper (and salt, if needed) and serve over rice, with orange slices.
Notes
Note: Nutrition information for stew only, without rice or oranges.