Home > Worldwide Recipes > Brazil > Festival Dishes > Black Bean Stew
( Feijoada )
Black Bean Stew
( Feijoada )
This dish, served in honour of the Orixá Ogun during candomblé festivals, is also considered the national dish of Brazil. Common side dishes include white rice and collard greens.
Ingredients
1 to 2 lb. assorted meats, such as mild smoked pork sausage, pork tenderloin, bacon or carne seca (dried and salted beef)
2 tbsp. vegetable oil
1 small onion, chopped
1 to 2 cloves garlic, peeled and minced
½ teaspoon salt
2 x 16-oz. cans black beans
5 cups water
2 bay leaves
2 oranges, cut into wedges
Details
Preparation time: 20 minutes
Cooking time: 120 minutes
Serves: 6
Method
If using carne seca or salted meats, place in a large dish, cover with cold water and soak overnight. Drain and rinse salted meats. Place all meats in a large kettle or stockpot with enough water to cover. Place over medium heat, cover and simmer, stirring occasionally, 1 to 1½ hours or until meat is tender. Add water as needed to keep meat covered.
In a second large kettle or stockpot, heat oil over medium heat. Add onion, garlic and salt. Sauté 2 to 3 minutes or until garlic begins to turn golden brown.
Add beans and mash slightly with a fork. Add 6 cups water and bring to a boil.
Add bay leaves and cooked meat. Simmer 20 to 30 minutes more.
Serve feijoada hot. Garnish with orange wedges.
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