Feijoada, the Brazilian black bean stew that always puts a smile on my face

Brazil is a country rich in cultural diversity, and this is reflected in its cuisine. One of the most traditional dishes in Brazil is Feijoada, a hearty stew made with beans and meat. Feijoada is usually served with rice, farofa (toasted cassava flour), and a variety of accompaniments, such as orange slices and greens.

The origin of Feijoada can be traced back to the time of slavery in Brazil. The dish was created by African slaves who would gather leftover cuts of meat and beans to make a hearty and filling meal. Over time, Feijoada became a popular dish in Brazil, and today it is considered a national dish.

The traditional ingredients of Feijoada include black beans, pork meat (such as pork shoulder, bacon, and sausage), and beef or veal. The meat is usually cooked with garlic, onion, and spices such as bay leaves and cumin. The dish is then simmered for several hours until the beans and meat are tender and flavorful.

The dish is typically served on weekends, as it is a heavy and time-consuming dish to prepare. It is also a social dish meant to be shared with family and friends. In Brazil, it is common to gather with loved ones to enjoy a leisurely lunch of Feijoada on Saturdays or Sundays.

Feijoada is more than just a dish; it is also a celebration of Brazilian culture and history. In fact, Feijoada is so deeply rooted in Brazilian culture that it has become a symbol of national identity. It is often served at Brazilian events and festivals, and it is also a popular dish in Brazilian restaurants around the world.

INGREDIENTS

• 1 lb dry black beans
• 1–2 smoked pork hocks
• 2–3 cured pork ribs
• 2–3 chorizo sausages
• 2 ham hocks
• 2 green bell peppers
• 4 cloves garlic
• 2 medium onions
• 1 bay leaf
• 1/4 cup olive oil

DIRECTIONS:

1. Rinse, drain the black beans, and soak overnight or for at least 8 hours.
2. In a large pot over medium heat, sauté the garlic, onions, and bell peppers in the olive oil for about 5 minutes.
3. Add the smoked pork hocks, cured pork ribs, chorizo sausages, and ham hocks and cook for an additional 10 minutes.
4. Pour the soaked beans into the pot and add enough water to cover the beans.
5. Add the bay leaf and season with salt and pepper to taste.
6. Bring to a boil, then reduce the heat to low and let simmer for at least 2 hours or until the beans are tender and most of the liquid has been absorbed.
7. Serve warm with white rice, collard greens, and orange slices.

I love this dish because it’s warming and comforting, and it’s packed with amazing flavors that are just begging to burst out with every bite. The combination of the various cured and smoked meats, the herbs and spices, and the flavorful black beans make this dish a winner every time.

XOXO, Livia