Brazilian Black Bean Stew

Name: Brazilian Black Bean Stew (Feijoada)
Yield: Serves 8-10
Cuisine: Brazilian
Ingredients: Freshly grated nutmeg; Paprika; 10 g fresh parsley, chopped; 10 g fresh coriander, chopped; Sea salt and freshly ground black pepper; 2 fresh bay leaves; Cayenne pepper; Sea salt and freshly ground black pepper; 5 garlic cloves, very finely chopped; 3 tablespoons olive oil; 2 spring onions, white and green parts, chopped; 1 large onion, finely diced; 675 g linguiça, chorizo or other spicy fresh sausage; 675 g linguiça, chorizo or other spicy fresh sausage; 450 g dried black beans, picked and rinsed; 675 g linguiça, chorizo or other spicy fresh sausage; 450 g pork shoulder, cut into 5cm pieces; 450 g pork belly, cut into 5cm strips; 340 g smoked ham hock; 115 g pancetta, cubed; 225 g carne seca; 5 navel oranges, peeled and cut into segments, to garnish; 275 g manioc flour (farinha de mandioca fina); 4 spring onions, finely chopped, green parts reserved to garnish; 5 tablespoons extra virgin olive oil; 1 medium onion, finely diced; 370 g basmati or jasmine rice; 370 g basmati or jasmine rice; 30 g unsalted butter; 275 g manioc flour (farinha de mandioca fina)

Feijoada

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

My Rio de Janeiro

By Leticia Moreinos Schwartz

Published 2013

About

There are various theories as to the origin of feijoada. Some believe it was created by African-Brazilians during colonial times using leftovers from animal parts; others believe the dish was inspired by European meat and bean stews; and still others say that feijoada first became popular in the favelas (shanty towns) of Rio. Today the origin of feijoada means little to most modern cariocas, but has become a habit on some Saturdays and a desperate craving on othe

Ingredients

Americas
Brazil
Ipanema
Rio de Janeiro

Ingredients

Method