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Brazilian Black Beans & Pork Stew

brazilian-black-beans-pork-stew
brazilian-black-beans-pork-stew-recipe

Brazilian Black Beans & Pork Stew Recipe

The Brazilian black bean and pork stew known as feijoada espouses frugality, traditionally using up every last bit of the pig. To simplify, use bone less pork butt roast, some bacon, and smoky linguica, all cuts requiring minimal prep. A little baking soda gives the stew a more appealing color because it helps the black beans preserve their dark hue; without it, the beans turned grayish.
Note, pork butt roast is often labeled Boston butt. For a spicier hot sauce, reserve, mince , and add the jalapeno ribs and seeds as desired.

SERVES 6 TO 8 TOTAL TIME: 3 HOURS

For the Stew in Brazilian Black Beans & Pork Stew

Adjust oven rack to lower-middle position an eat oven to 325 degrees. Pat pork dry With paper towels and season with salt and pepper. Heat 1 tablespoon Dutch oven over medium-high heat until just smoking. Add half of pork and brown well on all sides, 7 to 10 minutes.

Stir in remaining 1 tablespoon oil, onion and 1/4 teaspoon salt and cook until onion is softened, about 5 minutes. Stir in garlic, chili powder, cumin and coriander and cook until fragrant, about 30 seconds. Stir in water, beans, bay leaves, baking soda, 1/4 teaspoon salt, and pork and any accumulated juices and bring to simmer. Cover, transfer pot to oven, and cook for 1 1/2 hours. Remove pot from oven and stir in linguica. Cover, return pot to oven, and cook until meat and beans are fully tender, about 30 minutes .

For the hot sauce While the stew cooks, combine all ingredients in bowl and let sit at heat until just smoking. Add half of pork and brown well on all sides, 7 to 10 minutes; transfer to large bowl. Repeat with 1 tablespoon oil and remaining pork. Add bacon to fat left in pot and cook over medium heat until crispy, 5 to 7 minutes.

Stir in remaining 1 tablespoon oil, onion , and 1/4 teaspoon salt and cook until onion is softened, about 5 minutes. Stir in garlic, chili powder, cumin, and coriander and cook until fragrant, about 30 seconds. Stir in water, beans, bay leaves, baking soda, . teaspoon salt, and pork and any accumulated juices and bring to simmer. Cover, transfer pot to oven, and cook for 1. hours . Remove pot from oven and stir in linguica. Cover, return pot to oven, and cook until meat and beans are fully tender, about 30 minutes.

For the Hot Sauce in Brazilian Black Beans & Pork Stew

For the hot sauce While the stew cooks, combine all ingredients in bowl and let sit at room temperature until flavors meld, about 3 0 minute s. (Sauce can be refrigerated for up to 2 days.)

Remove pot from oven and discard bay leaves. (Stew can be refrigerated for up to 2 days; add water as needed to loosen consistency when reheating.) Season with salt and pepper to taste.
Serve with hot sauce.

Brazilian Black Bean and Pork Stew Ingredients

1 (3 1/2 -to 4-pound) boneless pork butt roast, pulled apart at seams, trimmed, and cut into 1 1/2 inch pieces
Salt and pepper
3 tablespoons vegetable oil
4 slices bacon, chopped fine
1 onion, chopped fine
4 garlic cloves, minced
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
7 cups water
1 pound (2 1/2 cups) dried black beans, picked over and rinsed
2 bay leaves
1/8 teaspoon baking soda
1 pound linguica sausage, cut into 1/2 inch pieces

Brazilian Black Bean and Pork Hot Sauce Ingredients

Hot Sauce
2 tomatoes, cored, seeded, and chopped fine
1 onion, chopped fine
1 small green bell pepper, stemmed, seeded, and chopped fine
1 jalapeno chile, stemmed, seeded, and minced
1/3 cup White wine vinegar
3 tablespoons extra-virgin olive oil
1 tablespoon minced fresh cilantro
1/2 teaspoon salt

Seeding Jalapeños

To remove the ribs and seeds from a jalapeno, cut it in half lengthwise and use a teaspoon to scoop down and scrape out the inside of each chile half.


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