Brazilian Cuisine
Weekday Feijoada-lite
Feijoada-lite is a everyday version of the famous Brazilian dish, designed for those occasions when you want a rich, deeply savory flavor without spending hours in the kitchen. It retains the classic combination of black beans, smoked meats, and aromatic spices, but utilizes more accessible ingredients and a simplified cooking technique. The resulting stew is thick, hearty, and warming, featuring a profound smoky aroma, perfectly tender beans, and melt-in-your-mouth pork. The flavors deepen even more by the next day, making it an excellent choice for batch cooking and meal prep.
Dishday
Recipe overview
- Total time
- 75 min
- Prep
- 15 min
- Cooking
- 60 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- Brazilian Cuisine
Nutrition
per serving
- Calories
- 620 kcal
- Protein
- 38 g
- Fat
- 24 g
- Carbs
- 63 g
- Fiber
- 14 g
Step by step
Method
- 01
Soak the dry black beans in cold water for at least 8 hours o…
Soak the dry black beans in cold water for at least 8 hours or overnight to soften, then rinse thoroughly.
- 02
Cut the pork into large cubes, slice the sausage into rounds,…
Cut the pork into large cubes, slice the sausage into rounds, finely dice the onion, and mince the garlic.
- 03
Heat olive oil in a large heavy-bottomed pot and sear the por…
Heat olive oil in a large heavy-bottomed pot and sear the pork pieces until a light golden crust forms, about 5–7 minutes.
- 04
Add the sliced sausage and cook for another 3 minutes to rend…
Add the sliced sausage and cook for another 3 minutes to render out the fat and intensify the smoky aroma.
- 05
Stir in the onion and cook for 4–5 minutes until soft, then a…
Stir in the onion and cook for 4–5 minutes until soft, then add garlic, paprika, and cumin, cooking for 30 seconds until fragrant.
- 06
Add the black beans and bay leaves, then pour in enough water…
Add the black beans and bay leaves, then pour in enough water or broth to cover all the ingredients by 3–4 cm.
- 07
Bring to a boil, reduce the heat to low, cover with a lid, an…
Bring to a boil, reduce the heat to low, cover with a lid, and simmer gently for 50–60 minutes until the beans are tender.
- 08
Mash a few spoonfuls of beans against the side of the pot to…
Mash a few spoonfuls of beans against the side of the pot to thicken the stew, then season with salt and black pepper to taste.
- 09
Meanwhile, cook the white rice in a separate pot according to…
Meanwhile, cook the white rice in a separate pot according to the instructions on the package until fluffy.
- 10
Ladle the hot feijoada over the white rice, sprinkle with fre…
Ladle the hot feijoada over the white rice, sprinkle with fresh herbs, and serve with orange wedges on the side if desired.
Dishday
Useful advice
Cooking tip
For an even quicker version, use 2 cans of pre-cooked black beans. Part of the pork can be replaced with bacon to impart a more pronounced smoky character. If the stew turns out too thick, simply stir in a splash of hot water or broth.
How to serve
Serve the feijoada hot over a bed of white rice, garnished with fresh herbs. If desired, complement with orange wedges, which traditionally cut through and refresh the rich profile of the stew.
How to store
Store in the refrigerator for up to 4 days in an airtight container. It also freezes beautifully for up to 3 months. Reheat gently over low heat, adding a small splash of water if necessary.
Note
The dish becomes noticeably tastier on the second day as all the rich aromas and spices meld together perfectly.
