Feijoada
Recipes · Dinner · Recipe, Typed Supps
Brazil’s national dish. Two hours of nothing happening, and then the best pot of beans you will eat.
Allergens and patterns
None of the fourteen major allergens. Fits: Gluten-free.
Ingredients
- 2 1/2 cups, dried and soaked (500g) Black Beans — Dried and soaked overnight, not tinned. Two hours of simmering is what makes the liquid thick and black, and tinned beans cannot get there.
- cubed (500g) Pork Shoulder — The main meat, added at the start so it collapses into the pot.
- sliced (250g) Smoked Sausage — The smoke. In a dish this long and this plain, it is doing most of the seasoning.
- diced (150g) Bacon — Rendered first, and everything else browned in its fat.
- 2, diced (200g) Onions — Cooked down in the pork fat before the beans go in.
- 1, in wedges (150g) Orange — Served alongside and eaten between mouthfuls. It sounds odd and it is the traditional counterweight to a very heavy pot.
- 4 cloves (24g) Garlic — A lot of it, with the onion.
- 2 cups, cooked (400g) White Rice — The plain thing underneath. Feijoada without rice is too much of one idea.
Nutrition per serving
- Calories: 589.3 kcal
- Protein: 46.4g
- Carbohydrate: 46.1g
- of which sugars: 4.3g
- Fat: 23.4g
- of which saturated: 8.5g
- Fibre: 10.1g
- Sodium: 809mg
Method
- Soak the beans overnight and drain.
- Render the bacon, brown the pork and sausage in the fat, then soften the onion and garlic.
- Add the beans and enough water to cover by two inches, and simmer very gently for two hours, topping up as needed.
- The liquid should be thick and dark. Serve over rice with orange wedges on the side.
Nutrients it supplies
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