Feijoada, Brazilian Pork and Beans Stew Recipe | SAVEUR

Brazilian Pork and Bean Stew (Feijoada Brasileira)

Brazilian Beans with Smoked Pork, Rice and Collards (Feijoada)

This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sautéed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour.

This hearty dish of beans and pork is the quintessential Brazilian comfort food. It is traditionally served with garlic rice, sauteed collard greens, a tangy vinaigrette, and farofa, toasted cassava flour. This recipe first appeared in our Jan/Feb 2013 issue along with Bruno Fiuza's article Portela Samba School Feijoada Parties. Note: Allow time for soaking beans overnight.

Brazilian Pork and Bean Stew (Feijoada)
Traditionally served with garlic rice, collard greens, a tangy vinaigrette, and farofa, this hearty dish is the quintessential Brazilian comfort food.
serves 6-8
2 hours

For the Rice, Beans, and Collard Greens

8 slices bacon, cut into 2-inch pieces
12 lb. smoked pork chops, cut into 2-inch peices (available from Amish Foods)
12 lb. boneless pork shoulder, cut into 2-inch pieces
12 lb. Portuguese-style linquiça sausage or Spanish-style dry chorizo, cut into 2" pieces (available from Mello's Finest)
1 smoked ham hock
1 lb. dried black beans, soaked overnight
12 cup minced garlic, plus 8 cloves crushed
5 bay leaves
5 tbsp. olive oil
2 cups jasmine rice, rinsed
15 collard green leaves, stemmed and very thinly sliced
Kosher salt and freshly ground black pepper, to taste

For the Vinaigrette, Farofa, and Serving

1 ripe plum tomato, cored, seeded, and finely chopped
12 small white onion, finely chopped
Juice of 2 limes
1 cup finely chopped parsley
13 cup red wine vinegar
13 cup plus 14 cup olive oil
3 slices bacon, minced
1 cup cassava flour (available from Barry Farm)
14 cup raisins
3 oranges, peeled and sliced, for serving
Kosher salt and freshly ground black pepper, to taste

Instructions

Make the beans: Add the pieces of bacon to an 8-qt. Dutch oven over medium-high heat, and cook until fat renders, about 7 minutes. Add chops, shoulder, sausage, and ham hock, and brown, 8-10 minutes. Add beans, crushed garlic cloves, 3 bay leaves, and 8 cups water, and bring to a boil. Lower the heat and simmer, partially covered, until beans are tender, at least 1 hour. Keep warm.
Meanwhile, make the rice: Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add 12 of the minced garlic; cook for 2 minutes. Add rice, 2 bay leaves, salt, pepper, and 4 cups water. Bring to a boil, lower heat to medium-low; cook, covered, until rice is tender, about 15 minutes. Keep warm.
Make the collards: Heat 3 tbsp. oil in a 12" skillet over medium-high heat. Add remaining garlic; cook for 2 minutes. Add collards, salt, and pepper; cook until wilted, about 4 minutes. Keep warm.
Make the vinaigrette: Mix tomato, onion, lime juice, 12 of the parsley, vinegar, 13 cup oil, and salt and pepper.
Make the farofa: Heat minced bacon in a 12" skillet over medium-high heat until fat is rendered, about 3 minutes. Add cassava flour, and cook until toasted, 3 to 5 minutes. Add remaining parsley, 14 cup oil, and raisins and cook 2 minutes more.
To serve: Shred meat from ham hock, discarding bone, and transfer with meat from beans to a platter. Put beans, rice, collards, and oranges around meat. Sprinkle vinaigrette and farofa over the dish.

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