Feijoada | FoodieAtlas

Ingredients

1 cup dried black beans
200 g pork belly or pork ribs, cut into pieces
200 g chorizo or smoked sausage, sliced
150 g bacon, diced
1 large onion, chopped
4 cloves garlic, minced
2 large tomatoes, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 bay leaves
1 teaspoon paprika
1/2 teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
4 cups chicken or vegetable broth
2 tablespoons vegetable oil
Fresh cilantro or parsley, chopped (for garnish)
Cooked rice (for serving)

Instructions

Prepare the Beans

Soak the dried black beans overnight in a large bowl of water. Drain and set aside.

Cook the Meats

In a large pot or Dutch oven, heat the vegetable oil over medium heat.

Add the pork belly or ribs, chorizo or sausage, and bacon. Cook until browned and slightly crispy.

Remove the meats from the pot and set aside.

Cook the Vegetables

In the same pot, add the chopped onion and cook until softened and translucent.

Stir in the minced garlic and cook for another minute.

Add the chopped tomatoes, red bell pepper, and green bell pepper. Cook until the vegetables are tender.

Combine and Simmer

Return the cooked meats to the pot.

Add the soaked black beans, bay leaves, paprika, black pepper, and salt. Stir to combine.

Pour in the chicken or vegetable broth and bring to a boil.

Reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors are well combined. Stir occasionally.

Serve

Remove the bay leaves before serving.

Garnish with fresh chopped cilantro or parsley.