Chef John's Brazilian Feijoada

Name: Chef John's Brazilian Feijoada
Prep time: 30 min
Cook time: 285 min
Total time: 315 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 lb Black Beans (1 pound dry black beans); 2 quart Water (2 quarts water, plus more as needed); 3 oz Dried Beef (3 ounces dried beef, chopped); 1 leaf Bay Leaves (1 bay leaf); 2 pieces Pork Chops (2 smoked pork chops, cut into large chunks, bones reserved); 4 oz Bacon (4 ounces bacon, coarsely chopped); 12 oz Linguica Sausage (12 ounces linguica sausage, cut into large chunks); 2 link Italian Sausage (2 (4 ounce) links italian sausage); 1 piece Yellow Onion (1 yellow onion, chopped); 6 cloves Garlic (6 cloves garlic, minced); 1 tsp Cumin Powder (1 teaspoon cumin powder); ½ tsp Ground coriander (0.5 teaspoon ground coriander); 1 pinch Cayenne Pepper (1 pinch cayenne pepper, or to taste); 0 pinches Table Salt (table salt and ground black pepper to taste); 1 pinch Black Pepper (table salt and ground black pepper to taste); 3 tbsp Flat-Leaf Parsley (1 tablespoon chopped italian parsley + 2 tablespoons chopped italian parsley); 1 tbsp Olive Oil (1 tablespoon olive oil); ½ cup Bread Crumb (0.5 cup dry bread crumbs); 2 tsp Orange zest (2 teaspoons grated orange zest)

315 minMexican

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Ingredients

For 6 servings

Black Beans1 lb · 1 pound dry black beans
Water2 quart · 2 quarts water, plus more as needed
Dried Beef3 oz · 3 ounces dried beef, chopped
Bay Leaves1 leaf · 1 bay leaf
Pork Chops2 pieces · 2 smoked pork chops, cut into large chunks, bones reserved
Bacon4 oz · 4 ounces bacon, coarsely chopped
Linguica Sausage12 oz · 12 ounces linguica sausage, cut into large chunks
Italian Sausage2 link · 2 (4 ounce) links italian sausage
Yellow Onion1 piece · 1 yellow onion, chopped
Garlic6 cloves · 6 cloves garlic, minced
Cumin Powder1 tsp · 1 teaspoon cumin powder
Ground coriander½ tsp · 0.5 teaspoon ground coriander
Cayenne Pepper1 pinch · 1 pinch cayenne pepper, or to taste
Table Salt0 pinches · table salt and ground black pepper to taste
Black Pepper1 pinch · table salt and ground black pepper to taste
Flat-Leaf Parsley3 tbsp · 1 tablespoon chopped italian parsley + 2 tablespoons chopped italian parsley
Olive Oil1 tbsp · 1 tablespoon olive oil
Bread Crumb½ cup · 0.5 cup dry bread crumbs
Orange zest2 tsp · 2 teaspoons grated orange zest

Make it mine in the app

Steps

1make the stew: place black beans into a large bowl, cover with water, and soak for 8 hours, or overnight.
2drain beans.
3place drained beans into a heavy pot with 2 quarts water.
4bring to a simmer over medium-high heat.
5reduce the heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.
6stir chopped dried beef into the pot.
7add bay leaf and pork chop bones, stir and simmer over low heat for another 2 hours.
8meanwhile, cook bacon in a large, dry skillet over medium heat until not quite crisp.
9add linguica and italian sausage links; cook, stirring often, until meats are brown, about 10 minutes.
10remove meats, reserving accumulated fat in the skillet.
11slice italian sausage into chunks.
12brown onion and garlic in the reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes.
13season with cumin, coriander, cayenne pepper, salt, and black pepper.
14add parsley; cook and stir until wilted, about 2 minutes.
15stir onion-spice mixture into the pot with the beans.
16add bacon, both sausages, and pork chop meat.
17pour in enough water so meats are just covered with liquid.
18increase the heat to medium-high and bring to a simmer.
19reduce the heat to medium-low and cook, uncovered, until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally.
20if beans begin to look dry, add more water.
21meanwhile, make the bread crumbs: heat olive oil in a skillet.
22add bread crumbs and cook and stir until toasted.
23stir in italian parsley and orange zest.
24when beans are cooked, discard bones.
25ladle stew into bowls and top with the toasted bread crumbs.