Brazilian
Brazilian Feijoada with Black Beans, Pork, Sausage, and Collards
Black beans simmer with smoky pork, sausage, onion, garlic, and bay until thick and hearty, then get served with collards, rice, and orange wedges to cut the richness.
Gluten-FreeDairy-FreeHigh ProteinHigh CarbSlow-CookedMake AheadMeal Prep FriendlyComfort Food
At a Glance
- Time
- 2 hr 55 mins
- Serves
- 6 to 8
- Cost
- Medium
- Cuisine
- Brazilian
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Cook the bacon in a Dutch oven until the fat renders. Add the sausage and pork shoulder and brown them well so the pot develops a dark savory base before you add the aromatics.
- Stir in the onion, garlic, bay leaves, and smoked paprika and cook until the onion softens. Add the black beans and water or stock, bring to a simmer, and cook partially covered until the beans are tender and the broth turns thick and glossy, about 2 hours.
- Skim excess fat if needed and season the beans with salt and black pepper. If the pot gets too thick before the beans are done, add a little more water; if it is too loose at the end, uncover and simmer until concentrated.
- While the feijoada finishes, saute the collard greens in the olive oil with a pinch of salt until just tender. Warm the rice so all the sides are ready together.
- Serve the feijoada with rice, collards, and orange wedges. The orange is important because it cuts the richness of the pork and brightens the beans.
Adaptations
Easy Swap- Gluten-Free: Easy Swap Easy swap; see the adaptation note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Check that your smoked sausage or linguica is gluten-free, as many commercial varieties contain wheat fillers. The rest of the dish is naturally dairy-free and gluten-free.