Here is my take on the Brazilian feijoada black bean stew! Just imagine that mixture of soft black beans, pork sausage and minced meat. What an absolute treat!
Have you ever heard of this bean dish before?
Brazilian recipes are not complete without this black bean stew with sausages and pork! The hubs is a huge bean stew fan so I knew this one would be an instant hit for dinner!
So here is my version of this classic.
I love to make bean stews like these a day in advance.
Feijoada, a Brazilian Black Bean Stew
I like to make this stew a day in advance.
You might wonder why now.
That is because I want to give all those gorgeous flavors enough time to mix and develop while the black bean stew is cooling down and chilling overnight in the fridge. The next day just pop the whole lot back on your stove and let the beans and meat stew for another couple of hours.
And the end result is a super smooth and rich bean stew, the best you will ever make and taste.
Of course you don’t have to do this, this stew will also taste great if you make it all in one day.
Crockpot
I made this recipe in my KitchenAid Cook Processor (scroll down to the second recipe) but a crockpot, pressure cooker or large and high pan will also do of course!
Do you love super smooth stewed beans?
Then also check out another savory bean stew: my baked beans!
So here is my take on the Brazilian feijoada black bean stew! Soft and smooth black beans, pork sausage and minced meat. What a treat!
Enjoy!
Brazilian Feijoada Recipe
- 10,5 oz dry black beans (300 g), soaked
- 5,5 oz ground pork (155 g)
- 3 cups water (720 ml), hot
- 1 small onion peeled
- 2 medium fresh tomatoes chopped
- 3 large garlic cloves peeled
- 2 fresh chorizo sausages
- 4- Inch dried chorizo sausage (10 cm)
- 4- inch bologna sausage (10 cm), or kielbasa
- 1 tbsp tomato paste
- 3 bay leaves
- 1 beef bouillon cube
- pepper
- salt
- Let the beans soak in hot water for 30 minutes. In the meantime add the bay leaves, the tomato paste, chopped tomato, onion and garlic, beef bouillon cube, fresh chorizo sausages, pork mince and hot water to a large and high pan or crockpot. Chop the dried chorizo and kielbasa sausage up (peel if necessary) and add them to the bowl as well. Season with a good dash of pepper.
- Place the pan over high heat and bring it all to a good boil. Then cook the ingredients for a good 10 minutes. Then add the drained soaked black beans to the pan.
- Stir and bring it back to a good boil. Then lower the heat to medium and put a lid on the pan. Let the black beans and pork stew for 2 hours. Then let the bean stew cool fully. Place it in the fridge if you are making it a day in advance. Once the stew is cold (or the day after) place the stew over medium-high heat again and let it cook for another 90 minutes until the black beans are very soft.
- Check the seasoning and add extra pepper or salt to taste if necessary. Then cut the cooked chorizo sausages into smaller bits. Serve the feijoada with steamed or boiled rice.
Feijoada – KitchenAid Cook Processor
Here’s my version of the popular Brazilian feijoada bean stew!
Just imagine… Smooth black beans, pork sausage and minced meat.
What a treat!
Have you ever been to Brazil before?
Then you surely must be familiar with one of Brazil’s classic recipes: this powerful feijoada stew containing smothered black beans and pork!
Classic Bean Stews
I love bean stews.
I also want them to be super smooth and soft so that is why I always make then in advance. Look at the recipe below, you will see that I cooked this stew twice, two times an hour. If you don’t have the time to do it like that, don’t worry: cook the stew for 2 hours until the beans are soft and serve.
Another successful recipe that is so easy to make in my KitchenAid Cook Processor!
Enjoy!
Brazilian Feijoada Recipe
- 2 fresh chorizo sausages
- 4- Inch dried chorizo sausage (10 cm)
- 4- inch bologna sausage (10 cm), or kielbasa
- 10,5 oz dry black beans (300 g)
- 3 cups water (720 ml)
- 1 small onion peeled
- 3 large garlic cloves peeled
- 5,5 oz ground pork (155 g)
- 2 medium fresh tomatoes chopped
- 1 tbsp tomato paste
- 3 bay leaves
- 1 beef bouillon cube
- pepper
- salt
- Soak the beans in hot water until needed. Add the onion and garlic to the bowl of the Cook Processor fitted with the MultiBlade.
- Close the bowl and press Pulse for 5 seconds. Then remove the MultiBlade and add the StirAssist to the bowl. Then add the bay leaves, the tomato paste, chopped tomato, beef bouillon cube, fresh chorizo sausages and water. Chop the dried chorizo and kielbasa sausage up (peel if necessary) and add them to the bowl as well. Season with a good dash of pepper.
- Close the lid and select STEW P5. Press Start to activate Step 1. After that add the soaked black beans to the bowl. Keep the black soaking liquid for later in this recipe.
- Close the bowl again. Adjust the cooking time to 1 hour (instead of 25 minutes). Then press Start to activate Step 2. Let the beans and pork meat stew. Once the program is done, press cancel to exit the keep warm mode. Then let the bean stew cool fully. Place it in the fridge if you are making it a day in advance. Once the stew is cold (or the day after) select STEW P1 and adjust the cooking time to 1 hour (instead of 7 minutes). In the end the black beans should be very soft. Check the seasoning and add extra pepper or salt to taste if necessary.
- Serve the feijoada over steamed or boiled rice.
