Feijoada (Brazilian Black Bean Stew)

Get ready to experience Brazil’s most beloved comfort food right in your own kitchen! This rich, smoky black bean stew is packed with tender meat and complex flavors that will transport you straight to the heart of Rio.

This isn’t just any bean stew – it’s a celebration in a pot. The combination of smoky ham hocks, crispy bacon, and perfectly tender black beans creates layers of flavor that develop over hours of slow cooking. Traditional feijoada is Brazil’s national dish for good reason – it’s absolutely irresistible.

Ingredients

• 1 tablespoon olive oil
• 1 ½ cups chopped onion, divided
• ½ cup green onions, chopped
• 1 clove garlic, chopped
• 12 ounces dry black beans, soaked overnight
• 2 smoked ham hocks
• 8 ounces diced ham
• ½ pound thickly sliced bacon, diced
• 2 bay leaves, crushed
• ⅛ teaspoon ground coriander
• Salt and pepper to taste
• ½ cup chopped fresh cilantro (Optional)
• ¼ cup chopped fresh parsley (Optional)

Steps

1. Heat 1 tablespoon olive oil in a large Dutch oven over medium heat. Add ¾ cup chopped onion, green onions, and garlic. Sauté for 4-5 minutes until onions are translucent and soft but not browned. You’ll know they’re ready when they become slightly transparent and fragrant.
2. Add pre-soaked black beans to the pot and cover with water by 3 inches. Bring to a boil, then reduce heat to medium-low. Simmer uncovered for 2 hours, stirring occasionally. Beans should be tender enough to easily mash against the side of the pot when done.
3. While beans cook, place ham hocks and ¼ cup onion in a separate pot. Cover with water and simmer for 1 hour or until meat easily pulls from the bone. The meat should be tender enough to shred with two forks.
4. Preheat oven to 375°F (190°C). Place diced ham, bacon, and remaining onion in a baking dish. Bake for 15 minutes until bacon is crispy and fat has rendered. Watch carefully in the final minutes to prevent burning.
5. Drain the ham hock meat and add to beans. Add the crispy bacon-ham mixture, crushed bay leaves, coriander, salt, and pepper. Simmer uncovered for 30 minutes more to meld flavors. The stew should be thick but still soupy.
6. Just before serving, stir in fresh cilantro and parsley. The herbs should just wilt but maintain their bright color.

Smart Swaps

• Use smoked turkey legs instead of ham hocks for a lighter version
• Substitute turkey bacon for regular bacon to reduce fat
• Use low-sodium broth instead of water for extra flavor

Make It Diabetes-Friendly

• Reduce portion size to ½ cup (approximately 30g carbs)
• Serve with cauliflower rice instead of traditional white rice
• Add extra vegetables like bell peppers and carrots for fiber
• Consider using beans that have been soaked and rinsed twice to reduce carb content

Pro Tips

• Soak beans for 24 hours, changing water once, for best texture and digestibility
• Don’t add salt until beans are tender – it can prevent them from softening
• For authentic flavor, serve with orange slices and farofa (toasted manioc flour)