Description
This recipe makes a large pot of this hearty black bean stew for less than $2 per person. Perfect for casual large gatherings or stocking the freezer. Serve it with rice and garlicky sautéed collard greens for a traditional Brazilian meal.
Ingredients
4 heaping cups dry black beans
10 cups water + more for soaking
1–2 lb ham hocks
1 large onion, diced
5 bay leaves
1 T dried oregano
6 large garlic cloves
1 t salt
2 lb pork butt, 1″ dice
1 1/2 lb Linguiça, sliced
1 bunch green onion, diced
1 hot red jalapeno or serrano (or more to taste)
salt to taste
1 cup cassava flour or (cornmeal)
salt to taste
Instructions
For The Feijoada
Soak the beans in plenty of water overnight.
The next morning, rinse the beans. Place in your Crockpot with the 10 cups water, ham hock, Better Than Bouillon, bay leaves, oregano, garlic, and salt.
In a skillet or brazier, brown the pork butt. Then add the onions and sauté. Add this mixture to the crockpot. If there are browned bits in the skillet, use a ladle full of the broth from the Crockpot to deglaze it and add it back into the stew.
Set the crockpot to low and simmer all day (8 hours +/-).
In a skillet, brown the smoked sausage. Transfer the sausage to the stew but leave the fat in the skillet.
Taste the stew and season with salt as needed.
For The Farofa
Add half of the green onions to the skillet and sauté for 1-2 minutes. Add the manioc flour (or cornmeal) and stir until toasted. Season with salt and remove this mixture from the skillet.
To Serve
Serve your feijoada over white rice, sprinkled with the Farofa topping and a side of sautéed collard greens.
Equipment
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Notes
This black bean stew can also be cooked in a pressure cooker (Instant Pot or the Old Fashion Kind). Unsoaked black beans take about 25 minutes under pressure with a quick release. Add the linguica after the pressure has been released.