Brazilian Black Bean Stew
Brazilian Black Bean Stew is a hearty dish inspired by traditional Brazilian feijoada.Creamy black beans are slowly simmered with savory pork and aromatic vegetables.Garlic, onion, bay leaves, and smoked paprika create deep and comforting flavor.Slow cooking allows the beans and pork to develop a rich, thick broth.Fresh orange and herbs provide a refreshing contrast to the savory stew.Serve it with Brazilian white rice and farofa for a complete meal.
Ingredients
- 2 tablespoons olive oil
- 6 oz (170 g) smoked sausage, sliced
- 1 large yellow onion, finely chopped
- 5 cloves garlic, minced
- 1 red bell pepper, diced
- 2 medium tomatoes, diced
- 4 cups cooked black beans, or 3 cans (15 oz / 425 g each), drained and rinsed
- 4 cups chicken or pork broth
- 2 bay leaves
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt, or to taste
Instructions
Prepare the Pork
- Pat the pork dry with paper towels.Season lightly with salt and black pepper.Cut the pork into evenly sized pieces so it cooks uniformly.
Brown the Pork
- Heat the olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.Add the pork in batches and brown for approximately 5–7 minutes.Transfer the browned pork to a plate.
Brown the Sausage
- Add the sliced smoked sausage to the same pot.Cook for 2–3 minutes until lightly browned and fragrant.Transfer it to the plate with the pork.
Cook the Aromatics
- Reduce the heat to medium.Add the chopped onion and bell pepper.Cook for 4–5 minutes until softened.Add the garlic and cook for another 30–60 seconds.
Add Tomato Paste and Tomatoes
- Stir in the tomato paste and cook for approximately 1–2 minutes.Add the diced tomatoes and cook for another 3–4 minutes until they begin to soften.
Add the Beans and Broth
- Return the browned pork and sausage to the pot.Add the black beans and pour in the broth.Stir gently to combine.
Thicken the Stew
- For a thicker, creamier consistency, scoop out approximately ½–1 cup of beans and mash them with a fork.Return the mashed beans to the pot and stir.Continue simmering uncovered for another 10–15 minutes
Rest
- Turn off the heat and allow the stew to rest for approximately 10 minutes.This gives the flavors time to settle and allows the broth to thicken slightly.
Serve
- Serve generous portions of Brazilian Black Bean Stew with fluffy white rice.For a traditional-inspired presentation, add farofa, sautéed greens, fresh orange slices, and chopped herbs
Notes
- Black beans: Traditional Brazilian feijoada is closely associated with black beans.
- Pork: Pork shoulder provides excellent flavor and becomes tender during slow cooking.
- Sausage: Smoked sausage adds a delicious smoky dimension.
- Beans: Canned beans make this recipe convenient, while dried beans can be cooked from scratch.
- Consistency: Mashing some beans naturally thickens the stew.
- Salt: Smoked sausage can already contain considerable salt, so season gradually.
- Resting: The stew thickens naturally as it rests.
- Leftovers: Like many bean stews, the flavor often becomes even better the next day.