Feijoada - Brazilian Black Beans
Brazilian black bean stew called Feijoada traditionally made with all parts of the pig. This updated version is made with kielbasa and bacon. I always double it because the leftovers are so good, or they can be frozen. It freezes really well.
Ingredients
- 16 oz. dry black beans
- 14 cups water divided
- 1 pound bacon
- 1 pound kielbasa
- 1 bell pepper any color
- 3-4 Tbsp minced garlic
- 1 small onion
- 1 jalapeno pepper
- 2-3 Tbsp Kosher rock salt
- 2 Tbsp cumin, ground
- 1 cup fresh cilantro, chopped
- 3 cups steamed rice for serving
Instructions
- Start by soaking the dry beans to soften them. Instructions will be on the package. You can soak for 24 hours or do what I always do - a QUICK soak. **Quick Soak - Place dry beans in a large pot. Put in 6 cups for every pound/16 ounces. Bring to a boil. Boil for 2 minutes. SET A TIMER so you don't lose track of time. Cover, remove from heat and let it sit for 1 hour.
- Rinse the beans off in a colander. Rinse the pot out. Place the beans back in the pot with 8 cups of water. Bring to a simmer while you prep the other ingredients.
- Cut the pound of bacon into ½ inch pieces and fry up in a hot skillet. Try to evenly cook the pieces to medium well. Do not want it too crunchy or too rubbery. Use a large, slotted spoon to remove bacon pieces to a plate with paper towels to drain and cool. **Let the bacon fat cool and harden, then scrape into the trash bin.
- Slice the kielbasa into coins. Chop up the onion, bell pepper and jalapeno.**I always wear gloves while working with hot peppers like jalapenos. My skin is very sensitive to the oils. The seeds are optional. Our family loves a little more heat, so I put the seeds in the beans.
- Add the bacon, kielbasa sausage, peppers, onions, garlic, salt and cumin to the pot. Stir it in.
- Just like with any stew, it's time let it simmer and stew while stirring occasionally, over low-medium heat. Cook for about 2-3 hours. Test for doneness by chewing on a black bean to make sure they are cooked and soft enough. Taste the broth. I was taught how to make this with no measurements. I've done my best to supply good measurements of the seasonings and spices. Feijoada tends to be a little on the salty side. Taste, and if needed, add more salt, cumin, garlic or whatever you would like.
- As it simmers, if more liquid is needed, add a little more water. When the beans are soft, and most of the liquid is cooked off, remove from heat.
- Add in the fresh, chopped cilantro. Serve over rice.
- To freeze - Do not freeze with the rice. Cool completely, place in a freezer Ziploc bag. Freeze flat.