BRAZILIAN BLACK BEAN STEW WITH PORK HOCK, SHOULDER, AND SAUSAGE. FAROFA WITH BACON. GARLIC-FRIED COLLARD THREADS. BRAZILIAN VINAIGRETTE SALSA. CILANTRO-LIME RICE. ORANGE SLICE PALATE CLEANSER.
Binging on Brazilian Youtuber Dani Noce‘s recipe videos is one of my favorite Pea-Boo activities for lazy days. Ever since I managed to convince Boo that her signature background song of festive gibberish means “let’s have a bountiful Feijoada feast” in Portuguese, I cannot make this dish without singing “roomba! ba-ba-ba-e-ba roomba-e!”
Fooling the Boo and childhood memories of Brazil aside, this dish itself offers plenty of reason for joy. Easy to make and preferably cooked in large batches so that you can add a variety of meats, Feijoada is perfect for inviting friends over for a hearty meal, served with plenty of tasty sides of toasted farofa, Brazilian vinaigrette salsa, and thinly sliced collard greens. – Pea
Servings: 8-10 (main portions)
Difficulty: 
Ingredients:
- Stew base
2 onions, finely minced
3 c black beans
0.5 c white wine
4 cloves garlic, grated
0.5 tb salt - water
- Meats
0.75 lb pork hock
1 lb pork butt (or shoulder), cubed 1 inch
8 oz linguiça or Kielbasa sausage, sliced
(optional) pork belly, bacon, beef short rib, beef chuck
Directions:
- In a large pot, sauté minced onions in vegetable (or canola) oil over medium-high heat until golden-brown, 4-5 minutes.
- Add remaining stew base ingredients. Add water to cover ingredients, and bring to a gentle simmer.
- In a pan, sear all meats except sausages. Add seared meats to pot. Cover, and gently simmer until tender, ~3 hours.
Small pea tip: Add water as needed throughout cooking to keep everything barely covered. - Add sliced sausage to pot to cook, 25 minutes.
- Serve with rice and choice of sides.