Brazilian Feijoada with Pork Hocks and Black Beans
A traditional and hearty Brazilian stew
Brazilian Feijoada is a rich and flavorful dish made with pork hocks, black beans, and an array of spices. It’s the ultimate comfort meal steeped in Brazilian culture.
- 4 h 30 min
- 8
- Intermediate
Ingredients
For the Feijoada
For the Seasoning Base
Preparation
Marinating the Pork
Make Marinade
In a large bowl, combine olive oil, smoked paprika, soy sauce, and vinegar.
Coat the Pork
Add pork hocks and pork belly, making sure each piece is well-coated.
Refrigerate
Cover and let marinate in the refrigerator for at least 2 hours or overnight.
Preparing the Black Beans
Drain and Rinse Beans
Drain and rinse the soaked black beans.
Simmer Beans
In a large pot, place black beans, water, bay leaves, and ham hock. Bring to a simmer and cook until beans are tender, about 1.5–2 hours.
Don't add salt until beans are tender to prevent toughening. Add a touch of vinegar while simmering to maintain their black color.
Cooking Process
Sauté Aromatics
Heat olive oil in a large pot. Add onions and garlic, sauté until translucent.
Brown Meats
Add marinated pork, sausage, and smoked ham hock to the pot. Cook until browned.
Simmer Stew
Add cooked beans with their cooking liquid, sliced orange, and bay leaves to the pot. Simmer for 2 hours, stirring occasionally.
Plating & Serving
Brazilian Feijoada with Pork Hocks and Black Beans
Brazilian Feijoada with Pork Hocks and Black Beans
Serve
Serve Feijoada in deep bowls with a scoop of rice, orange slices, and a sprinkle of fresh parsley.