Feijoada is a beloved Brazilian black bean stew, traditionally made with a variety of meats and slow-simmered for hours to develop its deep, savory flavor. This version honors its roots with tender pork shoulder, smoky Linguiça sausages, black beans, garlic, and onions to create a rich and satisfying dish. Serve it with rice, sautéed greens, and orange slices for a deeply nourishing and grounding meal.
Preparation Note
Place the dry black beans into a medium-sized bowl and cover with several inches of fresh water. Allow them to soak at room temperature for 8 to 24 hours. Then drain the beans through a colander and rinse well.
Ingredients
2 cups
black beans
(soaked for 8 to 24 hours)
2 tablespoons
extra virgin olive oil
1 large
onions
chopped
1 pounds
boneless pork shoulder
1 pounds
Italian pork sausages
sliced
(such as Linguica)
6 cloves
garlic
crushed
4
bay leaves
4 cups
water
1 teaspoons
sea salt
For Serving
1 large
oranges
sliced
1 large
limes
cut into wedges
3
green onions
thinly sliced
½ cups
parsley
chopped
(or cilantro)
