Feijoada
A true feijoada simmers all Saturday with salted cuts and a lot of patience, so this is the honest Tuesday version: tinned black beans, smoky sausage, garlic and orange. It tastes like the weekend even though it started nineteen minutes ago.
- Total time
- 19 min
- Serves
- 4
- Effort
- Medium
What you need
Written for 4 — nudge the counter and the numbers follow.
0 of 9 in the basket.
How you make it
Heat the oil in a wide pan over medium-high heat and fry the sausage and lardons for 5 minutes, until the fat has run and the edges are browned.
Add the onion and cook for 3 minutes until softened, then stir in the garlic and cook for 1 minute more so it smells sweet rather than raw.
Tip in the beans, stock and bay leaves, scraping the sticky brown bits off the base, and bring to a lively simmer.
Simmer uncovered for 8 minutes, mashing about a quarter of the beans against the side of the pan so the liquid turns glossy and thick.
Stir through the orange juice, taste for salt, and check the sausage and bacon are piping hot all the way through before serving with the orange wedges.
Read all that and thought “absolutely not”?
Completely fair. Feijoada is sitting in the Brazilian kitchen right now, it costs nothing, and it will never arrive.
Order it insteadMore from the Brazilian kitchen
Smoke, beans and a party that starts at the grill.