Feijoada – Brazilian Meat and Bean Stew
Feijoada, Brazil’s undisputed national dish is a hearty bean and meat stew served with rice and orange wedges. Originally, Feijoada was made by using every part of the pig, including the feet, tail and ears cooking alongside carne seca, a dry, cured beef found in Brazil, with black beans. Finding the specialty meats for Feijoada can be tricky in different parts of the United States. The important thing is to use a variety of meats; smoked, salted and fresh pork and beef. Here, we use more widely available meats to the same, succulent results. This recipe makes enough for a whole family – and then some!
Ingredients:
- ¾lb. salt pork, cut into ½” cubes (about 1½ cups)
- 1 onion, finely chopped (about 1½ cups)
- 1tbsp. GOYA® Minced Garlic
- 1envelope GOYA® Cubitos Beef Bouillon mixed with 10 cups water
- 1½lbs. pork spareribs, cut into 2-rib portions
- 1 beef short ribs
- 1lb. corned beef or carne seca (dry, salt-cured beef found in Brazil), cut into 2″ pieces
- 1 ham hock
- 2 GOYA® Bay Leaves
- 1pkg. (1 lb.) dry GOYA® Black Beans, rinsed and picked over for small stones
- 1pkg. (7 oz.) GOYA® Chorizo, cut into 1″ pieces
- 3cups CANILLA® Extra Long Grain Rice, cooked according to package directions
- 2 oranges, cut into wedges
- 1jar (6 oz.) GOYA® Hot Pickled Peppers
Prep time 10m
Total time 4h 30m
Yields 12 Servings
Visit goya.com for instructions
