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Easy Feijoada
Brazil's hearty national dish — black beans slow-cooked with smoked pork until the broth turns rich and almost velvety. Soaking the beans overnight isn't optional; it's what gets them tender in under two hours.
Ingredients
Instructions
Simmer the soaked black beans with the smoked pork, onion, garlic and bay leaf, partially covered, for 1.5-2 hours.
Top up with water if the level drops too far during cooking.
Once the beans and pork are tender, season to taste and mash a few spoonfuls of beans against the side of the pot to thicken the broth naturally.
Serve ladled over steamed rice, with the pork pulled into bite-sized pieces through the beans.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.
