Name: Brazilian Feijoada
Total time: 540 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 1 lb dried black beans; 1.5 lb smoked ham hock; 12 oz smoked sausage; 6 slice bacon; 1 large yellow onion; 6 clove garlic; 2 tbsp tomato paste; 1 tsp ground cumin; 1 tsp smoked paprika; 2 leaf bay leaves; 5 cup chicken broth; 1.5 cup white rice; 1 bunch collard greens; 1 tbsp olive oil; 2 large oranges; to taste salt; to taste black pepper

← Recipes · Comfort Food · Brazilian Feijoada

690 cal35g protein82g carbs24g fat1350mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch540 min activeShortcut290 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Brazilian Feijoada

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Comfort Food540 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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dried black beanssoaked overnight in cold water and drained1 lb

smoked ham hock1.5 lb

smoked sausagesliced into 1/2-inch rounds12 oz

baconchopped into 1-inch pieces6 slices

yellow oniondiced1 large

garlicminced6 cloves

tomato paste2 tbsp

ground cumin1 tsp

smoked paprika1 tsp

bay leaves2 leaves

chicken broth5 cups

white rice1.5 cups

collard greensstems removed, leaves sliced into thin ribbons1 bunch

olive oil1 tbsp

orangespeeled and sliced into 1/2-inch rounds2 large

saltto taste

black pepperto taste

Cook it to

Pork145°F / 63°C

Pork: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1The night before, cover the dried black beans with cold water by a couple of inches and let them soak on the counter for 8 to 12 hours. Drain and rinse them well.

2Set a large skillet over medium heat and cook the chopped bacon until it has rendered most of its fat and started to crisp, about 8 minutes. Add the onion and cook in the bacon fat until soft and golden, about 6 minutes.

3Stir in the garlic, tomato paste, cumin and smoked paprika and cook for 1 minute, until the paste darkens a shade and smells toasty.

4Scrape everything from the skillet into the slow cooker. Add the drained beans, ham hock, bay leaves and chicken broth, and stir. Season with a generous amount of black pepper but no salt yet, because the ham hock is salty.

5Cover and cook on low for 7 hours, until the beans are completely tender.

6Stir in the sliced sausage, cover, and cook on low for 1 more hour.

7Lift out the ham hock and set it on a cutting board. Fish out and discard both bay leaves. Pull the meat off the hock in bite-size pieces, discarding the bone, skin and any gristle, then return the meat to the slow cooker.

8Mash a big spoonful of beans against the side of the pot and stir them back in to thicken the broth. Taste and add salt as needed.

9About 30 minutes before serving, cook the white rice in a saucepan following the package directions.

10Heat the olive oil in a clean skillet over medium-high heat. Add the collard ribbons with a pinch of salt and cook, tossing, until bright green and just tender, about 5 minutes.

11Spoon the rice into bowls and ladle the feijoada over it. Serve with the collards and orange slices alongside, eating a bite of orange between spoonfuls to cut the richness.