⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 120 minutes

Total Time: 150 minutes

🍽 Ingredients

• 4 slices Bacon, diced
• 1/2 lb Smoked Sausage (chorizo or andouille)
• 1/2 Onion, chopped
• 2 cloves Garlic, minced
• 1/2 Bell pepper (any color), chopped
• 1 can (15 ounces) Black beans
• 1 can (15 ounces) Kidney beans
• 1/2 cup Orange juice
• 1/4 cup Dry red wine
• 2 cups Beef broth
• 2 Bay leaves
• 1/2 teaspoon Chili flakes
• To taste Salt and pepper
• 1/4 cup Fresh parsley, chopped
• For garnish Orange slices

📖 Instructions

1. First things first, gather your ingredients! Chop the onions, garlic, and peppers. Get that chef's knife handy, and remember, safety first! Don't forget to cut the sausages and bacon into small, bite-sized pieces. Aim for 1-inch cubes—consistent size helps them cook evenly.
2. Next, let's brown those meats! In your trusty Dutch oven, start by adding the bacon and cook it over medium heat until it’s nice and crispy. It'll take some time, about 10 mins, depending on your stove, but the smell will be worth it! Remove the bacon and set it aside – we'll use it again later. Don't throw away that bacon fat! We'll use it to fry up our meats!
3. Now, add the sausages and cook them until golden brown. We are looking for a nice color change, not a complete cook-through. Next add your chopped bacon and onions, cooking until they are softened and fragrant. About 5-7 mins usually does the trick. After that, add the garlic and peppers, stir them in, and let them cook for another few minutes, until the peppers are slightly softened.
4. Time to add the beans! If you're using dried beans, make sure they are cooked in advance. Add your canned beans and stir everything well. Add the orange juice, wine (if you're using it – makes it extra tasty!), beef broth, bay leaves, and chili flakes. Stir it all together to make sure it’s well combined and seasoned. If you're not using canned beans, this is where you add your precooked dried beans.
5. Bring it all to a boil, then reduce the heat to low, cover, and let it simmer for at least 2 hours. The longer it simmers, the better the flavors will meld. Three hours is great for deep, rich flavors, but I sometimes let it go longer, up to 4 hours, when I have more time. Taste as you go and adjust seasoning as needed.
6. Finally, after it has simmered for a good long time, carefully remove the bay leaves. Taste and adjust seasoning again! This is the perfect time to check the consistency of your Feijoada. If it’s too thick, add a bit more broth; if it’s too thin, let it simmer uncovered for a while longer to reduce it. Oh, and don't forget to taste it again. Because it's so easy to get carried away tasting, you know!
7. To serve: Ladle the Feijoada into bowls. Garnish generously with chopped fresh parsley, orange slices (because orange is a must!), and if you like, add some slices of the crispy bacon from earlier. Serve with white rice and farofa (toasted cassava flour) for a really authentic experience. And don’t forget to invite friends over! This dish is best enjoyed with good company, of course!

📝 Notes

• If using dried beans, soak them overnight and cook them until tender before adding to the stew. Cooking time will increase significantly.
• Feel free to experiment with different types of sausages – andouille sausage is particularly delicious.
• For a spicier Feijoada, add more chili flakes or a chopped chili pepper.