Feijoada is a rich bean casserole, and a specialty of Brazil. Serve with potatoes or rice along with a fresh green salad for a taste of South America!
- Serving Size 1 cup (250 mL)
- Calories 407
- Fat 22 g
- Saturated Fat 7 g
- Cholesterol 84 mg
- Carbohydrate 20 g
- Fibre 5 g
- Sugars 5 g
- Protein 31 g
- Sodium 987 mg
- Potassium 889 mg
- Folate 100 mcg
- Iron 3.5 mg
- 2 Tbsp (30 mL) canola oil, divided
- 4 cloves garlic, minced
- 4 celery stalks, sliced
- 2 sweet peppers, seeded & diced
- 1 large (or 2 small) yellow onion, chopped
- 1 1/2 lb (750 g) boneless pork shoulder, cut into large cubes
- 1/2 lb (250 g) chorizo sausage, cut into 1-inch (2.5 cm) slices (see tips)
- 1 - 400 to 500 g smoked boneless ham, cut into 1-inch (2.5 cm) cubes
- 1 can (19 oz/540 mL) no salt added tomatoes, crushed
- 2 cups (500 mL) no salt added beef broth
- 2-3 large bay leaves
- 2 cans (14 oz/398 mL) no salt added black beans, drained & rinsed (yields 2 1/2 cups/625 mL cooked black beans)
- 2 large oranges, zest & juiced
- 2 oranges, cut into wedges
- chopped fresh cilantro
- hot sauce, if desired
In a large skillet, heat 1 Tbsp (15 mL) canola oil over medium and sauté onions, garlic, celery and pepper just until softened and fragrant. Place in a large casserole dish or crockpot.
Add remaining oil to skillet and brown the cubed pork shoulder, chorizo and ham in batches, placing in the casserole dish or crockpot.
Add the tomatoes, broth, bay leaves, beans, orange zest and juice to the casserole dish or crockpot. Stir lightly, just to combine ingredients.
Place casserole dish, covered in a 350°F (180°C) oven for 1 1/2 hours. If using a crockpot, set on Medium for 3 to 4 hours.
- The chorizo sausage can be spicy; if you want a less spicy stew, use any smoked pork sausage.