Brooklyn Feijoada Recipe

Name: Brooklyn Feijoada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds dried black beans, picked over and rinsed; 2 tablespoons olive oil; 1 (1-pound) boneless pork loin, cut into 2-inch slices; 1 pound stew beef, cut into 2-inch pieces; 1 pound beef short ribs, cut into 2-inch pieces; 1 pound carne seca (Latin cured beef)*; 1 pound linguica or kielbasa sausage, cut into 2-inch pieces; 1 pound slab bacon, cut into 4 pieces; 3 (1/2-inch-thick) pork chops; 2 medium onions, finely chopped (about 3 1/2 cups); 4 garlic cloves, finely chopped; 3 tablespoons salt; 1 tablespoon freshly ground black pepper; 2 1/2 quarts chicken stock or low-sodium chicken broth; *Carne seca is available at Latin supermarkets. Corned beef can be substituted.

Servings: persons

2 pounds dried black beans, picked over and rinsed
2 tablespoons olive oil
1 (1-pound) boneless pork loin, cut into 2-inch slices
1 pound stew beef, cut into 2-inch pieces
1 pound beef short ribs, cut into 2-inch pieces
1 pound carne seca (Latin cured beef)*
1 pound linguica or kielbasa sausage, cut into 2-inch pieces
1 pound slab bacon, cut into 4 pieces
3 (1/2-inch-thick) pork chops
2 medium onions, finely chopped (about 3 1/2 cups)
4 garlic cloves, finely chopped
3 tablespoons salt
1 tablespoon freshly ground black pepper
2 1/2 quarts chicken stock or low-sodium chicken broth
*Carne seca is available at Latin supermarkets. Corned beef can be substituted.

1
In large bowl, combine beans and enough cold water to cover by 2 inches. Let soak in refrigerator overnight. Drain and set aside.
2
In large heavy pot over moderately high heat, heat oil until hot but not smoking. Working in batches, brown pork loin, stew beef, beef short ribs, carne seca, sausage, bacon, and pork chops, turning occasionally, about 8 minutes per batch. Transfer browned meat to cutting board.
3
Lower heat to moderately low, add onions and garlic to fat in pot, and saute until onions are soft and translucent, about 8-10 minutes. Add beans, meat, salt, pepper, and chicken broth. Raise heat to high, bring to boil, then lower heat and simmer, covered, until meat is falling off bones, 2 1/2 to 3 hours.
4
Arrange beans in center of large serving platter and surround with meat.

2057

kcal

Calories

112

Fat

Carbs

174

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 pounds dried black beans, picked over and rinsed, 2 tablespoons olive oil, 1 (1-pound) boneless pork loin, cut into 2-inch slices, 1 pound stew beef, cut into 2-inch pieces, and more.

Yes, Brooklyn Feijoada falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Brooklyn Feijoada

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions