Brooklyn Feijoada Recipe

Name: Brooklyn Feijoada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Brooklyn Feijoada

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