Feijoada Nordestino (Northeastern Brazilian Black Bean Stew) Recipe

Name: Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 (15 ounce) can black beans, rinsed and drained; 1 onion, diced; 1/4 pound smoked ham, diced; 1/4 pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices; 4 cloves garlic, minced, divided; 1 1/2 teaspoons salt; 1 tablespoon ground cumin; 1/2 teaspoon ground black pepper; 1 bay leaf; 1 1/2 teaspoons olive oil; 4 leaves collard greens, cut into fine ribbons, or to taste; 1 1/2 cups cassava flour; 1 1/2 teaspoons butter, or to taste; 4 cups cooked white rice; 4 oranges, cut in wedges, or as desired; 1/4 cup coarsely chopped cilantro

Servings: persons

1/2 (15 ounce) can black beans, rinsed and drained
1 onion, diced
1/4 pound smoked ham, diced
1/4 pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices
4 cloves garlic, minced, divided
1 1/2 teaspoons salt
1 tablespoon ground cumin
1/2 teaspoon ground black pepper
1 bay leaf
1 1/2 teaspoons olive oil
4 leaves collard greens, cut into fine ribbons, or to taste
1 1/2 cups cassava flour
1 1/2 teaspoons butter, or to taste
4 cups cooked white rice
4 oranges, cut in wedges, or as desired
1/4 cup coarsely chopped cilantro

1
Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
2
Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
3
Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
4
Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
5
Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
6
Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.

1002

kcal

Calories

Fat

201

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1/2 (15 ounce) can black beans, rinsed and drained, 1 onion, diced, 1/4 pound smoked ham, diced, 1/4 pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices, and more.

Yes, Feijoada Nordestino (Northeastern Brazilian Black Bean Stew) falls under the Soups & Stews 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.

Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)

How did you like this recipe?

Frequently Asked Questions