Iara'S Feijoada Completa (Black Beans) Recipe

Name: Iara'S Feijoada Completa (Black Beans)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups dried black beans (turtle), soaked at least overnight; 2 tablespoons olive oil; 4 pounds beef short ribs, bone-in; 1 teaspoon Hungarian hot paprika (if using only beef short ribs); 1 tablespoon achiote spice mix (if using all beef only) to taste; 8-12 ounces linguica (andouille or chorizo can be substituted); 8-12 ounces pork sausage; 2-4 ounces pancetta, cut into small pieces; 1 large yellow onion or 2 small, chopped; 4 cloves garlic, peeled and smashed; 1/2 teaspoon fresh ground black pepper, to taste; 2 fresh sprigs of thyme; 2 bay leaves; 4-4 1/2 cups homemade stock, chicken preferred, you know the kind that gels in the fridge; sprinkle of black pepper; 4 oranges; sprinkle of sea salt to taste; fresh cilantro garnish; sliced green scallions for garnish; toasted manioc flour (or use cooked toasted French couscous) and basmati white or yellow rice on the side

Servings: persons

4 cups dried black beans (turtle), soaked at least overnight
2 tablespoons olive oil
4 pounds beef short ribs, bone-in
1 teaspoon Hungarian hot paprika (if using only beef short ribs)
1 tablespoon achiote spice mix (if using all beef only) to taste
8-12 ounces linguica (andouille or chorizo can be substituted)
8-12 ounces pork sausage
2-4 ounces pancetta, cut into small pieces
1 large yellow onion or 2 small, chopped
4 cloves garlic, peeled and smashed
1/2 teaspoon fresh ground black pepper, to taste
2 fresh sprigs of thyme
2 bay leaves
4-4 1/2 cups homemade stock, chicken preferred, you know the kind that gels in the fridge
sprinkle of black pepper
4 oranges
sprinkle of sea salt to taste
fresh cilantro garnish
sliced green scallions for garnish
toasted manioc flour (or use cooked toasted French couscous) and basmati white or yellow rice on the side

1
Rinse and sort through the black beans. Soak in a large bowl of water overnight. Have at least 3 inches of water on top of the beans. Drain the water the next day. For this recipe please don't even think about using canned black beans here...you really just can't.
2
Cut the sausage into 1 inch pieces (I also remove the casing). Cut the short rib meat off the bones in 1 inch pieces, but do save the bones to brown and add to the pot. In a large Dutch oven heat the olive oil. Brown the meat in batches and transfer to a platter.
3
In the same pan saute the chopped onions and smashed garlic. Add the pepper, thyme and bay leaf. Next add the drained beans and black pepper. Zest one half of an orange and add that. Add the flesh of one orange (with the white peel removed). Pour in 4 cups of stock, and bring to a simmer; continue to simmer slowly uncovered for about an hour, stirring occasionally. Do not let the beans burn on the bottom.
4
Return the browned meat (bones, too) to the pot after the sauce has begun to thicken, and continue to simmer very slowly for another half hour. If you are making a kosher version with all short ribs, add additional spices to the beef. Stir in and add additional stock if the sauce is getting overly thick. Simmer slowly for another half hour, at least, until the beans have really softened. Add salt last. Taste and adjust seasoning. You want a long, slow cook with this stew. It should reduce by almost half while cooking.
5
When the sauce has thickened to your liking and the meats are very tender, it is ready to serve. Remove the bones and bay leaf, as well any other bits you think unsavory. Slice up three oranges. Arrange rice and farofa, or French couscous, on a platter. Ladle the beans and the meats on top. Garnish with sliced oranges, sliced scallions, and sprigs of cilantro. Serve with sauteed kale (couve a mineira) or swiss chard, roasted cassava, and a batida de limao (or beer works, too).

2192

kcal

Calories

119

Fat

Carbs

223

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

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 20 ingredients. The key ingredients include: 4 cups dried black beans (turtle), soaked at least overnight, 2 tablespoons olive oil, 4 pounds beef short ribs, bone-in, 1 teaspoon Hungarian hot paprika (if using only beef short ribs), and more.

Yes, Iara'S Feijoada Completa (Black Beans) 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!

Iara'S Feijoada Completa (Black Beans)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions