Brazilian Black Bean Stew

This year on our live broadcast cooking show, The Davises Eats, Chili and I decided to traverse the globe and share the flavors of some favorite cuisines. More importantly, we use these flavors in foods we already cook at home while being mindful of supporting our local growers and producers.

January was all about Brazil, a country with food influences from indigenous people, Africa, and Portugal. The aroma of Brazilian cuisine is almost intoxicating as the smells of traditional ingredients like coconut milk, warm spices, ginger, and thyme fill the kitchen.

Feijoada in Brazil

Feijoada is the national dish of Brazil that showcases the country’s rich culinary heritage. While its history is complex and often debated, many believe African slaves created this Brazilian black bean stew during the Portuguese colonization of Brazil, using leftover cuts of meat.

The main ingredients in feijoada include black beans and pork simmered together with onions, garlic, and spices. The stew is often served along side fluffy white rice and collard greens. The combination of these ingredients results in a dish that is both comforting and full of robust, smoky flavors.

Each region of Brazil has its own variation of feijoada, which means the recipes available are as different as the person making it. Cooks frequently adapt the stew to local tastes and availability of ingredients. This adaptability also speaks to the wide cultural influences of the dish.

Feijoada in in the Midwest

The many variations of Brazilian black bean stew make it a meal that can easily be prepared at home right here in the Midwest (USA). We used local ingredients where possible, further symbolizing the stews cultural reach.

Our version used Southern Illinois bacon and pork sausage that we smoked at home. Depending on the season, onions and peppers are plentiful in our part of the country. I frequently process them at the end of summer for the freezer to have during the winter for dishes just like this one. We also have Cahokia Rice, The JAY Effect, and Pink Tiger Farms in the region. Between the latter two, there is nary a spice we need.

Brazilian Inspired Black Bean Stew

Recipe by Rooted in Foods

Servings

4

servings

Cooking time

30

minutes

This stew is inspired by Brazilian feijoada. The origin of feijoada is somewhat debated, but it has roots in Portugal. Its ingredients were later influenced by enslaved Africans and indigenous peoples.

Ingredients

• 2 strips bacon, cut into small pieces

• 1 small green pepper, finely diced

• 1/2 small onion, finely diced

• 2 garlic cloves, minced

• 6 ounces smoked sausage, sliced into thin rounds

• 2 cans (15 ounce) black beans, drained

• 1/2 cup beef stock

• 1 tablespoon red wine vinegar

• 1/8 teaspoon chili powder or red pepper powder

• 2 tablespoons chopped fresh cilantro

• 2 cups cooked white rice

Directions

• Fry the bacon in a Dutch oven until almost crisp.
• Add the pepper, onion and garlic and sauté until soft.
• Add the sausage and let fry until just beginning to brown.
• Add the beans and beef stock and stir everything together.
• Let this simmer for about 10 minutes so the liquid begins to thicken.
• Stir in the vinegar, spices, and cilantro.
• Serve in a bowl alongside a scoop of white rice.

Recipe Video

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