Brazilian Black Bean Stew (Feijoada)

Feijoada is a traditional Brazilian stew, renowned for its deep flavors and rich history. It's often considered Brazil's national dish. The main ingredients of feijoada include black beans cooked slowly with a variety of salted and smoked meats, like pork, beef, and sausages. The dish is seasoned with garlic, bay leaves, and a mix of spices that can vary regionally, making each feijoada unique.

It's typically served with white rice, orange slices, collard greens, and farofa (toasted cassava flour) on the side. In this recipe I have put forth my version. I have come to realize you don't always have to follow a recipe verbatim, use what suits you and you family!

Eating feijoada is more than just a meal; it's a culinary experience often shared with family and friends, especially on weekends or special occasions. It's a dish that epitomizes the fusion of cultures in Brazilian cuisine and remains a beloved staple across the country.

For this particular recipe I used an instant pot. It can be done with a regular deep pot or dutch oven on the stove.

Ingredients:

• I package beef sausage

• 1 lb ground italian sausage

• 1 package bacon

• 1 yellow onion, chopped

• 5 cloves garlic, chopped

• 2 cups dried black beans

• 4 cups water

• 3 bay leaves

• 3 tbsp dried oregano

• salt and pepper to taste

• 1 package beef bouillon

Directions:

1. Soak beans over night or at least 5 hours.

2. Turn instant pot to sauté setting add oil and cook all meats separately then remove to separate plate. Cook the italian sausage until browned all the way through, remove. Then cook beef sausage until browned on all sides, remove. Then cook bacon until cooked, remove.

3. Add onions and garlic. Saute for 5 minutes. Add oregano, beef bouillon.

4. Drain beans, then add to instant pot with onions and garlic. Add water and bay leaves. Cover and pressure cook for 45 minutes.

5. Hand release pressure add in meats and pressure cook for an additional 10 minutes. Hand release. Taste for salt and pepper if needed.

6. Serve over rice with collard green salad and farofa.

*If you want your stew thicker remove the lid and bring to a simmer until some of the water has evaporated.