Easy Brazilian Black Bean Stew (Simplified Feijoada)

For a digital entrepreneur, this recipe targets the “One-Pot” and “Hearty Winter Meals” niches. Inspired by Brazil’s national dish, Feijoada, this stew is a celebration of smoky, savory flavors. From an expertise perspective, the secret to a rich texture in a short time is “The Starch Release.” By smashing a portion of the beans against the side of the pot at the end, you thicken the broth naturally without needing a roux or cornstarch. The “Secret Finish”—adding orange juice—provides the essential acidity needed to cut through the rich pork fat.

Recipe Details

• Prep Time: 15 Min
• Cook Time: 35 Min
• Total Time: 50 Min
• Yield: 4–6 Servings
• Calories: ~480 kcal per serving

Ingredients:

The Meats

• 4 strips Thick-cut Bacon, chopped
• 1 lb (450g) Spicy Sausage (Chorizo, Andouille, or Linguiça), sliced rounds
• 1 lb (450g) Pork Shoulder, cubed (Optional for heartiness)

The Stew Base

• 2 cans (15 oz) Black Beans, undrained (The liquid is flavorful)
• 1 large Onion, chopped
• 4 cloves Garlic, minced
• 1 cup Beef or Chicken Broth
• 2 Bay Leaves
• 1 tsp Ground Cumin & 1 tsp Smoked Paprika

The Secret Finish

• 1 Orange (Juice of half; slice the other half for garnish)
• 1/4 cup Fresh Cilantro, chopped

Preparation Steps:

1. Render & Brown

1. In a large Dutch oven over medium-high heat, cook chopped bacon until crispy.
2. Add sausage (and pork cubes if using). Sauté for 5–7 minutes until browned. Remove meat with a slotted spoon, leaving 2 tbsp fat in the pot.

2. Sauté Aromatics

3. Add onion to the fat. Sauté 3–4 minutes until soft.
4. Stir in garlic, cumin, and paprika. Cook 1 minute until fragrant.

3. Build & Simmer

5. Pour in black beans (with their liquid), broth, and bay leaves. Return cooked meat to the pot.
6. Bring to a boil, reduce to low, cover, and simmer for 20 minutes.

4. Thicken & Brighten

7. Remove lid. Technique: Use a wooden spoon to smash about 10% of the beans against the pot wall. This releases starch and creates a creamy sauce.
8. Squeeze the juice of half an orange into the stew. Simmer uncovered 5 more minutes. Remove bay leaves and serve.

Expert Tips:

• The Orange Slice: Do not skip serving this with fresh orange slices on the side. Biting into the sweet citrus between spoonfuls of savory stew acts as a palate cleanser and digestion aid.
• Better Next Day: Like most rich stews, the flavor improves significantly after 24 hours in the fridge as the fats and spices marry.
• Authentic Side: Serve with white rice and “Couve” (sautéed collard greens or kale with garlic) for the full Brazilian experience.