Eosinophilic Esophagitis Friendly Brazilian Black Bean Stew (Feijoada)
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Learn more →Ingredients
6 servings
For the stew
- 1 lb dried black beans
- 1 lb bone-in pork shoulder, cut into 2-inch pieces
- 6 oz smoked linguiça or chouriço sausage, sliced into ½-inch rounds
- 6 oz thick-cut bacon, cut into 1-inch pieces
- 1 medium yellow onion, finely chopped
- 6 cloves garlic, minced
- 2 bay leaves
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp black pepper
- salt, to taste
- 2 tbsp olive oil
For the collard greens
- 1 bunch collard greens (about 10 oz), stems removed, leaves thinly sliced
- 1 tbsp olive oil
- 2 cloves garlic, thinly sliced
- pinch of salt
For serving
- 3 cups cooked long-grain white rice
- 2 navel oranges, sliced into rounds
- hot sauce, for serving (optional)
Instructions
- 1
Place the dried black beans in a large bowl, cover with cold water by at least 3 inches, and soak overnight (8 hours) at room temperature. Drain and rinse through a colander before using.
- 2
Pat the pork shoulder pieces dry with paper towels and season all over with salt and black pepper. Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat until shimmering. Working in batches to avoid crowding, sear the pork pieces for 3–4 minutes per side until deeply browned on at least two sides, then transfer to a plate. Do not crowd the pot — crowding will steam rather than brown the meat.
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