When I hear the word feijoada, I am not transported to the coasts of Portugal or Brazil, but instead to one of my favorite neighborhoods in Manhattan, the West Village. I had feijoada for the first and only time in a tiny corner restaurant in the West Village. The tiny restaurant was framed in black painted steel, but warmed up with rustic wood planks and sturdy little tables. It was located on one of the quieter residential side streets off 7th avenue where the pace was a little more leisurely. The decor was minimal, but the natural light and the wood finish warmed up the space. The occasion was nothing special, just post-work dinner with friends. What really impressed me was not the smoky tender chunks of pork and beans enveloped in a luscious inky sauce, nor was it the bite of the perfectly cooked collard greens or the refreshing coolness of the oranges, but it was mound of what looked like sawdust or farofa. I sampled a taste of the golden powder and was just overwhelmed by the burst of nutty flavors and transformation of the texture from a grainy powder to a silky texture similar to a potato puree. It was nothing like what I’ve had before. It was a magical powder. The more I think about that dinner in the West Village, the more nostalgic I get for that time in my life.
That restaurant does not exist today, but when I saw that Isabel was posting a recipe for feijoada, I was beyond excited. Just seeing the word, I was instantly transported to that dinner in the West Village. I was doubly elated when I found out just how easy it was to make this humble pork and bean stew. Twelve years later, I’m finally having feijoada again.
Notes: I made a few adjustments to Isabel’s recipe. Her recipe included white beans, but I opted for black beans to harken back to the feijoada I had 12 years ago. I’ve also learned that pork is the major costar in this dish and any salted pork parts would pretty much work. I used my leftover Christmas ham. I also threw in a pound of pork bones since my grocery store did not have ham hocks that Isabel’s recipe included. And on top of all that, I also included a pound of chorizo. You can’t forget the farofa! The cassava or yucca flour can be found in your local Brazilian or Portuguese market, but you can also look for tapioca flour which is also made from the cassava root.
Feijoada Portuguese Bean Stew
Adapted from The Family Foodie
Makes about 10-12 servings
1 pound dried black beans, picked over
3 Tablespoons to 1/8 cup of kosher salt
1 large onion, diced
6-7 cloves garlic, roughly chopped
1 Tablespoon ground coriander
3 bay leaves
2 carrots, diced
1 green pepper, diced
1 tomato, roughly chopped
1 pound ham, cut into large chunks
1 pound ham hock or pork bones
1 pound chorizo, sliced into 1/4-inch thick rounds
2 quarts chicken broth
cooked white rice
braised collard greens
piri-piri hot sauce
oranges, peeled and sliced into 1/4-inch thick rounds
farofa* (toasted cassava/yucca flour, see recipe below)
1 – In a large bowl or pot, dissolve the kosher salt in about 1 gallon of water. Add beans and soak for about 12 hours.
2 – Drain and rinse the beans. Set aside.
3 – In a large dutch oven or pot, heat a few tablespoons of cooking oil over medium high heat. Cook the onions until translucent, about 5-7 minutes. Add garlic, coriander, and bay leaves. Cook until fragrant, about 30 seconds.
4 – Add the remaining ingredients – carrots, pepper, tomato, ham, pork bones, chorizo, and chicken broth. The broth should cover the ingredients by about an inch or two.
5 – Turn the heat up to high and bring the stew to a boil. Once the stew comes to a boil, cover and turn the heat down to low and simmer for about 3 hours. Stir periodically. Add water if necessary to keep beans submerged.
6 – Plate each serving with rice, greens, farofa and a couple slices of navel oranges.
Heat 2 tablespoons of butter in a skillet over medium high heat. Toast 1 cup of flour and a pinch of salt in the butter until golden brown, about 5 mintues. Cool and store in an airtight container.
Happy 1st Birthday #SundaySupper!
This week #SundaySupper turns ONE! A year ago 7 bloggers started this gathering and it has grown into bona fide movement. We are celebrating this week’s birthday event by choosing recipes from contributors that have inspired us in the past year. I am so honored to be a part of this group and our fearless leader, Isabel Laessig, has been a true inspiration for me.
Sunday Supper Appetizers:
- Hot Spinach Parmesan Dip by Hezzi-D’s Books and Cooks inspired by Comfy Cuisine
- So Simple Pizza Puffs by The Weekend Gourmet inspired by Hip Foodie Mom
- Pepperoni and Mozzarella Pull Apart by Noshing With The Nolands inspired by In the Kitchen with KP
Sunday Supper Soups and Breads:
- Lasagna Soup by The Girl in the Little Red Kitchen inspired by Cravings of a Lunatic
- Easy Italian Wedding Soup by Webicurean inspired by Family Foodie
- Roasted Butternut Squash and Sage Soup by Damn Delicious inspired by Cupcakes and Kale Chips
- Honey Butter Dinner Rolls by Dinners, Dishes and Desserts inspired by Chocolate Moosey
- Chicken Noodle Soup by Big Bears Wife inspired by My Catholic Kitchen
- Tomato Florentine Soup by Mama Mommy Mom inspired by The Meltaways
- Chicken Soup with Dumplings by Comfy Cuisine inspired by The Messy Baker
- Coconut Curry Chicken Soup by My Trials in the Kitchen inspired by Damn Delicious
Sunday Supper Main Dishes:
- Portuguese Mussels and Shrimp in Chorizo Sauce by Supper for a Steal inspired by Family Foodie
- (GlutenFree) Chicken Bruschetta by The Meltaways inspired by Family Foodie
- Feijoada Portuguese Bean Stew by Kimchi Mom inspired by Family Foodie
- Lentils and Chorizo Stew by Galactosemia in PDX inspired by Vintage Kitchen
- Carnitas Pizza w/ Chipotle-Avocado Crema by girlichef inspired by Damn Delicious
- Chicken and Black Bean Enchiladas by Country Girl in the Village inspired by Webicurean
- Drunken Meatballs by Small Wallet Big Appetite inspired by The Foodie Army Wife
- Goat Cheese Rigatoni Alfredo by Magnolia Days inspired by Family Foodie
- Dorie’s Chicken-in-the-Pot by Hip Foodie Mom inspired by Gotta Get Baked
- Pulled Pickled Pork by Juanita’s Cocina inspired by Daily Dish Recipes
- Hoisin Asian Meatballs by Gotta Get Baked inspired by Damn Delicious
- Shrimp-Stuffed Twice Baked Potatoes by Daily Dish Recipes inspired by Juanita’s Cocina
- Soy, Orange Juice and Red Wine Marinade by Peanut Butter and Peppers inspired by That Skinny Chick Can Bake
- Chicken Burger with Curried Cabbage Slaw by Cindy’s Recipes and Writings inspired by Soni’s Food
- Corn and Basil Handpies by Curious Cuisiniere inspired by Vintage Kitchen Notes
- Lightened Up Slow Cooker Indian Butter Chicken by Cupcakes and Kale Chips inspired by The Meltaways
- Jalapeño Popper Chicken Chili by Food Lust People Love inspired by Hezzi-D’s Books and Cooks
- Bigos by Maroc Mama inspired by From Fast Food to Fresh Food
- Crispy Coconut Chicken Strips with Sweet Chili Sauce by From Fast Food to Fresh Food inspired by Crispy Bits and Burnt Ends
- Pork Loin with Port Shallot Sauce by Bobbi’s Kozy Kitchen inspired by Vintage Kitchen Notes
- Sweet & Tender Brisket by Daddy Knows Less inspired by Juanita’s Cocina
- Fish Tacos by Cookistry inspired by Little Ferraro Kitchen
- Homemade Harissa by Masala Herb inspired by The Wimpy Vegetarian
- Spicy Seoulful Pulled Pork Sandwiches by Family Foodie inspired by Kimchi Mom
- New Orleans Style White Beans & Rice by Catholic Foodie inspired by The Hand that Rocks the Ladle
- Spice Rubbed Chicken Tacos with Tropical Salsa by The Urban Mrs. inspired by Family Foodie
- Mac n Cheese Cups with Pork Shoulder Ragu by Crispy Bits and Burnt Ends inspired by Hip Foodie Mom
Sunday Supper Veggies:
- Carrots au Gratin by Shockingly Delicious inspired by Juanita’s Cocina
- Skillet Spinach Corn with Edamame, Cilantro & Bacon Bits by The Lovely Pantry inspired by Sue’s Nutrition Buzz
Sunday Supper Desserts and Snacks:
- Chocolate Brownie Tart by That Skinny Chick Can Bake inspired by Magnolia Days
- Mexican Hot Cocoa Sandwich Cookies by Chocolate Moosey inspired by Juanita’s Cocina
- Cinnamon Apple Chimichangas by La Cocina de Leslie inspired by Juanita’s Cocina
- Apple Pull Apart Bread with Caramel Drizzle by Cravings of a Lunatic inspired by Gotta Get Baked
- Cherry Tart by Happy Baking Days inspired by Vintage Kitchen
- Orange Rolls by No One Likes Crumbley Cookies inspired by That Skinny Chick Can Bake
- Caramel Apple Bread by The Foodie Army Wife inspired by Fam Friends Food
- Rosettes by Simply Gourmet inspired by That Skinny Chick Can Bake
- Pumpkin Donut Puffs by Soni’s Food inspired by Daily Dish Recipes
- Chocolate Chip Cut-out Cookies by Basic and Delicious inspired by Chocolate Moosey
- Nutella Shortbread Bars by Kelly Bakes inspired by Baker Street
- Butterscotch Pudding Triple Chip Cookies by Mom’s Test Kitchen inspired by Dinner Dishes and Desserts
- Chocolate Fudge Brownie Ice Cream by The Messy Baker Blog inspired by Cravings of a Lunatic
- Angel Cake Sandwiches by Ninja Baker inspired by That Skinny Girl Can Bake
- Soft Pretzels with Spicy Beer Cheese Sauce by Vintage Kitchen inspired by girlichef
- Sweet N Spicy Roasted Spiced Nuts by Sue’s Nutrition Buzz inspired by The Foodie Army Wife
- Cheesecake with Fresh Berries by An Appealing Plan inspired by The Messy Baker Blog
- Spiced Pumpkin Ricotta Oat Muffins by In the Kitchen with Audrey inspired by Sue’s Nutrition Buzz
- Budget Friendly Breakfast Freezable Bacon, Egg, and Cheese Sandwiches by In The Kitchen with KP inspired by Big Bear’s Wife
- Raspberry Hot Chocolate by My Catholic Kitchen inspired by Momma’s Meals
Sunday Supper Wine Pairings by ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here → Sunday Supper Movement.