A rich stew of black beans with beef and pork, considered Brazil's national dish.
Prep Time
8+ hours (soaking)
Cook Time
3-4 hours
Total Time
11+ hours
Difficulty
Medium
Skills Required
None
Ingredients & Nutrition
700 kcal
Calories
40g
Protein
40g
Fat
45g
Carbs
15g
Fiber
4g
Sugar
1200mg
Sodium
- 2 lbs, soaked overnight Dried Black Beans
- 1 lb Salted Pork Ribs
- 1 lb Smoked Sausage (like Linguica or Chorizo)
- 1/2 lb, chopped Bacon
- 2, chopped Onion
- 6 cloves, minced Garlic
- 3 Bay Leaves
- 1, halved Orange
Equipment Needed
Let AI Suggest Variations
- Make a vegetarian version with smoked tofu and mushrooms.
- Use different types of smoked meats.
- Add a splash of cachaça (Brazilian rum) for extra flavor.
- Cook in a pressure cooker to reduce the cooking time.
Instructions:
1. If using salted pork, desalinate by soaking in water for several hours, changing the water occasionally.
2. In a large stockpot, cook the bacon until crisp. Remove bacon and set aside. Sauté onion and garlic in the bacon fat.
3. Add the soaked beans, pork ribs, sausage, bay leaves, and the orange half to the pot. Cover with water.
4. Bring to a boil, then reduce heat and simmer for 2-3 hours, or until beans and meat are tender.
5. Remove the orange and bay leaves. Season with salt and pepper.
6. Serve with white rice, collard greens, farofa (toasted manioc flour), and orange slices.