Traditional Brazilian Bean Stew with Smoky Flavors
Savory Brazilian black bean stew with pork, sausage, bacon and smoked paprika — rich, smoky, and perfect with rice and orange slices.
Traditional Brazilian Bean Stew with Smoky Flavors
Savory Brazilian black bean stew with pork, sausage, bacon and smoked paprika — rich, smoky, and perfect with rice and orange slices.
Ingredients
16 items
500 gramsblack beans
1.5 literswater
300 gramspork shoulder
300 gramssausage
150 gramsbacon
2 tablespoonsolive oilDairy-Free
2 unitsonion
6 unitsgarlic
2 unitsbay leaf
2 teaspoonssmoked paprikaDairy-Free
1 teaspoonground cumin
2 teaspoonssalt
1 teaspoonblack pepper
15 gramsparsley
1 unitorange(optional)
4 cupswhite rice(optional)
Instructions
Soak the beans
Rinse black beans in cold water. Place beans in a large bowl and cover with cold water (about 3 times the beans' volume). Soak for at least 8 hours or overnight.Soak time: 480 minTips:
- •If short on time, use the quick-soak method: bring beans and water to a boil for 2 minutes, remove from heat, cover and let stand 1 hour.
- •Discard any damaged or discolored beans before soaking.
Prepare the aromatics and meats
Dice the onion. Smash and finely chop the garlic. Cut sausage and pork shoulder into 2–3 cm pieces. Chop bacon into bite-sized pieces. Roughly chop parsley and slice the orange into wedges for serving.Tips:
- •Reserve a few tablespoons of chopped parsley for garnish to keep it bright.
- •If using tofu or tempeh as a substitute, press and cube them before cooking.
Substitutions
Final notes
This traditional-style bean stew is flexible: use different cuts of pork or swap meats for vegetarian options noted in substitutions. Serve with white rice and orange wedges for an authentic pairing. If you prefer a leaner dish, reduce or omit bacon and choose a lower-fat sausage.
Instructions
Soak the beans
Rinse black beans in cold water. Place beans in a large bowl and cover with cold water (about 3 times the beans' volume). Soak for at least 8 hours or overnight.Soak time: 480 minTips:
- •If short on time, use the quick-soak method: bring beans and water to a boil for 2 minutes, remove from heat, cover and let stand 1 hour.
- •Discard any damaged or discolored beans before soaking.
Prepare the aromatics and meats
Dice the onion. Smash and finely chop the garlic. Cut sausage and pork shoulder into 2–3 cm pieces. Chop bacon into bite-sized pieces. Roughly chop parsley and slice the orange into wedges for serving.Tips:
- •Reserve a few tablespoons of chopped parsley for garnish to keep it bright.
- •If using tofu or tempeh as a substitute, press and cube them before cooking.
Substitutions
Final notes
This traditional-style bean stew is flexible: use different cuts of pork or swap meats for vegetarian options noted in substitutions. Serve with white rice and orange wedges for an authentic pairing. If you prefer a leaner dish, reduce or omit bacon and choose a lower-fat sausage.
Nutritional facts
per serving