Quick Weeknights · Brazilian
Feijoada Express
This is a streamlined black bean stew that captures the deep, satisfying character of Brazilian comfort food.
Why This Works
The acidity of the orange cuts through the richness of the pork, mirroring traditional long-simmered versions.
The Upgrade
Finish with a sprinkle of fresh chopped parsley and a side of garlicky toasted cassava flour.
Chef's Secret
Michelin TechniqueSautéing the garlic and spices together briefly releases volatile oils before the liquid is added, creating a deeper base flavor.
Ingredients
Total time including resting: 45 min
Directions
In a heavy-bottomed pot over medium heat, fry the bacon until fat renders, about 5 minutes.
5 minAdd the sausage slices and cook until browned on both sides to deepen the flavor profile.
5 minSauté the onion in the rendered fat until translucent and sweet.
4 minStir in garlic and paprika for 1 minute until fragrant; do not burn.
1 minAdd drained black beans, bay leaf, orange zest, and juice; stir to combine.
1 minLower heat to medium-low, cover, and simmer for 20 minutes to allow starches to release and thicken the sauce.
20 minRemove lid, mash a few beans with a fork to emulsify the liquid, and serve hot.
Wine Pairing
Touriga Nacional
Red Wine
The BottleQuinta do Crasto Douro
A medium-bodied Portuguese red brings the right amount of dark fruit to stand up to the black beans. Its balanced structure keeps the palate fresh against the savory stew.
Nutrition per Serving
450
calories
22g
protein
35g
carbs
20g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Orange Slices
Serve fresh orange wedges to provide a bright, citrusy acidity that cleanses the palate after the heavy black beans.
Ingredients
Directions
Scrub oranges thoroughly under cold water and pat dry.
Slice each orange in half vertically, then cut each half into 4 uniform, elegant wedges.
Arrange wedges neatly on a chilled serving platter, skin-side down.
Lightly dust the surface of the fruit with sea salt and black pepper to intensify the citrus profile.
Garnish immediately with fresh mint.
Serve alongside the feijoada to provide a necessary acidic lift.
Side Dish
Sautéed Kale
Sauté kale with garlic and bacon bits for a hearty, savory green that stands up to the bold stew.
Ingredients
Directions
Render the bacon in a large skillet over medium heat until crispy; remove bacon bits with a slotted spoon and reserve.
Add olive oil to the rendered fat in the pan, then introduce the garlic and red pepper flakes, sautéing until fragrant.
Increase heat to medium-high and add the kale in batches, tossing until wilted and vibrant green.
Season with salt and cook for 3 to 4 minutes until tender but retaining a slight bite.
Remove from heat and fold in the reserved bacon bits.
Finish with a squeeze of fresh lemon juice and serve immediately.
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