Servings: 8 servings
Calories: 616kcal
Ingredients
- 12 ounces carne seca (dried salted beef) cut into chunks and soaked overnight
- 1 1/2 pounds pork spareribs cut into single ribs (about 1 pound meat)
- 12 ounces smoked linguiça or Polish kielbasa sliced into thick rounds
- 6 ounces slab bacon diced
- 3 cans (15 ounces each) black soybeans drained and rinsed
- 1 tablespoon olive oil
- 1 large onion chopped
- 6 cloves garlic minced
- 3 bay leaves
- 1/2 teaspoon freshly ground black pepper
- 6 cups water or unsalted bone broth
- 1/4 cup chopped parsley and scallion for serving
Instructions
- The night before, soak the carne seca in cold water in the refrigerator, changing the water 3 or 4 times to remove excess salt.
- Drain the carne seca and place it in a large heavy pot with the ribs and water or broth. Bring to a boil, skim off the foam, then cover and simmer for 1 hour, until the meats are starting to get tender.
- Meanwhile, cook the bacon in a skillet over medium heat until crisp. Add the sausage and brown for 5 minutes. Add the olive oil, onion and garlic and cook for 5 minutes until soft.
- Scrape the bacon mixture into the pot along with the black soybeans, bay leaves and pepper. Simmer uncovered for 1 to 1 1/2 hours, stirring occasionally, until the meats are falling apart and the broth is thick and dark.
- Scoop out 1 cup of the beans with a little liquid, mash them with a fork and stir them back in to thicken the stew. Remove the bay leaves and taste for salt; you may not need any.
- Serve in deep bowls, sprinkled with parsley and scallion.
Notes
Black soybeans stay firmer than black beans and never turn completely creamy, so mashing a cup of them is important for that classic thick texture. Feijoada always tastes better the next day. If you can find them, add a smoked pork hock or pig's trotter for a more traditional, gelatin-rich broth.
Chef's Tip: Taste the carne seca after soaking. If it is still very salty, simmer it for 10 minutes in fresh water, drain and then continue. This keeps the finished feijoada from becoming too salty.
Keto Swap: Black beans carry around 15 grams of net carbs per half cup. Canned black soybeans have about 1 gram, with the same dark color and earthy flavor. Skip the white rice and manioc farofa, and serve with sautéed collards and a toasted almond or pork rind farofa from the sides chapter.
Success Tip: Turn it into a feijoada party: serve the stew with collard greens, cauliflower rice, a few thin orange slices for freshness and caipirinhas for the adults.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.
Nutrition
Serving: 1serving | Calories: 616kcal | Protein: 42g | Fat: 46g | Fiber: 5.6g
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