Brazilian Feijoada with Smoked Meats and Black Beans

Ingredients

Proteins & Base:

• 1 lb dried black beans (soaked overnight)
• ½ lb smoked sausage (linguiça or kielbasa), sliced
• ½ lb smoked pork shoulder or ham hock
• 4 oz bacon, chopped

Aromatics & Flavor:

• 1 medium onion, finely diced
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp smoked paprika
• Salt and black pepper, to taste

Liquid & Finish:

• 6 cups water or low-sodium beef broth
• 2 tbsp fresh cilantro, chopped
• 1 tbsp orange zest

Traditional Garnish:

• Steamed white rice
• Orange slices
• Sautéed collard greens

Instructions

1. Preheat & Render
   Place your Nutri-Stahl 6 QT over low to medium heat. Add chopped bacon and cook until fat renders. Add sausage and sear lightly to release flavor.
2. Build the Aromatics
   Add diced onion and sauté until translucent. Stir in garlic, cumin, smoked paprika, and bay leaves. Allow spices to bloom for 1–2 minutes.
3. Combine & Simmer
   Add soaked black beans and smoked pork. Pour in water or broth. Stir gently, cover, and reduce heat to low.
4. Slow Cook (Flavor Development Phase)
   Simmer for 2–2.5 hours, stirring occasionally. The Nutri-Stahl’s encapsulated base will maintain consistent heat, allowing the beans to soften while infusing the broth with smoky richness.
5. Final Adjustments
   Once beans are tender and stew has thickened, season with salt and pepper. Stir in orange zest and fresh cilantro for brightness.