Brazilian Gluten-Free Feijoada Stew with Farofa and Creamy Polenta

Allergens

Pork, Soy (from beef broth)

Ingredients

• 1 lb boneless pork shoulder, cut into bite
• sized pieces
• 2 cups dried black beans, soaked overnight and drained
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup beef broth
• 1 bay leaf
• 1 tbsp paprika
• 1 tsp ground cumin
• 1/2 tsp ground black pepper
• 1/4 tsp ground cloves
• Salt to taste
• 2 cups cooked rice or polenta, for serving

Instructions

1. In a large pot, heat 2 tablespoons of oil over medium heat. Add the pork pieces and cook until browned on all sides. Remove from the pot and set aside.
2. In the same pot, add the onion, garlic, and green bell pepper. Cook for 5 minutes or until softened.
3. Stir in the paprika, cumin, black pepper, cloves, and bay leaf. Cook for 1 minute to release the aromas of the spices.
4. Add the soaked and drained black beans, pork pieces, and beef broth to the pot. Bring to a boil, then reduce heat and let it simmer, covered, for 1 hour and 30 minutes or until the beans are tender.
5. Season with salt to taste and remove the bay leaf before serving.
6. Serve feijoada hot over rice or polenta, along with farofa on the side.

Chef’s Insight

The key to this recipe is allowing the beans to simmer until tender, which helps develop their flavor. The spices and seasonings are essential in giving this dish its authentic Brazilian touch.

Notes

Be sure to soak the beans overnight for optimal results.