feijoada: black bean & meat stew

March is my husband’s birthday month. What do you get at the Theis home on your birthday month, you ask? Well the answer is simple: whatever meal(s) you want. So far it’s been very meaty: stew, sandwiches, and pot pie.

My birthday was in February, so in my case I wanted lots of salads, french fries, and sushi. Bret, however, is the stereotypical “man” when it comes to food. So, if you are a woman, a newlywed, or you’re just wondering what to get the boys in your house to eat and thoroughly enjoy – look no further. May I present to you, what I call, “Man Stew” or “Feijoada: Black Bean & Meat Stew.”

This stew has everything a man could want:
Beans – check. Pork shoulder – check. Bacon AND chorizo – check!
Light on the veggies and heavy on the garlic – check.
I hope your man will enjoy this meal as much as mine does.

As much as this stew screams, “I am man! Hear me roar!”…it’s looks really pretty  when you’re making it! That’s always fun. Look at all that goodness…

stew prep

feijoada 2

  • Makes 6-8 servings


  • 1 pound (or 2 cups) of dry black beans
  • 2 pounds of boneless pork shoulder
  • 1 Tbsp. of kosher salt
  • 2 tsp. of black pepper
  • 1 Tbsp. of granulated garlic
  • 1 Tbsp. extra virgin olive oil
  • 1/2 pound of bacon
  • 1/2 pound of spicy chorizo
  • 1 and 1/2 onion
  • 3 celery stalks
  • 4 cloves of garlic
  • 1 jalapeño
  • 3 bay leaves
  • 1 quart (32 oz.) of chicken stock
  • Large (6 quart) heavy bottomed pot/casserole
  • Garnish with sour cream and diced green onion


  1. {This first step could be done in advance} Thoroughly rinse your dry beans, then place them in your large pot and cover with cold water. Bring the water to a boil and then reduce it to simmer. Cover the beans and let them simmer for 90 minutes or until tender, but not mushy. Once the beans are done, transfer them and all their cooking liquid to a large bowl and set aside.
  2. Cut your pork shoulder into bite sized cubes. Season and coat your pork shoulder pieces with the kosher salt, pepper, and granulated garlic. In batches, brown the pork shoulder pieces on all sides with the olive oil in your large pot over high heat. When all your pieces are browned, transfer them to a large bowl and set aside.
  3. Dice the bacon and cook it in your large pot over medium heat. Break the chorizo up with your hands into small pieces and add it to the pot also. Cook until golden brown.
  4. Small dice the onion, celery, and jalapeño and mince the garlic cloves. Add the onion and celery to the bacon and chorizo mixture and cook until softened, still over medium heat, about 7 minutes. Add the garlic and jalapeño and stir until you can smell all the amazing fragrances, about 1 minute.
  5. Return the pork shoulder pieces to the pot with the black beans and bay leaves. Pour the chicken stock over everything and stir well. Bring stew to a simmer and cover to cook for 3 hours. Meat will be tender and the smell will be mouth-watering. Enjoy!


Let the “man stew” eating commence. Recipe inspiration from Martha…mine does not have pig ears or pig tongue though (sorry…except, I’m not sorry). I think I might try some tomatoes in there, next time!

I hope you try this recipe for yourself.
Please let me know if you have any questions at all!

xo sarah


2 thoughts on “feijoada: black bean & meat stew

  1. That sounds super hearty and yummy!!! You always make yummy looking stuff! I just might try making this some time (but I’d probably use chicken instead of pork shoulder…wonder if it would still be yummy?)

    • I think using chicken would work out great Paloma! The wonderful thing about the pork shoulder is how tender it gets. Melts in your mouth (that sounds kinda funny, huh!?)! But chicken is always good – especially in stews and with bacon.

      xo sarah

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