Feijoada: Black Beans and Rice Recipe From Brazil

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Back when the Olympics were set in Rio, I couldn’t help but think back on my own visit to Rio, and remember a recipe for feijoada: black beans and rice. Feijoada is a dish that is a kind of stew, and the recipe I’m going to share with you was given to me by my friend from Brazil, Mary Lucy.

Feijoada Brazilian Black Beans and Rice Recipe. Feijoada is the National Dish of Brazil, so if you're looking for a frugal, budget friendly meal, look no further. With a great frugal money saving tip you've never thought of!

Cilantro, sour cream and cheddar are all optional. Unless you’re me.

What is Feijoada?

Feijoada, or, what we usually call it, Black Beans and Rice. is known as the National Dish of Brazil. Mary Lucy’s recipe had three kinds of meat: pepperoni, bacon, and Italian sausage. She also used a bouillon cube made by Knorr, that was sold in Brazil.  I made her recipe several times until I’d used up the box of bouillon cubes she gave me, and then, I knew the recipe well enough that I decided to strike out on my own and make a reasonable facsimile, using less meat, but still staying in the pork family.

(FYI: it’s pronounced “Fay-zhwad-ah”. Hope that helps.)

The recipe I’ve developed is part of a trilogy of recipes that I make that use a Honey Baked Ham Bone. I’m going to share with you my secret way to be able to save money, while using a Honey Baked Ham. This is NOT a sponsored post, by the way.

The tips in this post are some things I’ve figured out that makes a very delicious, albeit somewhat expensive product, something that my family can afford – and even save money, while enjoying it. The link I included is a link to the site’s store locator, so you can see if you have one near you. But please don’t go away without first reading this post, and saving this recipe. It is so good, I want you and your family and friends to get to try it! We have this several times a year, every year. It’s a wonderful, wonderful meal.

How to Make Feijoada, by the Black Bean Goddess

And, you should know, that my internet friends who have tried this recipe, have proclaimed me the Black Bean Goddess. I don’t like to brag, but it ain’t braggin’ if it’s true. I’ve never asked to be called a goddess before, but if you could get to be the Goddess of Black Beans, well, it’s a gig that I bet no one else has claimed yet.

Besides, I bet there are some benefits to being a Black Bean Goddess. If you really can’t stand someone, maybe you can condemn them to having terrible gas. As a goddess ability, that one would be nothing to sniff at. 😀 

Why This Recipe Calls for a Honey Baked Ham Bone

I’d never tasted a Honey Baked Ham until I first got married. My mother in law was hosting a ton of family for Christmas, and she asked my husband to pick up a Honey Baked Ham for her at the store in Nashville, and she would pay us back. This was 28 years ago, and I still remember the sticker shock I experienced when I saw the price of the ham was over $80.00. God only knows what they cost now, almost 30 years later.

But I remember thinking over the course of that Christmas what a smart purchase it had been. Not only did she serve it at the main meal, but there was also plenty leftover for sandwiches – even with a house full of hungry people –  and when our stay at her house was over, she sent us home with leftover ham. 

Frugal Secret  #1: Buy Just the Bone

I didn’t see how my husband and I, a little family of two, could ever afford a ham like that. Besides, I thought, most of it would go to waste, anyway, since there were only two of us, so I dismissed the thought of ever buying a ham like that just for us. UNTIL, that is,  someone working at the Honey Baked Ham store told me I should consider just buying the Honey Baked Ham bone.

What??? Just buy a bone???

Yup. The bone comes with quite a bit of meat on it: enough meat alone for two meals, for a family of four. And some leftover for sandwiches. And a third meal, and possibly the best meal, is this recipe I’m sharing today, that uses the bone, and the scraps of ham.

Since I had run out of Mary Lucy’s Brazilian bouillon cubes, I had to find a way to add layers of flavor and seasoning to my feijoda, and as any good southern cook will tell you, there is nothing like a ham bone to flavor a pot of beans. The Honey Baked Ham bone is really sweet and salty and savory, all at the same time.

Frugal Secret #2: Buy the Bone at the Right Time

Feijoada Brazilian Black Beans and Rice Recipe. Feijoada is the National Dish of Brazil, so if you're looking for a frugal, budget friendly meal, look no further. With a great frugal money saving tip you've never thought of!

The close up is making my tummy grrrrowwwwlll.

But here’s the other secret: if you time your purchase just right, say, right after Christmas, they’ll have sold so much ham, and have so many ham bones in stock in their freezer, that they sometimes (at least at *my* Honey Baked Ham store) have a two-fer deal.

So if my unit price is $2.29 a lb. (what it was when I purchased my last ham), I can now get them for $1.15 a pound. So I buy one to eat and cook with right away, and store the other one in my freezer. It really makes buying a $10.00 ham bone a sensible thing to do, when out of that now $5.00 ham bone, I can get 3 meals for a family of 4! 

I have two other recipes for using the ham that you get on that Honey Baked Ham bone. The first one, my favorite is this one: Pasta with Ham, Peas, and Cream. It’s an easy, quick, affordable family favorite. And, I show you precisely, photographically just how much meat you’ll get on a HoneyBaked Ham bone. You won’t want to miss out. The second is this one, which is also good. It’s a casserole, and I hardly EVER make casseroles, so you know if I share one with you, it’s pretty good. Viennese Noodles with Ham, Sour Cream, and Gruyère.

Feijoada Black Beans and Rice Recipe from Brazil

Yield: 12 servings

Feijoada: Black Beans and Rice Recipe From Brazil

Feijoada: Black Beans and Rice Recipe From Brazil

The national dish of Brazil, feijoada is a delicious stew made from black beans that have been simmered with a ham bone, with chunks of ham, and served over rice.

Prep Time 15 minutes
Cook Time 1 hour 50 minutes
Additional Time 1 hour
Total Time 3 hours 5 minutes

Ingredients

  • 1 lb. dried black beans
  • 1 1/2 T. salt
  • 6 c. water (enough water to cover the beans by 1" or 2"
  • 1 Honey Baked Ham bone
  • 2 T. olive oil
  • 1 green pepper, chopped
  • 1 medium onion, chopped
  • 4 cloves of garlic, minced
  • 1 T. sea salt
  • 1/2 t. freshly ground black pepper
  • 1/2 t. dried oregano
  • 1 bay leaf
  • 2 T. sugar
  • 2 c. ham, cut into bite sized pieces
  • 2 t. red wine vinegar
  • 2 T. red wine
  • rice (I like Nishiki rice with black beans - a stickier, smaller grained rice)

Instructions

  1. Sort and rinse black beans, being sure to remove any errant stones.
  2. Quick brine the beans, by combining the salt, water, and beans in a large Dutch oven and bringing them to a boil over high heat.
  3. Remove the pot from the heat, cover, and let stand 1 hour.
  4. Drain and rinse the beans in cold water.
  5. Put brined beans, ham bone, and approximately 6 c. water into Dutch oven and bring to a boil. Reduce to simmer, and simmer for about 45 minutes.
  6. Sauté green pepper and and onion in olive oil until onions are translucent, approximately 5-6 minutes.
  7. Add minced garlic and sauté for an additional minute.
  8. Add this mixture, and the salt, pepper, oregano, bay leaf, ham and sugar to the beans and ham bone. Simmer beans for another hour.
  9. About 5 minutes before serving, add vinegar and wine, and continue simmering for another 5 minutes.
  10. Serve over rice, with any/all of the suggested garnishes listed in the notes.

Notes

For garnish, if desired:

grated cheddar cheese

sour cream

chopped cilantro

tortilla chips

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 239 Total Fat: 4g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 15mg Sodium: 1776mg Carbohydrates: 36g Net Carbohydrates: 0g Fiber: 7g Sugar: 6g Sugar Alcohols: 0g Protein: 15g
Feijoada, or, Brazilian Black Beans and Rice is the National Dish of Brazil. #blackbeans #Brazilian #recipe #frugal


Feijoada, or, Brazilian Black Beans and Rice is the National Dish of Brazil.


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Comments

  1. dianeroark says

    Susan,

    I have to make some black beans soon. I have two honey baked ham bones in my freezer from the holidays. I love black beans but normally only fix them with Mexican seasonings.
    Thanks for sharing!
    Diane Roark

    • Oh, I'm so pleased, Diane. Yesterday, my friend Jen tried this recipe, but substituted smoked sausage, because that's what she had in the freezer. She said it was excellent, and even better today, for lunch. I love getting feedback like that!

  2. My husband would love this recipe so much! I'll have to get over my bean aversion and make it for him.
    My recent post Orange Bundt Cake Recipe

  3. Rice and beans, I love them. t I like your hint to speed up the soak of fresh beans and the secret wine and vinegar additions. I will be making this one! After Easter there may be some HBH bones.
    My recent post Couples Colonoscopy, Not Really a Thing!

  4. spashionistareport says

    Your recipe, minus the ham and garnishes, is almost exactly how my Cuban Grandmother made her black beans! Did you know that if you substitute canned, undrained Goya black beans for dried and let the finished product sit in the fridge overnight you'd be hard-pressed to tell the difference? 😉

    Alicia
    spashionista.com
    My recent post 7 Wardrobe Essentials For Wheelchair-Dependent Ladies

  5. Dr. Margaret Rutherford says

    This looks so fab and I adore black beans! Pinned and will add to my menu for the coming weeks. Thanks Susan!

  6. mmm mmm mmm! might be good over cornbread? 😀

    looks like there's going to be a store in downtown Brooklyn sometime. I love cooking with ham hocks, a whole meaty ham bone sounds maybe even better!

    My recent post How Does My Garden Grow (Early August 2016 edition)

  7. This is similar to my Mexican and Jamaican black beans and rice. Heavenly! Thanks for reminding me of it. I don't cook much now that I'm alone. Beans are easy and would make several meals. xoxo, Brenda
    My recent post WHERE IS THE STRUGGLE?

  8. I had to double this recipe for my daughter’s Brazilian International day at school. Why is there so much liquid? Are you supposed to drain it?

    At what point do you remov the ham bone??

    • Dear Lisa,

      I'm sorry you don't like the amount of liquid in this dish. If you ever make it again, I'd suggest you try reducing the amount of water that you use in which you cook your beans, or increasing the length of time that you simmer them, so that more liquid cooks off. I don't find the amount of liquid to be problematic. I serve the beans without serving any ham bone. I guess, if you want a specific time, I'd say that you remove it immediately before serving them.

      • Sorry for the double message Mine doesn’t look like the photo. It’s more like a soup. I didn’t want to over boil the beans because they may split. Thanks for the reply!!

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