My grandma used to make feijoada, a rich and flavorful Brazilian stew, every Sunday. The aroma alone would fill our entire house, promising a comforting meal and warm family memories. This recipe is my attempt to recreate that magical experience, using high-quality ingredients and a bit of my own twist. The best part? It's not nearly as complicated as it might seem!

This feijoada recipe is perfect for a chilly evening or when you're craving a truly satisfying and flavorful meal. It's the ultimate comfort food, packed with protein and lots of delicious, tender vegetables. I've adjusted my grandma's recipe to fit today's tastes while keeping that traditional essence alive. Remember, cooking is an art form, so don't hesitate to play around with it and make it your own!

Feijoada with Smoked Ham Hock and Greens

Name: Feijoada-with-Smoked-Ham-Hock-and-Greens
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 4
Cuisine: South-American
Ingredients: 1 (about 2 lb) Smoked Ham Hock; 1 (15-ounce) can, rinsed and drained Black Beans; 1 (15-ounce) can, rinsed and drained Pinto Beans; 4 ounces, sliced Chouriço; 2 tablespoons Olive Oil; 1 medium, chopped Onion; 2 cloves, minced Garlic; 1 medium, chopped Carrot; 2 stalks, chopped Celery; 1 medium, chopped Bell Pepper; 1 bunch, chopped Collard Greens; 8 cups Water; To taste Salt and Pepper

A hearty and flavorful Brazilian stew, this feijoada recipe combines smoked ham hock, black beans, pinto beans, and a medley of fresh greens for a truly unforgettable culinary experience.

⏳ Yield & Time

Yield: 4 servings

Preparation Time: 30 minutes

Cook Time: 120 minutes

Total Time: 150 minutes

📖 Instructions

First things first, let's get that ham hock simmering! Rinse it well and place it in your Dutch oven. Cover with about 8 cups of water and bring to a boil. Once boiling, reduce heat to low, cover, and let it simmer gently for at least 2 hours, or even longer – the longer, the better! You’re aiming for that ham hock to be fall-apart tender.
While the ham hock simmers, we’ll prep the other ingredients. Wash and chop your vegetables. Don't be afraid to get creative here; you can use any combination of vegetables that strike your fancy. I usually throw in a medley of carrots, onions, garlic, bell peppers, and celery. I even sometimes sneak in some extra greens if I'm feeling adventurous!
Once the ham hock is tender, remove it from the pot and set it aside to cool slightly. Strain the broth, discarding any solids. You should have around 6 cups of flavorful ham broth—reserve this liquid gold for later!
Next, remove the meat from the ham hock and roughly chop it. Set aside, we’ll add that back in later.
Heat some olive oil in your dutch oven over medium heat. Add the chouriço and cook until browned and slightly crispy—trust me, this step is vital for adding depth of flavor!
Add the chopped onion, garlic, carrots, celery, and bell peppers to the pot and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
Now it's time for the beans. Add your black beans and pinto beans to the pot. Stir well to coat them in the delicious flavors from the vegetables and chouriço. Then pour in the reserved ham broth and bring everything to a simmer.
Add the chopped ham hock meat and any other meats you are adding back into the pot. Reduce the heat to low, cover, and let it simmer gently for at least another hour, or even longer. This allows the flavors to meld together beautifully, resulting in a rich and satisfying taste. The longer it simmers, the better it tastes!
Finally, stir in the collard greens and any other greens you might be using. Continue to simmer until the greens are tender, about 10-15 minutes. Taste and adjust seasoning as needed. Add a pinch of salt, pepper, and a dash of your favorite hot sauce for extra kick if you like!
Once everything is cooked and the flavors have blended perfectly, you're ready to serve! Ladle the feijoada into bowls and garnish with orange slices and farofa (if using). Serve hot and enjoy this hearty and delicious Brazilian stew!