👨‍🍳 Instructions

1. 1

   Rinse the soaked kidney beans and place them in a large pot. Cover with fresh water and bring to a boil. Cook for 10 minutes, then drain and rinse.

   💡 Tip: This step helps to remove any impurities from the beans.
2. 2

   In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium-high heat. Brown the pork shoulder, pork belly, and beef stew meat in batches. Remove the meat and set aside.

   💡 Tip: Don't overcrowd the pot; browning in batches ensures a good sear.
3. 3

   Add the chopped onion to the pot and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

   💡 Tip: Scrape up any browned bits from the bottom of the pot.
4. 4

   Return the browned meats to the pot. Add the drained beans, sliced carrots, bay leaves, smoked paprika, and cumin powder. Stir to combine.

   💡 Tip: Ensure all ingredients are well distributed.
5. 5

   Pour in the chicken or vegetable stock, ensuring all ingredients are submerged. Bring to a boil, then reduce heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the beans and meat are tender.

   💡 Tip: Stir occasionally to prevent sticking.
6. 6

   Add the sliced chorizo sausage during the last 30 minutes of cooking.

   💡 Tip: Adding chorizo later prevents it from becoming too mushy.
7. 7

   Season the feijoada with salt and black pepper to taste. Remove the bay leaves before serving.

   💡 Tip: Taste and adjust seasoning carefully.
8. 8

   Ladle the feijoada into bowls and garnish with fresh chopped parsley. Serve hot with steamed rice.

   💡 Tip: Feijoada is often even better the next day.