Free shipping for orders over $250 (shipped via Standard Ground - typically 3-4 business days transit time). One address per order. Additional fee for expedited shipping.

Feijoada (Brazilian Black Bean Stew) with Wagyu Beef

Feijoada (Brazilian Black Bean Stew) with Wagyu Beef Cheek and Kielbasa

Prep Time: 30 Minutes
Cook Time: 5 Hours
Servings: 4
Difficulty Level: 2
(Levels: 1-5 with 5 being most difficult)

Recipe provided by Chef Melanie Hammericksen


Basmati Rice
  • 2 CUP Basmati Rice
  • 4 CUP Water
  • 2 TSP Kosher Salt
  • 1 OZ Butter
  • 1/4 CUP Cilantro
  • 1 Jalapeno (sliced into coins)
  • 2 Limes (cut into wedges)


          • Large Dutch Oven
          • Small Saucepan
          • Ladle

          FIRST STEP

          Take the Fullblood Wagyu beef cheeks and smoked kielbasa out of the freezer, and place them in the refrigerator 24 hours before starting this recipe. 


          Heat a large Dutch oven over medium-high heat. Add in grapeseed oil.

          Season the Wagyu beef cheek (cut up into cubes) with kosher salt and black pepper.

          Add the Wagyu beef cubes to the Dutch oven, and brown for 3 minutes on each side.

          Once the Wagyu beef cubes are browned, add in the pieces of Wagyu beef smoked kielbasa and minced yellow onion.

          Saute the kielbasa, onion, and beef cubes for 3 minutes.

          Then, add in the minced garlic, orange juice, kosher salt, black pepper, seeded and diced poblano peppers, diced tomatoes, beef stock, and chili powder.

          Bring to a simmer.

          Once the Dutch oven is at a simmer, reduce the heat to low. Cover the Dutch oven with a lid.

          Let the stew simmer for 4 hours, while stirring occasionally.

          After 4 hours, stir in the cooked black beans, apple cider vinegar, and hot sauce.

          NOTE: Start the rice at this time. See instructions in the next section.

          Continue to cook the stew for 20 minutes longer. Season to taste with kosher salt and freshly ground black pepper.


          Heat a small saucepan over medium-high heat with the water and kosher salt.

          Bring the water to a boil, and stir in the rice. Bring to a simmer again.

          Then, reduce the heat to low, and place a lid on the saucepan.

          Cook the rice for 20 minutes or until there is no longer any liquid left.

          Lastly, add the butter into the saucepan with the rice, and fluff the rice with a fork.

          FINAL STEPS

          Divide the cooked rice between bowls.

          Add a few large, ladle-full scoops of the stew to each bowl.

          Garnish with cilantro, jalapeno slices, and lime wedges.

          Serve, and enjoy!

          Leave a comment

          Comments will be approved before showing up.

          Subscribe to newsletter