- 1 lb dried black beans
- 3 lb white or cremini mushrooms, sliced thin
- 5 bay leaves
- 1 tbsp crushed garlic
- 1/4 cup olive oil
- 1 cup finely chopped parsley
- 2 cups red dry wine (preferably Cabernet or other heavy body wine)
- fresh ground black pepper
- salt
Mushroom fans, this is for you! I never thought about putting black beans and mushrooms together until I tried a Mushroom Feijoada in a tiny cute restaurant in Vila Nova de Gaia (Northwest Portugal) in 2017. The softness of the mushroom combined with the buttery rich flavor of the black beans was such a pleasant surprise. This Portuguese Feijoada packs a serious umami punch. Do not use canned black beans because they will not work so well. Simmering the dried beans with all the ingredients will develop a lip-smacking body and richness stew. It requires some planning to soak and simmer the dried beans, but you will thank me later. I like it served over white rice pilaf, but frankly, it is a one-pot wonder in itself. This is going to be your favorite go-to-dish for chilly days! This crowd-pleaser is perfect for Fall and Winter parties, so this recipe is good for eight. If your party is smaller, freeze the rest – this feijoada freezes well.
- Soak the beans overnight. Place the beans in a large bowl, cover them with plenty of water to double the size, and let them soak overnight, ideally 8 to 12 hours. Drain and rinse them in a colander.
- Add the beans to a medium 6-quart (6-liter) stockpot, add bay leaves, cover them with water by 2 inches (2.54cm), and let it cook for 25 minutes. At this point, the beans must be cooked but not soft. Remove from stove.
- In a large heavy-bottomed saucepan, sauté the garlic in olive oil over medium heat for 30-seconds or until fragrant – be careful, you do not want the garlic to brown. Add the mushrooms and, stirring occasionally, let it simmer for 8 minutes. Add 1 tablespoon salt, wine, 2 teaspoons fresh ground pepper and let it cook for 8 more minutes. Add the beans and 2 cups of its cooking water and, stirring occasionally, let it simmer for 20 more minutes or until the beans are soft, and the stew thickens. Taste and add salt, black pepper, or more of the cooking water from the beans if it is too thick. Remove from heat, add the parsley and serve hot.