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Brazilian recipe

Classic Black Bean Stew (Feijoada completa)

Master the art of cooking an authentic and hearty Brazilian feijoada. This quintessential recipe is perfect for bringing the family together for a generous weekend feast.

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120 min preparation 120 min cooking 6 portions 1 product views
Classic Black Bean Stew (Feijoada completa)

Ingredients

1 kg black beans
500 g salted pork
500 g carne-seca
1 pig's trotter
1 pig's ear
1 pig's tail
500 g fresh beef (brisket or chuck)
500 g linguiça calabresa
1 ham bone
1 paio
100 g smoked bacon
500 g fresh pork loin
1 onion, diced
Red chilli, chopped to taste
Olive oil to taste
5 bay leaves
Garlic, minced to taste
Fresh parsley to taste
Sliced collard greens for serving
Oranges for serving

Where to find ingredients

Look for specialty butchers to source ingredients like carne-seca, paio, and linguiça calabresa. Fresh pork and beef cuts can be found at any local supermarket meat counter. If specific Brazilian ingredients are unavailable, you may substitute with salt-cured beef or similar smoked sausages as alternatives.

Preparation method

  1. Sort the black beans, rinse thoroughly under running water, and soak until the following day
  2. Soak the salted meats in water for 24 hours to remove excess salt, changing the water several times
  3. On the day of preparation, boil the salted meats in water to remove any remaining salt
  4. In a large pot, lightly sear the fresh and salted meats in a little olive oil
  5. Place the beans, carne-seca, and tougher cuts of meat into a pressure cooker with water
  6. Cook over medium heat until they begin to tenderise
  7. Cook the more delicate meats separately to ensure they do not fall apart
  8. Sauté the minced garlic with a little oil or olive oil in a separate frying pan
  9. Transfer the beans and all the meats into a large, spacious pot
  10. Taste for salt carefully, remembering that the salted meats will season the dish
  11. Fry the bacon, calabresa, and onion, then add them to the main stew along with the garlic mixture
  12. Let the feijoada simmer over low heat for 15 to 20 minutes to allow the flavours to meld and the broth to thicken
  13. Add oranges cut into quarters into the pot, if desired, to assist with flavour and balance the saltiness

Observations

Feijoada stands as the most iconic dish in Brazilian cuisine. This version incorporates a variety of pork and beef cuts, which develop a rich, full-bodied broth. The secret lies in the patient slow-cooking of the meats and a well-balanced seasoning. Always serve it alongside steamed white rice, sautéed collard greens, and orange slices to help cleanse the palate.
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Preparation method

Step-by-step images

Step 1

Sort the black beans, rinse thoroughly under running water, and soak until the following day

Sort the black beans, rinse thoroughly under running water, and soak until the following day
Step 2

Soak the salted meats in water for 24 hours to remove excess salt, changing the water several times

Soak the salted meats in water for 24 hours to remove excess salt, changing the water several times
Step 3

On the day of preparation, boil the salted meats in water to remove any remaining salt

On the day of preparation, boil the salted meats in water to remove any remaining salt
Step 4

In a large pot, lightly sear the fresh and salted meats in a little olive oil

In a large pot, lightly sear the fresh and salted meats in a little olive oil
Step 5

Place the beans, carne-seca, and tougher cuts of meat into a pressure cooker with water

Place the beans, carne-seca, and tougher cuts of meat into a pressure cooker with water
Step 6

Cook over medium heat until they begin to tenderise

Cook over medium heat until they begin to tenderise
Step 7

Cook the more delicate meats separately to ensure they do not fall apart

Cook the more delicate meats separately to ensure they do not fall apart
Step 8

Sauté the minced garlic with a little oil or olive oil in a separate frying pan

Sauté the minced garlic with a little oil or olive oil in a separate frying pan
Step 9

Transfer the beans and all the meats into a large, spacious pot

Transfer the beans and all the meats into a large, spacious pot
Step 10

Taste for salt carefully, remembering that the salted meats will season the dish

Taste for salt carefully, remembering that the salted meats will season the dish
Step 11

Fry the bacon, calabresa, and onion, then add them to the main stew along with the garlic mixture

Fry the bacon, calabresa, and onion, then add them to the main stew along with the garlic mixture
Step 12

Let the feijoada simmer over low heat for 15 to 20 minutes to allow the flavours to meld and the broth to thicken

Let the feijoada simmer over low heat for 15 to 20 minutes to allow the flavours to meld and the broth to thicken
Step 13

Add oranges cut into quarters into the pot, if desired, to assist with flavour and balance the saltiness

Add oranges cut into quarters into the pot, if desired, to assist with flavour and balance the saltiness
Final result

Classic Black Bean Stew (Feijoada completa)

Classic Black Bean Stew (Feijoada completa)

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