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Brazilian recipe

Authentic Feijoada (Feijoada completa)

Master the art of a hearty and authentic feijoada, the ultimate comfort dish perfect for a grand weekend feast with family and friends.

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120 min preparation 120 min cooking 6 portions 1 product views
Authentic Feijoada (Feijoada completa)

Ingredients

1 kg of black beans
500 g of salted pork
500 g of carne-seca
1 pig's foot
1 pig's ear
1 pig's tail
500 g of fresh beef (brisket or chuck)
500 g of linguiça calabresa
1 ham bone
1 paio
100 g of smoked bacon
500 g of fresh pork loin
1 chopped onion
Red chili pepper, minced to taste
Olive oil to taste
5 bay leaves
Minced garlic to taste
Chopped parsley and scallions to taste
Sliced collard greens for serving
Oranges for serving

Where to find ingredients

You can find black beans, fresh meats, and staples at local Caribbean supermarkets or butchers. Specialty items like carne-seca, linguiça calabresa, and paio may need to be sourced from stores specializing in Latin American products or requested from a local butcher.

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, changing the water several times to remove excess salt
  3. On the day of preparation, boil the salted meats in fresh water to remove any remaining salt
  4. In a large pot, lightly sear the fresh and salted meats in a splash of olive oil
  5. Combine the black beans, carne-seca, and tougher cuts of meat in a pressure cooker with water
  6. Cook over medium heat until the beans and tougher meats begin to soften
  7. Cook the more tender meat cuts separately to ensure they do not fall apart
  8. Sauté the minced garlic in a separate pan with a little oil or olive oil
  9. Transfer the beans and all the cooked meats into a large, spacious heavy-bottomed pot
  10. Taste for salt carefully, remembering that the cured meats already season the broth
  11. Fry the bacon, linguiça calabresa, and onion, then add them to the main pot along with the sautéed garlic
  12. Let the feijoada simmer over low heat for 15 to 20 minutes to allow the flavors to meld and the broth to thicken
  13. Add quartered oranges into the pot if desired to help enhance the flavor and balance the saltiness

Observations

Feijoada is widely considered the most iconic dish in Brazilian cuisine. This rich, soul-warming stew features a variety of pork and beef cuts, resulting in a deep, flavorful broth. The secret lies in the patient preparation of the meats and a well-seasoned base. Serve it with fluffy white rice, sautéed collard greens, and orange slices to perfectly balance the richness of the stew.
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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, changing the water several times to remove excess salt

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

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

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

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

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

Combine the black beans, carne-seca, and tougher cuts of meat in a pressure cooker with water

Combine the black beans, carne-seca, and tougher cuts of meat in a pressure cooker with water
Step 6

Cook over medium heat until the beans and tougher meats begin to soften

Cook over medium heat until the beans and tougher meats begin to soften
Step 7

Cook the more tender meat cuts separately to ensure they do not fall apart

Cook the more tender meat cuts separately to ensure they do not fall apart
Step 8

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

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

Transfer the beans and all the cooked meats into a large, spacious heavy-bottomed pot

Transfer the beans and all the cooked meats into a large, spacious heavy-bottomed pot
Step 10

Taste for salt carefully, remembering that the cured meats already season the broth

Taste for salt carefully, remembering that the cured meats already season the broth
Step 11

Fry the bacon, linguiça calabresa, and onion, then add them to the main pot along with the sautéed garlic

Fry the bacon, linguiça calabresa, and onion, then add them to the main pot along with the sautéed garlic
Step 12

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

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

Add quartered oranges into the pot if desired to help enhance the flavor and balance the saltiness

Add quartered oranges into the pot if desired to help enhance the flavor and balance the saltiness
Final result

Authentic Feijoada (Feijoada completa)

Authentic Feijoada (Feijoada completa)

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