Brazilian recipe
Classic Feijoada: Authentic recipe for a hearty bean stew (Feijoada)
Feijoada is a classic Brazilian comfort dish, featuring black beans and a variety of salted and smoked meats, slow-cooked for deep flavor and tender textures. It is the ultimate centerpiece for a family gathering.
0.0 / 5 by 0 Reviews
Ingredients
70g clean pig’s trotters, cut into pieces
1kg dried black beans
1 bunch green onions, chopped
150g linguiça portuguesa, sliced
70g pig’s tail, cleaned and cut into pieces
70g pig’s ear, cleaned and cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves garlic, crushed
40ml pinga (cachaça) for seasoning
100g paio sausage, sliced
100g carne seca (dried salted beef), desalted and shredded
100g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50g pork loin, cubed
1kg dried black beans
1 bunch green onions, chopped
150g linguiça portuguesa, sliced
70g pig’s tail, cleaned and cut into pieces
70g pig’s ear, cleaned and cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves garlic, crushed
40ml pinga (cachaça) for seasoning
100g paio sausage, sliced
100g carne seca (dried salted beef), desalted and shredded
100g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50g pork loin, cubed
Where to find ingredients
You can source these ingredients at Caribbean supermarkets or specialized butcher shops. For the authentic Brazilian items like carne seca, linguiça portuguesa, and paio, look in the international products aisle or request them from a butcher. If unavailable, salt-cured beef or high-quality smoked sausage can be used as substitutes, though they will offer a different flavor profile than the traditional Brazilian cuts.
Preparation method
- Soak the salted meats for at least 36 hours, changing the water frequently, especially in warmer weather.
- If necessary, add ice to the water during the soaking process to keep the meats cool.
- Begin by simmering the tougher cuts, such as the trotters, ears, tail, and ribs, in a large stockpot with enough water to cover them.
- Cook until the meats begin to soften, which may take several hours.
- Add the more tender meats, including the loin, carne seca, paio, and linguiça, to the pot and continue cooking until everything is fork-tender and the flavors have melded.
- Once the meats are tender, stir in the pre-washed black beans.
- Continue to cook until the beans are creamy and soft, adjusting salt and spices to your preference.
- Remove the meats from the pot and set them aside.
- Season the bean broth with onion, garlic, bay leaves, black pepper, pinga, and salt.
- Simmer for a few more minutes to allow the seasoning to incorporate fully into the broth.
- Serve the feijoada hot, accompanied by fresh orange slices, sautéed collard greens, white rice, farofa, pork cracklings, bacon, and a spicy chili broth if desired.
Observations
Feijoada stands as one of the most iconic pillars of Brazilian gastronomy, bringing together black beans and a diverse selection of meats that deliver deep flavor and heartiness. This dish relies on cuts that require long, slow cooking to achieve a perfect, melting tenderness, creating a rich and aromatic stew. Ideal for larger groups, a proper feijoada is served with essential sides like sautéed collard greens, white rice, fresh orange slices, and farofa, making it a complete, soul-warming option for a traditional long lunch.
Ratings and comments