Brazilian recipe
Traditional Feijoada: Classic Meat and Black Bean Stew (Feijoada)
Feijoada is an iconic Brazilian specialty featuring black beans and a variety of slow-cooked meats, resulting in a rich, hearty, and deeply flavorful dish perfect for weekend gatherings.
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Ingredients
70g cleaned pig's trotters, cut into pieces
1kg dried black beans
1 bunch green onions, finely chopped
150g linguiça portuguesa sausage, sliced
70g cleaned pig's tail, cut into pieces
70g cleaned pig's ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, crushed
40ml pinga (sugarcane spirit) 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, cut into cubes
1kg dried black beans
1 bunch green onions, finely chopped
150g linguiça portuguesa sausage, sliced
70g cleaned pig's tail, cut into pieces
70g cleaned pig's ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, crushed
40ml pinga (sugarcane spirit) 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, cut into cubes
Where to find ingredients
Find dried black beans and specific Brazilian sausages like linguiça and paio at specialty Latin American grocers or international food markets. For fresh pork cuts, visit your local butcher shop or the meat department of large supermarkets. Pinga can be found in the spirits section of well-stocked liquor stores.
Preparation method
- Soak the tougher meat cuts for at least 36 hours, changing the water frequently, especially in warmer climates.
- Add ice to the soaking water if needed to keep the temperature consistently low.
- Begin by simmering the tougher cuts, including the trotters, tail, ears, and ribs, in a large stockpot with enough water to cover them.
- Cook until the meats start to become tender, which may require several hours.
- Incorporate the softer meats such as pork loin, carne seca, paio, and linguiça, continuing to simmer until all ingredients are perfectly tender and flavors have melded.
- Add the pre-washed black beans to the pot.
- Continue cooking until the beans are creamy and tender, adjusting the salt and seasonings as needed.
- Remove the cooked meats from the pot and set aside.
- Season the bean broth with the onions, garlic, bay leaves, black pepper, pinga, and salt.
- Simmer for a few additional minutes to allow the aromatics to infuse the sauce.
- Serve the stew with the reserved meats, accompanied by orange slices, sautéed collard greens, white rice, farofa, crispy pork cracklings (torresmo), bacon, and any other traditional sides you prefer.
Observations
Feijoada remains the crown jewel of Brazilian comfort food, an elaborate stew that marries earthy black beans with an assortment of salted and fresh meats. The secret to this dish lies in the patient, long-simmering process, which tenderizes the proteins and develops a robust, complex depth of flavor. Traditionally enjoyed during long, leisurely meals, it is best served with staples such as garlicky sautéed collard greens, white rice, fresh orange slices, and toasted cassava flour (farofa) to create a complete and unforgettable feast.
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