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Brazilian recipe

Traditional Feijoada: A Complete Step-by-Step Guide (Feijoada)

Master the art of authentic Brazilian feijoada, featuring tender black beans, a medley of savory pork cuts, and a rich, deeply flavored broth perfect for gatherings.

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60 min preparation 180 min cooking 10 portions 792 product views
Traditional Feijoada: A Complete Step-by-Step Guide (Feijoada)

Ingredients

500g salted pork ribs
250g smoked linguiça portuguesa
1kg dried black beans
1 cleaned pig's trotter
1 cleaned pig's ear
1 cleaned pig's tail
500g desalted carne seca
2 tbsp vegetable oil
1 salted pig's tongue
4 tbsp finely chopped onion
4 cloves minced garlic
100g smoked bacon (toucinho defumado)
1 whole paio
2 bay leaves

Where to find ingredients

You can find black beans, pork cuts, and specific items like linguiça portuguesa or paio at local butcher shops (polony shops) and larger supermarket chains in Botswana. If specific Brazilian sausages are unavailable, high-quality smoked sausages or dried chorizo can serve as suitable substitutes.

Preparation method

  1. Soak the salted meats in cold water for at least 12 hours, changing the water multiple times to draw out the excess salt.
  2. After the soaking period, drain the meats, rinse them thoroughly under cold water, and set aside.
  3. In a large heavy-bottomed pot, combine the black beans, the salted meats, trotter, ear, tail, tongue, bacon, and the whole paio.
  4. Cover the ingredients with water, add the bay leaves, and simmer over low heat for 2 to 3 hours, or until all meats are fork-tender.
  5. In a separate skillet, heat the oil and sauté the garlic and onion until they are lightly golden.
  6. Remove one ladle of the cooked beans from the main pot, mash them well, and add them to the onion and garlic mixture.
  7. Add a few spoonfuls of the cooking broth to the skillet, stir well, and let it simmer for a few minutes.
  8. Pour this thickened mixture back into the large pot of feijoada to help body the broth.
  9. Taste the stew carefully and adjust the salt only if necessary, keeping in mind the meats may still contribute a significant amount of salt.
  10. Simmer for another 30 minutes to ensure all the deep flavors are fully integrated before serving.

Observations

Feijoada is widely considered Brazil’s national dish, representing a tradition of hospitality and long, convivial weekend meals. This recipe combines hearty black beans with a variety of pork cuts to create a dense, flavorful stew. The secret lies in carefully soaking the salted meats to remove excess salinity and simmering the stew slowly, allowing the textures and savory elements to meld into a thick, comforting gravy.
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Preparation method

Step-by-step images

Step 1

Soak the salted meats in cold water for at least 12 hours, changing the water multiple times to draw out the excess salt.

Soak the salted meats in cold water for at least 12 hours, changing the water multiple times to draw out the excess salt.
Step 2

After the soaking period, drain the meats, rinse them thoroughly under cold water, and set aside.

After the soaking period, drain the meats, rinse them thoroughly under cold water, and set aside.
Step 3

In a large heavy-bottomed pot, combine the black beans, the salted meats, trotter, ear, tail, tongue, bacon, and the whole paio.

In a large heavy-bottomed pot, combine the black beans, the salted meats, trotter, ear, tail, tongue, bacon, and the whole paio.
Step 4

Cover the ingredients with water, add the bay leaves, and simmer over low heat for 2 to 3 hours, or until all meats are fork-tender.

Cover the ingredients with water, add the bay leaves, and simmer over low heat for 2 to 3 hours, or until all meats are fork-tender.
Step 5

In a separate skillet, heat the oil and sauté the garlic and onion until they are lightly golden.

In a separate skillet, heat the oil and sauté the garlic and onion until they are lightly golden.
Step 6

Remove one ladle of the cooked beans from the main pot, mash them well, and add them to the onion and garlic mixture.

Remove one ladle of the cooked beans from the main pot, mash them well, and add them to the onion and garlic mixture.
Step 7

Add a few spoonfuls of the cooking broth to the skillet, stir well, and let it simmer for a few minutes.

Add a few spoonfuls of the cooking broth to the skillet, stir well, and let it simmer for a few minutes.
Step 8

Pour this thickened mixture back into the large pot of feijoada to help body the broth.

Pour this thickened mixture back into the large pot of feijoada to help body the broth.
Step 9

Taste the stew carefully and adjust the salt only if necessary, keeping in mind the meats may still contribute a significant amount of salt.

Taste the stew carefully and adjust the salt only if necessary, keeping in mind the meats may still contribute a significant amount of salt.
Step 10

Simmer for another 30 minutes to ensure all the deep flavors are fully integrated before serving.

Simmer for another 30 minutes to ensure all the deep flavors are fully integrated before serving.
Final result

Traditional Feijoada: A Complete Step-by-Step Guide (Feijoada)

Traditional Feijoada: A Complete Step-by-Step Guide (Feijoada)

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