Brazilian recipe
Traditional Feijoada: A Complete Recipe (Feijoada : receita de feijoada completa)
Feijoada is a classic, slow-cooked Brazilian stew featuring black beans and a rich assortment of salted and fresh meats, perfect for a hearty family feast.
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Ingredients
70 g cleaned pig's trotter, chopped
1 kg dried black beans
1 bunch green onions, chopped
150 g Portuguese chouriço or similar dry sausage, sliced
70 g cleaned pig's tail, chopped
70 g cleaned pig's ear, chopped
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, crushed
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g sun-dried beef (carne seca), desalinated and shredded
100 g pork ribs, chopped
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
1 kg dried black beans
1 bunch green onions, chopped
150 g Portuguese chouriço or similar dry sausage, sliced
70 g cleaned pig's tail, chopped
70 g cleaned pig's ear, chopped
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, crushed
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g sun-dried beef (carne seca), desalinated and shredded
100 g pork ribs, chopped
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
Where to find ingredients
You can find black beans, fresh pork cuts, and sausages at local butcher shops (meat counters) and general supermarkets across Belize. Sun-dried beef (carne seca) and cachaça may require a visit to specialty importers or well-stocked gourmet markets. As a substitute, you can use high-quality beef jerky (rehydrated) for the meat, and a neutral white rum for the cachaça.
Preparation method
- Soak the salted meats for at least 36 hours, changing the water frequently, especially in warmer weather.
- Use ice in the water if necessary to keep the temperature low during the soaking process.
- Begin by boiling the tougher cuts—trotter, tail, ear, and ribs—in a large stockpot filled with enough water to cover them.
- Cook until the meats start to soften, which may take several hours.
- Add the softer meats, including the pork loin, dried beef, paio, and sausage, to the pot and continue simmering until everything is thoroughly tender and the flavors have melded.
- Stir in the black beans, which should be rinsed and cleaned beforehand.
- Continue cooking until the beans reach a creamy texture, checking the salt and seasoning as you go.
- Remove the cooked meats from the pot and set them aside.
- Season the bean stew with onions, garlic, bay leaves, black pepper, cachaça, and salt.
- Simmer for a few more minutes to allow the aromatics to fully incorporate into the broth.
- Serve the feijoada hot, garnished with orange slices and accompanied by collard greens, white rice, farofa, pork rinds, bacon, and any other traditional sides you prefer.
Observations
Feijoada stands as a cornerstone of Brazilian home cooking, bringing together earthy black beans and a robust medley of pork cuts and smoked sausages. The essence of this dish lies in the slow, patient cooking process, which transforms tough cuts into tender, flavor-packed morsels. This deep, aromatic stew is traditionally served with a selection of classic sides like sautéed collard greens, white rice, fresh orange slices, and farofa, making it an ideal centerpiece for a long, celebratory weekend lunch or a grand family dinner.
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