Brazilian recipe
Traditional Feijoada: A Hearty Homemade Recipe (Feijoada)
Master the art of an authentic feijoada with tender pork cuts, a rich broth, and velvety black beans. This is your ultimate guide for an unforgettable Brazilian-style feast.
0.0 / 5 by 0 Reviews
Ingredients
1/2 orange with peel
400g pork spare ribs, desalted and cubed
150g bacon, chopped
300g fresh or desalted pork loin, chopped
2 units of paio sausage
1 onion, finely chopped
1 bunch parsley, chopped
2 calabresa sausages
1 pork knuckle, desalted
400g pork tail, desalted
1kg black beans, soaked for at least 4 hours
2 bay leaves
1 pig's trotter, desalted
300g carne-seca, desalted
400g pork ear, desalted
3 garlic cloves, coarsely chopped
400g pork spare ribs, desalted and cubed
150g bacon, chopped
300g fresh or desalted pork loin, chopped
2 units of paio sausage
1 onion, finely chopped
1 bunch parsley, chopped
2 calabresa sausages
1 pork knuckle, desalted
400g pork tail, desalted
1kg black beans, soaked for at least 4 hours
2 bay leaves
1 pig's trotter, desalted
300g carne-seca, desalted
400g pork ear, desalted
3 garlic cloves, coarsely chopped
Where to find ingredients
You can find black beans, pork cuts, and traditional Brazilian sausages like calabresa or paio at local butchers or the produce and meat sections of your neighborhood supermarket. If you cannot source specific Brazilian cured meats, high-quality smoked sausage or thick-cut bacon can serve as a substitute for texture and smoke, though authentic flavor relies on the original variety.
Preparation method
- Ensure all salted meats are thoroughly desalted before beginning.
- In a large heavy-bottomed pot, sear the pork loin and spare ribs until browned for approximately 6 minutes.
- Remove the meat and set aside.
- In the same pot, fry the bacon until it turns golden and renders its own fat.
- Add the onion to the bacon, sautéing until translucent while scraping the bottom of the pot to incorporate the drippings.
- Stir in the garlic and bay leaves, continuing to sauté for another 5 minutes.
- Add the soaked and drained black beans to the pot and mix well.
- In a separate pot, parboil the tougher meats (trotter, knuckle, tail, ear, and carne-seca) to remove impurities.
- Drain the parboiled meats and transfer them into the pot with the beans.
- Cover the ingredients with water, adjust seasoning, and bring to a boil over high heat.
- Reduce the heat, partially cover the pot, and simmer for 3 hours, skimming off any foam that rises to the surface.
- After 1 hour and 15 minutes, carefully remove the carne-seca, cut it into cubes, and set aside.
- Towards the end of the cooking time, stir in the reserved loin, spare ribs, parsley, and the half orange.
- After an additional 30 minutes, remove the orange from the pot and discard it.
- Once the loin is tender, remove it from the pot, cut into cubes, and set aside.
- Boil the sausages whole for 15 minutes, then slice into rounds and add them back to the pot.
- Return the cubed carne-seca and loin to the mixture, simmering everything until the beans are soft and the broth has thickened.
- Add boiling water as needed throughout the process to maintain the liquid level.
Observations
Feijoada is an iconic pillar of Brazilian cuisine, marrying the heartiness of various pork cuts with the deep, earthy flavor of slow-cooked black beans. This preparation relies on patient, low-heat cooking to ensure every ingredient reaches the ideal texture while the broth reduces to a rich, silky consistency. It is a celebratory dish that honors tradition, perfect for large family gatherings that call for a filling, aromatic, and deeply comforting meal.
Ratings and comments