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Brazilian recipe

Authentic Feijoada (Feijoada completa)

Learn how to prepare a hearty, full-bodied feijoada, the ultimate Brazilian comfort dish. This rich recipe brings everyone together for a truly satisfying weekend meal.

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120 min preparation 120 min cooking 6 portions 1 product views
Authentic Feijoada (Feijoada completa)

Ingredients

1 kg black beans
500 g salted pork
500 g carne-seca
1 pig's trotter
1 pig's ear
1 pig's tail
500 g fresh beef (brisket or chuck)
500 g calabresa sausage
1 ham bone
1 paio sausage
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
Chopped red chili pepper to taste
Olive oil to taste
5 bay leaves
Minced garlic to taste
Chopped parsley and scallions to taste
Sliced collard greens for serving
Oranges for serving

Where to find ingredients

You can find black beans, fresh meats, and produce at any major supermarket. Authentic items like carne-seca, calabresa, and paio sausages are typically available at Latin American specialty grocers or butcher shops; bacon or smoked pork shoulder may be used as substitutes for the harder-to-find sausages.

Preparation method

  1. Sort through the black beans, rinse thoroughly under running water, and soak overnight until the next day
  2. Thoroughly rinse the salted meats to remove excess salt and soak for 24 hours, changing the water several times
  3. On the day of cooking, boil the salted meats in water to remove any remaining salt
  4. In a large pot, lightly sear the fresh and salted meats in a little olive oil
  5. Place the beans, carne-seca, and tougher cuts of meat into a pressure cooker with water
  6. Cook over medium heat until the ingredients begin to soften
  7. Cook the more tender meat cuts separately to ensure they do not fall apart
  8. In a separate frying pan, sauté the minced garlic in a little oil or olive oil
  9. Transfer the beans and all the prepared meats into a very large and spacious pot
  10. Taste for salt carefully, remembering that the salted meats will already season the dish
  11. Fry the bacon, calabresa, and onion, then add them to the main stew along with the sautéed garlic
  12. Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth
  13. Add oranges cut into quarters into the pot, if desired, to help with the flavor and to balance the saltiness

Observations

Feijoada is undoubtedly the most iconic dish in Brazilian cuisine. This recipe features a variety of pork and beef cuts, which combine to create a deeply flavorful, rich broth. The secret lies in the patient preparation of the meats and a well-balanced seasoning blend. Always serve this with steamed white rice, sautéed collard greens, and fresh orange slices to balance the richness of the meal.
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Preparation method

Step-by-step images

Step 1

Sort through the black beans, rinse thoroughly under running water, and soak overnight until the next day

Sort through the black beans, rinse thoroughly under running water, and soak overnight until the next day
Step 2

Thoroughly rinse the salted meats to remove excess salt and soak for 24 hours, changing the water several times

Thoroughly rinse the salted meats to remove excess salt and soak for 24 hours, changing the water several times
Step 3

On the day of cooking, boil the salted meats in water to remove any remaining salt

On the day of cooking, boil the salted meats in water to remove any remaining salt
Step 4

In a large pot, lightly sear the fresh and salted meats in a little olive oil

In a large pot, lightly sear the fresh and salted meats in a little olive oil
Step 5

Place the beans, carne-seca, and tougher cuts of meat into a pressure cooker with water

Place the beans, carne-seca, and tougher cuts of meat into a pressure cooker with water
Step 6

Cook over medium heat until the ingredients begin to soften

Cook over medium heat until the ingredients begin to soften
Step 7

Cook the more tender meat cuts separately to ensure they do not fall apart

Cook the more tender meat cuts separately to ensure they do not fall apart
Step 8

In a separate frying pan, sauté the minced garlic in a little oil or olive oil

In a separate frying pan, sauté the minced garlic in a little oil or olive oil
Step 9

Transfer the beans and all the prepared meats into a very large and spacious pot

Transfer the beans and all the prepared meats into a very large and spacious pot
Step 10

Taste for salt carefully, remembering that the salted meats will already season the dish

Taste for salt carefully, remembering that the salted meats will already season the dish
Step 11

Fry the bacon, calabresa, and onion, then add them to the main stew along with the sautéed garlic

Fry the bacon, calabresa, and onion, then add them to the main stew along with the sautéed garlic
Step 12

Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth

Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth
Step 13

Add oranges cut into quarters into the pot, if desired, to help with the flavor and to balance the saltiness

Add oranges cut into quarters into the pot, if desired, to help with the flavor and to balance the saltiness
Final result

Authentic Feijoada (Feijoada completa)

Authentic Feijoada (Feijoada completa)

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