Brazilian recipe
Lighter homemade feijoada (Feijoada light)
Whip up a delicious, leaner take on the classic Brazilian black bean stew. This recipe uses high-quality lean cuts while keeping the authentic, hearty profile you crave.
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Ingredients
150 g black beans
100 g frozen pork loin
150 g salted pork loin
100 g lean carne seca
2 bay leaves
1 medium onion, finely chopped
2 cloves garlic, minced
Fresh herbs (cheiro verde), chopped to taste
1 tbsp unsalted light margarine
100 g frozen pork loin
150 g salted pork loin
100 g lean carne seca
2 bay leaves
1 medium onion, finely chopped
2 cloves garlic, minced
Fresh herbs (cheiro verde), chopped to taste
1 tbsp unsalted light margarine
Where to find ingredients
Find black beans and fresh produce in any major grocery store. For the carne seca, check the international or Latin American aisle of your local supermarket, or visit an independent specialty butcher shop that carries South American cuts.
Preparation method
- Soak the black beans in water overnight.
- The next day, soak the salted meats in cold water, changing the water several times to draw out excess salt.
- Boil the salted meats in a pot of fresh water, then drain and discard the water.
- Repeat the boiling and draining process until the salt level of the meats is reduced to your preference.
- Boil the meats once more in clean water. If the cooking liquid appears greasy, chill it in the fridge or freezer; skim the solidified fat off the top with a spoon.
- Reserve this cooking liquid to simmer the black beans.
- In a large heavy-bottomed pot, cook the black beans with the desalted meats and bay leaves until both the beans and meats are tender.
- While the beans are cooking, heat the light margarine in a non-stick skillet.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Mix the chopped fresh herbs into the sautéed onion and garlic base.
- Pour the herb and onion mixture into the pot with the beans.
- Taste the stew and adjust the seasoning if necessary.
- Serve the feijoada piping hot.
Observations
Feijoada stands as the undisputed icon of Brazilian home cooking—a deep, flavourful stew of black beans simmered with a variety of meats. This 'light' version modernizes the traditional method, focusing on leaner cuts and preparation techniques that keep the richness while significantly reducing excess fat. It is the perfect choice for a weekend gathering or a soul-warming comfort meal. The process centers on properly soaking and desalinating the meats, then slow-cooking everything together until the beans reach a tender, velvety consistency.
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