Brazilian recipe
Traditional Feijoada: Authentic Slow-Cooked Stew (Feijoada)
Feijoada is a quintessential Brazilian comfort dish, featuring black beans and a variety of pork cuts simmered slowly for deep, savory flavor. It's the ultimate centerpiece for a family gathering.
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Ingredients
70 g cleaned pork trotters, cut into pieces
1 kg dried black beans
1 bunch green onions, finely chopped
150 g Portuguese linguiça, sliced
70 g pork tail, cleaned and cut into pieces
70 g pork ear, cleaned and cut into pieces
Black pepper, to taste
3 bay leaves
Salt, to taste
6 garlic cloves, minced
40 ml cachaça (Brazilian sugarcane spirit)
100 g paio, sliced into rounds
100 g carne seca, desalted and shredded
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
1 kg dried black beans
1 bunch green onions, finely chopped
150 g Portuguese linguiça, sliced
70 g pork tail, cleaned and cut into pieces
70 g pork ear, cleaned and cut into pieces
Black pepper, to taste
3 bay leaves
Salt, to taste
6 garlic cloves, minced
40 ml cachaça (Brazilian sugarcane spirit)
100 g paio, sliced into rounds
100 g carne seca, desalted and shredded
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
Where to find ingredients
You can find dried black beans, bay leaves, and fresh aromatics at any standard grocery store. Specialized Brazilian ingredients like carne seca, linguiça, and paio are best sourced from local Latin American grocers or butcher shops; if unavailable, smoked ham hock or high-quality cured chorizo can serve as a substitute for some of the cured pork elements.
Preparation method
- Soak the salted meats for at least 36 hours, changing the water frequently, especially in warmer temperatures.
- If necessary, add ice to the soaking water to maintain a cool temperature.
- Begin by simmering the tougher cuts, such as the trotters, ears, tail, and ribs, in a large heavy-bottomed pot with enough water to cover them.
- Cook until the meats start to soften, which may take several hours.
- Add the more delicate meats, such as the pork loin, carne seca, paio, and linguiça, to the pot and continue cooking until everything is fork-tender and the flavors are well-integrated.
- Once the meats are soft, add the rinsed black beans to the pot.
- Continue to cook until the beans are tender, adjusting the salt and seasoning as needed.
- Carefully remove the meats from the pot and set them aside.
- Season the bean broth with onion, garlic, bay leaves, black pepper, cachaça, and salt.
- Simmer for a few more minutes to allow the aromatics to meld with the beans.
- Serve the feijoada hot, garnished with orange slices and accompanied by sautéed collard greens, white rice, farofa, crispy torresmo, and other traditional side dishes of your choice.
Observations
Feijoada stands as the cornerstone of Brazilian home cooking, a hearty, slow-simmered stew that unites black beans with an array of pork products. The magic of this dish lies in the patient, low-heat preparation, allowing the complex textures of the various cuts to meld into a rich and aromatic broth. This is a dish designed for communal dining, traditionally served alongside collard greens, white rice, orange slices, and farofa, creating a complete and satisfying meal for any extended lunch or celebratory dinner.
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