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Brazilian recipe

Hearty and Authentic Black Bean Stew (Feijoada completa)

Master the art of preparing a complete, authentic Feijoada. This robust recipe is perfect for bringing family and friends together for a feast.

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120 min preparation 120 min cooking 6 portions 2 product views
Hearty and Authentic Black Bean Stew (Feijoada completa)

Ingredients

1 kg black beans
500 g salted pork
500 g carne-seca
1 pig's foot
1 pig's ear
1 pig's tail
500 g fresh beef (brisket or shoulder)
500 g linguiça calabresa
1 ham bone
1 paio
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
Red chili, chopped to taste
Olive oil to taste
5 bay leaves
Minced garlic to taste
Chopped fresh herbs to taste
Sliced collard greens for serving
Oranges for serving

Where to find ingredients

You can find black beans, carne-seca, linguiça calabresa, and paio in specialized Latin American grocery stores or butchers. If these specific Brazilian cuts are unavailable, you may substitute carne-seca with corned beef and use high-quality smoked sausages as a replacement for the calabresa and paio. Fresh pork cuts can be sourced from any local butcher shop or supermarket meat counter.

Preparation method

  1. Sort the beans, rinse well under running water, and soak until the following day
  2. Wash the salted meats thoroughly to remove excess salt and soak for 24 hours, changing the water several times
  3. On the day of preparation, boil the salted meats in water to remove 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 meat cuts into a pressure cooker with water
  6. Cook over medium heat until the meats begin to soften
  7. Cook the more tender meat cuts separately to prevent them from falling apart
  8. Sauté the minced garlic with a little oil or olive oil in a separate frying pan
  9. Transfer the beans and all the cooked meats into a large, spacious pot
  10. Taste for salt carefully, remembering that the salted meats already season the dish
  11. Fry the bacon, linguiça calabresa, and onion, then add them to the main pot along with the garlic sauté
  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 balance the saltiness

Observations

Feijoada stands as the most iconic dish in Brazilian cuisine. This version features a rich combination of pork and beef cuts, resulting in a thick, flavorful broth. Success relies on the patient preparation of the meats and a well-balanced seasoning. Always serve it alongside white rice, sautéed collard greens, and orange slices to help cleanse the palate.
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Preparation method

Step-by-step images

Step 1

Sort the beans, rinse well under running water, and soak until the following day

Sort the beans, rinse well under running water, and soak until the following day
Step 2

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

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

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

On the day of preparation, boil the salted meats in water to remove 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 meat cuts into a pressure cooker with water

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

Cook over medium heat until the meats begin to soften

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

Cook the more tender meat cuts separately to prevent them from falling apart

Cook the more tender meat cuts separately to prevent them from falling apart
Step 8

Sauté the minced garlic with a little oil or olive oil in a separate frying pan

Sauté the minced garlic with a little oil or olive oil in a separate frying pan
Step 9

Transfer the beans and all the cooked meats into a large, spacious pot

Transfer the beans and all the cooked meats into a large, spacious pot
Step 10

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

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

Fry the bacon, linguiça calabresa, and onion, then add them to the main pot along with the garlic sauté

Fry the bacon, linguiça calabresa, and onion, then add them to the main pot along with the garlic sauté
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 balance the saltiness

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

Hearty and Authentic Black Bean Stew (Feijoada completa)

Hearty and Authentic Black Bean Stew (Feijoada completa)

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