Brazilian recipe
Traditional Brazilian Feijoada: A Hearty Homemade Recipe
Learn to make an authentic feijoada, with tender pork cuts, a rich broth, and creamy beans. The ultimate guide for an unforgettable Brazilian lunch.
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Ingredients
1/2 orange with rind
400g pork ribs, cubed, desalted
150g bacon, chopped
300g fresh or desalted pork loin, cubed
2 paio sausages
1 onion, chopped
1 bunch fresh coriander (cilantro), chopped
2 calabresa sausages
1 smoked pork knuckle, desalted
400g smoked pork tail, desalted
1kg black beans, soaked for at least 4 hours
2 bay leaves
1 smoked pork foot, desalted
300g desalted dried beef (carne-seca)
400g desalted pork ear
3 cloves garlic, roughly chopped
400g pork ribs, cubed, desalted
150g bacon, chopped
300g fresh or desalted pork loin, cubed
2 paio sausages
1 onion, chopped
1 bunch fresh coriander (cilantro), chopped
2 calabresa sausages
1 smoked pork knuckle, desalted
400g smoked pork tail, desalted
1kg black beans, soaked for at least 4 hours
2 bay leaves
1 smoked pork foot, desalted
300g desalted dried beef (carne-seca)
400g desalted pork ear
3 cloves garlic, roughly chopped
Where to find ingredients
For the salted meats like pork knuckle, tail, ear, and dried beef, check out specialised butchers or larger supermarkets that carry a range of cuts. If you can't find them desalted, you'll need to soak them in water for at least 12-24 hours, changing the water several times to remove excess salt.
Black beans are readily available in most supermarkets.
Paio and calabresa sausages can usually be found in the deli or sausage section of your local grocery store. If not, look for similar smoked Portuguese or Spanish sausages.
Fresh coriander (cilantro) is widely available in the herb section of supermarkets or at local markets.
Oranges are a staple and can be bought anywhere.
For bacon, pork ribs, pork loin, onion, and garlic, these are standard items found in any supermarket grocery aisle.
Black beans are readily available in most supermarkets.
Paio and calabresa sausages can usually be found in the deli or sausage section of your local grocery store. If not, look for similar smoked Portuguese or Spanish sausages.
Fresh coriander (cilantro) is widely available in the herb section of supermarkets or at local markets.
Oranges are a staple and can be bought anywhere.
For bacon, pork ribs, pork loin, onion, and garlic, these are standard items found in any supermarket grocery aisle.
Preparation method
- Make sure all salted meats are properly desalted before starting
- In a large pot, sear the pork loin and ribs until browned, about 6 minutes
- Remove and set aside
- In the same pot, fry the bacon until golden and it releases its own fat
- Add the onion to the bacon, sautéing until translucent, scraping the bottom of the pot well to release the flavours
- Add the garlic and bay leaves, sautéing for another 5 minutes
- Add the drained beans to the pot and mix well
- In a separate pot, boil the tougher meats (foot, knuckle, tail, ear, and dried beef) to remove impurities
- Drain and transfer them to the bean pot
- Cover the ingredients with water, adjust seasoning, and bring to a rolling boil over high heat
- Reduce the heat, partially cover, and cook for 3 hours, regularly skimming off any foam that forms on the surface
- After 1 hour and 15 minutes, remove the dried beef from the pot, cut into cubes, and set aside
- At the end of the cooking time, add the reserved pork loin and ribs, fresh coriander, and half of the orange
- After an additional 30 minutes, remove the orange from the pot and discard it
- Once the pork loin is tender, remove it from the pot, slice into cubes, and set aside
- Boil the whole sausages for 15 minutes, then slice them into rounds and return them to the pot
- Return the cubed dried beef and pork loin to the mixture, cooking until the beans are tender and the broth has thickened
- Add boiling water if needed during the process
Observations
Feijoada is an icon of Brazilian cuisine, uniting the robustness of pork with the deep flavour of slowly cooked black beans. This preparation focuses on patient cooking techniques to ensure each ingredient maintains its ideal texture while the broth reaches the perfect consistency. It's a dish that celebrates tradition, ideal for large family gatherings calling for a generous, aromatic, and comforting meal.
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