Brazilian recipe
Classic Hearty Bean Stew (Feijoada completa)
Learn how to prepare a rich and hearty Brazilian bean stew. This authentic recipe is perfect for bringing the whole family together for a generous feast.
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Ingredients
1 kg black beans
500 g salted pork meat
500 g carne-seca
1 pig's foot
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 onion, chopped
Red chili pepper, chopped to taste
Olive oil, as needed
5 bay leaves
Garlic, minced to taste
Fresh herbs (parsley and chives), as needed
Sliced collard greens for serving
Oranges for serving
500 g salted pork meat
500 g carne-seca
1 pig's foot
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 onion, chopped
Red chili pepper, chopped to taste
Olive oil, as needed
5 bay leaves
Garlic, minced to taste
Fresh herbs (parsley and chives), as needed
Sliced collard greens for serving
Oranges for serving
Where to find ingredients
You can find these ingredients at local meat markets and well-stocked grocery stores. Look for the salted pork, carne-seca, calabresa, and paio in the butcher or specialty deli section. If unavailable, you can substitute salted pork with salt pork or pancetta, and replace regional sausages with smoked kielbasa.
Preparation method
- Sort through the black beans, rinse well under running water, and soak until the next day.
- Thoroughly rinse the salted meats to remove excess salt and soak for 24 hours, changing the water several times.
- On the day of preparation, boil the salted meats in water to eliminate any remaining salt.
- In a large pot, lightly sear the fresh and salted meats in a small amount of olive oil.
- Place the beans, dried beef, and tougher cuts of meat into a pressure cooker with water.
- Cook over medium heat until the ingredients begin to soften.
- Cook the tender cuts of meat separately so they do not fall apart.
- In a separate skillet, sauté the minced garlic with a little oil or olive oil.
- Transfer the beans and all the meats into a large, spacious pot.
- Taste for salt carefully, remembering that the salted meats will already season the dish.
- Fry the bacon, calabresa, and onion, then add them to the main stew along with the sautéed garlic.
- Let the feijoada simmer over low heat for 15 to 20 minutes to develop the flavor of the broth.
- Add quartered oranges into the pot, if desired, to help with the flavor and balance the saltiness.
Observations
Feijoada is the most iconic dish in Brazilian cuisine. This version features a variety of pork and beef cuts, resulting in a thick, savory, and flavorful broth. The secret lies in the patient preparation of the meats and a well-seasoned base. Always serve it with white rice, sautéed collard greens, and orange slices to balance the richness.
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