Brazilian recipe
Traditional feijoada: complete step-by-step guide (Feijoada)
Learn how to prepare an authentic Brazilian feijoada with tender black beans, select pork cuts, and a rich, indulgent seasoning, perfect for any gathering.
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Ingredients
0.5 kg de pork rib salgado
250 g de smoked Portuguese sausage
1 kg de dried black beans
1 cleaned pig's foot
1 cleaned pig's ear
1 cleaned pig's tail
0.5 kg of desalted dried beef
2 tablespoons of oil
1 salted pig's tongue
4 tablespoons of chopped onion
4 crushed cloves of garlic
100 g of smoked bacon
1 whole picanha sausage
2 bay leaves
250 g de smoked Portuguese sausage
1 kg de dried black beans
1 cleaned pig's foot
1 cleaned pig's ear
1 cleaned pig's tail
0.5 kg of desalted dried beef
2 tablespoons of oil
1 salted pig's tongue
4 tablespoons of chopped onion
4 crushed cloves of garlic
100 g of smoked bacon
1 whole picanha sausage
2 bay leaves
Where to find ingredients
Encontra-se no setor de secos e enlatados de supermecados do Reino Unido, ou na seção de charcutaria e carnes especializadas, com opções de feijão seco, carnes curadas e defumados.
Preparation method
- Soak salted meats in cold water for at least 12 hours, changing the water regularly to remove excess salt.
- Drain and rinse the meats thoroughly after soaking, then set aside.
- In a large pot, combine black beans, soaked meats, pork foot, ear, tail, tongue, bacon, and sausage.
- Cover with water, add bay leaves, and simmer on low heat for about 2 to 3 hours until all meats are tender.
- In a separate skillet, heat oil and sauté garlic and onion until lightly golden.
- Remove a ladle of the cooked beans from the pot, mash them, and mix into the sautéed onion and garlic.
- Add a few spoonfuls of the broth to the sauté, stir well, and bring to a simmer.
- Pour this mixture back into the main pot to thicken the stew.
- Taste and adjust salt carefully, considering residual saltiness of the meats.
- Cook for an additional 30 minutes to allow flavors to meld before serving.
Observations
Feijoada is the most emblematic dish of Brazilian cuisine, symbolising family gatherings and hospitality. This recipe uses classic cuts of pork and dried black beans, resulting in a thick stew full of flavours and textures. The secret lies in soaking the salted meats and slow cooking, which allows all ingredients to harmonise, creating a hearty and comforting broth.
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