Brazilian recipe
Traditional Feijoada: The Ultimate Brazilian Black Bean Stew (Feijoada)
Feijoada is a classic Brazilian comfort food, combining black beans and a variety of salted and smoked pork cuts, slow-cooked for deep flavour and a melt-in-the-mouth texture. It is a hearty crowd-pleaser perfect for a lazy weekend lunch with friends.
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Ingredients
70g pork trotter, cleaned and cut into pieces
1kg dried black beans
1 bunch spring onions, finely chopped
150g Portuguese-style chouriço, sliced
70g pork tail, cleaned and cut into pieces
70g pig’s ear, cleaned and cut into pieces
Black pepper, to taste
3 bay leaves
Salt, to taste
6 cloves garlic, crushed
40ml cachaça (sugar cane spirit) for seasoning
100g paio sausage, sliced
100g carne-seca (salted dried beef), desalted and shredded
100g pork spare ribs, cut into pieces
1-2 oranges, sliced into rounds
2 large onions, finely chopped
50g pork loin, cubed
1kg dried black beans
1 bunch spring onions, finely chopped
150g Portuguese-style chouriço, sliced
70g pork tail, cleaned and cut into pieces
70g pig’s ear, cleaned and cut into pieces
Black pepper, to taste
3 bay leaves
Salt, to taste
6 cloves garlic, crushed
40ml cachaça (sugar cane spirit) for seasoning
100g paio sausage, sliced
100g carne-seca (salted dried beef), desalted and shredded
100g pork spare ribs, cut into pieces
1-2 oranges, sliced into rounds
2 large onions, finely chopped
50g pork loin, cubed
Where to find ingredients
Black beans can be found in the pulses aisle of most supermarkets or at specialised Latin American grocers. For the specific pork cuts like trotter, ears, and tail, it is best to visit a traditional high-street butcher, as they may need to be ordered in advance. Carne-seca can be tricky to find; check online Latin food retailers or specialised delis. If you cannot find carne-seca, salt beef is the closest substitute, though you must desalt it thoroughly. Cachaça is available in larger spirits shops or online. Paio and Portuguese-style chouriço can often be found in the world food aisle or at local independent delis.
Preparation method
- Soak the tougher meat cuts for at least 36 hours, changing the water several times; this is essential, especially in warmer weather
- If the weather is warm, add ice cubes to the soaking water to ensure the temperature stays low
- Begin by boiling the harder meat cuts, such as the trotter, ear, tail, and ribs, in a large, heavy-bottomed pot filled with enough water to cover them
- Simmer slowly until they become tender, which can take several hours to achieve the right texture
- Add the more delicate meats, such as the pork loin, carne-seca, paio, and chouriço to the pot and continue to simmer until everything is beautifully tender and the flavours have melded
- Once the meats are tender, stir in the pre-washed black beans
- Continue to cook until the beans are soft, seasoning with salt and pepper to your preference
- Carefully remove the meats from the pot and set them aside for serving
- Season the bean broth with the onions, garlic, bay leaves, black pepper, cachaça, and salt
- Let it all bubble together for a few more minutes to fully incorporate the flavours
- Serve the feijoada hot alongside orange slices, garlicky sautéed greens, white rice, farofa, crispy crackling (torresmo), bacon bits, and other classic sides
Observations
Feijoada is widely considered the soul of Brazilian cooking. This iconic stew brings together black beans and an array of pork cuts that require long, slow cooking to become perfectly tender, resulting in a rich and aromatic dish. It is a true 'family favourite' that is traditionally served with a spread of accompaniments, including shredded greens (couve), fluffy white rice, orange slices, and crunchy farofa. It makes for a substantial, no-fuss meal that is best shared around a table.
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