Brazilian recipe
Traditional Feijoada: complete stew recipe (Feijoada tradicional)
Feijoada is a classic dish featuring black beans and an array of meats, slow-cooked for intense flavor and tender texture. Ideal for family gatherings.
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Ingredients
70 g cleaned pig's trotters, cut into pieces
1 kg dried black beans
1 bunch chopped green onions
150 g Portuguese sausage, cut into pieces
70 g cleaned pig's tail, cut into pieces
70 g cleaned pig's ears, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 minced garlic cloves
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g desalted and shredded dried beef
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
1 kg dried black beans
1 bunch chopped green onions
150 g Portuguese sausage, cut into pieces
70 g cleaned pig's tail, cut into pieces
70 g cleaned pig's ears, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 minced garlic cloves
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g desalted and shredded dried beef
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
Where to find ingredients
Find black beans, dried beef, paio, and Portuguese sausage at specialized international grocers or local butchers. Cachaça can be found at liquor stores; as a substitute, use a high-quality white rum. Fresh produce and standard pork cuts are available at any local market.
Preparation method
- Soak the meats for at least 36 hours, changing the water several times, especially in hot environments or during the summer.
- Add ice if necessary to keep the temperature low.
- Begin by cooking the tougher meats, such as trotters, ears, tail, and ribs, in a large pot with enough water to cover them.
- Cook until tender, which may take several hours.
- Add the softer meats, such as loin, dried beef, paio, and Portuguese sausage, to the broth and continue cooking until everything is very tender and the flavors have intensified.
- When the meats are tender, add the pre-washed black beans.
- Cook until the beans are tender, adjusting salt and seasonings to taste.
- Remove the meats and set aside.
- Season the beans with onions, garlic, bay leaves, black pepper, cachaça, and salt.
- Simmer for a few more minutes to allow the flavors to meld.
- Serve the feijoada accompanied by orange slices, sautéed collard greens, white rice, farofa, pork rinds, bacon, seasoned bean broth, and other sides of your choice.
Observations
Feijoada stands as one of the most traditional recipes in gastronomy, uniting black beans and a variety of meats that provide deep flavor and substance. This dish requires slow cooking to ensure the meats become tender, resulting in a rich and aromatic combination. Perfectly suited for group meals, it is traditionally served with collard greens, white rice, orange slices, and farofa, making it a complete and flavorful option for lunch or dinner.
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