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Brazilian recipe

A Classic Hearty Black Bean Stew (Feijoada completa)

Learn how to prepare a complete, generous, and authentically flavoured Brazilian feijoada. This is the perfect recipe to gather family over the weekend with plenty of food to share.

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120 min preparation 120 min cooking 6 portions 2 product views
A Classic Hearty Black Bean Stew (Feijoada completa)

Ingredients

1 kg black beans
500 g salted pork
500 g carne-seca
1 pig's trotter
1 pig's ear
1 pig's tail
500 g fresh beef (brisket or shoulder)
500 g linguiça calabresa
1 ham bone
1 paio
100 g smoked bacon
500 g fresh pork loin
1 onion, chopped
Red chilli, chopped to taste
Olive oil to taste
5 bay leaves
Garlic, minced to taste
Fresh herbs (parsley and chives) to taste
Sliced collard greens to serve
Oranges to serve

Where to find ingredients

Find these ingredients at local butchers for specific pork cuts like trotter, ear, or tail, and at your local supermarket for the beans and fresh produce. Carne-seca, linguiça calabresa, and paio can often be sourced at specialty Brazilian or Latin American grocery shops in larger cities.

Preparation method

  1. Pick over the beans, rinse well under running water, and soak overnight
  2. Wash the salted meats thoroughly to remove excess salt and soak for 24 hours, changing the water several times
  3. On the day of preparation, boil the salted meats in water to remove remaining salt
  4. In a large heavy-bottomed pot, sear the fresh and salted meats lightly in a little olive oil
  5. Place the beans, carne-seca, and tougher cuts of meat into a pressure cooker with water
  6. Cook over medium heat until the beans and meat begin to soften
  7. Cook the more tender meat cuts separately to ensure they do not disintegrate
  8. Sauté the minced garlic with a little oil or olive oil in a separate frying pan
  9. Transfer the beans and all the cooked meats to a large, spacious pot
  10. Taste the salt carefully, remembering that the cured meats already season the dish
  11. Fry the bacon, calabresa, and onion, then add to the main stew along with the garlic mixture
  12. Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth
  13. Add oranges cut into quarters into the pot if desired, to help balance the salt and enhance the flavour

Observations

Feijoada is the most iconic dish in Brazilian cuisine. This version features a variety of pork cuts and beef, creating a rich and delicious thick broth. The secret lies in the patient preparation of the meats and a well-seasoned base. Always serve with white rice, sautéed collard greens, and slices of orange to balance the flavours.
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Preparation method

Step-by-step images

Step 1

Pick over the beans, rinse well under running water, and soak overnight

Pick over the beans, rinse well under running water, and soak overnight
Step 2

Wash the salted meats thoroughly to remove excess salt and soak for 24 hours, changing the water several times

Wash the salted meats thoroughly to remove excess salt and soak for 24 hours, changing the water several times
Step 3

On the day of preparation, boil the salted meats in water to remove remaining salt

On the day of preparation, boil the salted meats in water to remove remaining salt
Step 4

In a large heavy-bottomed pot, sear the fresh and salted meats lightly in a little olive oil

In a large heavy-bottomed pot, sear the fresh and salted meats lightly in a little olive oil
Step 5

Place the beans, carne-seca, and tougher cuts of meat into a pressure cooker with water

Place the beans, carne-seca, and tougher cuts of meat into a pressure cooker with water
Step 6

Cook over medium heat until the beans and meat begin to soften

Cook over medium heat until the beans and meat begin to soften
Step 7

Cook the more tender meat cuts separately to ensure they do not disintegrate

Cook the more tender meat cuts separately to ensure they do not disintegrate
Step 8

Sauté the minced garlic with a little oil or olive oil in a separate frying pan

Sauté the minced garlic with a little oil or olive oil in a separate frying pan
Step 9

Transfer the beans and all the cooked meats to a large, spacious pot

Transfer the beans and all the cooked meats to a large, spacious pot
Step 10

Taste the salt carefully, remembering that the cured meats already season the dish

Taste the salt carefully, remembering that the cured meats already season the dish
Step 11

Fry the bacon, calabresa, and onion, then add to the main stew along with the garlic mixture

Fry the bacon, calabresa, and onion, then add to the main stew along with the garlic mixture
Step 12

Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth

Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth
Step 13

Add oranges cut into quarters into the pot if desired, to help balance the salt and enhance the flavour

Add oranges cut into quarters into the pot if desired, to help balance the salt and enhance the flavour
Final result

A Classic Hearty Black Bean Stew (Feijoada completa)

A Classic Hearty Black Bean Stew (Feijoada completa)

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