Brazilian recipe
Classic Feijoada: A Hearty Pork and Black Bean Stew (Feijoada)
Feijoada is an iconic Brazilian specialty, featuring slow-cooked black beans and a medley of pork cuts, resulting in a rich, soul-warming dish perfect for gatherings.
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Ingredients
70g clean pig's trotter, chopped
1kg dried black beans
1 bunch scallions, finely chopped
150g linguiça portuguesa, sliced
70g clean pig's tail, chopped
70g clean pig's ear, chopped
Black pepper, to taste
3 bay leaves
Salt, to taste
6 garlic cloves, crushed
40ml cachaça, for seasoning
100g paio, sliced
100g carne seca (dried salted beef), desalted and shredded
100g pork spare ribs, chopped
1 or 2 oranges, sliced
2 large onions, finely chopped
50g pork loin, cubed
1kg dried black beans
1 bunch scallions, finely chopped
150g linguiça portuguesa, sliced
70g clean pig's tail, chopped
70g clean pig's ear, chopped
Black pepper, to taste
3 bay leaves
Salt, to taste
6 garlic cloves, crushed
40ml cachaça, for seasoning
100g paio, sliced
100g carne seca (dried salted beef), desalted and shredded
100g pork spare ribs, chopped
1 or 2 oranges, sliced
2 large onions, finely chopped
50g pork loin, cubed
Where to find ingredients
You can find dried black beans and specialized cuts like pig's trotter or ear at local butcher shops or international grocers. For Brazilian essentials like carne seca, linguiça portuguesa, and cachaça, visit specialty Latin American food shops in Dublin or other major Irish cities. Use good quality pork spare ribs and loin from your local supermarket's meat counter as a reliable substitute for traditional cuts if needed.
Preparation method
- Soak the salted meats for at least 36 hours, changing the water frequently, particularly in warmer conditions.
- If necessary, use ice to ensure the water stays chilled during the soaking process.
- Begin by simmering the firmer meats, such as the trotter, tail, ear, and ribs, in a large heavy-bottomed pot filled with enough water to cover them.
- Cook until the meats become tender, which can take several hours.
- Incorporate the softer meats, including the pork loin, carne seca, paio, and linguiça, into the pot and continue simmering until everything is succulent and the flavors have deepened.
- Once the meats are tender, add the pre-washed black beans to the pot.
- Continue to cook until the beans reach a soft consistency, seasoning with salt and pepper to your preference.
- Remove the meats from the pot and set them aside.
- Season the bean broth with onion, garlic, bay leaves, black pepper, cachaça, and salt.
- Simmer for a few additional minutes to allow the aromatics to infuse the broth.
- Serve the feijoada hot, accompanied by fresh orange slices, sautéed greens, steamed white rice, farofa, crispy pork belly, bacon, and any other traditional sides you prefer.
Observations
Feijoada stands as the ultimate centerpiece of traditional Brazilian cooking, masterfully combining earthy black beans with an array of seasoned meats. This dish relies on a slow-braising process to tenderize the tougher cuts, creating a deeply aromatic and savory broth. Ideally suited for large family meals, this hearty feast is traditionally served alongside sautéed collard greens, steamed long-grain rice, fresh orange slices, and toasted manioc flour, offering a deeply satisfying and complete dining experience.
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