Brazilian recipe
Traditional Brazilian Feijoada: A Hearty & Authentic Recipe
Learn to make an authentic feijoada with tender pork cuts, a rich broth, and creamy beans. The ultimate guide for an unforgettable Brazilian lunch.
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Ingredients
1/2 orange with peel
400g pork ribs, cubed, desalted
150g streaky bacon, cut into pieces
300g fresh or desalted pork loin, cut into pieces
2 paio sausages (smoked pork sausage)
1 onion, chopped
1 bunch fresh parsley, chopped
2 calabresa sausages (spicy pork sausages)
1 desalted pig's trotter
400g desalted pig's tail
1kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalted pig's foot
300g desalted dried beef (carne-seca)
400g desalted pig's ear
3 cloves garlic, roughly chopped
400g pork ribs, cubed, desalted
150g streaky bacon, cut into pieces
300g fresh or desalted pork loin, cut into pieces
2 paio sausages (smoked pork sausage)
1 onion, chopped
1 bunch fresh parsley, chopped
2 calabresa sausages (spicy pork sausages)
1 desalted pig's trotter
400g desalted pig's tail
1kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalted pig's foot
300g desalted dried beef (carne-seca)
400g desalted pig's ear
3 cloves garlic, roughly chopped
Where to find ingredients
You can find most of these ingredients in larger supermarkets or local butchers. Look for 'streaky bacon' and pork cuts like ribs, loin, trotters, ears, and tail. 'Paio' and 'calabresa' sausages are smoked pork sausages; specialty delicatessens or European food aisles might stock them, or ask your butcher for a good quality smoked sausage. Dried beef (carne-seca) is a speciality item, often found in Latin American or international food sections of larger supermarkets or dedicated ethnic food stores. Black beans are readily available in the pulses aisle of any supermarket. The orange is just for flavour and is removed before serving.
Preparation method
- Ensure all salted meats are properly desalted before starting
- In a large pot, sear the pork loin and ribs until browned, for about 6 minutes
- Remove and set aside
- In the same pot, fry the bacon until golden and it has rendered its fat
- Add the onion to the bacon, sautéing until translucent, scraping the bottom of the pot well to release the flavours
- Add the garlic and bay leaves, sautéing for another 5 minutes
- Add the drained black beans to the pot and mix well
- In a separate pot, boil the tougher meats (foot, trotter, tail, ear, and dried beef) to remove impurities
- Drain these meats and transfer them to the bean pot
- Cover the ingredients with water, adjust seasoning, and bring to a boil over high heat
- Reduce the heat, partially cover, and simmer for 3 hours, regularly skimming off any foam that forms on the surface
- After 1 hour and 15 minutes, remove the dried beef from the pot, chop it into cubes, and set aside
- Towards the end of the cooking time, add the reserved pork loin and ribs, the chopped parsley, and half the orange to the pot
- After an additional 30 minutes, remove the orange from the pot and discard it
- Once the pork loin is tender, remove it from the pot, slice into cubes, and set aside
- Boil the sausages whole for 15 minutes, then slice them into rounds and return them to the pot
- Return the cubed dried beef and pork loin to the mixture, letting everything simmer until the beans are tender and the broth has thickened
- Add boiling water if needed during the process
Observations
Feijoada is an icon of Brazilian cuisine, combining the heartiness of pork with the deep flavour of slow-cooked black beans. This recipe focuses on patient cooking techniques to ensure each ingredient retains its ideal texture while the broth achieves the perfect thickness. It's a dish that celebrates tradition, perfect for large family gatherings calling for a substantial, aromatic, and comforting meal.
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