Brazilian recipe
Traditional Feijoada: An Authentic Meat and Black Bean Stew (Feijoada : receita de feijoada completa)
Feijoada is an iconic Brazilian specialty, a rich, slow-cooked stew of black beans and assorted pork cuts, perfect for a hearty and flavorful family meal.
0.0 / 5 by 0 Reviews
Ingredients
70g clean pig’s trotters, chopped
1kg dried black beans
1 bunch green onions, finely chopped
150g Portuguese-style sausage (linguica), sliced
70g pig’s tail, cleaned and chopped
70g pig’s ear, cleaned and chopped
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, minced
40ml sugarcane spirit (pinga/cachaça)
100g paio sausage, sliced into rounds
100g dried salted beef (carne seca), desalted and shredded
100g pork spare ribs, chopped
1 to 2 oranges, sliced
2 large onions, finely diced
50g pork loin, cubed
1kg dried black beans
1 bunch green onions, finely chopped
150g Portuguese-style sausage (linguica), sliced
70g pig’s tail, cleaned and chopped
70g pig’s ear, cleaned and chopped
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, minced
40ml sugarcane spirit (pinga/cachaça)
100g paio sausage, sliced into rounds
100g dried salted beef (carne seca), desalted and shredded
100g pork spare ribs, chopped
1 to 2 oranges, sliced
2 large onions, finely diced
50g pork loin, cubed
Where to find ingredients
You can find black beans, garlic, onions, and oranges at any local Indian grocery or vegetable market (sabzi mandi). For the specialized pork cuts like pig's ears, trotters, or tail, as well as sausages like paio or linguica, visit high-end butcher shops or gourmet meat counters in major cities that cater to global cuisines. If unavailable, high-quality smoked pork or artisanal sausages can serve as substitutes, though they will alter the authentic profile.
Preparation method
- Soak the salted meats for at least 36 hours, changing the water frequently, particularly in warmer climates.
- Use ice cubes if necessary to keep the water temperature low during the soaking process.
- Begin by boiling the tougher cuts—trotters, ears, tails, and ribs—in a large heavy-bottomed pot filled with enough water to cover them.
- Simmer these cuts until they begin to soften, which may take several hours.
- Introduce the tender meats, including the loin, dried beef, paio, and Portuguese sausage, to the pot and continue simmering until everything is fork-tender and the flavors meld.
- Once the meats are soft, add the rinsed black beans to the pot.
- Continue cooking until the beans are tender, adjusting the salt and seasoning to your preference.
- Carefully remove the cooked meats from the pot and set them aside.
- Season the bean broth by stirring in the onions, garlic, bay leaves, black pepper, sugarcane spirit, and salt.
- Simmer for a few more minutes to allow the aromatics to infuse the broth deeply.
- Serve the feijoada hot, accompanied by orange slices, sautéed kale, white rice, farofa, pork rinds, bacon, and any other traditional sides of your choice.
Observations
Feijoada stands as the centerpiece of Brazilian culinary tradition, masterfully blending black beans with an array of meats to create a robust and deeply satisfying dish. The preparation relies on a slow-cooking process, which tenderizes the various cuts of pork and creates an aromatic, complex broth. It is traditionally served during communal gatherings, accompanied by sautéed greens, steamed white rice, fresh orange slices, and toasted cassava flour (farofa), making for a complete and festive dining experience.
Ratings and comments