Brazilian recipe
Traditional Brazilian Black Bean Stew: A Complete Step-by-Step Guide (Feijoada brasileira tradicional)
Learn how to prepare an authentic Brazilian black bean stew, featuring tender black beans, selected pork cuts, and a rich, irresistible seasoning.
0.0 / 5 by 0 Reviews
Ingredients
500g salted pork ribs
250g smoked Portuguese sausage
1kg dried black beans
1 cleaned pig's trotter
1 cleaned pig's ear
1 cleaned pig's tail
500g desalted dried beef (carne seca)
2 tablespoons vegetable oil
1 salted pork tongue
4 tablespoons chopped onion
4 cloves garlic, minced
100g smoked bacon
1 whole paio sausage
2 bay leaves
250g smoked Portuguese sausage
1kg dried black beans
1 cleaned pig's trotter
1 cleaned pig's ear
1 cleaned pig's tail
500g desalted dried beef (carne seca)
2 tablespoons vegetable oil
1 salted pork tongue
4 tablespoons chopped onion
4 cloves garlic, minced
100g smoked bacon
1 whole paio sausage
2 bay leaves
Where to find ingredients
You can find these ingredients at local butchers and supermarkets. The specific pork cuts (ears, tail, trotter) may require special orders from local butchers. Dried black beans are standard, while smoked sausage and bacon are available in the charcuterie section. If you cannot find 'carne seca' (dried beef), you may use corned beef or salted beef as a substitute.
Preparation method
- Place the salted meats in cold water for at least 12 hours, changing the water several times during this period to remove excess salt.
- After the soaking time, drain the meats, rinse them well, and set aside.
- In a large pot, add the black beans, the salted meats, the trotter, the ear, the tail, the tongue, the bacon, and the paio sausage.
- Cover the ingredients with water, add the bay leaves, and simmer over low heat for about 2 to 3 hours, or until all the meats are tender.
- In a separate skillet, heat the oil and sauté the garlic and onion until lightly golden.
- Remove one ladle of the cooked beans from the main pot, mash the beans, and mix them into the onion and garlic sauté.
- Add a few spoonfuls of the stew broth to the sauté, stir well, and let it boil for a few minutes.
- Pour this mixture back into the large pot of feijoada to thicken the broth.
- Taste the salt, adjusting cautiously if necessary, as the meats may retain a residual amount of salt.
- Cook for another 30 minutes so that the flavors fully meld before serving.
Observations
Feijoada stands as the most iconic dish in Brazilian cuisine, firmly established as a symbol of family gatherings and warm hospitality. This recipe utilizes classic cuts of pork and black beans, resulting in a dense stew that is rich in both flavor and texture. The secret lies in the salt-removal process of the meats and a slow-cooking method, which allows all the ingredients to harmonize, creating a thick, comforting broth.
Ratings and comments