Brazilian recipe
Traditional Feijoada: A classic stew with black beans and pork (Feijoada)
Feijoada is a classic dish featuring black beans and a variety of meats, slow-cooked for deep flavor and tender textures. Perfect for family gatherings.
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Ingredients
70 g cleaned pig's trotters, cut into pieces
1 kg dried black beans
1 bunch green onions, chopped
150 g Portuguese-style sausage (linguiça), cut into pieces
70 g cleaned pig's tail, cut into pieces
70 g cleaned pig's ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves garlic, crushed
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g dried salted beef (carne seca), desalted and shredded
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
1 kg dried black beans
1 bunch green onions, chopped
150 g Portuguese-style sausage (linguiça), cut into pieces
70 g cleaned pig's tail, cut into pieces
70 g cleaned pig's ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves garlic, crushed
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g dried salted beef (carne seca), desalted and shredded
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
Where to find ingredients
Find fresh produce and onions at local markets or supermarkets. Dried black beans and pantry staples are widely available in grocery stores. For specialty meats like pig trotters, ears, and dried salted beef (carne seca), check with local butchers or premium meat sections in supermarkets. Substitute cachaça with white rum if unavailable; replace paio or linguiça with high-quality smoked pork sausages if the originals are not found.
Preparation method
- Soak the salted meats for at least 36 hours, changing the water several times, especially in warm environments or during the summer.
- If necessary, add ice to the soaking water to keep the temperature low.
- Begin by cooking the tougher meats, such as trotters, ears, tail, and ribs, in a large pot with enough water to cover them.
- Cook until they are tender, which may take several hours.
- Add the softer meats, such as pork loin, dried beef, paio, and linguiça, to the pot and continue cooking until everything is very tender and the flavors have intensified.
- When the meats are tender, add the pre-washed black beans.
- Cook until the beans are soft, adjusting the salt and seasonings to taste.
- Remove the meats and set them aside.
- Season the beans with onion, garlic, bay leaves, black pepper, cachaça, and salt.
- Let it simmer for a few more minutes to incorporate the flavors.
- Serve the feijoada accompanied by orange slices, sautéed kale, white rice, farofa, pork cracklings, bacon, seasoned bean broth, and other sides of your choice.
Observations
Feijoada is one of the most traditional recipes in Brazilian cuisine, bringing together black beans and a variety of salted and smoked meats that provide heartiness and flavor. This dish requires slow, steady cooking to ensure the meats become perfectly tender, resulting in a rich and aromatic stew. Ideal for group meals, feijoada is served with traditional side dishes such as sautéed kale, white rice, orange slices, and farofa, making it a complete and satisfying option for lunch or dinner.
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