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Brazilian recipe

Authentic Feijoada (Feijoada completa)

Master the art of preparing a robust and authentic Feijoada. The ultimate dish for a generous weekend gathering with family and friends.

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120 min preparation 120 min cooking 6 portions 1 product views
Authentic Feijoada (Feijoada completa)

Ingredients

1 kg black beans
500 g salted pork
500 g carne-seca
1 pig's trotter
1 pig's ear
1 pig's tail
500 g fresh beef (brisket or shoulder)
500 g linguiça calabresa
1 ham bone
1 paio sausage
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
Chopped red chili to taste
Olive oil to taste
5 bay leaves
Minced garlic to taste
Chopped green onions to taste
Sliced collard greens for serving
Oranges for serving

Where to find ingredients

Find these traditional Brazilian ingredients at local butcher shops and specialty grocery sections that carry high-quality cured meats, smoked pork, and specific sausages like paio or calabresa.

Preparation method

  1. Sort through the black beans, rinse thoroughly under running water, and soak overnight
  2. Rinse the salted meats well to remove excess salt and soak for 24 hours, changing the water multiple times
  3. On the day of preparation, boil the salted meats in water to remove remaining salt
  4. In a large pot, lightly sear the fresh and salted meats in a little olive oil
  5. Place the beans, carne-seca, and tougher cuts of meat in a pressure cooker with water
  6. Cook over medium heat until the ingredients begin to soften
  7. Cook the more tender meat cuts separately to prevent them from falling apart
  8. Sauté the minced garlic in a separate pan with a little oil or olive oil
  9. Transfer the beans and all the meats into a large, spacious cooking pot
  10. Carefully taste the salt, keeping in mind that the cured meats already season the dish
  11. Fry the bacon, linguiça calabresa, and onion, then add them to the main pot along with the sautéed garlic
  12. Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth
  13. Add oranges cut into quarters into the pot if desired to help with the flavor and salt balance

Observations

Feijoada stands as the most iconic dish in Brazilian cuisine. This recipe features a rich variety of pork and beef cuts, which combine to create a deeply flavorful and dense broth. The secret lies in the patient preparation of the meats and a well-balanced seasoning. Always serve with white rice, sautéed collard greens, and orange slices to perfectly balance the meal.
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Preparation method

Step-by-step images

Step 1

Sort through the black beans, rinse thoroughly under running water, and soak overnight

Sort through the black beans, rinse thoroughly under running water, and soak overnight
Step 2

Rinse the salted meats well to remove excess salt and soak for 24 hours, changing the water multiple times

Rinse the salted meats well to remove excess salt and soak for 24 hours, changing the water multiple times
Step 3

On the day of preparation, boil the salted meats in water to remove remaining salt

On the day of preparation, boil the salted meats in water to remove remaining salt
Step 4

In a large pot, lightly sear the fresh and salted meats in a little olive oil

In a large pot, lightly sear the fresh and salted meats in a little olive oil
Step 5

Place the beans, carne-seca, and tougher cuts of meat in a pressure cooker with water

Place the beans, carne-seca, and tougher cuts of meat in a pressure cooker with water
Step 6

Cook over medium heat until the ingredients begin to soften

Cook over medium heat until the ingredients begin to soften
Step 7

Cook the more tender meat cuts separately to prevent them from falling apart

Cook the more tender meat cuts separately to prevent them from falling apart
Step 8

Sauté the minced garlic in a separate pan with a little oil or olive oil

Sauté the minced garlic in a separate pan with a little oil or olive oil
Step 9

Transfer the beans and all the meats into a large, spacious cooking pot

Transfer the beans and all the meats into a large, spacious cooking pot
Step 10

Carefully taste the salt, keeping in mind that the cured meats already season the dish

Carefully taste the salt, keeping in mind that the cured meats already season the dish
Step 11

Fry the bacon, linguiça calabresa, and onion, then add them to the main pot along with the sautéed garlic

Fry the bacon, linguiça calabresa, and onion, then add them to the main pot along with the sautéed garlic
Step 12

Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth

Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth
Step 13

Add oranges cut into quarters into the pot if desired to help with the flavor and salt balance

Add oranges cut into quarters into the pot if desired to help with the flavor and salt balance
Final result

Authentic Feijoada (Feijoada completa)

Authentic Feijoada (Feijoada completa)

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