Brazilian recipe
Traditional Brazilian feijoada for a generous family meal (Feijoada)
A full Brazilian feijoada with black beans, salted pork cuts and a thick, savoury broth built through slow cooking.
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Ingredients
1/2 orange with peel
400 g pork ribs, cubed and desalted
150 g bacon cut into pieces
300 g fresh or desalted pork loin, cut into pieces
2 paio sausages
1 chopped onion
1 bunch chopped parsley
2 calabresa sausages
1 desalted pork knuckle
400 g desalted pork tail
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalted pig's foot
300 g desalted carne-seca
400 g desalted pig's ear
3 garlic cloves, roughly chopped
400 g pork ribs, cubed and desalted
150 g bacon cut into pieces
300 g fresh or desalted pork loin, cut into pieces
2 paio sausages
1 chopped onion
1 bunch chopped parsley
2 calabresa sausages
1 desalted pork knuckle
400 g desalted pork tail
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalted pig's foot
300 g desalted carne-seca
400 g desalted pig's ear
3 garlic cloves, roughly chopped
Where to find ingredients
Black beans, bay leaves, onion, garlic and parsley are found in supermarkets and local food shops. Bacon and pork cuts are best bought from a butcher or chilled meat counter. Paio, calabresa and carne-seca are Brazilian items; look in speciality import sections, using butcher-recommended cured pork or smoked sausage only as substitutes when the originals are not available.
Preparation method
- Make sure all the salted meats have been 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 browned and it releases its own fat
- Add the onion to the bacon, sauteing until translucent and scraping the bottom of the pot well to loosen the flavours
- Add the garlic and bay leaves, sauteing for another 5 minutes
- Add the drained beans to the pot and mix well
- In a separate pot, boil the tougher meats (foot, knuckle, tail, ear and carne-seca) to remove impurities
- drain and transfer them to the bean pot
- Cover the ingredients with water, adjust the salt and place over high heat until it comes to a boil
- Lower the heat, partly cover and cook for 3 hours, regularly removing the foam that forms on the surface
- After 1 hour and 15 minutes, remove the carne-seca from the pot, cut into cubes and set aside
- At the end of the cooking time, add the reserved pork loin and ribs, the parsley and the half orange
- After another 30 minutes, remove the orange from the pot and discard it
- When the pork loin is tender, remove it from the pot, slice into cubes and set aside
- Cook the sausages whole for 15 minutes, then cut them into rounds and return them to the pot
- Return the carne-seca and pork loin cubes to the mixture, letting everything cook until the beans are tender and the broth has thickened
- add boiling water if needed during the process
Observations
Feijoada is one of Brazil's great dishes, bringing together black beans and several pork cuts in a deep, slow-cooked broth. This version depends on patient simmering, so each meat keeps its proper texture while the beans soften and the liquid turns rich and hearty. It is made for a generous table, especially when family or friends are gathering for a filling meal.
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