Brazilian recipe
Traditional Feijoada: A Hearty Stew Recipe (Feijoada : receita de feijoada completa)
Feijoada is an iconic Brazilian dish featuring black beans simmered with a rich assortment of pork and beef, slow-cooked for a deep, comforting flavor.
0.0 / 5 by 0 Reviews
Ingredients
70g clean pig’s trotters, cut into pieces
1 kg dried black beans
1 bunch green onions, finely chopped
150g Portuguese linguiça sausage, sliced
70g clean pig’s tail, cut into pieces
70g clean pig’s ear, cut into pieces
Black pepper, to taste
3 bay leaves
Salt, to taste
6 garlic cloves, minced
40ml cachaça (sugar cane spirit) for seasoning
100g paio sausage, sliced into rounds
100g carne seca (dried salted beef), desalted and shredded
100g pork ribs, cut into pieces
1 to 2 oranges, sliced
2 large onions, finely chopped
50g pork loin, cubed
1 kg dried black beans
1 bunch green onions, finely chopped
150g Portuguese linguiça sausage, sliced
70g clean pig’s tail, cut into pieces
70g clean pig’s ear, cut into pieces
Black pepper, to taste
3 bay leaves
Salt, to taste
6 garlic cloves, minced
40ml cachaça (sugar cane spirit) for seasoning
100g paio sausage, sliced into rounds
100g carne seca (dried salted beef), desalted and shredded
100g pork ribs, cut into pieces
1 to 2 oranges, sliced
2 large onions, finely chopped
50g pork loin, cubed
Where to find ingredients
Find black beans and specialty pork cuts at local butcher shops or large supermarkets. If you cannot source 'carne seca' or 'paio' locally, you may use high-quality beef jerky and Spanish chorizo as substitutes, though the traditional flavor will vary.
Preparation method
- Soak the salted meats for at least 36 hours, changing the water frequently, especially in warm climates.
- If the ambient temperature is high, add ice to the soaking water to keep it cool.
- Begin by simmering the tougher cuts—trotters, ears, tail, and ribs—in a large pot with enough water to submerge them.
- Cook these cuts until they begin to soften, which may take a few hours.
- Add the softer meats, including the pork loin, dried beef, paio, and linguiça, to the pot and continue simmering until everything is thoroughly tender and the flavors have melded.
- Once the meats are tender, stir in the pre-washed black beans.
- Continue cooking until the beans are soft, then adjust the salt and seasonings to your preference.
- Remove the meats from the pot and set them aside.
- Season the bean stew with the chopped onions, garlic, bay leaves, black pepper, cachaça, and salt.
- Simmer for a few additional minutes to ensure the flavors are perfectly incorporated.
- Serve the feijoada hot, garnished with orange slices and accompanied by sautéed greens, white rice, farofa, crispy pork belly, and seasoned broth.
Observations
Feijoada stands as the ultimate centerpiece of Brazilian home cooking, combining earthy black beans with a robust selection of salted and smoked meats. This slow-cooked stew requires patience, as the diverse cuts of meat must simmer until they reach a meltingly tender consistency. The result is a profoundly aromatic and flavorful meal that has become the standard for celebratory gatherings. It is traditionally served with a vibrant array of sides, such as sautéed collard greens, white rice, fresh orange slices, and farofa, creating a balanced and satisfying feast for lunch or dinner.
Ratings and comments