Brazilian recipe
Traditional Brazilian Feijoada: A Complete, Homestyle Recipe
Learn how to make authentic feijoada with tender pork cuts, a rich broth, and creamy beans. The ultimate guide for an unforgettable Brazilian lunch.
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Ingredients
1/2 orange with peel
400 g pork ribs, cut into cubes, desalted
150 g bacon, chopped into pieces
300 g fresh or desalted pork loin, cut into pieces
2 'paio' sausages
1 onion, chopped
1 bunch fresh parsley, chopped
2 'calabresa' sausages
1 salted pork hock, desalted
400 g salted pork tail, desalted
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 salted pork foot, desalted
300 g salted dried beef, desalted
400 g salted pork ear, desalted
3 cloves garlic, roughly chopped
400 g pork ribs, cut into cubes, desalted
150 g bacon, chopped into pieces
300 g fresh or desalted pork loin, cut into pieces
2 'paio' sausages
1 onion, chopped
1 bunch fresh parsley, chopped
2 'calabresa' sausages
1 salted pork hock, desalted
400 g salted pork tail, desalted
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 salted pork foot, desalted
300 g salted dried beef, desalted
400 g salted pork ear, desalted
3 cloves garlic, roughly chopped
Where to find ingredients
To get authentic ingredients for your feijoada, look for the specific cuts of pork like ribs, loin, hock, tail, and ear at your local butcher shop or the meat counter in your supermarket. For specialty items like 'paio' and 'calabresa' sausages, check out Latin American or specialty food stores, or the international foods aisle at larger grocery stores. Dried beef ('carne-seca') can also be found in these specialty stores or sometimes in the international section of supermarkets. Remember to ask your butcher for pork cuts that are already desalted, or be prepared to soak them yourself to remove excess salt. Fresh parsley is widely available in the produce section of any grocery store.
Preparation method
- Make sure all salted meats are properly desalted before you begin
- In a large pot, sear the pork loin and ribs until browned, about 6 minutes
- Remove and set aside
- In the same pot, fry the bacon until golden and it releases its own fat
- Add the onion to the bacon, sautéing until translucent, scraping the bottom of the pot well to loosen the flavors
- Add the garlic and bay leaves, sautéing for another 5 minutes
- Add the drained beans to the pot and mix well
- In a separate pot, boil the tougher meats (foot, hock, tail, ear, and dried beef) to remove impurities
- Drain and transfer these meats to the bean pot
- Cover the ingredients with water, adjust salt, and bring to a boil over high heat
- Reduce the heat, cover partially, and cook for 3 hours, regularly skimming off any foam that forms on the surface
- After 1 hour and 15 minutes, remove the dried beef from the pot, cut it into cubes, and reserve
- Towards the end of the cooking time, add the reserved pork loin and ribs, parsley, and half of the orange
- After an additional 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
- Boil the whole sausages for 15 minutes, then cut them into rounds and return them to the pot
- Add back the cubes of dried beef and pork loin to the mixture, letting everything simmer until the beans are tender and the broth has thickened
- Add boiling water if needed during the process
Observations
Feijoada is a cornerstone of Brazilian cuisine, combining the heartiness of pork with the deep flavor of slow-cooked black beans. This recipe focuses on patient cooking techniques to ensure each ingredient retains its ideal texture while the broth achieves the perfect thickness. It's a dish that celebrates tradition, perfect for large family gatherings calling for a hearty, aromatic, and comforting meal.
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