Brazilian recipe
Traditional Brazilian Feijoada (Feijoada brasileira)
A full Brazilian feijoada with black beans, salted pork cuts, sausages and a rich broth, cooked slowly for a generous family meal.
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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 onion, chopped
1 bunch parsley, chopped
2 calabresa sausages
1 desalted pork knuckle
400 g desalted pig’s tail
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalted pig’s trotter
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 onion, chopped
1 bunch parsley, chopped
2 calabresa sausages
1 desalted pork knuckle
400 g desalted pig’s tail
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalted pig’s trotter
300 g desalted carne-seca
400 g desalted pig’s ear
3 garlic cloves, roughly chopped
Where to find ingredients
In Lesotho, black beans, bacon, pork, garlic, onion, parsley and oranges may be found in supermarkets, butcheries and fresh produce markets. Paio, calabresa and carne-seca are Brazilian ingredients; look for them in specialist or imported-food shops, using clearly labelled sausage or dried beef substitutes only when the originals are unavailable.
Preparation method
- Make sure all the salted meats are properly desalted before starting
- In a large pot, sear the pork loin and ribs until browned for approximately 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, sautéing until translucent and scraping the bottom of the pot well to release the flavours
- 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 (trotter, 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, partially cover and cook for 3 hours, regularly removing any foam that forms on the surface
- After 1 hour and 15 minutes, remove the carne-seca from the pot, cut it into cubes and set aside
- At the end of the cooking time, add the reserved pork loin and ribs, the parsley and the orange half
- 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 it 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 cubes of carne-seca and pork loin to the mixture, letting everything cook until the beans are tender and the broth has thickened
- Add boiling water if necessary during the process
Observations
Feijoada is an icon of Brazilian cooking, bringing together black beans and a range of pork cuts in a deep, slow-cooked broth. This version focuses on patient cooking so each meat keeps its texture while the beans become tender and the broth thickens.
It is a hearty dish for gatherings, built around careful desalting, browning and simmering rather than shortcuts.
It is a hearty dish for gatherings, built around careful desalting, browning and simmering rather than shortcuts.
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