Brazilian recipe
Classic Feijoada: A traditional recipe for a hearty pork and black bean stew (Feijoada)
Feijoada is an iconic Brazilian specialty featuring slow-cooked black beans and a variety of pork cuts, creating a deeply flavorful and comforting dish perfect for gatherings.
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Ingredients
70g clean pig's trotters, cut into pieces
1 kg dried black beans
1 bunch green onions, chopped
150g Portuguese linguiça sausage, cut into pieces
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, crushed
40ml pinga (cachaça) for seasoning
100g paio sausage, sliced
100g carne seca (dried beef), desalted and shredded
100g pork ribs, cut into pieces
1 to 2 oranges, sliced
2 large onions, chopped
50g pork loin, cut into cubes
1 kg dried black beans
1 bunch green onions, chopped
150g Portuguese linguiça sausage, cut into pieces
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, crushed
40ml pinga (cachaça) for seasoning
100g paio sausage, sliced
100g carne seca (dried beef), desalted and shredded
100g pork ribs, cut into pieces
1 to 2 oranges, sliced
2 large onions, chopped
50g pork loin, cut into cubes
Where to find ingredients
You can find black beans, dried beef (carne seca), and specific pork cuts at specialty butchers or well-stocked local grocers. If you cannot find authentic Portuguese linguiça or paio, smoked chouriço or high-quality smoked sausages can be used as substitutes. Cachaça is essential for the authentic finish, but can be omitted if unavailable.
Preparation method
- Soak the meats for at least 36 hours, changing the water frequently, especially in warmer climates or during the summer.
- If necessary, add ice to the soaking water to keep it cool.
- Begin by cooking the tougher cuts, such as the trotters, ears, tail, and ribs, in a large pot with enough water to cover them.
- Simmer until they become tender, which may take several hours.
- Add the softer meats, such as the loin, carne seca, paio, and linguiça, to the pot and continue cooking until everything is well-tendered and the flavors have deepened.
- Once the meats are soft, add the previously washed black beans.
- Cook until the beans are tender, adjusting the salt and seasonings to your preference.
- Remove the meats from the pot and set them aside.
- Season the bean broth with onion, garlic, bay leaves, black pepper, cachaça, and salt.
- Simmer for a few more minutes to allow the flavors to meld together.
- Serve the feijoada with orange slices, sautéed collard greens, white rice, farofa, pork cracklings, crispy bacon, and a spiced bean broth according to your preference.
Observations
Feijoada stands as a cornerstone of Brazilian home cooking, bringing together black beans and a medley of pork meats that provide both depth and substance. This dish relies on a slow-simmering process to tenderize the tougher cuts, resulting in a rich, aromatic stew. Ideally suited for large, convivial meals, the stew is typically served alongside classic sides such as sautéed collard greens, white rice, orange slices, and toasted cassava flour, known as farofa, offering a wholesome and savory experience for a hearty lunch or dinner.
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