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Brazilian recipe

Complete Traditional Feijoada (Feijoada completa)

Master the art of preparing a rich, authentic Feijoada. The perfect hearty dish for family gatherings, bringing everyone together around the table.

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120 min preparation 120 min cooking 6 portions 1 product views
Complete Traditional Feijoada (Feijoada completa)

Ingredients

1 kg black beans
500 g salted pork
500 g dried beef (carne-seca)
1 pig foot
1 pig ear
1 pig tail
500 g fresh beef (beef brisket or shoulder)
500 g calabresa sausage
1 ham bone
1 paio sausage
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
Red chili pepper to taste
Olive oil to taste
5 bay leaves
Minced garlic to taste
Fresh herbs to taste
Sliced collard greens for serving
Oranges for serving

Where to find ingredients

Find these ingredients in local markets, focusing on the meat section for salted pork cuts and the dry goods aisle for black beans. If specific Brazilian cuts are unavailable, consult a butcher for similar fatty and gelatinous alternatives.

Preparation method

  1. Sort through the black beans, rinse thoroughly under running water, and soak until the next day
  2. Thoroughly rinse the salted meats to remove excess salt and leave them to soak for 24 hours, changing the water several times
  3. On the day of cooking, boil the salted meats in fresh water to remove any remaining salt
  4. In a large pot, lightly sear the fresh and salted meats in a little olive oil
  5. Place the beans, dried beef, and the tougher cuts of meat into a pressure cooker with water
  6. Cook over medium heat until the ingredients begin to soften
  7. Cook the more tender meat cuts separately to ensure they do not fall apart
  8. Sauté the minced garlic with a little oil or olive oil in a separate frying pan
  9. Transfer the beans and all the cooked meats into a large, spacious pot
  10. Taste for salt carefully, remembering that the salted meats will already season the dish
  11. Fry the bacon, calabresa sausage, and onion, then add them to the main pot along with the sautéed garlic
  12. Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth
  13. Add oranges cut into quarters into the pot if desired, to help with flavor and balance the saltiness

Observations

Feijoada is undoubtedly the most iconic dish in Brazilian cuisine. This recipe features a variety of pork and beef cuts, which cook down to create a deeply flavorful, rich broth. Success lies in the patient preparation of the meats and a well-balanced seasoning. It should always be served with white rice, sautéed collard greens, and orange slices to help cleanse the palate.
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Preparation method

Step-by-step images

Step 1

Sort through the black beans, rinse thoroughly under running water, and soak until the next day

Sort through the black beans, rinse thoroughly under running water, and soak until the next day
Step 2

Thoroughly rinse the salted meats to remove excess salt and leave them to soak for 24 hours, changing the water several times

Thoroughly rinse the salted meats to remove excess salt and leave them to soak for 24 hours, changing the water several times
Step 3

On the day of cooking, boil the salted meats in fresh water to remove any remaining salt

On the day of cooking, boil the salted meats in fresh water to remove any remaining salt
Step 4

In a large pot, lightly sear the fresh and salted meats in a little olive oil

In a large pot, lightly sear the fresh and salted meats in a little olive oil
Step 5

Place the beans, dried beef, and the tougher cuts of meat into a pressure cooker with water

Place the beans, dried beef, and the tougher cuts of meat into a pressure cooker with water
Step 6

Cook over medium heat until the ingredients begin to soften

Cook over medium heat until the ingredients begin to soften
Step 7

Cook the more tender meat cuts separately to ensure they do not fall apart

Cook the more tender meat cuts separately to ensure they do not fall apart
Step 8

Sauté the minced garlic with a little oil or olive oil in a separate frying pan

Sauté the minced garlic with a little oil or olive oil in a separate frying pan
Step 9

Transfer the beans and all the cooked meats into a large, spacious pot

Transfer the beans and all the cooked meats into a large, spacious pot
Step 10

Taste for salt carefully, remembering that the salted meats will already season the dish

Taste for salt carefully, remembering that the salted meats will already season the dish
Step 11

Fry the bacon, calabresa sausage, and onion, then add them to the main pot along with the sautéed garlic

Fry the bacon, calabresa sausage, and onion, then add them to the main pot along with the sautéed garlic
Step 12

Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth

Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth
Step 13

Add oranges cut into quarters into the pot if desired, to help with flavor and balance the saltiness

Add oranges cut into quarters into the pot if desired, to help with flavor and balance the saltiness
Final result

Complete Traditional Feijoada (Feijoada completa)

Complete Traditional Feijoada (Feijoada completa)

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