Brazilian recipe
Traditional Brazilian Feijoada: Full Homemade Recipe
Learn to make authentic feijoada with tender pork cuts, a rich broth, and creamy black beans. The ultimate guide for an unforgettable Brazilian lunch.
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Ingredients
1/2 orange with rind
400 g pork ribs, cubed, desalted
150 g bacon, cut into pieces
300 g fresh or desalted pork loin, cut into pieces
2 paio sausages
1 chopped onion
1 bunch chopped parsley
2 calabresa sausages
1 desalted pork hock
400 g desalted pork tail
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalted pig's foot
300 g desalted dried beef (carne-seca)
400 g desalted pig's ear
3 cloves garlic, roughly chopped
400 g pork ribs, cubed, desalted
150 g bacon, cut into pieces
300 g fresh or desalted pork loin, cut into pieces
2 paio sausages
1 chopped onion
1 bunch chopped parsley
2 calabresa sausages
1 desalted pork hock
400 g desalted pork tail
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalted pig's foot
300 g desalted dried beef (carne-seca)
400 g desalted pig's ear
3 cloves garlic, roughly chopped
Where to find ingredients
Finding all the pork cuts for feijoada might require a visit to a well-stocked butcher shop or a specialty Latin market. Look for pork ribs, pork loin, bacon, paio, calabresa sausages, pork hock, pork tail, pig's foot, pig's ear, and carne-seca (dried salted beef). If carne-seca is unavailable, you can substitute with corned beef, though it won't be quite the same. Some larger supermarkets with international sections might carry some of these items, especially the dried beef or specific sausages. Otherwise, a good butcher is your best bet for the various pork parts. Black beans are readily available in most grocery stores, usually in the dried goods or international aisle. Parsley is a common herb found in the produce section of any supermarket.
Preparation method
- Ensure all salted meats are properly desalted before starting
- 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 its fat has rendered
- Add the onion to the bacon, sautéing until translucent, scraping the bottom of the pot well to release 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 them to the bean pot
- Cover the ingredients with water, adjust salt, and bring to a boil over high heat
- Reduce heat, partially cover, 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 into cubes, and set aside
- At the end of the cooking time, incorporate 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
- Cook the whole sausages for 15 minutes, then slice them into rounds and return them to the pot
- Return 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 an icon of Brazilian cuisine, combining the heartiness of pork with the deep flavor of slowly simmered black beans. This recipe focuses on patient cooking techniques to ensure each ingredient retains its ideal texture while the broth reaches perfect thickness. It's a dish that celebrates tradition, ideal for large family gatherings that call for a hearty, aromatic, and comforting meal.
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