Brazilian recipe
Traditional Brazilian black bean and pork stew (Feijoada brasileira tradicional)
Learn how to prepare an authentic feijoada, featuring tender pork, a rich savory broth, and creamy black beans. The definitive guide for an unforgettable 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 fresh parsley, chopped
2 calabresa sausages
1 pork knuckle, desalted
400 g pork tail, desalted
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 pig's trotter, desalted
300 g sun-dried beef (carne-seca), desalted
400 g pork ear, desalted
3 garlic cloves, coarsely 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 fresh parsley, chopped
2 calabresa sausages
1 pork knuckle, desalted
400 g pork tail, desalted
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 pig's trotter, desalted
300 g sun-dried beef (carne-seca), desalted
400 g pork ear, desalted
3 garlic cloves, coarsely chopped
Where to find ingredients
Find black beans, various pork cuts, and salted meats at local butcher shops or traditional markets. For specific items like paio or calabresa sausages, look for specialty gourmet shops or imported food sections. Sun-dried beef (carne-seca) can be replaced with salted beef if unavailable.
Preparation method
- Ensure all salted meats are properly desalted before beginning.
- 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 golden and it releases its own fat.
- Add the onion to the bacon, sautéing until translucent and scraping the bottom of the pot to release 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 cuts (pig's trotter, knuckle, tail, ear, and sun-dried beef) to remove impurities.
- Drain and transfer them to the pot with the beans.
- Cover the ingredients with water, adjust salt to taste, and bring to a boil over high heat.
- Reduce heat, partially cover, and simmer for 3 hours, regularly removing any foam that forms on the surface.
- After 1 hour and 15 minutes, remove the sun-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 the half orange.
- After an additional 30 minutes, remove the orange from the pot and discard it.
- When the loin is tender, remove it from the pot, slice into cubes, and set aside.
- Cook the sausages whole for 15 minutes, then slice them into rounds and return to the pot.
- Return the cubes of sun-dried beef and loin to the mixture, simmering until the beans are tender and the broth has thickened.
- Add boiling water if necessary during the process.
Observations
Feijoada is an iconic centerpiece of Brazilian cuisine, marrying the robustness of various pork cuts with the deep, earthy flavor of slow-cooked black beans. This preparation emphasizes patient cooking techniques to ensure each ingredient maintains its ideal texture while the broth achieves a perfect, velvety thickness. It is a dish that celebrates culinary heritage, ideal for large gatherings that call for a hearty, aromatic, and comforting feast.
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