Brazilian recipe
Traditional Brazilian Feijoada (feijoada)
Feijoada is a classic, hearty Brazilian stew made with black beans and a variety of slow-cooked meats. It’s the ultimate comfort food, perfect for long, relaxed gatherings.
0.0 / 5 by 0 Reviews
Ingredients
70 g cleaned pig's trotter, cut into pieces
1 kg dried black beans
1 bunch chopped spring onions
150 g Portuguese-style smoked sausage, cut into pieces
70 g cleaned pig's tail, cut into pieces
70 g cleaned pig's ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves crushed garlic
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g carne seca (sun-dried salted beef), desalted and shredded
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
1 kg dried black beans
1 bunch chopped spring onions
150 g Portuguese-style smoked sausage, cut into pieces
70 g cleaned pig's tail, cut into pieces
70 g cleaned pig's ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves crushed garlic
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g carne seca (sun-dried salted beef), desalted and shredded
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
Where to find ingredients
To make an authentic feijoada in Malawi, you will likely need to visit specialty butchers or well-stocked supermarkets in larger cities like Lilongwe or Blantyre. Look for 'carne seca' (dried salted beef) or 'biltong-style' dried beef as a substitute if the Brazilian version is unavailable. For the pork parts like trotters, tails, and ears, check with local fresh butchers, as these are often available upon request. Cachaça can be found in high-end liquor stores or shops specializing in imported spirits; if you can't find it, a good quality unaged white rum can serve as a substitute for the seasoning. Black beans are available at most major supermarkets in the dry goods section, and the rest of the fresh ingredients like onions, garlic, and oranges can be found at local markets or supermarkets.
Preparation method
- Soak the salted meats for at least 36 hours, changing the water frequently, especially in warmer climates or during summer months
- If necessary, add ice to the soaking water to keep it cool and food-safe
- Start by boiling the tougher cuts, such as the trotter, ear, tail, and ribs, in a large stockpot with enough water to cover them
- Simmer until they start to soften, which can take several hours depending on the cuts
- Add the more tender meats like the pork loin, carne seca, paio, and smoked sausage, continuing to simmer until everything is perfectly tender and the flavors have deepened
- Once the meats are soft, stir in the pre-washed black beans
- Continue cooking until the beans are creamy and tender, adjusting the salt and pepper to your liking
- Remove the meats from the pot and set them aside for serving
- Season the bean stew with the onions, garlic, bay leaves, black pepper, cachaça, and salt
- Let it simmer for a few more minutes so the seasoning melds beautifully into the broth
- Serve the feijoada hot with orange slices, sautéed collard greens, fluffy white rice, farofa, crispy pork cracklings (torresmo), bacon, and any other sides you enjoy
Observations
Feijoada is easily one of the most iconic dishes in Brazilian cuisine, bringing together black beans and an assortment of meats that result in a rich, soul-warming meal. This stew relies on patience, as the tougher cuts require a slow, steady simmer to become tender and melt-in-the-mouth, creating an incredibly aromatic and deep flavor profile. Traditionally served for large family get-togethers, it is always accompanied by sautéed collard greens, white rice, orange slices, and farofa, making it a complete and satisfying feast for lunch or dinner.
Ratings and comments