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Brazilian recipe

The Ultimate Authentic Feijoada (Feijoada completa)

Master the art of making a complete, hearty feijoada. This iconic recipe brings together a rich blend of meats and beans for an authentic weekend feast.

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120 min preparation 120 min cooking 6 portions 2 product views
The Ultimate Authentic Feijoada (Feijoada completa)

Ingredients

1 kg black beans
500 g salted pork
500 g carne-seca
1 pig's trotter
1 pig's ear
1 pig's tail
500 g fresh beef (brisket or chuck)
500 g linguiça calabresa
1 ham bone
1 paio sausage
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
Chopped red chili to taste
Olive oil to taste
5 bay leaves
Minced garlic to taste
Chopped fresh parsley and green onions to taste
Sliced collard greens for serving
Oranges for serving

Where to find ingredients

Find these ingredients at local butchers and international grocery stores. The cured meats like carne-seca, paio, and linguiça calabresa are essential for the authentic taste; if unavailable, use high-quality dried beef, chorizo, or similar smoked sausages as substitutes.

Preparation method

  1. Sort through the beans, rinse them thoroughly under running water, and soak them until the following day
  2. Soak the salted meats in water for 24 hours to remove excess salt, changing the water several times
  3. On the day of cooking, boil the salted meats in 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, carne-seca, and tougher cuts of meat in a pressure cooker with water
  6. Cook over medium heat until the ingredients start to become tender
  7. Cook the more tender cuts of meat separately so they do not fall apart
  8. In a separate skillet, sauté the minced garlic in a little oil or olive oil
  9. Transfer the beans and all the meats to a large, spacious heavy-bottomed pot
  10. Taste for salt carefully, remembering that the cured meats already season the stew
  11. Fry the bacon, calabresa, and onion, then add them to the main stew along with the sautéed garlic
  12. Simmer the feijoada over low heat for 15 to 20 minutes to allow the broth to thicken
  13. Add orange slices cut into quarters into the pot if desired, to help with flavor and salt balance

Observations

Feijoada is widely considered the most emblematic dish in Brazilian cuisine. This version incorporates a variety of pork cuts and beef, resulting in a rich, flavorful, and thick stew. The secret lies in the patient preparation of the meats and a well-balanced seasoning. It is traditionally 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 beans, rinse them thoroughly under running water, and soak them until the following day

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

Soak the salted meats in water for 24 hours to remove excess salt, changing the water several times

Soak the salted meats in water for 24 hours to remove excess salt, changing the water several times
Step 3

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

On the day of cooking, boil the salted meats in 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, carne-seca, and tougher cuts of meat in a pressure cooker with water

Place the beans, carne-seca, and tougher cuts of meat in a pressure cooker with water
Step 6

Cook over medium heat until the ingredients start to become tender

Cook over medium heat until the ingredients start to become tender
Step 7

Cook the more tender cuts of meat separately so they do not fall apart

Cook the more tender cuts of meat separately so they do not fall apart
Step 8

In a separate skillet, sauté the minced garlic in a little oil or olive oil

In a separate skillet, sauté the minced garlic in a little oil or olive oil
Step 9

Transfer the beans and all the meats to a large, spacious heavy-bottomed pot

Transfer the beans and all the meats to a large, spacious heavy-bottomed pot
Step 10

Taste for salt carefully, remembering that the cured meats already season the stew

Taste for salt carefully, remembering that the cured meats already season the stew
Step 11

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

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

Simmer the feijoada over low heat for 15 to 20 minutes to allow the broth to thicken

Simmer the feijoada over low heat for 15 to 20 minutes to allow the broth to thicken
Step 13

Add orange slices cut into quarters into the pot if desired, to help with flavor and salt balance

Add orange slices cut into quarters into the pot if desired, to help with flavor and salt balance
Final result

The Ultimate Authentic Feijoada (Feijoada completa)

The Ultimate Authentic Feijoada (Feijoada completa)

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