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Brazilian recipe

Traditional Feijoada: A Complete Step-by-Step Guide (Feijoada : passo a passo completo)

Master the art of authentic Brazilian feijoada with tender black beans, a selection of savory pork cuts, and a deeply aromatic, comforting broth.

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60 min preparation 180 min cooking 10 portions 837 product views
Traditional Feijoada: A Complete Step-by-Step Guide (Feijoada : passo a passo completo)

Ingredients

500g salted pork ribs
250g smoked Portuguese-style sausage
1kg dried black beans
1 cleaned pig's trotter
1 cleaned pig's ear
1 cleaned pig's tail
500g desalted dried beef
2 tablespoons cooking oil
1 salted pork tongue
4 tablespoons finely chopped onion
4 cloves minced garlic
100g smoked bacon
1 whole paio sausage
2 bay leaves

Where to find ingredients

You can source dried black beans, dried beef, and various pork cuts at local butcher shops (slachterij) or larger supermarkets in the international/Latin American aisle. For specific ingredients like paio or Portuguese sausage, specialty delicatessens often carry the best artisanal options.

Preparation method

  1. Place the salted meats in a bowl of cold water for at least 12 hours, changing the water frequently to remove excess salt.
  2. Once desalting is complete, drain the meats thoroughly, rinse them well, and set them aside.
  3. In a large heavy-bottomed pot, combine the black beans, the prepared salted meats, the trotter, ear, tail, tongue, bacon, and the whole paio.
  4. Cover the ingredients with water, add the bay leaves, and simmer over low heat for 2 to 3 hours, or until all the meats are tender.
  5. In a separate skillet, heat the oil and sauté the garlic and onion until they are lightly golden.
  6. Remove a ladleful of the cooked beans from the main pot, mash them into a paste, and stir them into the onion and garlic mixture.
  7. Add a few tablespoons of the cooking broth to the skillet, stir well, and simmer for a few minutes.
  8. Pour this thickened mixture back into the main pot of feijoada to enrich the body of the stew.
  9. Taste the broth for seasoning, adjusting carefully with salt if necessary, as the meats may still retain some salinity.
  10. Simmer for another 30 minutes to ensure all flavors are perfectly integrated before serving.

Observations

Feijoada stands as the definitive dish of Brazilian gastronomy, synonymous with festive family gatherings and warm hospitality. This classic recipe combines hearty black beans with various traditional pork cuts, resulting in a rich, slow-cooked stew bursting with deep flavors and varied textures. The secret to success lies in the meticulous soaking of the salted meats and a gentle, long simmering process, which allows all the ingredients to meld into a thick, soul-warming broth.
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Preparation method

Step-by-step images

Step 1

Place the salted meats in a bowl of cold water for at least 12 hours, changing the water frequently to remove excess salt.

Place the salted meats in a bowl of cold water for at least 12 hours, changing the water frequently to remove excess salt.
Step 2

Once desalting is complete, drain the meats thoroughly, rinse them well, and set them aside.

Once desalting is complete, drain the meats thoroughly, rinse them well, and set them aside.
Step 3

In a large heavy-bottomed pot, combine the black beans, the prepared salted meats, the trotter, ear, tail, tongue, bacon, and the whole paio.

In a large heavy-bottomed pot, combine the black beans, the prepared salted meats, the trotter, ear, tail, tongue, bacon, and the whole paio.
Step 4

Cover the ingredients with water, add the bay leaves, and simmer over low heat for 2 to 3 hours, or until all the meats are tender.

Cover the ingredients with water, add the bay leaves, and simmer over low heat for 2 to 3 hours, or until all the meats are tender.
Step 5

In a separate skillet, heat the oil and sauté the garlic and onion until they are lightly golden.

In a separate skillet, heat the oil and sauté the garlic and onion until they are lightly golden.
Step 6

Remove a ladleful of the cooked beans from the main pot, mash them into a paste, and stir them into the onion and garlic mixture.

Remove a ladleful of the cooked beans from the main pot, mash them into a paste, and stir them into the onion and garlic mixture.
Step 7

Add a few tablespoons of the cooking broth to the skillet, stir well, and simmer for a few minutes.

Add a few tablespoons of the cooking broth to the skillet, stir well, and simmer for a few minutes.
Step 8

Pour this thickened mixture back into the main pot of feijoada to enrich the body of the stew.

Pour this thickened mixture back into the main pot of feijoada to enrich the body of the stew.
Step 9

Taste the broth for seasoning, adjusting carefully with salt if necessary, as the meats may still retain some salinity.

Taste the broth for seasoning, adjusting carefully with salt if necessary, as the meats may still retain some salinity.
Step 10

Simmer for another 30 minutes to ensure all flavors are perfectly integrated before serving.

Simmer for another 30 minutes to ensure all flavors are perfectly integrated before serving.
Final result

Traditional Feijoada: A Complete Step-by-Step Guide (Feijoada : passo a passo completo)

Traditional Feijoada: A Complete Step-by-Step Guide (Feijoada : passo a passo completo)

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