Brazilian recipe
Authentic Feijoada (Feijoada completa)
Learn how to prepare a hearty, full-course feijoada with authentic flavours. The perfect recipe to gather your family on the weekend for a generous feast.
0.0 / 5 by 0 Reviews
Ingredients
1 kg black beans
500 g salted pork
500 g carne-seca
1 pig foot
1 pig ear
1 pig tail
500 g fresh beef (brisket or chuck)
500 g linguiça calabresa
1 ham bone
1 paio
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
Red pepper to taste
Olive oil to taste
5 bay leaves
Minced garlic to taste
Fresh parsley and scallions to taste
Sliced collard greens for serving
Oranges for serving
500 g salted pork
500 g carne-seca
1 pig foot
1 pig ear
1 pig tail
500 g fresh beef (brisket or chuck)
500 g linguiça calabresa
1 ham bone
1 paio
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
Red pepper to taste
Olive oil to taste
5 bay leaves
Minced garlic to taste
Fresh parsley and scallions to taste
Sliced collard greens for serving
Oranges for serving
Where to find ingredients
You can source these ingredients at local Nigerian butcher shops for meat cuts like pork and beef, and large supermarkets or open-air markets for beans, garlic, onions, and fresh produce. Carne-seca, paio, and linguiça calabresa are specific Brazilian products; if unavailable, use local smoked beef or spicy sausages as substitutes to maintain the dish's profile.
Preparation method
- Sort the beans, rinse them thoroughly under running water and leave them to soak until the next day.
- Wash the salted meats thoroughly to remove excess salt and leave them to soak for 24 hours, changing the water several times.
- On the day of cooking, boil the salted meats in water to remove any remaining salt.
- In a large pot, lightly sear the fresh and salted meats in a little olive oil.
- Place the beans, carne-seca, and tougher meats in a pressure cooker with water.
- Bring to medium heat and cook until they begin to tenderise.
- Cook the more delicate meats separately to ensure they do not fall apart.
- Sauté the minced garlic with a little oil or olive oil in a separate frying pan.
- Transfer the beans and all the meats into a large, spacious cooking pot.
- Taste the salt carefully, remembering that the salted meats will already season the dish.
- Fry the bacon, linguiça calabresa, and onion, then add them to the main stew along with the sautéed garlic.
- Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth.
- Add oranges cut into quarters into the pot if desired to help with the flavour and to balance the salt.
Observations
Feijoada is the most iconic dish in Brazilian cuisine. This version features a variety of pork and beef cuts, which create a rich, full-bodied stew. The secret lies in the patient preparation of the meats and a well-balanced seasoning. Always serve with white rice, sautéed collard greens, and orange slices to help cleanse the palate.
Ratings and comments