Brazilian recipe
Classic Hearty Feijoada (Feijoada completa)
Learn how to prepare a complete, generous, and authentically flavoured feijoada. This is the perfect dish to bring the family together for a weekend feast.
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Ingredients
1 kg black beans
500 g salted pork meat
500 g dried salted beef (carne-seca)
1 pig trotter
1 pig ear
1 pig tail
500 g fresh beef (brisket or shoulder)
500 g linguiça calabresa sausage
1 ham bone
1 paio sausage
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
Chopped red chilli to taste
Olive oil to taste
5 bay leaves
Minced garlic to taste
Fresh green herbs to taste
Sliced greens for serving
Oranges for serving
500 g salted pork meat
500 g dried salted beef (carne-seca)
1 pig trotter
1 pig ear
1 pig tail
500 g fresh beef (brisket or shoulder)
500 g linguiça calabresa sausage
1 ham bone
1 paio sausage
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
Chopped red chilli to taste
Olive oil to taste
5 bay leaves
Minced garlic to taste
Fresh green herbs to taste
Sliced greens for serving
Oranges for serving
Where to find ingredients
You can find black beans, dried beef (carne-seca), and specific pork cuts at local butchers or international food specialty grocers. Fresh produce and basic pantry staples like garlic and onions are available at any standard supermarket produce department.
Preparation method
- Sort the beans, rinse them thoroughly under cold running water, and soak until the next day.
- Rinse the salted meats well to remove excess salt and soak for 24 hours, changing the water several times.
- On the day of preparation, boil the salted meats in water to eliminate any remaining salt.
- In a large pot, lightly sear the fresh and salted meats in a little olive oil.
- Place the beans, dried beef, and the tougher meat cuts into a pressure cooker with water.
- Cook over medium heat until the ingredients 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 prepared meats into a very large, spacious pot.
- Check the salt carefully, remembering that the salted meats will already season the dish.
- Fry the bacon, calabresa sausage, and onion, then add them to the main stew along with the garlic base.
- 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 balance the salt.
Observations
Feijoada is the most iconic dish in Brazilian cuisine. This version features a variety of pork cuts and beef, creating a rich, delicious, and full-bodied stew. The secret lies in the patient preparation of the meats and a carefully seasoned base. Always serve it with white rice, sautéed greens, and slices of orange to balance the palate.
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