Brazilian recipe
Easy Homemade Light Feijoada (feijoada)
Whip up a delicious, lighter take on the classic Brazilian bean stew. This simple recipe uses leaner cuts of meat without skimping on the authentic, soulful flavour you crave.
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Ingredients
150 g dried black beans
100 g frozen pork loin
150 g salted pork loin
100 g lean dried beef (carne seca)
2 bay leaves
1 medium onion, diced
2 cloves garlic, minced
Fresh chopped spring onions and coriander to taste
1 tablespoon light unsalted margarine
100 g frozen pork loin
150 g salted pork loin
100 g lean dried beef (carne seca)
2 bay leaves
1 medium onion, diced
2 cloves garlic, minced
Fresh chopped spring onions and coriander to taste
1 tablespoon light unsalted margarine
Where to find ingredients
Black beans can be found in the pulses or grains aisle of your local grocery store or at Asian/International grocers if not in the standard aisle. Salted pork loin and dried beef (carne seca) are specialty items; check with a local butcher for custom cuts or head to an international or Latin-American deli. If you can't source traditional carne seca, it's often best to ask a butcher for a lean, salted brisket or similar cured beef, though the authentic Brazilian flavour comes from the original ingredient. For fresh produce like onions, garlic, spring onions, and coriander, any local supermarket or fresh produce market will have these readily available.
Preparation method
- Soak the black beans in water overnight
- The next day, soak the salted meats in water, changing the water several times to draw out the excess salt
- Boil the salted meats in fresh water, then discard that water
- Keep repeating the boiling and discarding process until the meat reaches your preferred saltiness level
- Boil the meats again in fresh water. If you notice any grease on top, pop the pot in the fridge or freezer; once the fat solidifies, you can easily scoop it off with a spoon
- Reserve this cooking water to use as the base for the beans
- In a heavy-bottomed pot, simmer the black beans together with the desalted meats and bay leaves until everything is nice and tender
- While the beans are bubbling away, heat the light margarine in a non-stick pan
- Sauté the onion until it turns translucent and soft
- Toss in the minced garlic and cook for another minute until fragrant
- Stir the fresh spring onions and coriander into the sauté mixture
- Fold this flavourful base into the pot with the beans and meat
- Give it a taste and adjust the seasoning if you think it needs it
- Serve your feijoada piping hot
Observations
Feijoada is easily the most iconic dish in Brazil—a rich, hearty black bean stew packed with a variety of meats. This 'light' version adapts the traditional method to be a bit more health-conscious by using leaner cuts and smart preparation techniques that keep the fat content down while locking in that signature depth of flavour.
It’s a fantastic choice if you're looking to enjoy this Brazilian staple without feeling weighed down. Perfect for a relaxed weekend lunch or when you need some genuine comfort food. The secret is in carefully desalting the meats and slow-cooking everything until the textures are just right.
It’s a fantastic choice if you're looking to enjoy this Brazilian staple without feeling weighed down. Perfect for a relaxed weekend lunch or when you need some genuine comfort food. The secret is in carefully desalting the meats and slow-cooking everything until the textures are just right.
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