Brazilian recipe
Traditional Feijoada: A Complete Recipe (Feijoada)
Feijoada is a classic Brazilian dish featuring black beans and an array of meats, slow-cooked to achieve deep flavor and tender textures. It is the perfect centerpiece for a family gathering.
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Ingredients
70g clean pig's trotters, chopped
1kg dried black beans
1 bunch green onions, chopped
150g linguiça portuguesa, sliced
70g clean pig's tail, chopped
70g clean pig's ear, chopped
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves garlic, crushed
40ml pinga (cachaça) for seasoning
100g paio, sliced
100g carne seca, desalted and shredded
100g pork ribs, chopped
1 to 2 oranges, sliced
2 large onions, chopped
50g pork loin, cubed
1kg dried black beans
1 bunch green onions, chopped
150g linguiça portuguesa, sliced
70g clean pig's tail, chopped
70g clean pig's ear, chopped
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves garlic, crushed
40ml pinga (cachaça) for seasoning
100g paio, sliced
100g carne seca, desalted and shredded
100g pork ribs, chopped
1 to 2 oranges, sliced
2 large onions, chopped
50g pork loin, cubed
Where to find ingredients
Find dried black beans, garlic, onions, and fresh produce at local markets or supermarkets like City Pharmacy or Steamships. For specific items like linguiça, paio, and carne seca, visit specialized gourmet delis or butcher shops, as these are traditional Brazilian ingredients without direct local equivalents; salt-cured or smoked pork products can be used as alternatives.
Preparation method
- Soak the meats for at least 36 hours, changing the water frequently, especially in warmer climates.
- Use ice if necessary to keep the water cold during the soaking process.
- Begin by boiling the tougher cuts, such as the trotters, ears, tail, and ribs, in a large pot with enough water to cover them.
- Simmer for several hours until the meats are tender.
- Add the softer meats, such as the loin, carne seca, paio, and linguiça, to the pot and continue cooking until everything is fork-tender and the flavors have melded.
- Once the meats are soft, add the rinsed black beans to the pot.
- Continue cooking until the beans are tender, adjusting the salt and seasonings to your preference.
- Remove the meats from the pot and set them aside.
- Season the bean broth with the onions, garlic, bay leaves, black pepper, pinga, and salt.
- Simmer for a few more minutes to allow the aromatics to infuse the stew.
- Serve the feijoada hot, accompanied by fresh orange slices, sautéed greens, white rice, farofa, crispy pork belly, bacon, and spicy bean broth as preferred.
Observations
Feijoada stands as one of the most iconic dishes in Brazilian cuisine, bringing together black beans and a medley of pork cuts that provide both substance and depth. This hearty dish relies on slow-cooking techniques to ensure the meats become incredibly tender, resulting in a rich, aromatic, and savory stew. It is a staple for group meals and is traditionally served with sides like sautéed collard greens, white rice, orange slices, and farofa, making it an incredibly complete and comforting option for a weekend lunch or dinner.
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