Brazilian recipe
Hearty Black Bean Stew (Feijoada completa)
Master the art of making a classic feijoada. This rich and robust stew is the perfect centerpiece for a leisurely weekend gathering with family and friends.
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Ingredients
1 kg black beans
500 g salted pork
500 g carne-seca
1 pig's trotter
1 pig's ear
1 pig's 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 onion, chopped
Red chili pepper, chopped to taste
Olive oil to taste
5 bay leaves
Garlic, minced to taste
Fresh parsley and chives, chopped to taste
Collard greens, thinly sliced for serving
Oranges for serving
500 g salted pork
500 g carne-seca
1 pig's trotter
1 pig's ear
1 pig's 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 onion, chopped
Red chili pepper, chopped to taste
Olive oil to taste
5 bay leaves
Garlic, minced to taste
Fresh parsley and chives, chopped to taste
Collard greens, thinly sliced for serving
Oranges for serving
Where to find ingredients
Find premium black beans, cured meats like calabresa and carne-seca, and fresh cuts at local wet markets (palengke) or the meat sections of major supermarkets. If specific cuts are unavailable, you may substitute with high-quality smoked pork hocks or thick-cut bacon as alternatives to traditional salted parts.
Preparation method
- Sort through the beans, rinse them well under running water, and soak them overnight.
- Thoroughly wash the salted meats to remove excess salt, soaking them for 24 hours while changing the water multiple times.
- On the day of cooking, boil the salted meats in water to extract any remaining salt.
- In a large heavy-bottomed pot, sear the fresh and salted meats lightly in a drizzle of olive oil.
- Place the beans, carne-seca, and tougher cuts of meat into a pressure cooker filled with water.
- Cook over medium heat until the ingredients begin to soften.
- Cook the more delicate meat cuts separately to ensure they do not disintegrate during the process.
- Sauté the minced garlic with a splash of oil or olive oil in a separate frying pan.
- Transfer the beans and all the cooked meats into a large, spacious pot.
- Taste for salt carefully, remembering that the cured meats already season the stew significantly.
- Fry the bacon, calabresa, and onion, adding them to the main stew along with the garlic mixture.
- Allow the feijoada to simmer gently over low heat for 15 to 20 minutes to thicken the broth.
- Add oranges cut into quarters into the pot if desired, to aid in flavor and help balance the saltiness.
Observations
Feijoada stands as the most iconic dish in Brazilian gastronomy. This hearty version features an assortment of premium pork and beef cuts, which combine to create a thick, flavorful broth. The secret to success lies in the patient slow-cooking of the meats and a well-balanced seasoning. Always serve it with steamed white rice, sautéed collard greens, and fresh orange slices to provide a bright contrast to the savory depth of the stew.
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