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Brazilian recipe

Classic Feijoada (Feijoada completa)

Learn how to prepare a hearty, authentic feijoada. This is the ultimate recipe for a generous family gathering over the weekend.

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120 min preparation 120 min cooking 6 portions 1 product views
Classic Feijoada (Feijoada completa)

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 chopped onion
Chopped red chili to taste
Olive oil to taste
5 bay leaves
Chopped garlic to taste
Chopped fresh herbs to taste
Sliced collard greens for serving
Oranges for serving

Where to find ingredients

You can find black beans, fresh pork, and beef cuts at local butchers or fresh produce markets. For the specific Brazilian meats like carne-seca, paio, and linguiça calabresa, check specialty butchers or imported food sections in high-end supermarkets. If unavailable, high-quality smoked sausages or cured beef may be used as substitutes.

Preparation method

  1. Sort the black beans, rinse thoroughly under running water and soak until the next day
  2. Thoroughly rinse the salted meats to remove excess salt and leave to soak for 24 hours, changing the water several times
  3. On the day of cooking, boil the salted meats in water to remove remaining salt
  4. In a large pot, lightly sear the fresh and salted meats in a little olive oil
  5. Place the beans, carne-seca, and tougher meats in a pressure cooker with water
  6. Cook over medium heat until they begin to soften
  7. Cook the more tender meats separately so they do not fall apart
  8. Sauté the chopped garlic with a little oil or olive oil in a separate frying pan
  9. Transfer the beans and all the meats into a large, spacious pot
  10. Taste for salt carefully, remembering that the salted meats already season the dish
  11. Fry the bacon, linguiça calabresa, and onion, then add to the main stew along with the sautéed garlic
  12. Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth
  13. Add oranges cut into quarters into the pot if desired, to assist with flavor and salt balance

Observations

Feijoada stands as the most iconic dish in Brazilian cuisine. This version incorporates various cuts of pork and beef, resulting in a rich, flavorful broth. The secret lies in the patient preparation of the meats and a carefully seasoned base. Always serve it with white rice, sautéed collard greens, and orange slices to balance the richness.
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Preparation method

Step-by-step images

Step 1

Sort the black beans, rinse thoroughly under running water and soak until the next day

Sort the black beans, rinse thoroughly under running water and soak until the next day
Step 2

Thoroughly rinse the salted meats to remove excess salt and leave to soak for 24 hours, changing the water several times

Thoroughly rinse the salted meats to remove excess salt and leave to soak for 24 hours, changing the water several times
Step 3

On the day of cooking, boil the salted meats in water to remove remaining salt

On the day of cooking, boil the salted meats in water to remove remaining salt
Step 4

In a large pot, lightly sear the fresh and salted meats in a little olive oil

In a large pot, lightly sear the fresh and salted meats in a little olive oil
Step 5

Place the beans, carne-seca, and tougher meats in a pressure cooker with water

Place the beans, carne-seca, and tougher meats in a pressure cooker with water
Step 6

Cook over medium heat until they begin to soften

Cook over medium heat until they begin to soften
Step 7

Cook the more tender meats separately so they do not fall apart

Cook the more tender meats separately so they do not fall apart
Step 8

Sauté the chopped garlic with a little oil or olive oil in a separate frying pan

Sauté the chopped garlic with a little oil or olive oil in a separate frying pan
Step 9

Transfer the beans and all the meats into a large, spacious pot

Transfer the beans and all the meats into a large, spacious pot
Step 10

Taste for salt carefully, remembering that the salted meats already season the dish

Taste for salt carefully, remembering that the salted meats already season the dish
Step 11

Fry the bacon, linguiça calabresa, and onion, then add to the main stew along with the sautéed garlic

Fry the bacon, linguiça calabresa, and onion, then add to the main stew along with the sautéed garlic
Step 12

Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth

Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth
Step 13

Add oranges cut into quarters into the pot if desired, to assist with flavor and salt balance

Add oranges cut into quarters into the pot if desired, to assist with flavor and salt balance
Final result

Classic Feijoada (Feijoada completa)

Classic Feijoada (Feijoada completa)

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