Brazilian recipe
Traditional Feijoada: A Complete Recipe (Feijoada)
A classic Brazilian dish featuring slow-cooked black beans and a rich variety of meats, known for its deep, savory flavor and hearty texture.
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Ingredients
70 g cleaned pig's feet, cut into pieces
1 kg dried black beans
1 bunch green onions, chopped
150 g Portuguese sausage (linguiça), cut into pieces
70 g cleaned pig's tail, cut into pieces
70 g cleaned pig's ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves garlic, crushed
40 ml sugarcane spirit (cachaça) for seasoning
100 g paio sausage, sliced
100 g salted beef (carne seca), desalted and shredded
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
1 kg dried black beans
1 bunch green onions, chopped
150 g Portuguese sausage (linguiça), cut into pieces
70 g cleaned pig's tail, cut into pieces
70 g cleaned pig's ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves garlic, crushed
40 ml sugarcane spirit (cachaça) for seasoning
100 g paio sausage, sliced
100 g salted beef (carne seca), desalted and shredded
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
Where to find ingredients
You can find black beans, pork cuts, and sausages at local butcher shops and high-end supermarkets. As a substitute for Portuguese sausage or paio, use any high-quality smoked or cured chorizo. Sugarcane spirit (cachaça) can be sourced from specialty liquor stores, though it is the authentic choice for this dish.
Preparation method
- Soak the meats for at least 36 hours, changing the water several times, especially in hot weather.
- Add ice if necessary to keep the water temperature low during soaking.
- Start by cooking the tougher meats, such as pig's feet, ears, tail, and ribs, in a large pot with enough water to cover them.
- Cook until they are tender, which may take several hours.
- Add the softer meats, such as pork loin, salted beef, paio, and sausage, to the broth and continue cooking until everything is very tender and the flavors have deepened.
- Once the meats are tender, add the pre-washed black beans.
- Cook until the beans are soft, adjusting the salt and seasonings to your preference.
- Remove the meats from the pot and set them aside.
- Season the beans with onions, garlic, bay leaves, black pepper, sugarcane spirit, and salt.
- Let it simmer for a few more minutes to incorporate the flavors.
- Serve the feijoada accompanied by orange slices, sautéed collard greens, white rice, farofa, pork rinds (torresmo), bacon, and seasoned bean broth as preferred.
Observations
Feijoada is one of the most iconic dishes in Brazilian cuisine, bringing together black beans and a diverse array of meats that provide both intense flavor and substance. This dish is prepared with cuts that require long, slow cooking to reach perfect tenderness, resulting in a rich and aromatic combination. Ideal for large gatherings, feijoada is traditionally served with collard greens, white rice, orange slices, and cassava flour (farofa), making it a complete and satisfying meal for lunch or dinner.
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