Brazilian recipe
Traditional Brazilian Feijoada: Complete Home-Style Recipe
Learn to make a full-bodied feijoada with tender pork cuts, creamy black beans and a deep, slow-cooked broth for a generous shared meal.
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Ingredients
1/2 orange with peel
400 g pork ribs, cubed and desalted
150 g bacon, cut into pieces
300 g fresh or desalted pork loin, cut into pieces
2 paio sausages
1 onion, chopped
1 bunch parsley, chopped
2 calabresa sausages
1 desalted pork knuckle
400 g desalted pork tail
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalted pork trotter
300 g desalted carne-seca
400 g desalted pork ear
3 cloves garlic, roughly chopped
400 g pork ribs, cubed and desalted
150 g bacon, cut into pieces
300 g fresh or desalted pork loin, cut into pieces
2 paio sausages
1 onion, chopped
1 bunch parsley, chopped
2 calabresa sausages
1 desalted pork knuckle
400 g desalted pork tail
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalted pork trotter
300 g desalted carne-seca
400 g desalted pork ear
3 cloves garlic, roughly chopped
Where to find ingredients
In Pakistan, black beans, bay leaves, garlic, onions, parsley, oranges and bacon can be found in supermarkets, dry-goods shops and fresh produce sections. Pork ribs, pork loin, pork knuckle, pork tail, pork trotter, pork ear, paio, calabresa and carne-seca are specialised ingredients usually sourced from pork butchers, imported food shops or communities that sell pork products; when they are not available or not suitable, smoked beef or chicken sausage may be used only as a substitute, while the original pork ingredients remain the ideal for this recipe.
Preparation method
- Make sure all the salted meats are properly desalted before starting
- In a large pot, sear the pork loin and ribs until browned, for about 6 minutes
- Remove and set aside
- In the same pot, fry the bacon until browned and it releases its own fat
- Add the onion to the bacon, sauteing until translucent and scraping the bottom of the pot well to lift the flavour
- Add the garlic and bay leaves, sauteing for another 5 minutes
- Add the drained beans to the pot and mix well
- In a separate pot, boil the tougher meats (trotter, knuckle, tail, ear and carne-seca) to remove impurities
- Drain and transfer them to the bean pot
- Cover the ingredients with water, adjust the salt and place over high heat until it comes to the boil
- Lower the heat, cover partially and cook for 3 hours, regularly skimming off any foam that forms on the surface
- After 1 hour and 15 minutes, remove the carne-seca from the pot, cut it into cubes and set aside
- At the end of the cooking time, stir in the reserved pork loin and ribs, the parsley and the orange half
- After an additional 30 minutes, remove the orange from the pot and discard it
- When the loin is tender, remove it from the pot, cut it into cubes and set aside
- Cook the sausages whole for 15 minutes, then cut them into rounds and return them to the pot
- Return the cubes of carne-seca and pork loin to the mixture, letting everything cook until the beans are soft and the broth has thickened
- Add boiling water if needed during the process
Observations
Feijoada is one of the great dishes of Brazilian cooking, bringing together hearty pork cuts with the depth of slowly cooked black beans. This version focuses on patient cooking so each meat keeps the right texture while the broth becomes rich and thick. It is made for large family gatherings where the meal needs to feel abundant, aromatic and comforting.
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