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Brazilian recipe

Classic Feijoada (Feijoada completa)

Master the art of making an authentic, hearty Brazilian feijoada. This is the perfect centerpiece for a bountiful weekend family gathering.

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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 (sun-dried beef)
1 pig trotters
1 pig ears
1 pig tails
500 g fresh beef (brisket or shoulder)
500 g linguiça calabresa
1 ham bone
1 paio sausage
100 g smoked bacon
500 g fresh pork loin
1 onion, minced
Red chili pepper, minced to taste
Olive oil to taste
5 bay leaves
Garlic, minced to taste
Fresh herbs to taste
Sliced collard greens for serving
Oranges for serving

Where to find ingredients

Find premium black beans, traditional Brazilian sausages like linguiça calabresa and paio, and specific pork cuts such as ears, tails, and trotters at specialty Latin American grocers, local butcher shops, or the international aisle of your supermarket. Carne-seca can often be replaced with high-quality corned beef if the authentic product is unavailable.

Preparation method

  1. Sort through the beans, rinse them thoroughly under cold running water, and soak overnight
  2. Rinse the salted meats well to remove excess salt and soak for 24 hours, changing the water several times
  3. On the day of cooking, boil the salted meats in water to remove remaining saltiness
  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 meat cuts into a pressure cooker with water
  6. Cook over medium heat until the beans and tougher meats begin to soften
  7. Cook the more tender meat cuts separately to ensure they do not fall apart
  8. Sauté the minced garlic with a little oil or olive oil in a separate frying pan
  9. Transfer the beans and all the cooked meats into one large, spacious pot
  10. Check the seasoning carefully, keeping in mind that the salted meats already season the dish
  11. Fry the bacon, linguiça calabresa, and onion, adding them to the main stew along with the garlic sauté
  12. Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth
  13. Add orange slices cut into quarters into the pot, if desired, to help with the flavor and to balance the saltiness

Observations

Feijoada is widely considered the most iconic dish in Brazilian cuisine. This rich version combines various cuts of pork and beef, resulting in a deep, flavorful, and thick black bean stew. The secret lies in the patient preparation of the meats and a well-balanced seasoning. It is traditionally served with white rice, sautéed collard greens, and orange slices to help cleanse the palate.
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Preparation method

Step-by-step images

Step 1

Sort through the beans, rinse them thoroughly under cold running water, and soak overnight

Sort through the beans, rinse them thoroughly under cold running water, and soak overnight
Step 2

Rinse the salted meats well to remove excess salt and soak for 24 hours, changing the water several times

Rinse the salted meats well to remove excess salt and 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 saltiness

On the day of cooking, boil the salted meats in water to remove remaining saltiness
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 meat cuts into a pressure cooker with water

Place the beans, carne-seca, and tougher meat cuts into a pressure cooker with water
Step 6

Cook over medium heat until the beans and tougher meats begin to soften

Cook over medium heat until the beans and tougher meats begin to soften
Step 7

Cook the more tender meat cuts separately to ensure they do not fall apart

Cook the more tender meat cuts separately to ensure they do not fall apart
Step 8

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

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

Transfer the beans and all the cooked meats into one large, spacious pot

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

Check the seasoning carefully, keeping in mind that the salted meats already season the dish

Check the seasoning carefully, keeping in mind that the salted meats already season the dish
Step 11

Fry the bacon, linguiça calabresa, and onion, adding them to the main stew along with the garlic sauté

Fry the bacon, linguiça calabresa, and onion, adding them to the main stew along with the garlic sauté
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 orange slices cut into quarters into the pot, if desired, to help with the flavor and to balance the saltiness

Add orange slices cut into quarters into the pot, if desired, to help with the flavor and to balance the saltiness
Final result

Classic Feijoada (Feijoada completa)

Classic Feijoada (Feijoada completa)

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