Brazilian recipe
Traditional Brazilian Feijoada: Complete Recipe (Feijoada)
Learn how to prepare an authentic feijoada, featuring tender pork cuts, a rich broth, and creamy black beans. The ultimate guide for an unforgettable 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 foot
300 g desalted dried beef
400 g desalted pork ear
3 garlic cloves, 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 foot
300 g desalted dried beef
400 g desalted pork ear
3 garlic cloves, roughly chopped
Where to find ingredients
Find black beans, dried beef (carne-seca), and specific pork cuts like orelha or pé at specialized butcher shops or Latin American grocery markets. Substitutes: Chorizo can be used if paio or calabresa are unavailable, though the original sausages are recommended for the authentic flavor.
Preparation method
- Ensure all salted meats are properly desalted before beginning.
- In a large pot, sear the pork loin and ribs until browned for approximately 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, sautéing until translucent and scraping the bottom of the pot well to release the flavors.
- Add the garlic and bay leaves, sautéing for another 5 minutes.
- Add the drained beans to the pot and mix well.
- In a separate pot, boil the tougher cuts of meat (foot, knuckle, tail, ear, and dried beef) to remove impurities.
- Drain them and transfer to the bean pot.
- Cover the ingredients with water, adjust the salt, and bring to a boil over high heat.
- Reduce the heat, partially cover, and simmer for 3 hours, regularly removing the foam that forms on the surface.
- After 1 hour and 15 minutes, remove the dried beef from the pot, cut into cubes, and set aside.
- At the end of the cooking time, incorporate the reserved pork loin and ribs, the parsley, and the half orange.
- After an additional 30 minutes, remove the orange from the pot and discard it.
- When the pork loin is tender, remove it from the pot, slice into cubes, and set aside.
- Cook the sausages whole for 15 minutes, then cut into rounds and return to the pot.
- Return the cubed dried beef and pork loin to the mixture, letting everything cook until the beans are tender and the broth has thickened.
- Add boiling water if necessary during the process.
Observations
Feijoada is an icon of Brazilian cuisine, combining the robustness of pork meats with the deep, savory flavor of black beans simmered slowly. This preparation focuses on the technique of patient cooking to ensure each ingredient maintains its ideal texture while the broth reaches the perfect consistency. It is a dish that celebrates tradition, being ideal for large family gatherings that call for a hearty, aromatic, and comforting meal.
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