Brazilian recipe
Traditional Feijoada: Authentic Brazilian Black Bean and Meat Stew (Feijoada)
A classic Brazilian dish, feijoada combines black beans and various cuts of pork, slow-cooked for a rich, hearty, and aromatic result.
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Ingredients
70 g cleaned pig's trotters, chopped
1 kg dry black beans
1 bunch chopped green onions
150 g Portuguese sausage, chopped
70 g cleaned pig's tail, chopped
70 g cleaned pig's ear, chopped
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, crushed
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g sun-dried beef (carne seca), desalted and shredded
100 g pork ribs, chopped
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
1 kg dry black beans
1 bunch chopped green onions
150 g Portuguese sausage, chopped
70 g cleaned pig's tail, chopped
70 g cleaned pig's ear, chopped
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, crushed
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g sun-dried beef (carne seca), desalted and shredded
100 g pork ribs, chopped
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
Where to find ingredients
Find black beans, paio, and sun-dried beef (carne seca) at specialty Latin American grocers. If unavailable, use smoked ham hocks for the pig's trotters/ears/tail and high-quality chorizo or smoked kielbasa as a substitute for Portuguese sausage and paio.
Preparation method
- Soak the meats for at least 36 hours, changing the water frequently, especially in warm environments or during the summer.
- Add ice if necessary to keep the water temperature low.
- Begin by cooking the tougher meats, such as trotters, ears, tails, 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, sun-dried beef, paio, and sausage, to the broth and continue cooking until everything is very tender and the flavors have intensified.
- Once the meats are tender, add the pre-washed black beans.
- Cook until the beans are soft, adjusting the salt and seasonings to taste.
- Remove the meats and set them aside.
- Season the beans with onions, garlic, bay leaves, black pepper, cachaça, and salt.
- Simmer for a few more minutes to allow the flavors to incorporate.
- Serve the feijoada accompanied by orange slices, sautéed collard greens, white rice, farofa, pork rinds, bacon, seasoned broth, and other sides of your choice.
Observations
Feijoada is one of the most traditional recipes in Brazilian cuisine, bringing together black beans and a variety of salted and smoked meats that provide deep flavor and substance. This dish requires slow, patient cooking so that the tougher cuts become tender, resulting in a rich and aromatic stew. Perfect for group meals, feijoada is traditionally served with accompaniments such as sautéed 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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