Brazilian recipe
Classic Hearty Feijoada (Feijoada completa)
Learn how to prepare an authentic, bountiful Feijoada. The perfect recipe to bring family together over the weekend with an unforgettable feast.
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Ingredients
1 kg black beans
500 g salted pork
500 g dried salted beef (carne-seca)
1 pork trotter
1 pork ear
1 pork tail
500 g fresh beef (brisket or shoulder)
500 g linguiça calabresa sausage
1 ham bone
1 paio sausage
100 g smoked bacon
500 g fresh pork loin
1 onion, chopped
Red chili pepper, chopped to taste
Olive oil, to taste
5 bay leaves
Garlic, minced to taste
Fresh parsley and scallions, to taste
Sliced collard greens, for serving
Oranges, for serving
500 g salted pork
500 g dried salted beef (carne-seca)
1 pork trotter
1 pork ear
1 pork tail
500 g fresh beef (brisket or shoulder)
500 g linguiça calabresa sausage
1 ham bone
1 paio sausage
100 g smoked bacon
500 g fresh pork loin
1 onion, chopped
Red chili pepper, chopped to taste
Olive oil, to taste
5 bay leaves
Garlic, minced to taste
Fresh parsley and scallions, to taste
Sliced collard greens, for serving
Oranges, for serving
Where to find ingredients
Find these ingredients at local butchers for fresh and salted meat cuts, and at well-stocked grocery stores for beans and produce. If unavailable, use beef jerky as a substitute for carne-seca and any high-quality smoked sausage for the linguiça and paio.
Preparation method
- Sort the black beans, rinse thoroughly under running water, and soak until the next day.
- Wash the salted meats thoroughly to remove excess salt and soak for 24 hours, changing the water several times.
- On the day of cooking, boil the salted meats in water to remove the remaining salt.
- In a large heavy-bottomed pot, sear the fresh and salted meats lightly in a little olive oil.
- Place the beans, dried beef, and tougher meats in a pressure cooker with water.
- Cook over medium heat until they begin to soften.
- Cook the tender meats separately so they do not fall apart.
- Sauté the minced garlic with a little oil or olive oil in a separate skillet.
- Transfer the beans and all the meats into a very large and spacious pot.
- Taste for salt carefully, remembering that the salted meats already season the dish.
- Fry the bacon, calabresa sausage, and onion, adding them to the main stew along with the garlic mixture.
- Allow the feijoada to simmer on low heat for 15 to 20 minutes to thicken the broth.
- Add oranges cut into quarters into the pot if desired to help with flavor and balance the salt.
Observations
Feijoada is the most iconic dish in Brazilian cuisine. This version incorporates various cuts of pork and beef, resulting in a rich, velvety broth. The secret lies in the patient preparation of the meats and a well-balanced seasoning. Always serve with white rice, sautéed collard greens, and orange slices to brighten the palate.
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