Brazilian recipe
Traditional Feijoada: A Complete Authentic Recipe (Feijoada)
Learn how to prepare an authentic feijoada with tender pork cuts, a rich, hearty broth, and perfectly cooked black beans.
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Ingredients
1/2 orange with peel
400 g pork ribs, desalted and cubed
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 pig's trotter
300 g desalted dried beef (carne-seca)
400 g desalted pork ear
3 cloves garlic, roughly chopped
400 g pork ribs, desalted and cubed
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 pig's trotter
300 g desalted dried beef (carne-seca)
400 g desalted pork ear
3 cloves garlic, roughly chopped
Where to find ingredients
Find fresh pork cuts and black beans at local butchers and grocery stores. For authentic ingredients like paio, calabresa, and carne-seca, specialized Latin American markets are recommended. If unavailable, high-quality smoked sausage can be used as a substitute for paio and calabresa.
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 the meat and set it aside.
- In the same pot, fry the bacon until golden and it releases its fat.
- Add the onion to the bacon, sautéing until translucent and scraping the bottom of the pot 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 (trotter, knuckle, tail, ear, and dried beef) to remove impurities.
- Drain the meats and transfer them to the pot with the beans.
- Cover the ingredients with water, adjust the salt, and bring to a boil over high heat.
- Reduce the heat, partially cover, and cook 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 loin and ribs, parsley, and the orange half.
- After 30 additional minutes, remove the orange from the pot and discard it.
- When the loin is tender, remove it from the pot, slice into cubes, and set aside.
- Cook the sausages whole for 15 minutes, then slice into rounds and return to the pot.
- Return the cubes of dried beef and loin to the mixture, letting everything cook until the beans are soft 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 slow-cooked to perfection. This preparation focuses on patient cooking techniques to ensure that each ingredient retains its ideal texture while the broth reaches a velvety, thickened consistency. It is a dish that celebrates tradition, perfect for large family gatherings that call for a hearty, aromatic, and comforting meal.
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