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Brazilian recipe

Hearty Black Bean Stew (Feijoada completa)

Master the art of a full-bodied Brazilian stew. This rich, authentic recipe is the ultimate weekend centerpiece for gathering family and friends with plenty to go around.

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120 min preparation 120 min cooking 6 portions 1 product views
Hearty Black Bean Stew (Feijoada completa)

Ingredients

1 kg black beans
500 g salted pork meat
500 g dried salted beef
1 pig trotter
1 pig ear
1 pig tail
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 chopped onion
Red chili pepper to taste
Olive oil to taste
5 bay leaves
Minced garlic to taste
Chopped fresh herbs to taste
Sliced collard greens for serving
Oranges for serving

Where to find ingredients

You can find all traditional ingredients at local butchers and large supermarkets. Look for high-quality salted pork cuts and specific Brazilian-style sausages like linguiça calabresa at specialized grocers or butcher counters. If unavailable, substitute with smoked sausages or cured pork belly.

Preparation method

  1. Sort the black beans, rinse thoroughly under running water, and soak until the following day.
  2. Wash 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 any remaining salt.
  4. In a large pot, lightly sear the fresh and salted meats in a small amount of olive oil.
  5. Place the beans, dried salted beef, and the tougher cuts of meat in a pressure cooker with water.
  6. Cook over medium heat until they begin to soften.
  7. Cook the more tender meat cuts separately to ensure they do not fall apart.
  8. In a separate skillet, sauté the minced garlic with a little oil or olive oil.
  9. Transfer the beans and all the cooked meats into a large, spacious pot.
  10. Taste the broth carefully for salt, keeping in mind that the salted meats will already season the dish.
  11. Fry the bacon, calabresa sausage, and onion, then add to the main stew along with the sautéed garlic.
  12. Let the feijoada simmer over low heat for 15 to 20 minutes to allow the flavors to meld and the broth to thicken.
  13. Add oranges cut into quarters into the pot if desired, to help with the flavor profile and salt balance.

Observations

Feijoada is undeniably the most iconic dish in Brazilian cuisine. This version features a robust mix of pork and beef cuts, which together create a thick, savory, and deep-flavored broth. The key to success lies in the patient slow-cooking of the meats and a well-balanced seasoning base. Always serve it with white rice, sautéed collard greens, and slices of orange to cut through the richness and provide a perfect palate balance.
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Preparation method

Step-by-step images

Step 1

Sort the black beans, rinse thoroughly under running water, and soak until the following day.

Sort the black beans, rinse thoroughly under running water, and soak until the following day.
Step 2

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

Wash 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 any remaining salt.

On the day of cooking, boil the salted meats in water to remove any remaining salt.
Step 4

In a large pot, lightly sear the fresh and salted meats in a small amount of olive oil.

In a large pot, lightly sear the fresh and salted meats in a small amount of olive oil.
Step 5

Place the beans, dried salted beef, and the tougher cuts of meat in a pressure cooker with water.

Place the beans, dried salted beef, and the tougher cuts of meat in a pressure cooker with water.
Step 6

Cook over medium heat until they begin to soften.

Cook over medium heat until they 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

In a separate skillet, sauté the minced garlic with a little oil or olive oil.

In a separate skillet, sauté the minced garlic with a little oil or olive oil.
Step 9

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

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

Taste the broth carefully for salt, keeping in mind that the salted meats will already season the dish.

Taste the broth carefully for salt, keeping in mind that the salted meats will already season the dish.
Step 11

Fry the bacon, calabresa sausage, and onion, then add to the main stew along with the sautéed garlic.

Fry the bacon, calabresa sausage, and onion, then add to the main stew along with the sautéed garlic.
Step 12

Let the feijoada simmer over low heat for 15 to 20 minutes to allow the flavors to meld and the broth to thicken.

Let the feijoada simmer over low heat for 15 to 20 minutes to allow the flavors to meld and the broth to thicken.
Step 13

Add oranges cut into quarters into the pot if desired, to help with the flavor profile and salt balance.

Add oranges cut into quarters into the pot if desired, to help with the flavor profile and salt balance.
Final result

Hearty Black Bean Stew (Feijoada completa)

Hearty Black Bean Stew (Feijoada completa)

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