Brazilian recipe
Traditional Brazilian feijoada (Feijoada brasileira tradicional)
Learn to make authentic feijoada with tender pork cuts, rich broth and creamy black beans for an unforgettable Brazilian lunch.
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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 pig's foot
300 g desalted dried beef
400 g desalted pig's 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 pig's foot
300 g desalted dried beef
400 g desalted pig's ear
3 garlic cloves, roughly chopped
Where to find ingredients
Black beans, bacon, pork ribs, pork loin, sausages, pork knuckle, pork tail, pig's foot, pig's ear and dried beef may be found through butchers, speciality meat suppliers or Brazilian/international food shops. Onion, garlic, parsley, bay leaves and orange are available in supermarkets and markets. If paio or calabresa are unavailable, use smoked pork sausages as substitutes, keeping the original sausages as ideal.
Preparation method
- Make sure all salted meats are properly desalted before starting
- In a large pan, sear the loin and ribs until browned for about 6 minutes
- Remove and set aside
- In the same pan, fry the bacon until golden and it releases its own fat
- Add the onion to the bacon, sautéing until translucent and scraping the bottom of the pan well to release the flavours
- Add the garlic and bay leaves, sautéing for another 5 minutes
- Add the drained beans to the pan and mix well
- In a separate pan, boil the tougher meats, foot, knuckle, tail, ear and dried beef, to remove impurities
- Drain and transfer them to the bean pan
- Cover the ingredients with water, adjust the salt and place over high heat until it comes to the boil
- Reduce the heat, partially cover and cook for 3 hours, regularly removing any foam that forms on the surface
- After 1 hour and 15 minutes, remove the dried beef from the pan, cut into cubes and set aside
- At the end of the cooking time, stir in the reserved loin and ribs, parsley and the half orange
- After an additional 30 minutes, remove the orange from the pan and discard it
- When the loin is tender, remove it from the pan, cut into cubes and set aside
- Cook the sausages whole for 15 minutes, then slice them and return them to the pan
- Return the cubes of dried beef and loin to the mixture, leaving everything to 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 cooking, bringing together robust pork cuts and the deep flavour of slowly cooked black beans. This preparation focuses on patient cooking so each ingredient keeps its ideal texture while the broth reaches the perfect thickness. It is a dish that celebrates tradition, ideal for large family gatherings that call for a generous, aromatic and comforting meal.
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