Brazilian recipe
Traditional Feijoada (Feijoada)
Make a classic feijoada with tender black beans, carefully chosen pork cuts, and a deeply flavorful broth for any occasion.
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Ingredients
1/2 kg salted pork ribs
250 g smoked Portuguese sausage
1 kg dried black beans
1 cleaned pig's foot
1 cleaned pig's ear
1 cleaned pig's tail
1/2 kg desalted dried beef
2 tablespoons oil
1 salted pig's tongue
4 tablespoons chopped onion
4 cloves garlic, crushed
100 g smoked bacon
1 whole paio sausage
2 bay leaves
250 g smoked Portuguese sausage
1 kg dried black beans
1 cleaned pig's foot
1 cleaned pig's ear
1 cleaned pig's tail
1/2 kg desalted dried beef
2 tablespoons oil
1 salted pig's tongue
4 tablespoons chopped onion
4 cloves garlic, crushed
100 g smoked bacon
1 whole paio sausage
2 bay leaves
Where to find ingredients
Look for the black beans, dried beans, bay leaves, garlic, and onions in the dry goods, produce, and seasoning aisles of a supermarket or grocery store. Ask at the butcher counter for the pork cuts, smoked sausage, salted beef, and smoked bacon; if needed, use a local substitute only for the pork cuts or sausages, but keep feijoada-style ingredients as close as possible to the original.
Preparation method
- Soak the salted meats in cold water for at least 12 hours, changing the water several times during that period to remove excess salt
- After the desalting time, drain the meats, rinse them well, and set aside
- In a large pot, add the black beans, the salted meats, the foot, the ear, the tail, the tongue, the bacon, and the paio sausage
- Cover the ingredients with water, add the bay leaves, and cook over low heat for about 2 to 3 hours, or until all the meats are tender
- In a separate skillet, heat the oil and sauté the garlic and onion until lightly golden
- Remove a ladleful of the cooked beans from the main pot, mash the beans, and mix them into the onion and garlic sauté
- Add a few spoonfuls of the stew broth to the sauté, stir well, and let it boil for a few minutes
- Pour this mixture into the large feijoada pot to thicken the broth
- Taste and adjust the salt carefully if needed, since the meats may still hold some residual salt
- Cook for another 30 minutes so the flavors blend fully before serving
Observations
Feijoada is the most iconic dish in Brazilian cooking, standing as a symbol of family gatherings and warm hospitality. This recipe brings together classic cuts of pork and black beans, yielding a hearty stew with deep flavor and varied texture. The key lies in soaking out the salt from the meats and slow-cooking everything, allowing the ingredients to meld into a rich, comforting broth.
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