Brazilian recipe
Traditional Feijoada: Hearty Brazilian Black Bean Stew (Feijoada tradicional)
A classic Brazilian staple, this rich black bean stew features a variety of meats slow-cooked to perfection, ideal for hearty family meals.
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Ingredients
70 g cleaned pig's trotters, cut into pieces
1 kg dried black beans
1 bunch chopped green onions
150 g Portuguese sausage (linguiça), cut into pieces
70 g cleaned pig's tail, cut into pieces
70 g cleaned pig's ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves garlic, crushed
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g dried salted beef (carne seca), desalted and shredded
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
1 kg dried black beans
1 bunch chopped green onions
150 g Portuguese sausage (linguiça), cut into pieces
70 g cleaned pig's tail, cut into pieces
70 g cleaned pig's ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 cloves garlic, crushed
40 ml cachaça (sugar cane spirit) for seasoning
100 g paio sausage, sliced
100 g dried salted beef (carne seca), desalted and shredded
100 g pork ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
Where to find ingredients
Find black beans and primary meat cuts at local butchers or grocery stores. Substitute Portuguese linguiça and paio with high-quality smoked sausages, and use aged white rum as a substitute for cachaça.
Preparation method
- Soak the salted meats for at least 36 hours, changing the water frequently, especially in warm environments or during the summer.
- If necessary, add ice to the soaking water to keep the temperature low.
- Begin by cooking the tougher cuts of meat, such as the trotters, ears, tail, and ribs, in a large pot with enough water to cover them.
- Cook until they are tender, which may take several hours.
- Add the softer meats, such as the loin, dried beef, paio, and sausage, to the pot and continue cooking until everything is well-tenderized and the flavors have intensified.
- Once the meats are tender, add the pre-washed black beans.
- Cook until the beans are soft, adjusting the salt and seasonings to taste.
- Remove the meats and set them aside.
- Season the bean broth with onion, garlic, bay leaves, black pepper, cachaça, and salt.
- Simmer for a few more minutes to incorporate the flavors.
- Serve the feijoada accompanied by orange slices, sautéed collard greens, white rice, farofa, cracklings, bacon, seasoned bean broth, and other sides of your choice.
Observations
Feijoada is one of the most traditional recipes in Brazilian cuisine, bringing together black beans and a variety of meats that provide deep flavor and substance. This dish is prepared with cuts that require long, slow cooking to achieve a tender texture, resulting in a rich and aromatic combination. Perfect for group meals, feijoada is served with traditional sides such as collard greens, white rice, orange slices, and toasted cassava flour, making it a complete and delicious option for lunch or dinner.
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