Brazilian recipe
Classic Feijoada: An Authentic Stew (Feijoada : receita de feijoada completa)
Feijoada is a legendary Brazilian staple, featuring a slow-simmered blend of black beans and salted meats for a deep, robust flavor and melt-in-the-mouth texture. Ideal for large family gatherings.
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Ingredients
70g clean pig’s trotters, cut into pieces
1 kg dried black beans
1 bunch green onions, chopped
150g Portuguese-style sausage (linguiça), sliced
70g pig’s tail, cleaned and cut into pieces
70g pig’s ears, cleaned and cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, minced
40ml cachaça for seasoning
100g paio sausage, sliced
100g carne seca (dried beef), desalted and shredded
100g pork spare ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50g pork loin, cubed
1 kg dried black beans
1 bunch green onions, chopped
150g Portuguese-style sausage (linguiça), sliced
70g pig’s tail, cleaned and cut into pieces
70g pig’s ears, cleaned and cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, minced
40ml cachaça for seasoning
100g paio sausage, sliced
100g carne seca (dried beef), desalted and shredded
100g pork spare ribs, cut into pieces
1 or 2 oranges, sliced
2 large onions, chopped
50g pork loin, cubed
Where to find ingredients
You can find dried black beans and specialized cuts like pig's trotters or ears at local butcher shops or dedicated meat markets in Trinidad. For the specific Portuguese sausages (paio or linguiça) and carne seca, check specialty aisles of larger supermarkets or import food shops. If unavailable, salted pork belly is a viable substitute for certain cuts.
Preparation method
- Soak the salted meats for at least 36 hours, changing the water frequently to remove excess salt; keep in a cool place.
- Add ice to the soaking water if needed to keep the meat chilled.
- Begin by simmering the tougher meats—trotters, ears, tail, and ribs—in a large heavy-bottomed pot filled with water.
- Continue cooking until the meats reach a tender consistency, which may take several hours.
- Stir in the softer meats such as pork loin, dried beef, paio, and linguiça, simmering until everything is perfectly tender and flavors have melded.
- Once the meats are soft, add the pre-washed black beans to the pot.
- Cook until the beans are tender, then adjust salt and seasoning to your preference.
- Remove the meats from the liquid and set aside.
- Sauté the onion and garlic, then stir them into the beans along with the bay leaves, black pepper, cachaça, and salt.
- Simmer for a few additional minutes to ensure the seasonings are fully incorporated into the broth.
- Serve the feijoada hot, garnished with orange slices, and accompanied by sautéed collard greens, white rice, farofa, crispy pork rinds, bacon, and seasoned bean broth.
Observations
Feijoada stands as a cornerstone of Brazilian home cooking, harmonizing black beans with a selection of savory meats that impart incredible depth and substance. This slow-cooked feast relies on tough cuts that tenderize over time, creating a rich, aromatic result that is truly greater than the sum of its parts. Perfectly suited for big groups, it is traditionally served with collard greens, steamed white rice, fresh orange slices, and crunchy farofa, offering a satisfying and flavor-packed meal for any special lunch or evening occasion.
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