Brazilian recipe
Traditional Brazilian Feijoada: A Step-by-Step Guide (Feijoada tradicional brasileira)
Learn how to prepare an authentic Brazilian feijoada featuring tender black beans, a selection of pork cuts, and a rich, savory broth perfect for gatherings.
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Ingredients
1/2 kg salted pork ribs
250 g smoked Portuguese sausage (linguiça)
1 kg dry black beans
1 cleaned pig's trotter
1 cleaned pig's ear
1 cleaned pig's tail
1/2 kg desalinated beef jerky (carne seca)
2 tablespoons cooking oil
1 salted pig's tongue
4 tablespoons chopped onion
4 cloves minced garlic
100 g smoked bacon
1 whole paio sausage
2 bay leaves
250 g smoked Portuguese sausage (linguiça)
1 kg dry black beans
1 cleaned pig's trotter
1 cleaned pig's ear
1 cleaned pig's tail
1/2 kg desalinated beef jerky (carne seca)
2 tablespoons cooking oil
1 salted pig's tongue
4 tablespoons chopped onion
4 cloves minced garlic
100 g smoked bacon
1 whole paio sausage
2 bay leaves
Where to find ingredients
Find black beans, linguiça, paio, and carne seca (beef jerky) at specialty international markets or local butcher shops. As a substitute, you may use any high-quality smoked sausage or cured bacon if the specific Brazilian varieties are unavailable.
Preparation method
- Place the salted meats in cold water for at least 12 hours, changing the water several times during this 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 trotter, the ear, the tail, the tongue, the bacon, and the paio.
- Cover the ingredients with water, add the bay leaves, and cook over low heat for about 2 to 3 hours, or until all meats are tender.
- In a separate skillet, heat the oil and sauté the garlic and onion until lightly browned.
- 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 cooking broth to the skillet, stir well, and let it simmer for a few minutes.
- Pour this mixture into the large feijoada pot to thicken the broth.
- Taste for salt, adjusting cautiously if necessary, as the meats may retain a residual amount of salt.
- Cook for an additional 30 minutes to ensure the flavors are fully incorporated before serving.
Observations
Feijoada stands as the most iconic dish in Brazilian cuisine, firmly established as a symbol of family gatherings and hospitality. This recipe utilizes classic cuts of pork and black beans, resulting in a dense, flavor-rich stew with varied textures. The secret lies in the process of desalting the meats and the slow-cooking method, which allows all ingredients to harmonize, creating a full-bodied and comforting broth.
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