Brazilian recipe
Traditional Brazilian Feijoada: A Complete 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, irresistible flavor.
0.0 / 5 by 0 Reviews
Ingredients
500g salted pork ribs
250g smoked Portuguese sausage
1kg dried black beans
1 pig trotter, cleaned
1 pig ear, cleaned
1 pig tail, cleaned
500g desalted dried beef
2 tablespoons oil
1 salted pork tongue
4 tablespoons chopped onion
4 cloves garlic, crushed
100g smoked bacon
1 whole paio sausage
2 bay leaves
250g smoked Portuguese sausage
1kg dried black beans
1 pig trotter, cleaned
1 pig ear, cleaned
1 pig tail, cleaned
500g desalted dried beef
2 tablespoons oil
1 salted pork tongue
4 tablespoons chopped onion
4 cloves garlic, crushed
100g smoked bacon
1 whole paio sausage
2 bay leaves
Where to find ingredients
Find black beans and Portuguese-style sausages (like linguiça or paio) in specialty grocers or ethnic food aisles. Salted meats and pork offal are available at butcher shops. As a substitute for specific Brazilian sausages, high-quality smoked chorizo or dry-cured pork sausages can be used.
Preparation method
- Soak 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 soaking 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 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 pan, 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 grains, and mix them into the sautéed onion and garlic.
- Add a few spoonfuls of the stew's broth to the sauté mixture, stir well, and let it boil 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 so the flavors can fully incorporate before serving.
Observations
Feijoada stands as the most iconic dish in Brazilian cuisine, serving as a symbol of family gatherings and hospitality. This recipe features classic pork cuts and black beans, resulting in a dense, rich stew full of flavor and texture. The secret lies in the careful desalinating of the meats and the slow-cooking process, which allows all the ingredients to meld together, creating a hearty and comforting broth.
Ratings and comments