Brazilian recipe
Traditional Brazilian feijoada at home (Feijoada)
Learn a full feijoada with tender pork cuts, creamy black beans and a slow-cooked broth for a generous Brazilian lunch.
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Ingredients
1/2 orange with peel
400 g pork ribs, cubed and desalinated
150 g bacon cut into pieces
300 g fresh or desalinated pork loin, cut into pieces
2 paio sausages
1 chopped onion
1 bunch chopped parsley
2 calabresa sausages
1 desalinated pork knuckle
400 g desalinated pork tail
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalinated pig’s foot
300 g desalinated carne-seca
400 g desalinated pig’s ear
3 garlic cloves, roughly chopped
400 g pork ribs, cubed and desalinated
150 g bacon cut into pieces
300 g fresh or desalinated pork loin, cut into pieces
2 paio sausages
1 chopped onion
1 bunch chopped parsley
2 calabresa sausages
1 desalinated pork knuckle
400 g desalinated pork tail
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 desalinated pig’s foot
300 g desalinated carne-seca
400 g desalinated pig’s ear
3 garlic cloves, roughly chopped
Where to find ingredients
Black beans, pork cuts and smoked sausages can be sourced from butchers, general food shops and larger supermarkets. Paio, calabresa and carne-seca are Brazilian ingredients; ask at international food suppliers, and use local smoked pork sausage or salted beef only as clearly marked substitutes if the originals are unavailable.
Preparation method
- Make sure all salted meats are properly desalinated before starting
- In a large pot, sear the pork loin and ribs until browned, about 6 minutes
- Remove and set aside
- In the same pot, fry the bacon until browned and it releases its own fat
- Add the onion to the bacon, sautéing until translucent and scraping the bottom of the pot well to loosen the flavour
- Add the garlic and bay leaves, sautéing for another 5 minutes
- Add the drained beans to the pot and mix well
- In a separate pot, boil the tougher meats, the foot, knuckle, tail, ear and carne-seca, to remove impurities
- Drain them and transfer them to the bean pot
- Cover the ingredients with water, adjust the salt and bring to a boil over high heat
- Lower the heat, partly cover and cook for 3 hours, regularly skimming off any foam that forms on the surface
- After 1 hour and 15 minutes, remove the carne-seca from the pot, cut it into cubes and set aside
- At the end of the cooking time, stir in the reserved pork loin and ribs, the parsley and the half orange
- After 30 more minutes, remove the orange from the pot and discard it
- When the pork loin is tender, remove it from the pot, cut it into cubes and set aside
- Cook the sausages whole for 15 minutes, then slice them into rounds and return them to the pot
- Return the carne-seca and pork loin cubes to the mixture, letting everything cook until the beans are tender and the broth has thickened
- Add boiling water if needed during the process
Observations
Feijoada is a Brazilian cooking icon, bringing together pork cuts and the deep flavour of black beans cooked slowly. This version focuses on patient cooking so each ingredient keeps its texture while the broth thickens properly. It is made for a big family-style meal, aromatic, filling and comforting.
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