Brazilian recipe
Traditional Feijoada: Authentic Black Bean and Pork Stew (Feijoada)
Feijoada is a classic dish featuring black beans and a variety of pork cuts, slow-cooked for intense flavor and tender texture. Ideal for family gatherings.
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Ingredients
70 g cleaned pig's trotters, cut into pieces
1 kg dry 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, cut into cubes
1 kg dry 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, cut into cubes
Where to find ingredients
Find black beans, paio, and linguiça in Latin American specialty markets or well-stocked butcher shops. For substitutions, use high-quality smoked sausage if Portuguese linguiça or paio are unavailable, and salt-cured beef or brisket as a substitute for carne seca.
Preparation method
- Soak the salted meats for at least 36 hours, changing the water several times, especially in warm environments or during the summer.
- If necessary, add ice to the water to keep the temperature low.
- Begin by cooking the tougher cuts, 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, shredded beef, paio, and Portuguese sausage, to the broth and continue cooking until everything is well-tenderized and the flavors have intensified.
- When 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 the onions, garlic, bay leaves, black pepper, cachaça, and salt.
- Let it simmer for a few more minutes to allow the flavors to meld together.
- Serve the feijoada accompanied by orange slices, sautéed collard greens, white rice, farofa, pork rinds, bacon, seasoned broth, and other accompaniments of your preference.
Observations
Feijoada is one of the most iconic dishes 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 reach perfect tenderness, resulting in a rich and aromatic combination. Perfect for group meals, feijoada is traditionally served with accompaniments such as sautéed collard greens, white rice, orange slices, and cassava flour (farofa), making it a hearty and flavorful choice for lunch or dinner.
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