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Brazilian recipe

Hearty Feijoada (Feijoada completa)

Master the art of preparing a hearty and authentic feijoada. The ultimate dish for a weekend gathering with family and friends that celebrates richness and flavor.

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120 min preparation 120 min cooking 6 portions 1 product views
Hearty Feijoada (Feijoada completa)

Ingredients

1 kg black beans
500 g salted pork
500 g carne-seca
1 pig trotter
1 pig ear
1 pig tail
500 g fresh beef (brisket or chuck)
500 g linguiça calabresa
1 ham bone
1 paio
100 g smoked bacon
500 g fresh pork loin
1 onion, chopped
Red chili, chopped to taste
Olive oil to taste
5 bay leaves
Garlic, minced to taste
Fresh herbs to taste
Collard greens, sliced, for serving
Oranges for serving

Where to find ingredients

Find these ingredients at local butchers and large supermarkets. Look for specialized cuts like pig ears and tails in the meat section. If specific Brazilian sausages are unavailable, smoked paprika-flavored sausages or high-quality kielbasa are suitable substitutes.

Preparation method

  1. Sort the beans, rinse thoroughly under running water and soak overnight
  2. Wash the salted meats well to remove excess salt and soak for 24 hours, changing the water several times
  3. On the day of preparation, boil the salted meats in water to remove remaining salt
  4. In a large pot, lightly sear the fresh and salted meats in a little olive oil
  5. Place the beans, carne-seca and tougher cuts of meat in a pressure cooker with water
  6. Cook over medium heat until they start to soften
  7. Cook the more delicate meats separately to prevent them from falling apart
  8. Sauté the minced garlic in a separate pan with a little oil or olive oil
  9. Transfer the beans and all cooked meats into a large, spacious pot
  10. Taste for salt carefully, remembering that the cured meats already season the dish
  11. Fry the bacon, calabresa sausage, and onion, then add to the main stew along with the sautéed garlic
  12. Let the feijoada simmer on low heat for 15 to 20 minutes to thicken the broth
  13. Add oranges cut into quarters into the pot, if desired, to help with the flavor and balance the saltiness

Observations

Feijoada stands as the most iconic dish in Brazilian cuisine. This version features a robust combination of pork and beef cuts, resulting in a deep, flavorful broth. Success relies on the patient preparation of the meats and a well-balanced seasoning base. Always serve it alongside white rice, sautéed collard greens, and orange slices to perfectly balance the meal.
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Preparation method

Step-by-step images

Step 1

Sort the beans, rinse thoroughly under running water and soak overnight

Sort the beans, rinse thoroughly under running water and soak overnight
Step 2

Wash the salted meats well to remove excess salt and soak for 24 hours, changing the water several times

Wash the salted meats well to remove excess salt and soak for 24 hours, changing the water several times
Step 3

On the day of preparation, boil the salted meats in water to remove remaining salt

On the day of preparation, boil the salted meats in water to remove remaining salt
Step 4

In a large pot, lightly sear the fresh and salted meats in a little olive oil

In a large pot, lightly sear the fresh and salted meats in a little olive oil
Step 5

Place the beans, carne-seca and tougher cuts of meat in a pressure cooker with water

Place the beans, carne-seca and tougher cuts of meat in a pressure cooker with water
Step 6

Cook over medium heat until they start to soften

Cook over medium heat until they start to soften
Step 7

Cook the more delicate meats separately to prevent them from falling apart

Cook the more delicate meats separately to prevent them from falling apart
Step 8

Sauté the minced garlic in a separate pan with a little oil or olive oil

Sauté the minced garlic in a separate pan with a little oil or olive oil
Step 9

Transfer the beans and all cooked meats into a large, spacious pot

Transfer the beans and all cooked meats into a large, spacious pot
Step 10

Taste for salt carefully, remembering that the cured meats already season the dish

Taste for salt carefully, remembering that the cured meats already season the dish
Step 11

Fry the bacon, calabresa sausage, and onion, then add to the main stew along with the sautéed garlic

Fry the bacon, calabresa sausage, and onion, then add to the main stew along with the sautéed garlic
Step 12

Let the feijoada simmer on low heat for 15 to 20 minutes to thicken the broth

Let the feijoada simmer on low heat for 15 to 20 minutes to thicken the broth
Step 13

Add oranges cut into quarters into the pot, if desired, to help with the flavor and balance the saltiness

Add oranges cut into quarters into the pot, if desired, to help with the flavor and balance the saltiness
Final result

Hearty Feijoada (Feijoada completa)

Hearty Feijoada (Feijoada completa)

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