Brazilian recipe
Authentic Black Bean and Pork Stew: Classic Feijoada
A hearty, slow-cooked Brazilian stew featuring black beans and a variety of salted and smoked pork cuts. A quintessential dish for gathering friends and family.
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Ingredients
70g pig's trotter, cleaned and chopped
1kg dried black beans
1 bunch spring onions, chopped
150g Portuguese-style cured sausage (chouriço), sliced
70g pig's tail, cleaned and chopped
70g pig's ear, cleaned and chopped
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, minced
40ml cachaça (or white rum as a substitute)
100g paio sausage, sliced
100g carne seca (dried salted beef), desalted and shredded
100g pork ribs, chopped
1 or 2 oranges, sliced
2 large onions, chopped
50g pork loin, cubed
1kg dried black beans
1 bunch spring onions, chopped
150g Portuguese-style cured sausage (chouriço), sliced
70g pig's tail, cleaned and chopped
70g pig's ear, cleaned and chopped
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, minced
40ml cachaça (or white rum as a substitute)
100g paio sausage, sliced
100g carne seca (dried salted beef), desalted and shredded
100g pork ribs, chopped
1 or 2 oranges, sliced
2 large onions, chopped
50g pork loin, cubed
Where to find ingredients
Black beans, carne seca, and cachaça are found in Latin American specialty markets or international aisles of large supermarkets. Portuguese-style sausages and pork offal can be sourced from a professional butcher or a specialty deli.
Preparation method
- Soak the salted meats in cold water for at least 36 hours, changing the water frequently, especially in warmer temperatures
- Use ice in the water if necessary to keep the meat chilled while desalting
- Begin by boiling the tougher cuts—trotters, ears, tails, and ribs—in a large pot with enough water to cover them completely
- Simmer the meats until they begin to soften, which may take several hours
- Incorporate the softer meats like pork loin, carne seca, paio, and sausage into the pot and continue simmering until everything is tender and the flavors have melded
- Once the meats are tender, add the pre-washed black beans to the pot
- Continue cooking until the beans are creamy, adjusting salt and seasonings as needed
- Carefully remove the cooked meats from the pot and set them aside
- Season the bean broth with sautéed onion, garlic, bay leaves, black pepper, cachaça, and salt
- Let the stew simmer for a few more minutes to fully integrate the aromatics
- Serve the feijoada hot alongside orange slices, sautéed collard greens, steamed white rice, farofa, pork cracklings, and crispy bacon
Observations
Feijoada is the ultimate Brazilian comfort food, combining creamy black beans with an array of pork products that are slow-simmered until tender and flavorful. This robust stew relies on long, gentle cooking to meld the savory meats with the rich bean broth. It is traditionally served as a feast alongside collard greens, steamed white rice, fresh orange slices, and toasted cassava flour (farofa), making it a comprehensive and satisfying meal.
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