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Brazilian recipe

Hearty Black Bean Stew (Feijoada completa)

Master the art of making an authentic and generous Feijoada. The ultimate dish for a grand weekend gathering with family and friends.

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

Ingredients

1 kg black beans
500 g salted pork
500 g carne-seca (jerked beef)
1 pig foot
1 pig ear
1 pig tail
500 g fresh beef (chuck or brisket)
500 g linguiça calabresa (Brazilian smoked sausage)
1 ham bone
1 paio (cured smoked sausage)
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
Red chili pepper to taste
Olive oil to taste
5 bay leaves
Minced garlic to taste
Chopped parsley to taste
Sliced kale for serving
Oranges for serving

Where to find ingredients

You can find black beans, carne-seca, and Brazilian-style sausages like calabresa or paio at Latin American specialty markets. Fresh pork, beef, and standard produce can be sourced at any well-stocked grocery store. As a substitute, you may use other smoked sausages or cured beef if specific Brazilian varieties are unavailable.

Preparation method

  1. Sort through the black beans, rinse them thoroughly under cold water, and soak until the following day
  2. Soak the salted meats in cold water for 24 hours, changing the water several times to remove excess salt
  3. On the day of cooking, boil the salted meats in water to remove any remaining salt
  4. In a large pot, lightly sear the fresh and salted meats in a little olive oil
  5. Place the black beans, the carne-seca, and the tougher cuts of meat in a pressure cooker with water
  6. Cook over medium heat until they begin to tenderize
  7. Cook the softer meats separately so they maintain their texture
  8. Sauté the minced garlic with a bit of oil or olive oil in a separate skillet
  9. Transfer the beans and all the cooked meats to a large, spacious pot
  10. Taste for salt carefully, remembering that the cured meats already season the dish
  11. Fry the bacon, the linguiça calabresa, and the onion, then add them to the main stew along with the sautéed garlic
  12. Let the feijoada simmer over low heat for 15 to 20 minutes to allow the broth to thicken and flavors to meld
  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 recipe features a variety of pork and beef cuts, which simmer together to create a rich, deeply flavorful broth. The secret lies in the patient preparation of the meats and a well-balanced seasoning. Always serve it with white rice, sautéed kale, and orange slices to brighten the palate.
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Preparation method

Step-by-step images

Step 1

Sort through the black beans, rinse them thoroughly under cold water, and soak until the following day

Sort through the black beans, rinse them thoroughly under cold water, and soak until the following day
Step 2

Soak the salted meats in cold water for 24 hours, changing the water several times to remove excess salt

Soak the salted meats in cold water for 24 hours, changing the water several times to remove excess salt
Step 3

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

On the day of cooking, boil the salted meats in water to remove any 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 black beans, the carne-seca, and the tougher cuts of meat in a pressure cooker with water

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

Cook over medium heat until they begin to tenderize

Cook over medium heat until they begin to tenderize
Step 7

Cook the softer meats separately so they maintain their texture

Cook the softer meats separately so they maintain their texture
Step 8

Sauté the minced garlic with a bit of oil or olive oil in a separate skillet

Sauté the minced garlic with a bit of oil or olive oil in a separate skillet
Step 9

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

Transfer the beans and all the cooked meats to 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, the linguiça calabresa, and the onion, then add them to the main stew along with the sautéed garlic

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

Let the feijoada simmer over low heat for 15 to 20 minutes to allow the broth to thicken and flavors to meld

Let the feijoada simmer over low heat for 15 to 20 minutes to allow the broth to thicken and flavors to meld
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 Black Bean Stew (Feijoada completa)

Hearty Black Bean Stew (Feijoada completa)

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