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Brazilian recipe

Traditional Feijoada

Master the art of authentic Feijoada, a hearty black bean stew simmered with a variety of salt-cured pork and sausages for a comforting feast.

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60 min preparation 180 min cooking 10 portions 443 product views
Traditional Feijoada

Ingredients

2 bay leaves
500g salt-cured pork ribs
1kg dried black beans
500g dried, desalted beef
100g smoked bacon
250g smoked Portuguese-style sausage
1 cleaned pig's tail
4 tbsp chopped onion
1 cleaned pig's ear
1 whole paio sausage
1 salt-cured pig's tongue
4 garlic cloves, minced
2 tbsp vegetable oil
1 cleaned pig's trotter

Where to find ingredients

Find salt-cured meats and specific sausages like paio or Portuguese-style chouriço at specialty Latin American or Portuguese grocers. Dried black beans are available in most well-stocked supermarkets in the pulse aisle. While requeijão is traditional, if unavailable, it can be substituted with a creamy spread like cream cheese, though it is not a direct match for the recipe's base.

Preparation method

  1. Place all salt-cured meats in a large bowl of cold water for at least 12 hours, changing the water several times to draw out the excess salt.
  2. After the desalting period, drain the meats, rinse thoroughly under running water, and set aside.
  3. In a large, heavy-bottomed pot, combine the black beans, salt-cured meats, pig's trotter, ear, tail, tongue, bacon, and sausages.
  4. Cover the ingredients with water, add the bay leaves, and simmer over low heat for about 2 to 3 hours, or until all meats are tender.
  5. In a separate skillet, heat the oil and sauté the garlic and onion until lightly golden brown.
  6. Ladle a serving of cooked beans from the main pot, mash them into a paste, and mix them into the sautéed onion and garlic.
  7. Add a few ladles of the cooking broth to the skillet mixture, stir well, and let it boil for a few minutes.
  8. Pour this thickened mixture back into the large pot to enrich the texture of the stew's broth.
  9. Taste the broth and adjust seasoning if necessary, being careful as the cured meats may still provide plenty of salt.
  10. Continue to cook for another 30 minutes to ensure all flavors are perfectly melded before serving.

Observations

Feijoada is the quintessential dish of the culture, celebrated as a centerpiece for family gatherings and hospitality. This recipe combines classic cuts of salt-cured pork with black beans to create a rich, textured, and deeply flavorful stew. The secret lies in properly desalinating the meats and slow-cooking the ingredients until the broth becomes velvety, thick, and soul-warming.
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Preparation method

Step-by-step images

Step 1

Place all salt-cured meats in a large bowl of cold water for at least 12 hours, changing the water several times to draw out the excess salt.

Place all salt-cured meats in a large bowl of cold water for at least 12 hours, changing the water several times to draw out the excess salt.
Step 2

After the desalting period, drain the meats, rinse thoroughly under running water, and set aside.

After the desalting period, drain the meats, rinse thoroughly under running water, and set aside.
Step 3

In a large, heavy-bottomed pot, combine the black beans, salt-cured meats, pig's trotter, ear, tail, tongue, bacon, and sausages.

In a large, heavy-bottomed pot, combine the black beans, salt-cured meats, pig's trotter, ear, tail, tongue, bacon, and sausages.
Step 4

Cover the ingredients with water, add the bay leaves, and simmer over low heat for about 2 to 3 hours, or until all meats are tender.

Cover the ingredients with water, add the bay leaves, and simmer over low heat for about 2 to 3 hours, or until all meats are tender.
Step 5

In a separate skillet, heat the oil and sauté the garlic and onion until lightly golden brown.

In a separate skillet, heat the oil and sauté the garlic and onion until lightly golden brown.
Step 6

Ladle a serving of cooked beans from the main pot, mash them into a paste, and mix them into the sautéed onion and garlic.

Ladle a serving of cooked beans from the main pot, mash them into a paste, and mix them into the sautéed onion and garlic.
Step 7

Add a few ladles of the cooking broth to the skillet mixture, stir well, and let it boil for a few minutes.

Add a few ladles of the cooking broth to the skillet mixture, stir well, and let it boil for a few minutes.
Step 8

Pour this thickened mixture back into the large pot to enrich the texture of the stew's broth.

Pour this thickened mixture back into the large pot to enrich the texture of the stew's broth.
Step 9

Taste the broth and adjust seasoning if necessary, being careful as the cured meats may still provide plenty of salt.

Taste the broth and adjust seasoning if necessary, being careful as the cured meats may still provide plenty of salt.
Step 10

Continue to cook for another 30 minutes to ensure all flavors are perfectly melded before serving.

Continue to cook for another 30 minutes to ensure all flavors are perfectly melded before serving.
Final result

Traditional Feijoada

Traditional Feijoada

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