Brazilian recipe
Traditional feijoada: complete feijoada recipe (Feijoada)
Feijoada is a Brazilian classic made with black beans and assorted meats, slowly cooked for deep flavour and a tender texture. Perfect for family meals.
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Ingredients
70 g clean pork trotters, cut into pieces
1 kg dried black beans
1 bunch chopped green onions
150 g Portuguese sausage, cut into pieces
70 g clean pig tail, cut into pieces
70 g clean pig ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 crushed garlic cloves
40 ml pinga (aguardente) for seasoning
100 g paio, sliced
100 g desalted shredded carne seca
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 dried black beans
1 bunch chopped green onions
150 g Portuguese sausage, cut into pieces
70 g clean pig tail, cut into pieces
70 g clean pig ear, cut into pieces
Black pepper to taste
3 bay leaves
Salt to taste
6 crushed garlic cloves
40 ml pinga (aguardente) for seasoning
100 g paio, sliced
100 g desalted shredded carne seca
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
Look for the ingredients in the dry goods aisle, the butcher’s counter, and the fresh produce section of larger supermarkets or local markets; if needed, ask the butcher for pork cuts and salted beef prepared for slow cooking.
Preparation method
- Soak the meats for at least 36 hours, changing the water several times, especially in hot weather or during summer.
- If necessary, add ice to keep the temperature low.
- Start by cooking the tougher meats, such as the trotters, ear, tail and ribs, in a large pot with enough water to cover them.
- Cook until tender, which may take several hours.
- Add the softer meats, such as loin, carne seca, paio and sausage, to the broth and keep cooking until everything is very tender and the flavour deepens.
- When the meats are tender, add the previously washed black beans.
- Cook until the beans are tender, adjusting the salt and seasonings to taste.
- Remove the meats and set aside.
- Season the beans with onion, garlic, bay leaves, black pepper, pinga and salt.
- Let it cook for a few more minutes to blend the flavours.
- Serve the feijoada with orange slices, sautéed collard greens, white rice, farofa, crackling, bacon, seasoned broth and other sides of your choice.
Observations
Feijoada is one of the most traditional recipes in Brazilian cooking, bringing together black beans and a range of meats that give it deep flavour and substance. This dish is made with cuts that need long cooking to turn tender, creating a rich, aromatic combination. Ideal for shared meals, feijoada is served with classic sides such as collard greens, white rice, orange slices and farofa, making it a full, satisfying choice for lunch or dinner.
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