Brazilian recipe
Classic Hearty Bean Stew (Feijoada completa)
Learn how to prepare a complete, generous, and authentically flavored feijoada. The perfect recipe to gather the family on the weekend with plenty of food.
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Ingredients
1 kg black beans
500 g salted pork
500 g dried salted beef
1 pig's foot
1 pig's ear
1 pig's tail
500 g fresh beef (brisket or shoulder)
500 g calabresa sausage
1 ham bone
1 paio sausage
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
Chopped red pepper to taste
Olive oil to taste
5 bay leaves
Chopped garlic to taste
Fresh herbs (cheiro-verde) to taste
Sliced collard greens for serving
Oranges for serving
500 g salted pork
500 g dried salted beef
1 pig's foot
1 pig's ear
1 pig's tail
500 g fresh beef (brisket or shoulder)
500 g calabresa sausage
1 ham bone
1 paio sausage
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
Chopped red pepper to taste
Olive oil to taste
5 bay leaves
Chopped garlic to taste
Fresh herbs (cheiro-verde) to taste
Sliced collard greens for serving
Oranges for serving
Where to find ingredients
Find these ingredients at local butchers for fresh and salted pork cuts, and visit the grocery store's dry goods section for black beans. Use high-quality smoked bacon and standard fresh beef cuts.
Preparation method
- Pick over the beans, rinse well under running water, and soak until the following day.
- Wash the salted meats thoroughly to remove excess salt and soak for 24 hours, changing the water several times.
- On the day of preparation, boil the salted meats in water to remove remaining salt.
- In a large pot, lightly sear the fresh and salted meats in a little olive oil.
- Place the beans, dried beef, and tougher meats in a pressure cooker with water.
- Cook over medium heat until they begin to soften.
- Cook the tender meats separately so they do not fall apart.
- Sauté the chopped garlic with a little oil or olive oil in a separate skillet.
- Transfer the beans and all meats to a very large and spacious pot.
- Taste for salt carefully, remembering that the salted meats already season the dish.
- Fry the bacon, calabresa, and onion, adding them to the main stew along with the sautéed garlic.
- Let the feijoada simmer over low heat for 15 to 20 minutes to thicken the broth.
- Add oranges cut into quarters into the pot, if desired, to help with flavor and salt balance.
Observations
Feijoada is the most iconic dish in Brazilian cuisine. This version uses various cuts of pork and beef, creating a rich and delicious broth. The secret lies in the patient preparation of the meats and the well-balanced seasoning. Always serve with white rice, sautéed collard greens, and orange slices to balance the palate.
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