Brazilian recipe
Traditional Brazilian Feijoada: A Complete Recipe (Feijoada)
Learn how to prepare an authentic feijoada, featuring tender pork cuts, a rich, flavorful broth, and creamy black beans. The definitive guide to an unforgettable meal.
0.0 / 5 by 0 Reviews
Ingredients
1/2 orange with peel
400 g pork ribs, cubed and desalted
150 g bacon, cut into pieces
300 g fresh or desalted pork loin, cut into pieces
2 paio sausages
1 onion, chopped
1 bunch parsley, chopped
2 calabresa sausages
1 pork knuckle, desalted
400 g pork tail, desalted
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 pig's trotter, desalted
300 g sun-dried beef (carne-seca), desalted
400 g pork ear, desalted
3 cloves garlic, coarsely chopped
400 g pork ribs, cubed and desalted
150 g bacon, cut into pieces
300 g fresh or desalted pork loin, cut into pieces
2 paio sausages
1 onion, chopped
1 bunch parsley, chopped
2 calabresa sausages
1 pork knuckle, desalted
400 g pork tail, desalted
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 pig's trotter, desalted
300 g sun-dried beef (carne-seca), desalted
400 g pork ear, desalted
3 cloves garlic, coarsely chopped
Where to find ingredients
You can find black beans, pork cuts, and specific Brazilian sausages like paio and calabresa at international food markets or butcher shops specializing in Latin American products. As a substitute, one may use smoked pork sausages or chorizo if the originals are unavailable.
Preparation method
- Ensure all salted meats are properly desalted before starting.
- In a large pot, sear the pork loin and ribs until browned for approximately 6 minutes.
- Remove and set aside.
- In the same pot, fry the bacon until golden and it has released its own fat.
- Add the onion to the bacon, sautéing until translucent and scraping the bottom of the pot well to release the flavors.
- Add the garlic and bay leaves, sautéing for another 5 minutes.
- Add the drained beans to the pot and mix well.
- In a separate pot, boil the tougher cuts of meat (trotter, knuckle, tail, ear, and sun-dried beef) to remove impurities.
- Drain them and transfer to the bean pot.
- Cover the ingredients with water, adjust the salt, and bring to a boil over high heat.
- Reduce the heat, partially cover, and simmer for 3 hours, regularly removing the foam that forms on the surface.
- After 1 hour and 15 minutes, remove the sun-dried beef from the pot, cut it into cubes, and set aside.
- At the end of the cooking time, incorporate the reserved pork loin and ribs, the parsley, and the orange half.
- After an additional 30 minutes, remove the orange from the pot and discard it.
- When the loin is tender, remove it from the pot, slice it into cubes, and set aside.
- Cook the sausages whole for 15 minutes, then slice them into rounds and return them to the pot.
- Return the cubed sun-dried beef and loin to the mixture, letting everything cook until the beans are soft and the broth has thickened.
- Add boiling water if necessary during the process.
Observations
Feijoada is an iconic dish of Brazilian cuisine, combining the robustness of pork cuts with the deep flavor of slowly cooked black beans. This preparation focuses on patient cooking techniques to ensure each ingredient maintains its ideal texture while the broth achieves the perfect consistency. It is a dish that celebrates tradition, being ideal for large family gatherings that call for a hearty, aromatic, and comforting meal.
Ratings and comments