Brazilian recipe
Classic Black Bean Stew (Feijoada completa)
Learn how to prepare a hearty, authentic feijoada. The perfect recipe to bring family together at the weekend with plenty of food.
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Ingredients
1 kg black beans
500 g salted pork meat
500 g carne-seca
1 pig's trotter
1 pig's ear
1 pig's tail
500 g fresh beef (brisket or shoulder)
500 g linguiça calabresa
1 ham bone
1 paio
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
chopped red chilli pepper to taste
olive oil to taste
5 bay leaves
chopped garlic to taste
fresh herbs to taste
sliced collard greens for serving
oranges for serving
500 g salted pork meat
500 g carne-seca
1 pig's trotter
1 pig's ear
1 pig's tail
500 g fresh beef (brisket or shoulder)
500 g linguiça calabresa
1 ham bone
1 paio
100 g smoked bacon
500 g fresh pork loin
1 chopped onion
chopped red chilli pepper to taste
olive oil to taste
5 bay leaves
chopped garlic to taste
fresh herbs to taste
sliced collard greens for serving
oranges for serving
Where to find ingredients
You can find these ingredients at local butchers for the various pork cuts and carne-seca. Black beans and other staples are readily available in the international or pulses aisles of most supermarkets.
Preparation method
- Sort the beans, wash them well under running water, and leave to soak until the following day
- Wash the salted meats thoroughly to remove excess salt and leave to soak for 24 hours, changing the water several times
- On the day of preparation, boil the salted meats in water to eliminate remaining salt
- In a large pot, lightly sear the fresh and salted meats in a little olive oil
- Place the beans, carne-seca, and tougher cuts of meat in a pressure cooker with water
- Cook over medium heat until they begin to soften
- Cook the tender cuts of meat separately to ensure they do not fall apart
- Sauté the chopped garlic with a little oil or olive oil in a separate frying pan
- Transfer the beans and all the meats into a large, spacious pot
- Check the 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 the flavour and salt balance
Observations
Feijoada is the most iconic dish in Brazilian cuisine. This version features various cuts of pork and beef, resulting in a rich, delicious broth. The secret lies in the patient preparation of the meats and the generous seasoning. Always serve with white rice, sautéed greens, and orange slices to balance the palate.
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