Brazilian recipe
Classic Feijoada: A Hearty Bean Stew (Feijoada : receita de feijoada completa)
Discover how to prepare an authentic feijoada, a classic Brazilian black bean stew slow-cooked with a selection of savory meats for a deep, complex flavor.
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Ingredients
70 g cleaned pig's trotter, chopped
1 kg dried black beans
1 bunch green onions, finely chopped
150 g Portuguese-style chorizo, sliced
70 g cleaned pig's tail, chopped
70 g cleaned pig's ear, chopped
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, crushed
40 ml cachaça (sugar cane spirit)
100 g paio sausage, sliced
100 g carne seca (salted beef), desalted and shredded
100 g pork ribs, chopped
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
1 kg dried black beans
1 bunch green onions, finely chopped
150 g Portuguese-style chorizo, sliced
70 g cleaned pig's tail, chopped
70 g cleaned pig's ear, chopped
Black pepper to taste
3 bay leaves
Salt to taste
6 garlic cloves, crushed
40 ml cachaça (sugar cane spirit)
100 g paio sausage, sliced
100 g carne seca (salted beef), desalted and shredded
100 g pork ribs, chopped
1 or 2 oranges, sliced
2 large onions, chopped
50 g pork loin, cubed
Where to find ingredients
You can find dried black beans and specialized sausages at international grocers or well-stocked local supermarkets in the butcher's section. If traditional Brazilian cuts like 'paio' or 'carne seca' are unavailable, high-quality smoked sausage and corned beef (properly desalted) serve as suitable substitutes. Cachaça can be found in the spirits aisle of larger retailers.
Preparation method
- Soak the salted meats for at least 36 hours, changing the water several times; keep in a cool place or refrigerator.
- Use ice in the water if necessary to ensure the temperature remains low throughout the soaking process.
- Begin by simmering the tougher cuts—trotter, tail, ear, and ribs—in a large pot with enough water to cover them.
- Cook for several hours until the meats are tender.
- Add the more delicate meats, such as pork loin, shredded beef, paio, and chorizo, to the pot and continue cooking until everything is fork-tender and the broth has thickened.
- Stir in the black beans, which should be rinsed thoroughly before adding.
- Continue to cook until the beans reach a soft consistency, then adjust the salt and pepper to your preference.
- Carefully remove the cooked meats from the pot and set them aside.
- Season the bean broth by stirring in the onions, garlic, bay leaves, pepper, cachaça, and salt.
- Let the mixture simmer for a few more minutes to allow the flavors to meld together perfectly.
- Serve the feijoada hot, garnished with orange slices and accompanied by sautéed collard greens, white rice, farofa, crispy crackling, bacon bits, and seasoned broth as desired.
Observations
Feijoada stands as a cornerstone of Brazilian culinary tradition, marrying earthy black beans with a robust assortment of cured and fresh meats. This dish relies on a patient, slow-cooking process, which ensures each cut of meat becomes tender while infusing the broth with a rich, aromatic intensity. Perfectly suited for gathering friends and family around the table, a proper feijoada is traditionally served with accompaniments like sautéed collard greens, white rice, fresh orange slices, and crunchy farofa. It is a hearty and deeply satisfying meal, ideal for a celebratory lunch or a leisurely dinner.
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