Brazilian recipe
Traditional Brazilian Feijoada: Complete Recipe (Feijoada)
Learn how to prepare an authentic feijoada, featuring tender pork cuts, a rich broth, and creamy black beans. The definitive guide for an unforgettable meal.
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Ingredients
1/2 orange with peel
400 g pork ribs, cubed, desalinated
150 g bacon, cut into pieces
300 g fresh or desalinated pork loin, cut into pieces
2 paio sausages
1 onion, chopped
1 bunch parsley, chopped
2 calabresa sausages
1 pork knuckle, desalinated
400 g pork tail, desalinated
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 pig's trotter, desalinated
300 g carne-seca, desalinated
400 g pig's ear, desalinated
3 cloves garlic, roughly chopped
400 g pork ribs, cubed, desalinated
150 g bacon, cut into pieces
300 g fresh or desalinated pork loin, cut into pieces
2 paio sausages
1 onion, chopped
1 bunch parsley, chopped
2 calabresa sausages
1 pork knuckle, desalinated
400 g pork tail, desalinated
1 kg black beans, soaked for at least 4 hours
2 bay leaves
1 pig's trotter, desalinated
300 g carne-seca, desalinated
400 g pig's ear, desalinated
3 cloves garlic, roughly chopped
Where to find ingredients
Pork cuts and traditional sausages can be found at local butcher shops or specialized grocery sections. Carne-seca can be substituted with dried beef or high-quality bresaola if unavailable locally. Paio and calabresa are specific; ask your butcher for smoked, firm-cured pork sausages as the closest technical equivalent.
Preparation method
- Ensure all salted meats are properly desalinated 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 browned 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 meats (trotter, knuckle, tail, ear, and carne-seca) to remove impurities.
- Drain and transfer them 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 cook for 3 hours, regularly removing any foam that forms on the surface.
- After 1 hour and 15 minutes, remove the carne-seca from the pot, cut it into cubes, and set aside.
- At the end of the cooking time, incorporate the reserved loin and ribs, the parsley, and the half orange.
- 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 into cubes, and set aside.
- Cook the sausages whole for 15 minutes, then slice them into rounds and return to the pot.
- Return the cubes of carne-seca and loin to the mixture, letting everything cook until the beans are tender and the broth has thickened.
- Add boiling water if necessary during the process.
Observations
Feijoada is an icon of Brazilian cuisine, combining the robustness of pork cuts with the deep flavor of slow-cooked black beans. This preparation focuses on the technique of patient cooking 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.
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