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Brazilian recipe

Authentic Brazilian Feijoada

Feijoada is the crown jewel of Brazilian cuisine, a rich and hearty black bean stew perfect for family gatherings.

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200 min prep 200 min cook 15 servings 122 views
Authentic Brazilian Feijoada

Ingredients

2 tablespoons lard (or vegetable oil)
300g pork loin (fresh or desalted)
400g pork ribs (fresh or desalted, cubed)
150g bacon
1 onion, chopped
Salt to taste
3 cloves garlic, roughly chopped
2 bay leaves
1kg black beans (soaked for at least 4 hours)
1 pig's trotter, desalted
1 pork knuckle, desalted
400g pork tail, desalted
300g carne-seca (dried beef), desalted
400g pig's ear, desalted
1 bunch parsley, chopped
2 calabresa sausages
2 paio sausages
1/2 orange with peel

Where to find ingredients

You can find black beans, pork cuts, and sausages at Latin American specialty markets or well-stocked international supermarkets. Carne-seca can be substituted with corned beef or dried salted beef found in deli sections or online specialty meat retailers. Fresh produce and general pantry staples are available at any standard grocery store.

Preparation

  1. Ensure all salted meats are ready for use; if necessary, desalt them the day before.
  2. Heat the lard in a large pot and sear the whole loin and ribs, turning for about 6 minutes until evenly browned.
  3. Remove the browned meats from the pot and set aside.
  4. In the same pot, fry the bacon until it releases its fat and becomes crispy.
  5. Add the onion and a little more fat, sautéing well while scraping the bottom of the pot to release the browned bits.
  6. Add the garlic and bay leaves, sautéing for another 5 minutes.
  7. Add the drained black beans and mix thoroughly.
  8. Quickly boil the tougher meats—trotter, knuckle, tail, ear, and dried beef—in a separate pot to remove impurities, then transfer them to the bean pot.
  9. Cover the ingredients with water, season with salt, and bring to a boil over high heat.
  10. Once boiling, reduce to low heat, partially cover, and simmer for 3 hours, skimming off any foam that rises to the surface.
  11. After 1 hour and 15 minutes, check the dried beef; once tender, remove, cube, and set aside.
  12. After 3 hours, return the loin and ribs to the pot and add the parsley and the half orange.
  13. Remove and discard the orange after 30 minutes.
  14. Once the loin is tender, remove it as well, chop into cubes, and set aside.
  15. Add the calabresa and paio sausages whole to the pot to cook.
  16. After 15 minutes, remove the sausages, slice into rounds, and return them to the pot along with the cubed loin and dried beef.
  17. Finish cooking until the beans are tender and the broth has thickened, adding boiling water if necessary.

Notes

The secret to an exceptional feijoada is patience. Slow cooking on low heat ensures the meats become melt-in-your-mouth tender while the broth develops a thick, velvety consistency. Once the beans are soft and the stew is perfectly thickened, adjust the seasoning and serve. Pro tip: save time by purchasing pre-desalted meats, or ensure you begin the desalting process well in advance.

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