Feijoada recipe

Feijoada recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Feijoada is a traditional Brazilian dish known for its rich and hearty flavors. This recipe takes you through the steps of creating this delicious black bean stew, packed with various cuts of pork, smoked sausages, and spices. The combination of tender beans and savory meats creates a comforting and satisfying meal. Prepare to indulge in the authentic taste of Brazil with this Feijoada recipe.

Keywords: feijoada, Brazilian dish, black bean stew, pork, smoked sausages

Feijoada recipe details

Feijoada recipe, recipe Rating: 4.4
Number of votes:94 

Ingredients

125 g	dried black beans
1	pigs trotter (foot)
1 piece(s)	smoked sausage
750 g	spare ribs from pork back
2	bay leaves
1 large	onion, chopped
2 clove(s)	garlic, finely sliced
1	rasher of unsmoked bacon, chopped
1 tbsp	tomato puree
3 tbsp	olive oil
1 shot(s)	Cachaša or Rum
	To garnish:
3	oranges, peeled and thinly sliced on a plate
4 leaves	kale, Swiss chard or broccoli
2 clove(s)	garlic, finely sliced
	olive oil
	For the rice:
150 g	rice
1	onion, chopped
2 clove(s)	garlic, finely sliced
	To serve:
	maniok meal, toasted and seasoned (farofa), if you can find it
	hot sauce on the side

Instructions

For the feijoada:
The night before, soak the beans in a large bowl with water to cover at least 3-4 inches. The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches. Bring the beans to a boil in medium heat, with the pig’s trotter and bay leaves. Boil for 10 minutes. Cut the sausage into 1-inch pieces. Cut the ribs into 2-rib sections. Brown these under the grill. Add to the beans.

Bring the beans back to a simmer and cook until tender (1.5 to 2 hours). Add more water from time to time if necessary.

Keep an eye on the beans so they don’t burn at the bottom!

Chop the onion, garlic and bacon. Heat the olive oil in a cast iron pan over medium heat. Add the onion, garlic and bacon and cook until golden brown. Add the alcohol and tomato puree. Add two ladlefuls of beans and mash them. Put this back into the pot. It will thicken and season the beans.

Continue to simmer gently for at least another hour, adding water as necessary. A good feijoada should have a creamy consistency when done. Remove the bay leaves. Some people take the meats out at this point and serve them separately on a platter. Alternatively, leave them in with the beans, it keeps them hot.

For the vegetable:
Wash and shred the greens, dry and slice the garlic. Heat some olive oil in a pan and add the garlic. Fry for a minute and add the greens until they wilt. Add a spoonful of water to stop them getting burned. When ready, season and serve.

For Brazilian Rice:
Heat some olive oil in a pan, and add some sliced onion and garlic and cook until limp – don’t let it brown. Add the rice and stir until coated with oil, then add water and boil until cooked.

To serve:
Put a mound of rice on your plate and place a ladleful or two of feijoada on top. Arrange oranges and greens around the sides. Sprinkle the beans and greens with farofa (toasted and seasoned manioc meal, if you can get it) and add a spoonful of hot sauce to the side.

Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity!

Preparation time:
ca. 1 hr
Resting time:
ca. 1 day
Grade of difficulty:
medium
Calories per portion:
n/a