Brazil's national dish with roots in colonial and slave-era cuisine, which combined beans with less noble cuts of pork, today it is a central culinary symbol of Brazilian identity, traditionally served on Saturdays.
Latin American
Feijoada
Traditional Brazilian black bean feijoada with meat, complete step-by-step recipe.
- Brazil
- MAIN COURSES
- High protein
- medium
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 560 kcal
- Protein 34 g
- Carbohydrates 38 g
- Fat 30 g
Story behind the dish
Preparation
Feijoada is a preparation from Brazil with medium difficulty. Reserve about 210 minutes in total (30 for mise en place and preparation, 180 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of black beans.
- Have ready: 300 g of salted bacon.
- Have ready: 200 g of smoked pork ribs.
- Ten listo: 200 g de chorizo o linguiça.
- Have ready: 150 g of dried meat (carne-seca).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Desalt salted meats by soaking them in water for 12-24 hours
Desalt salted meats by soaking them in water for 12-24 hours, changing the water several times. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Soak the black beans the night before
Soak the black beans the night before. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Cook the beans with bay leaf in plenty of water for 1 hour
Cook the beans with bay leaf in plenty of water for 1 hour. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add all the desalted and chopped meats
Add all the desalted and chopped meats, cook over low heat for 1.5-2 hours until everything is very tender. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Sauté onion and garlic separately
Sauté onion and garlic separately, add a ladle of beans and mash them to thicken the stew, add back to the pot. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat. Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
Stir frequently so it doesn't stick. The objective is to concentrate aromas, not to accelerate with excessive heat.
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Adjust salt
Adjust the salt, serve with white rice, sautéed kale and orange slices. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- Desalting the meat well is an essential step; do not shorten it or the dish will be excessively salty.
- Fresh orange as an accompaniment helps cut the fat from meats.
Variations
- Vegetarian feijoada with smoked mushrooms
- Faster version with canned beans
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