International Cuisine > Brazilian Cuisine > Main Dishes (Brazilian) > Feijoada Recipe
Traditional Feijoada: A Brazilian Black Bean Stew
Feijoada is Brazil's national dish, a hearty and flavorful stew made with black beans and a variety of salted, smoked, and fresh pork and beef products. This recipe provides a step-by-step guide to creating an authentic and delicious Feijoada experience.
Ingredients
- 1 lb Dried Black Beans
- 1 lb Smoked Pork Ribs
- 1/2 lb Salted Pork Belly (Bacon)
- 1/2 lb Dried Beef (Carne Seca)
- 1 lb Smoked Sausage (Linguiça)
- 1 lb Pork Shoulder
- 2 Bay Leaves
- 1 Large Onion
- 4 Garlic Cloves
- 1 Orange (cut in half)
- 2 tbsp Olive Oil
- 1/4 cup Fresh Cilantro
- 10 cups Water
Preparation
Begin by soaking the dried black beans in cold water for at least 24 hours. Change the water a few times during the soaking process. This helps to soften the beans and reduce cooking time. Rinse the salted pork belly (bacon) and dried beef (carne seca) thoroughly under cold water. Soak them in separate bowls of water for at least 24 hours, changing the water frequently to remove excess salt.
Cooking the Meats
In a large, heavy-bottomed pot or Dutch oven, combine the soaked and drained black beans, smoked pork ribs, drained salted pork belly, drained dried beef, pork shoulder, bay leaves, and water. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for about 2-3 hours, or until the beans and meats are tender.
Adding the Sausage
After 2-3 hours, add the smoked sausage (linguiça) to the pot. Continue to simmer for another hour, or until the sausage is cooked through and the flavors have melded together.
Creating the Flavor Base
While the Feijoada is simmering, prepare the flavor base. In a separate skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant.
Bringing it All Together
Add the sautéed onion and garlic mixture to the pot of Feijoada. Stir well to combine. Squeeze the juice from the orange halves into the pot and add the orange halves to the Feijoada, this will help to cut the fat. Continue to simmer for another 30 minutes, allowing the flavors to meld together even further. Before serving, remove the orange halves and bay leaves.
Serving
Serve the Feijoada hot with white rice, collard greens (couve), farofa (toasted cassava flour), and orange slices. Garnish with fresh cilantro. Traditionally, Feijoada is served in separate bowls, allowing diners to choose which meats and how much broth they prefer.
Nutrition Facts Estimated per 100g of product
(Note: Nutritional information is an estimate and can vary based on specific ingredients used.) Calories: Approximately 180-220, Protein: 15-20g, Fat: 8-12g, Carbohydrates: 10-15g.
Other Considerations for Nutrition
Feijoada is a rich dish, high in protein and iron. Due to the variety of meats and salt content, it should be consumed in moderation. Consider serving with lighter sides like rice, collard greens, and orange slices to balance the meal. For a healthier version, reduce the amount of salted and smoked meats.
FAQ
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Can I use canned black beans instead of dried beans?
Yes, you can use canned black beans, but the flavor and texture may not be as authentic. If using canned beans, reduce the initial cooking time to about 1-1.5 hours and add the beans during the last hour of cooking. -
Where can I find carne seca (dried beef)?
Carne seca can be found in Latin American or Brazilian markets. If you can't find it, you can substitute with corned beef, but adjust the soaking time accordingly. -
Can I make Feijoada in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Reduce the amount of water to about 6 cups. Soak the beans and meats as directed. Combine all ingredients in the slow cooker and cook on low for 8-10 hours or on high for 4-5 hours.