📝 About This Recipe
Widely considered the national dish of Brazil, Feijoada is a celebratory, deep-purple black bean stew enriched with a variety of salted, smoked, and fresh meats. This slow-cooked masterpiece balances the earthiness of the beans with the richness of pork belly, ribs, and smoky linguiça sausage. It is more than just a meal; it is a sensory journey that represents the warmth and vibrant culinary history of Brazilian culture.
🥗 Ingredients
The Beans and Base
- 1 pound Dry Black Beans (soaked overnight and drained)
- 3 pieces Bay Leaves (dried)
- 10-12 cups Water (or beef stock for extra richness)
The Meats
- 12 ounces Smoked Paio or Linguiça Sausage (sliced into 1/2 inch rounds)
- 1 pound Pork Belly (cut into 1-inch cubes)
- 1 pound Baby Back Pork Ribs (cut into individual ribs)
- 1 large piece Smoked Ham Hock (for deep smoky flavor)
- 8 ounces Carne Seca or Corned Beef (cubed and desalted)
The Aromatics (The Refogado)
- 4 strips Bacon (finely chopped)
- 2 large Yellow Onion (finely diced)
- 6 cloves Garlic (minced)
- 2 tablespoons Olive Oil
- 1 teaspoon Black Pepper (freshly cracked)
- to taste Salt (be cautious as meats are salty)
👨🍳 Instructions
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1
Drain the soaked black beans and place them in a large, heavy-bottomed pot or Dutch oven. Cover with 10 cups of fresh water and add the bay leaves.
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2
Bring the beans to a boil, then reduce heat to low. Add the smoked ham hock and the cubed carne seca (or corned beef) to the pot. Simmer gently for 45 minutes.
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3
While the beans simmer, brown the pork belly cubes and individual ribs in a separate large skillet over medium-high heat until golden brown on all sides. Transfer the browned meats to the bean pot.
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4
In the same skillet, brown the sliced linguiça or paio sausage for about 5 minutes until the fat renders. Add these to the bean pot as well.
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5
Maintain a gentle simmer, stirring occasionally. If the liquid level drops below the level of the beans, add more water or stock 1 cup at a time. Cook for another 60-90 minutes until the beans are tender.
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6
Prepare the 'Refogado' (flavor base): In a clean skillet, fry the chopped bacon until crispy. Add the diced onions and sauté until translucent and slightly caramelized, about 8 minutes.
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7
Add the minced garlic to the onions and bacon, cooking for another 2 minutes until fragrant. Do not let the garlic burn.
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8
Take two ladles of the cooked beans (without the meat) from the main pot and add them to the skillet with the onions and garlic. Use a fork or masher to crush the beans into a thick paste.
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9
Pour this thick bean and aromatic mixture back into the main pot. This is the secret to a thick, velvety stew liquor.
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10
Simmer the entire stew for a final 20-30 minutes. The liquid should be creamy and the meats should be 'falling off the bone' tender.
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11
Taste the stew. Depending on the saltiness of your smoked meats, you may not need much additional salt. Add black pepper and salt only if necessary.
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12
Remove the ham hock, shred any meat from it, return the meat to the pot, and discard the bone and bay leaves before serving.
💡 Chef's Tips
Soak the beans for at least 12 hours to ensure even cooking and better digestion. If you can't find Linguiça, a high-quality Spanish Chorizo or Smoked Kielbasa is a great substitute. Always 'mash' a portion of the beans at the end; this creates the signature thick consistency that defines a true Feijoada. Be very careful with salt; the smoked and cured meats release a lot of sodium as they braise over several hours. Feijoada actually tastes better the next day after the flavors have had time to fully meld in the refrigerator.
🍽️ Serving Suggestions
Serve with white jasmine or basmati rice to soak up the delicious black bean gravy. Accompany with 'Couve a Mineira' (thinly sliced kale or collard greens sautéed with garlic). Provide slices of fresh orange on the side; the acidity helps cut through the richness of the pork. Top with 'Farofa' (toasted manioc flour) for a necessary and authentic crunch. Pair with a classic Caipirinha—the lime and sugar cocktail is the traditional beverage of choice.