📝 About This Recipe
Widely regarded as the national dish of Brazil, Feijoada is a soulful, slow-cooked masterpiece of black beans and a variety of salted, smoked, and fresh meats. This gluten-free powerhouse is a celebration of deep, earthy flavors, where the beans break down into a rich, velvety gravy infused with the essence of garlic and bay leaves. It is more than just a meal; it is a cultural ritual best shared with friends and family on a lazy Saturday afternoon.
🥗 Ingredients
The Legume Base
- 1 pound Dry Black Beans (soaked overnight and drained)
- 3 pieces Bay Leaves (dried)
- 8-10 cups Water (enough to cover the beans by 3 inches)
The Smoked and Salted Meats
- 1 pound Smoked Pork Ribs (cut into individual ribs)
- 12 ounces Paio Sausage or Chorizo (sliced into 1/2 inch rounds)
- 1/2 pound Smoked Bacon (thick-cut, diced into cubes)
- 1/2 pound Carne Seca or Corned Beef (cubed; if using salted meat, soak for 24 hours changing water frequently)
The Aromatics and Seasoning
- 2 tablespoons Olive Oil
- 2 large Yellow Onion (finely diced)
- 6-8 pieces Garlic Cloves (minced)
- 1 teaspoon Black Pepper (freshly ground)
- to taste Salt (be careful as the meats are already salty)
- 1 whole Orange (peeled and cut into halves)
👨🍳 Instructions
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1
Drain the pre-soaked black beans and place them in a large, heavy-bottomed pot or Dutch oven. Cover with 8-10 cups of fresh water and add the bay leaves.
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2
Bring the beans to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface during the first 15 minutes.
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3
Add the smoked pork ribs and the cubed carne seca (or corned beef) to the pot. These tougher meats need the longest time to tenderize.
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4
Toss in the two orange halves. This is a traditional secret to help digest the heavy meats and add a subtle brightness to the broth.
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5
Cover and simmer gently for about 90 minutes. Stir occasionally to ensure the beans at the bottom aren't sticking.
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6
While the pot simmers, heat a separate large skillet over medium heat. Add the diced bacon and cook until the fat renders and the bacon is crispy.
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7
Add the sliced sausage to the skillet with the bacon. Brown the sausage for 5-7 minutes until caramelized, then remove the meats with a slotted spoon and set aside, leaving the rendered fat in the pan.
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8
In the same skillet with the bacon fat, sauté the diced onions until translucent and golden, about 8 minutes. Add the minced garlic and cook for another 2 minutes until fragrant.
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9
Take two ladles of the cooked beans from the main pot (without much liquid) and add them to the skillet with the onions and garlic. Mash them with a fork or the back of a spoon to create a thick paste.
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10
Transfer this bean paste, the browned sausages, and the crispy bacon into the main pot. This 'refogado' technique is what thickens the stew and creates the signature creamy texture.
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11
Continue to simmer everything together, uncovered, for another 30-45 minutes. The liquid should reduce into a dark, glossy gravy.
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12
Taste the broth. Add salt only if necessary, as the smoked meats will have released their saltiness. Add the black pepper.
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13
Remove the orange halves and the bay leaves before serving. The meat should be falling off the bone and the beans should be tender but not disintegrated.
💡 Chef's Tips
Always soak your beans for at least 8-12 hours to reduce cooking time and improve digestibility. If the stew looks too thin, mash another cup of beans and stir them back in to reach your desired consistency. For the most authentic flavor, make this a day in advance; the flavors deepen and settle beautifully overnight. If you cannot find carne seca, use high-quality corned beef or extra smoked ham hock for that salty depth. Don't skip the orange; it acts as a natural degreaser for the palate against the rich pork fats.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati or jasmine rice to soak up the rich gravy. Accompany with 'Couve à Mineira' (thinly sliced collard greens sautéed with garlic and olive oil). Provide a side of 'Farofa' (toasted cassava flour) to sprinkle over the top for a crunch. Serve with fresh orange slices on the side to provide a refreshing acidic contrast to the heavy stew. Pair with a classic Brazilian Caipirinha or a cold lager to cut through the richness.