📝 About This Recipe
Widely considered the national dish of Brazil, Feijoada is a magnificent, deep-purple stew of black beans and a celebratory assortment of salted, smoked, and fresh pork. This recipe captures the heart of Rio de Janeiro, offering a complex profile of smoky charcuterie, earthy legumes, and a hint of bright citrus. It is a labor of love that transforms humble ingredients into a rich, velvety masterpiece perfect for a festive Sunday gathering.
🥗 Ingredients
The Beans and Base
- 1 kg Dry Black Beans (soaked overnight and drained)
- 4 pieces Bay Leaves (fresh or dried)
- 4 liters Water (or enough to cover the beans by 3 inches)
The Pork and Charcuterie
- 300 g Paio Sausage (sliced into 1/2 inch rounds; can substitute with Kielbasa)
- 300 g Calabresa Sausage (sliced into rounds; or any smoked spicy sausage)
- 500 g Smoked Pork Ribs (cut into individual ribs)
- 400 g Salted Pork Belly (cut into 1-inch cubes)
- 400 g Dried Beef (Carne Seca) (desalted and cubed)
- 200 g Bacon (thick-cut, diced)
Aromatics and Seasoning
- 2 large Onion (finely diced)
- 8 cloves Garlic (minced)
- 2 tablespoons Olive Oil
- 1 teaspoon Black Pepper (freshly cracked)
- 1 whole Orange (washed and cut in half)
👨🍳 Instructions
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1
Begin the day before by soaking the black beans in plenty of water. Also, soak the salted pork belly and dried beef in separate bowls of cold water, changing the water every few hours to remove excess salt.
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2
Drain the soaked beans and place them in a very large, heavy-bottomed stockpot or a traditional clay pot. Cover with 4 liters of fresh water and add the bay leaves.
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3
Bring the beans to a boil over medium-high heat. Once boiling, reduce to a simmer. Add the desalted dried beef and the halved orange (with peel) to the pot; the orange helps break down the fat and adds a subtle brightness.
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4
In a large skillet over medium heat, brown the diced bacon until crispy. Use a slotted spoon to transfer the bacon to the bean pot, leaving the rendered fat in the skillet.
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5
In the same skillet, sear the pork belly cubes and smoked ribs until golden brown on all sides. Transfer these to the bean pot.
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6
Add the sliced Paio and Calabresa sausages to the bean pot. Ensure the liquid covers all ingredients; add more hot water if necessary.
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7
Simmer everything together, partially covered, for about 2 to 2.5 hours. Stir occasionally to prevent the beans from sticking to the bottom.
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8
While the stew simmers, prepare the 'tempero' (seasoning). Heat olive oil in a skillet and sauté the onions until translucent, then add the garlic and cook until fragrant and golden.
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9
Take two ladles of the beans (without the meat) from the main pot and add them to the skillet with the onions and garlic. Mash them with the back of a spoon to create a thick paste.
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10
Return this bean paste to the main pot. This is the secret to a thick, creamy gravy. Stir well to incorporate.
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11
Continue simmering for another 30-45 minutes without a lid. The beans should be tender, and the meat should be falling off the bone. The liquid should be thick and dark.
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12
Remove the orange halves and the bay leaves. Taste for salt—usually, the cured meats provide enough, but add more if needed along with the black pepper.
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13
Let the Feijoada rest for at least 15 minutes before serving. This allows the flavors to settle and the sauce to reach its peak consistency.
💡 Chef's Tips
Always desalt your meats for at least 12-24 hours; skipping this will make the dish inedible due to saltiness. If you cannot find Paio or Calabresa, use a high-quality Smoked Kielbasa or Andouille for a similar smoky depth. For an even deeper flavor, make the Feijoada a day in advance and reheat it; like all stews, it tastes better the next day. If the stew is too thin, mash more beans against the side of the pot and simmer uncovered for a few more minutes. Don't skip the orange; it provides essential acidity that cuts through the richness of the pork fat.
🍽️ Serving Suggestions
Serve with 'Arroz Branco' (fluffy white rice) to soak up the delicious black bean gravy. Accompany with 'Couve a Mineira' (thinly sliced kale or collard greens sautéed with garlic). Provide a side of 'Farofa' (toasted manioc flour) for a delightful crunchy texture contrast. Fresh orange slices on the side are traditional to aid digestion and refresh the palate. Pair with a cold Caipirinha, Brazil's national cocktail, to perfectly balance the smoky flavors.