📝 About This Recipe
Widely considered the national dish of Brazil, Feijoada is a magnificent, slow-cooked celebration of pork and black beans. This deeply savory stew features a smoky medley of salted meats, spicy sausages, and tender pork shoulder, all simmered until they meld into a rich, velvety gravy. It is more than just a meal; it is a weekend ritual that brings together complex earthy flavors and heart-warming textures in every spoonful.
🥗 Ingredients
The Beans and Base
- 1 lb Dry Black Beans (rinsed and soaked overnight)
- 6 ounces Bacon (thick-cut, diced)
- 2 tablespoons Olive Oil
- 2 large Yellow Onion (finely diced)
- 6 cloves Garlic (minced)
The Meats
- 1.5 lbs Pork Shoulder (Butt) (cut into 1-inch cubes)
- 12 ounces Paio Sausage or Linguiça (sliced into rounds)
- 8 ounces Smoked Chorizo (sliced into rounds)
- 1 lb Smoked Pork Ribs (separated into individual ribs)
- 8 ounces Salted Pork Belly (diced, soaked for 2 hours to remove excess salt)
Aromatics and Liquid
- 3 pieces Bay Leaves (fresh or dried)
- 4 cups Beef or Pork Stock (low sodium)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 whole Orange (peeled in large strips, juice reserved)
👨🍳 Instructions
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1
Drain and rinse the black beans that have been soaking overnight. Place them in a large, heavy-bottomed Dutch oven or stockpot.
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2
Cover the beans with fresh water (about 2 inches above the beans) and add the bay leaves. Bring to a boil, then reduce heat to low and simmer gently for 45 minutes while you prepare the meats.
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3
In a large skillet over medium heat, cook the diced bacon until the fat has rendered and it begins to crisp. Remove the bacon with a slotted spoon and set aside, leaving the fat in the pan.
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4
Increase skillet heat to medium-high. Working in batches to avoid crowding, brown the pork shoulder cubes on all sides until golden. Transfer the browned pork to the pot with the beans.
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5
In the same skillet, brown the sliced sausages (Linguiça and Chorizo) and the pork ribs. Once they have developed a nice sear, add them to the bean pot as well.
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6
If the skillet is dry, add 2 tablespoons of olive oil. Sauté the onions for 5-7 minutes until translucent and slightly caramelized. Add the garlic and cook for another 60 seconds until fragrant.
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7
Deglaze the skillet with a splash of stock, scraping up all the flavorful browned bits (fond) from the bottom. Pour the entire mixture into the bean pot.
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8
Add the remaining stock, the reserved bacon, the orange peel strips, and the orange juice to the pot. The liquid should cover the meats and beans completely; add a little water if necessary.
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9
Cover the pot and simmer on low heat for 2 to 2.5 hours. Stir occasionally to ensure the beans don't stick to the bottom.
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10
Check for tenderness: the pork shoulder should be falling apart and the beans should be creamy. Remove the orange peels and bay leaves.
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11
To achieve the signature thick sauce, take two ladles of beans (without the meat) and mash them into a paste in a separate bowl. Stir this paste back into the stew.
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12
Taste for seasoning. Because of the salted meats and sausages, you likely won't need extra salt, but add black pepper to taste. Simmer uncovered for a final 15 minutes to reach the desired thickness.
💡 Chef's Tips
Soak your beans for at least 8-12 hours to ensure even cooking and better digestion. If you can't find specific Brazilian sausages, a mix of Spanish Chorizo and Kielbasa makes an excellent substitute. Don't skip mashing some of the beans at the end; this is the secret to the luxurious, thick gravy that defines a great Feijoada. Always cook this on the lowest possible simmer; boiling too hard will break the beans apart before the meat is tender. Feijoada actually tastes even better the next day, so feel free to make it 24 hours in advance.
🍽️ Serving Suggestions
Serve over a bed of fluffy white basmati or jasmine rice to soak up the sauce. Accompany with 'Couve a Mineira'—thinly sliced collard greens sautéed with garlic and butter. Provide a side of 'Farofa' (toasted cassava flour) to sprinkle over the top for a delightful crunch. Serve with fresh orange slices on the side; the acidity helps cut through the richness of the pork. Pair with a cold Caipirinha, Brazil's national cocktail, for the ultimate authentic experience.