📝 About This Recipe
Widely considered the national dish of Brazil, Feijoada is a rich, slow-cooked black bean stew traditionally simmered with a variety of salted and smoked pork cuts. This deeply savory masterpiece offers a complex profile of smoky, earthy, and salty flavors that develop over several hours of patient cooking. It is more than just a meal; it is a celebratory social event that brings together friends and family for a hearty, comforting feast.
🥗 Ingredients
The Beans
- 1 lb Dry Black Beans (soaked overnight and drained)
- 3 pieces Bay Leaves (dried)
- 8-10 cups Water (enough to cover beans by 3 inches)
The Meats
- 1/2 lb Smoked Slab Bacon (cut into 1-inch cubes)
- 1/2 lb Paio Sausage or Chorizo (sliced into rounds)
- 1 lb Pork Loin (cut into 1-inch cubes)
- 1 lb Smoked Pork Ribs (separated into individual ribs)
- 1/2 lb Carne Seca or Corned Beef (desalted and cubed)
Aromatics & Seasoning
- 2 tablespoons Olive Oil
- 1 piece Large Onion (finely diced)
- 6 pieces Garlic Cloves (minced)
- 1 teaspoon Black Pepper (freshly cracked)
- to taste Salt (be cautious as meats are salty)
- 1 piece Orange (peeled and cut into halves)
👨🍳 Instructions
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1
Begin by soaking your black beans in a large bowl of water for at least 8-12 hours. This ensures even cooking and better digestion.
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2
Drain the soaked beans and place them in a large, heavy-bottomed Dutch oven or stockpot. Cover with fresh water and add the bay leaves.
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3
Bring the beans to a gentle boil, then reduce heat to low and simmer, partially covered, for about 45 minutes while you prepare the meats.
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4
In a separate large skillet, brown the bacon cubes over medium heat until the fat renders and they become crispy. Remove the bacon with a slotted spoon and set aside.
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5
In the same skillet using the bacon fat, sear the pork loin cubes and smoked ribs until browned on all sides. This Maillard reaction adds incredible depth to the stew.
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6
Add all the browned meats (bacon, pork loin, ribs, carne seca, and sliced sausages) into the pot with the simmering beans.
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7
Drop the orange halves into the pot. This is a traditional secret to help cut through the richness of the pork fats.
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8
Continue simmering the mixture for 1.5 to 2 hours, stirring occasionally. If the liquid reduces too much, add a cup of hot water.
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9
While the stew simmers, prepare the 'refogado': heat olive oil in a skillet, sauté the onions until translucent, then add the minced garlic until fragrant.
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10
Ladle about two cups of beans (without meat) from the main pot into the skillet with the garlic and onions. Mash them with the back of a spoon to create a thick paste.
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11
Pour this thick bean paste back into the main pot. This acts as a natural thickener, giving the feijoada its signature creamy consistency.
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12
Season with black pepper and taste for salt. Depending on the saltiness of your smoked meats, you may not need much extra salt.
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13
Simmer for a final 20-30 minutes until the meat is fork-tender and the broth is thick and dark.
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14
Remove the orange halves and bay leaves before serving. Let the stew rest for 15 minutes to allow the flavors to settle.
💡 Chef's Tips
Always use a variety of smoked meats; the more types you use, the more complex the final flavor will be. If you can't find Carne Seca, use high-quality corned beef or extra smoked ham hock. Don't skip mashing some beans at the end; this is the key to the perfect, velvety texture. Feijoada actually tastes even better the next day, so consider making it 24 hours in advance. Be very careful with salt; the preserved meats release a lot of sodium as they simmer.
🍽️ Serving Suggestions
Serve over fluffy white basmati or jasmine rice to soak up the rich sauce. Accompany with 'Couve a Mineira' (thinly sliced collard greens sautéed with garlic). Offer 'Farofa' (toasted cassava flour) on the side for a delightful crunch. Provide fresh orange slices to cleanse the palate between bites. A classic Caipirinha cocktail is the traditional and perfect drink pairing.