📝 About This Recipe
Feijoada Completa is more than just a meal; it is the national heartbeat of Brazil, a rich and smoky black bean stew that traces its roots back to Portuguese heritage and African influence. This slow-cooked masterpiece combines a variety of salted, smoked, and fresh pork cuts with earthy black beans to create a velvety, deeply savory gravy. Traditionally served as a celebratory Saturday lunch, it offers a complex balance of textures and flavors that represent the warmth and hospitality of Brazilian culture.
🥗 Ingredients
The Beans and Base
- 1 kg Dry Black Beans (soaked overnight and drained)
- 4-5 liters Water (enough to cover beans by 3 inches)
- 4 pieces Bay Leaves (dried)
The Meats
- 500 grams Dried Salted Beef (Carne Seca) (cubed and desalted overnight)
- 500 grams Pork Spareribs (cut into individual ribs)
- 300 grams Smoked Paio Sausage (sliced into thick rounds)
- 300 grams Smoked Calabresa Sausage (sliced into thick rounds)
- 200 grams Smoked Bacon (thickly diced)
- 300 grams Salted Pork Ear, Tail, or Feet (optional, for authentic gelatinous texture)
The Aromatics
- 2 large Onion (finely diced)
- 6-8 cloves Garlic (minced)
- 2 tablespoons Olive Oil
- 1 teaspoon Black Pepper (freshly cracked)
- 1 whole Orange (halved, helps cut through the fat)
👨🍳 Instructions
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1
Begin the day before by soaking the black beans and the salted meats (carne seca and pork trimmings) in separate bowls of cold water. Change the water for the meats at least 3-4 times to remove excess salt.
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2
In a very large heavy-bottomed pot (at least 8-10 quarts), add the soaked and drained beans, bay leaves, and the halved orange. Cover with 4 liters of fresh water and bring to a boil.
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3
Once boiling, add the desalted carne seca and any salted pork trimmings (ears/feet). Reduce heat to medium-low and simmer, partially covered, for about 1 hour.
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4
Add the pork spareribs to the pot. Continue to simmer for another 45 minutes, skimming off any gray foam that rises to the surface.
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5
Add the sliced Paio and Calabresa sausages. If the water level has dropped significantly, add more hot water to keep the ingredients submerged.
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6
In a separate large skillet, fry the diced bacon over medium heat until the fat renders and the bacon is crispy.
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7
Add the onions to the bacon fat and sauté until translucent. Stir in the garlic and cook for another 2 minutes until fragrant but not burnt.
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8
Ladle two cups of the beans (without the meat) from the main pot into the skillet with the onions and garlic. Mash them with the back of a spoon to create a thick paste.
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9
Pour this bean paste back into the main pot. This is the secret to a thick, velvety broth. Stir well to incorporate.
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10
Remove the orange halves and discard. Season the stew with black pepper. Taste for salt—usually, the salted meats provide enough, but add more if necessary.
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11
Simmer everything together for a final 30-45 minutes on low heat until the meat is fork-tender and the broth is rich and dark.
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12
Let the feijoada rest for at least 20 minutes before serving; this allows the flavors to settle and the sauce to thicken further.
💡 Chef's Tips
Soaking the salted meats is crucial; skipping this will make the stew inedibly salty. Mashing a portion of the beans and returning them to the pot is the professional secret for that signature thick consistency. If you can't find Paio or Calabresa, use a high-quality smoked Kielbasa or Andouille sausage as a substitute. Feijoada tastes even better the next day, so don't be afraid to make a large batch and reheat it slowly. Adding a whole orange to the pot is a traditional trick believed to help absorb and neutralize excess fat from the pork.
🍽️ Serving Suggestions
Serve with 'Arroz Branco' (fluffy white rice) to soak up the delicious gravy. Accompany with 'Couve a Mineira' (thinly sliced collard greens sautéed with garlic). Provide a side of 'Farofa' (toasted manioc flour) for a necessary crunch. Fresh orange slices are essential on the side to provide acidity and aid digestion. A Caipirinha made with lime and cachaça is the ultimate beverage pairing for this heavy meal.