Meat
Feijoada
Brazil’s national dish: black beans slow-cooked with smoked sausage, pork ribs and bacon into a dark, rich stew.
- 210 min30 prep · 180 cook
- HardDifficulty
- 900 kcalper serving
Ingredients
6 servings
- Dried black beans500 g
- Pork ribs, cut into pieces500 g
- Smoked sausage (linguiça or chorizo), sliced300 g
- Smoked bacon, diced200 g
- Beef brisket or carne seca, diced300 g
- Onions2
- garlic5 cloves
- Bay leaves3
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
- Rice, sautéed greens and orange slices, to serveto taste
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Steps
- 1
Soak the beans overnight in plenty of cold water, then drain.
- 2
Cover the beans with fresh water, add the bay leaves and simmer.
- 3
Meanwhile, brown the bacon, ribs, beef and sausage in the oil in batches.
- 4
Soften the onions and garlic in the same fat.
- 5
Add all the meat and the onions to the beans and simmer until the meat is tender and the broth is thick.
- 6
Mash a ladle of beans against the side to thicken, then season.
- 7
Serve with rice, greens and orange slices.
Tips and questions
- Do I have to soak the black beans?
- Yes, soak them overnight: they cook more evenly and faster. Soak salted or cured meats separately too, changing the water.
- Can I freeze feijoada?
- Yes, for up to 3 months. It thickens in the fridge, so loosen it with a little water when reheating.
- What is it traditionally served with?
- White rice, sautéed collard greens, farofa (toasted cassava flour) and orange slices to cut the richness.
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