Traditional Brazilian Feijoada
A rich, slow-cooked black bean stew with a variety of salted and smoked pork and beef products.
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Ingredients
- 1 kg Black beans
- 300 g Paio sausage
- 300 g Calabresa sausage
- 500 g Salted pork ribs
- 500 g Dried beef (Carne-seca)
- 200 g Smoked bacon
- 2 large Onion, finely chopped
- 6 pieces Garlic cloves, minced
- 4 leaves Bay leaves
- 1 piece Orange, peeled and halved
- 2 tablespoons Vegetable oil
- 1 teaspoon Black pepper(optional)
Instructions
- 1
Soak the black beans and salted meats separately in water for at least 12 hours, changing the water of the meats 3-4 times to remove excess salt.
- 2
Drain the meats and beans. In a large heavy-bottomed pot, add the beans, bay leaves, and the halved orange, covering with fresh water.
- 3
Bring to a boil, then add the tougher meats like dried beef and pork ribs, simmering on low heat for about 1 hour.
- 4
Add the sliced sausages (Paio and Calabresa) and continue cooking for another hour or until the meats and beans are tender.
- 5
In a separate skillet, sauté the chopped bacon in oil until crispy, then add the onions and garlic until golden brown.
- 6
Take two ladles of beans from the main pot and mash them into the skillet with the onions and garlic to create a thick paste.
- 7
Return this bean paste to the main pot and stir well to thicken the broth; simmer for a final 20 minutes.
- 8
Remove the orange halves and bay leaves before serving hot with white rice, farofa, and sliced oranges.
Nutrition per Serving
650
Calories
45g
Protein
52g
Carbs
32g
Fat
15g
Fiber
2g
Sugar
1450mg
Sodium
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