Feijoada is a traditional Brazilian stew that is widely popular in Brazil and around the world. It is a hearty and flavorful dish made with black beans, various cuts of pork, and spices. Feijoada is usually served with rice, farofa (toasted cassava flour), and other side dishes such as collard greens and sliced oranges.
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What is Feijoada?
Feijoada, also known as Feijoada, is a traditional Brazilian dish made from black beans, pork, and various cuts of meat. It is a staple food in Brazil and has a rich cultural heritage passed down from generation to generation. Feijoada originated in Portugal and was brought to Brazil by the Portuguese during their colonial rule. It has since become a staple food in Brazil and is considered one of the country's national dishes. The dish is typically made with black beans, pork, and various cuts of meat, such as bacon, sausage, and beef.
Feijoada is a dish that embodies the rich cultural heritage of Brazil. It is a reflection of the country's Portuguese roots, as well as its African and indigenous influences. The dish is not only delicious, but it also provides a glimpse into Brazil's rich cultural history. In conclusion, feijoada is a traditional Brazilian dish with a rich cultural heritage and a staple food in Brazil. It is a hearty, filling stew made from black beans, pork, and various cuts of meat and is often served with rice and collard greens.
Brief Highlight Of Our Feijoada Recipe:
- Taste: Feijoada is a hearty and flavorful Brazilian stew that boasts a rich and savory taste. It features a combination of various cuts of pork, dry salt-cured beef, smoked ham, smoked sausage, and cured salt pork, all cooked together with black beans. The result is a deliciously complex flavor profile that is both meaty and satisfying, with a hint of smokiness and a touch of saltiness. The addition of garlic, onions, tomatoes, and peppers enhances the overall taste, making it a truly delightful and hearty dish.
- Texture: In terms of texture, Feijoada offers a delightful contrast between the creamy black beans and the tender, succulent meats. The slow cooking process allows the beans to absorb the flavors and become velvety in texture, while the various cuts of pork add meatiness and a satisfying chewiness. The combination of these elements creates a satisfying and hearty mouthfeel that is perfect when served with rice and other accompaniments.
- Method: Preparing Feijoada requires patience and attention to detail. The dish is made by soaking black beans, then slow-cooking them with a variety of meats, creating a rich and flavorful stew. The meats are seared to develop a deep flavor before being added to the pot with the beans. The addition of garlic, onions, tomatoes, and spices adds depth and complexity to the dish. Feijoada is traditionally simmered for several hours, allowing the flavors to meld and the meats to become tender. It's a labor of love that results in a truly authentic and delicious Brazilian meal, perfect for sharing with friends and family.
Feijoada Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Pork Rib Tips or Spareribs: These cuts of pork add meatiness and flavor to the Feijoada.
- Dry Salt-Cured Beef Meat "Carne Seca" or Corned Beef: This beef adds a rich, salty flavor to the dish. It's a traditional ingredient in Feijoada and provides a unique taste.
- Smoked Ham or Smoked Pork Hocks: The smoked ham or pork hocks contribute a smoky and savory taste to the Feijoada. They add depth of flavor to the dish.
- Smoked Sausage: Typically, linguica or Andouille sausage is used in Feijoada. It adds a robust and spicy flavor to the dish, enhancing its overall taste.
- Cured Salt Pork or Thick Bacon: This ingredient adds saltiness and richness to the Feijoada. It provides an additional flavor depth and complements the dish's other meats.
- Dry Black Beans: Black beans are a staple in Feijoada. They are hearty and provide a creamy texture to the dish when cooked. They absorb the flavors of the other ingredients and become tender during the cooking process.
- Bay Leaves: Bay leaves are aromatic and add a subtle earthy flavor to the Feijoada. They infuse their essence into the dish as it cooks.
- Cilantro or Flat-Leaf Parsley: Either cilantro or flat-leaf parsley is used for garnishing and adding freshness to the Feijoada. It contributes a bright and herbaceous note to the dish.
- Green Onions: Green onions provide a mild onion flavor to the Feijoada. They add a slight tang and freshness to the overall taste.
- Carrots: Carrots add a touch of sweetness and color to the Feijoada. They also contribute a slight earthy taste to the dish.
- Garlic: Garlic is a fundamental flavor enhancer. It adds a pungent and aromatic element to the Feijoada, enhancing its overall taste.
- Onions: Onions provide a savory and sweet flavor to the dish. They form the base of many traditional Brazilian recipes, including Feijoada.
- Fresh Tomatoes: Tomatoes add acidity and freshness to the Feijoada. They contribute a slightly tangy taste and help balance the flavors of the other ingredients.
- Poblano or Bell Peppers: These peppers add a mild and slightly sweet flavor to the Feijoada. They provide a subtle vegetal taste and contribute to the overall complexity of the dish.
- Kosher Salt: Salt enhances the flavors of all the ingredients in the Feijoada. It helps balance the dish and brings out the natural taste of the meats and beans.
- Whole Dried Red Chili Peppers: These peppers add heat and a touch of spiciness to the Feijoada. They contribute to the dish's overall flavor profile.
- Extra Virgin Olive Oil: Olive oil is used for sautéing the onions, garlic, and dried chili peppers. It adds a rich and fruity flavor to the Feijoada.
- Hot Water: Hot water is added to the Feijoada to create a broth and cook the ingredients. It helps soften the beans and meats while maintaining the desired consistency.
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How to Make Feijoada
Note: The full instructions are provided in the recipe card below.
The first step of feijoada will be preparing the ingredients. The beans should be left to soak in cold water for at least 8 hours or overnight, and the salted meat, ''Carne Seca'' and salt pork. The following day, drain the salted meat, pat it dry, cut it into pieces about 2 inches, and set it aside. Drain the beans and wash them under cold water; set aside.
In a heavy-bottomed pot over medium heat, add the salt pork and cook, occasionally stirring with a wooden spoon, until fat is rendered and the pork begins to brown about 10 minutes. Transfer the pork to a large mixing bowl, leaving 1 tablespoon of the fat in the pot, then pour the rest into a heatproof bowl; reserve. Meanwhile, sprinkle ¼ teaspoon kosher salt on the garlic and smash it into a paste with the side of a knife blade; set aside.
Turn the heat to medium-high until hot and shimmering, stir in a bit of the garlic paste mixture, and brown the meats on all sides; work in batches, turning with tongs, for about 5 minutes per batch; add one more tablespoon of the reserve fat if needed for each batch. ( To sear the meat properly, do not crowd the pot and let the meat develop a nice brown crust before turning with the tongs.) Once seared, transfer them into the large bowl and set them aside. Repeat the same sear process with the sausages, transfer them into the large bowl, and reserve them for later use.
Heat 2 to 3 tablespoons extra virgin olive oil over medium-low heat in a large, heavy stockpot. Add the onions, carrot, poblano, tomato, and ground black pepper; cook, occasionally stirring, for 10 to 15 minutes or until they are softened. Add the remaining garlic paste mixture and cook for a minute more until the aroma is released.
Add the soaked beans, along with the Carne Seca, reserved meats with its juices, whole dried red chili, and the bay leaves; cover with plenty of water by about 2 inches above the level of the beans mixture, and bring slowly to a boil over medium heat.
Reduce heat and simmer, partially covered the feijoada for 3-½ hours to 4 hours or until the consistency is thick and creamy and the meat falls off the bone, stirring and scraping the bottom of the pot occasionally ( add hot water to keep it covered by 1 inch, if necessary). Stir in the cilantro and green onion; taste and season lightly with kosher salt if needed. Enjoy!
Substitutions
- Pork Rib Tips or Spareribs: You can substitute these with pork shoulder or pork loin, cut into serving portions.
- Dry Salt-Cured Beef Meat "Carne Seca" or Corned Beef: If you can't find these specific meats, you can substitute them with beef stew meat or beef chuck roast.
- Smoked Ham or Smoked Pork Hocks: Smoked turkey leg or smoked turkey sausage can be used as alternatives to smoked ham or pork hocks.
- Smoked Sausage: If linguica or Andouille sausage is unavailable, you can use other smoked sausages such as kielbasa or chorizo.
- Cured Salt Pork or Thick Bacon: Substitute with regular bacon or pancetta if you still need to cure salt pork.
- Dry Black Beans: If you can't find dry black beans, you can use other dry beans like pinto beans or kidney beans.
- Bay Leaves: If you don't have bay leaves, you can omit them or use dried thyme or oregano as a substitute.
Variations
- Seafood Feijoada: Instead of using pork, you can use seafood such as shrimp, mussels, and fish. This version is popular in coastal regions of Brazil.
- Vegetarian Feijoada: As I mentioned, you can use plant-based protein sources to make a vegetarian version. This is a great option for those who don't eat meat.
- Feijoada Light: You can make a lighter version of Feijoada by using leaner cuts of meat and reducing the amount of salt and fat. You can also add more vegetables to make it more nutritious.
- Feijoada Completa: This version includes all the traditional ingredients, such as pork, beans, rice, and farofa, and side dishes, such as kale, oranges, and sliced garlic. This is the most traditional version of Feijoada.
- Feijoada Branca: This is a variation of Feijoada that uses white beans instead of black beans. It is a popular dish in the state of Minas Gerais in Brazil.
- Feijoada de Choco: This is a variation of seafood Feijoada that uses cuttlefish instead of other types of seafood. It is a popular dish in the Azores Islands in Portugal.
How to Serve
Feijoada is traditionally served with rice and collard greens, but it can also be served with other side dishes such as farofa, a toasted cassava flour dish. It can also be served with a side of orange slices to help balance out the saltiness of the dish.
How to Store & Re-Heat
To store: Feijoada, allow it to cool completely before transferring it to an airtight container. Then, place the container in the refrigerator and store it for up to 3-4 days. If you have a large quantity, you can divide it into smaller portions for more accessible storage.
To reheat: Take out the desired amount and transfer it to a pot or microwave-safe dish. Heat it on the stove over medium heat, stirring occasionally until thoroughly heated.
Alternatively, you can reheat it in the microwave, stirring occasionally to ensure even heating. If needed, add a splash of water or broth to maintain the desired consistency. Once reheated, serve it with steamed rice and desired accompaniments.
Make-Ahead
Feijoada can be prepared in advance, making it convenient for gatherings or busy schedules. To make it ahead, follow the recipe instructions until the Feijoada is cooked and fully assembled. Then, allow it to cool completely before storing it in an airtight container in the refrigerator. They can be made up to 2 days in advance and stored properly. When ready to serve, take the Feijoada out of the fridge and reheat it on the stove or microwave until thoroughly heated.
You may need to add a splash of water or broth to adjust the consistency if it has thickened while refrigerated. Once reheated, serve it with steamed rice and desired accompaniments. This make-ahead method allows you to enjoy the flavors of Feijoada with less preparation and time on the day of serving.
How to Freeze
Freezing Feijoada is a great option for long-term storage. To freeze Feijoada, allow it to cool completely after cooking. Then, transfer it to freezer-safe containers or heavy-duty freezer bags, leaving some headspace for expansion during freezing. Label the containers with the date and contents for easy identification. Place the containers or bags in the freezer and store them for up to 3 months.
When you're ready to enjoy the meal, thaw it overnight in the refrigerator. Reheat it on the stove or microwave, adding a splash of water or broth to adjust the consistency. Ensure that it is heated thoroughly before serving. Freezing may slightly affect the texture of the beans, but the flavors will remain intact. Enjoy your frozen Feijoada with steamed rice and other accompaniments for a delicious and convenient meal.
Tips for Making The Best Feijoada
- Use good-quality ingredients: Choose fresh black beans and quality cuts of meat for the best flavor.
- Cook slowly: Cook the feijoada over low heat for a longer period to allow the flavors to develop and meld together.
- Use a variety of meats: Mixing and matching different cuts of meat, such as bacon, sausage, and beef, will add depth and complexity to the flavor of the feijoda.
- Season to taste: Be sure to season the feijoada with salt and pepper to taste, as well as any other seasonings you prefer.
- Let it rest: Once the feijoada is finished cooking, let it sit for a few minutes before serving to allow the flavors to intensify.
- Serve with sides: Serve feijoada with traditional sides such as rice, collard greens, and farofa to enhance the overall flavor and experience of the dish.
- Make ahead: Feijoda is a great make-ahead dish and can be stored in the refrigerator for up to 3 days. Reheat it gently over low heat for the best results.
Following these tips, you can create a delicious and authentic feijoada that everyone will enjoy!
FAQ
Do you need to soak the Beans, and if so, how do you do it?
Not necessarily, but I highly recommend soaking the beans overnight; it will help the beans cook faster and make them easier to digest; However, you can cook them without soaking if you choose; it will take longer to cook. To soak, place the beans in a bowl, rinse, and cover them with water by an inch or so. Leave the bowl in a cool place to soak overnight.
Can I use canned beans?
I wouldn't recommend using Canned beans for this Feijoada recipe. While it may work, I’d be concerned that it would be turned into a paste, but if you’d like to make Feijoada that uses canned beans, I’d recommend this Quick Feijoada (It can be made with canned beans.)
Do you need to puree a portion of the beans?
Pureeing the beans is optional, but it helps thicken the stew. (I don't puree the beans in this Feijoada recipe).
Do I need to soak the meat?
It depends on the meat you're using; if you're using traditional meats such as Carne Seca (salted dry meat) or salted pork, then you need to soak it in cold water overnight, changing the water at least once and discard the water and rinse the pieces before cooking to remove the excess salt.
Do you need to add salt to Feijoada?
You won’t need much salt if you're making feijoada with traditional salted meats. (Leave the seasoning until the last minute, so you can taste and adjust salt as needed).
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📋 Recipe
How to Make Feijoada
Ingredients
- 1 kg pork rib tips or spareribs (, cut into serving portions)
- 200 grams of dry salt-cured beef meat ''Carne Seca'' or corned beef (, cut into 2-inch pieces)
- 200 grams of smoked Ham or smoked pork hocks
- 1 (340g) of smoked sausage, cut into large pieces such as linguica or Andouille (I use Aidells Cajun Style Andouille)
- 340 grams of cured salt pork or thick bacon (, cut into pieces)
- 1 kg dry black beans (, rinsed and picked over for small stones)
- 2 bay leaves
- 1 bunch of cilantro or flat-leaf parsley (, chopped)
- 1 bunch of green onions (, chopped)
- 4 carrots (, peeled, chopped into slices)
- 12 Garlic cloves (, chopped)
- 2 large onions (, chopped)
- 5 fresh tomatoes (, cut in half and cut into cubes)
- 2 large Poblano or bell pepper (, cut in half without seeds and chopped)
- Kosher salt (, to taste)
- 3 whole dried red chili peppers (, to taste)
- 3 tablespoons extra virgin Olive oil
- 7 cups hot water or as needed
Instructions
- The first step of feijoada will be preparing the ingredients. The beans should be left to soak in cold water for at least 8 hours or overnight, and the salted meat ''Carne Seca'' and the salt pork.
- The following day, drain the salted meat, pat them dried, cut it into pieces about 2 inches, and set it aside. Drain the beans and wash them under a stream of cold water; set aside.
- In a heavy-bottomed pot over medium heat, add the salt pork and cook, occasionally stirring with a wooden spoon, until fat is rendered and the pork begins to brown, about 10 minutes. Transfer the pork to a large mixing bowl, leaving 1 tablespoon of the fat in the pot, then pour the rest of the fat into a heatproof bowl; reserve.
- Meanwhile, sprinkle ¼ teaspoon kosher salt on the garlic and smash it into a paste with the side of a knife blade; set aside.
- Turn the heat to medium-high until hot and shimmering, stir in a bit of the garlic paste mixture, and brown the meats on all sides; work in batches, turning with tongs, for about 5 minutes per batch; add one more tablespoon of the reserved fat if needed for each batch.
- ( To sear the meat properly, do not crowd the pot and let the meat develop a nice brown crust before turning with the tongs.) Once seared, transfer them into the large bowl and set them aside. Repeat the same sear process with the sausages, transfer them into the large bowl, and reserve them for later use.
- Heat 2 to 3 tablespoons extra virgin olive oil over medium-low heat in a large, heavy stockpot. Add the onions, carrot, poblano, tomato, and ground black pepper; cook, occasionally stirring, for 10 to 15 minutes, or until they are softened. Add the remaining garlic paste mixture and cook for a minute more until the aroma is released.
- Add the soaked beans, along with the Carne Seca, reserved meats with its juices, whole dried red chili, and the bay leaves; cover with plenty of water by about 2 inches above the level of the beans mixture, and bring slowly to a boil over medium heat.
- Reduce heat and simmer, partially covered the feijoada for 3-½ hours to 4 hours or until the consistency is thick, creamy and the meat falls off the bone, stirring and scraping the bottom of the pot occasionally ( add hot water to keep it covered by 1 inch, if necessary). Stir in the cilantro and green onion; taste and season lightly with kosher salt if needed. Enjoy!
Notes
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
