Feijoada

Name: Feijoada
Cook time: 210 min
Total time: 210 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 500g Black Beans, Dried, picked and rinsed; 300g Carne-Seca, dried salted beef, cut into chunks and soaked to desalt; 600g Pork Ribs, separated into individual ribs; 400g Pork Shoulder, cut into large chunks; 250g Paio Sausage, sliced into thick rounds; 250g Linguiça Calabresa, sliced into thick rounds; 200g Pork Belly, or bacon, cut into chunks; 1 Pig's Foots, trotter, cleaned; 1 Pig's Ears, cleaned; 1 large Onions, finely chopped; 6 cloves of Garlic, minced; 3 Bay Leaves; 2 tbsp Vegetable Oil, for sautéing; 2.5 l Water, as needed (about 2–3 liters during cooking); 300g Long-Grain White Rice; 600ml Water; 1 tbsp Vegetable Oil; 2 cloves of Garlic, minced; 1 tsp Salt; 2 bunches of Collard Greens, stems removed and very thinly sliced; 2 cloves of Garlic, thinly sliced; 2 tbsp Olive Oil; 200g Farinha de Mandioca, cassava flour; 50g Butter; 1 small Onions, finely chopped; 3 Oranges, sliced into rounds or wedges; Some Salt, to taste; added after meats are partially cooked and desalinated; Some Pepper (Black), to taste; added after meats are partially cooked and desalinated; Some Hot pepper sauce, molho de pimenta, to taste; Some Salt, to taste

Feijoada is a rich, slow-simmered Brazilian black bean stew studded with an array of savory pork cuts and sausages, resulting in deep, comforting flavors. Served with fluffy rice, garlicky sautéed collard greens, toasty farofa and bright orange slices, it’s a hearty, communal dish perfect for sharing. The result is smoky, soulful and utterly satisfying.

Feijoada is a rich, slow-simmered Brazilian black bean stew studded with an array of savory pork cuts and sausages, resulting in d... Show more

Traditional Brazilian Recipe

Health Grade

B- · Healthy

Rating

4.6

Time

3 hrs30 min

Price

8,19 €

Calories

1668 kcal

gluten free

high protein

low sugar

comfort food

Method

Desalt the beef

Put the Carne-Seca in a bowl, cover it with plenty of cold Water, and soak for 30 minutes. Drain, cover with fresh water, and soak for 30 minutes more. While it soaks, pick over the Black Beans, Dried, rinse them well, and drain.

Prep the meats

Cut the Pork Ribs into individual ribs if needed, keep the Pork Shoulder in large chunks, slice the Paio Sausage and Linguiça Calabresa into thick rounds, and cut the Pork Belly into chunks. Make sure the Pig's Foot and Pig's Ear are clean and ready, then finely chop both Onion bulbs and keep one small pile aside for the farofa. Mince 6 cloves of Garlic for the stew, mince 2 more cloves for the rice, slice 2 cloves for the collards, and wash, trim, and very thinly slice the Collard Greens.

Start the stew

In a large heavy pot, heat the Vegetable Oil over medium heat. Add the chopped onion and 6 cloves of the minced garlic, and cook for 3 to 4 minutes until softened and fragrant. Stir in the drained beans, the soaked Carne-Seca, the Pork Ribs, Pork Shoulder, Pork Belly, Pig's Foot, Pig's Ear, and the Bay Leaves. Pour in enough Water to cover by about 2 inches, bring to a boil, skim off any foam, lower the heat, and simmer gently for 60 minutes.

Finish the stew

Stir in the Paio Sausage and Linguiça Calabresa. Taste the broth and season with Salt and Pepper (Black) only after the cured meats have started to soften. Keep the pot at a gentle simmer for 60 to 90 minutes more, adding hot water if needed, until the beans are creamy and the meats are very tender.

Cook the rice

While the stew finishes, make the rice. Warm the vegetable oil in a saucepan over medium heat, add the remaining 2 cloves of minced garlic, and cook for 30 seconds just until fragrant. Stir in the Long-Grain White Rice until the grains look glossy, then add the Water and Salt. Bring to a boil, cover, lower the heat to low, and simmer for 15 minutes. Turn off the heat and let it stand, covered, for 5 minutes, then fluff with a fork.

Saute the collards

Heat the Olive Oil in a skillet over medium heat. Add the sliced garlic and cook for 1 minute until fragrant, then add the collards and a pinch of salt. Toss for 3 minutes more, just until wilted and still bright green.

Toast the farofa

Melt the Butter in a skillet over medium heat. Add the reserved chopped Onion and cook for 3 minutes until translucent, then stir in the Farinha de Mandioca and a little salt. Keep stirring and toast for 4 minutes more, until the farofa is sandy, lightly golden, and fragrant.

Serve the feijoada

Remove the bay leaves if you spot them, then ladle the feijoada into bowls with the rice, collards, and farofa. Add the Orange slices on the side and pass the Hot pepper sauce at the table so everyone can season their own bowl.

Ingredients

Method

For 6 servings

Adjust servings

For the feijoada stew

500g Black Beans, Dried, picked and rinsed
300g Carne-Seca, dried salted beef, cut into chunks and soaked to desalt
600g Pork Ribs, separated into individual ribs
400g Pork Shoulder, cut into large chunks
250g Paio Sausage, sliced into thick rounds
250g Linguiça Calabresa, sliced into thick rounds
200g Pork Belly, or bacon, cut into chunks
1 Pig's Foots, trotter, cleaned
1 Pig's Ears, cleaned
1 large Onions, finely chopped
6 cloves of Garlic, minced
3 Bay Leaves
2 tbsp Vegetable Oil, for sautéing
2.5 l Water, as needed (about 2–3 liters during cooking)
Some Salt, to taste; added after meats are partially cooked and desalinated
Some Pepper (Black), to taste; added after meats are partially cooked and desalinated

For the white rice

300g Long-Grain White Rice
600ml Water
1 tbsp Vegetable Oil
2 cloves of Garlic, minced
1 tsp Salt

For the couve (garlicky collard greens)

2 bunches of Collard Greens, stems removed and very thinly sliced
2 cloves of Garlic, thinly sliced
2 tbsp Olive Oil
Some Salt, to taste

For the farofa

200g Farinha de Mandioca, cassava flour
50g Butter
1 small Onions, finely chopped
Some Salt, to taste

To serve

3 Oranges, sliced into rounds or wedges
Some Hot pepper sauce, molho de pimenta, to taste

🧂 Plus ~11g of salt

Nutrition

Per Serving.

Calories

1668 kcal

83% of Daily kcal

Protein

101 g

100% RDI

Fat

76 g

26g sat fat

Carbs

146 g

53% RDI

Sugar

16 g

32% RDI

Fiber

24 g

79% RDI

Salt

9.2 g

100% RDI

Quality Profile

Scored against dietary guidelines.
Tap rows for a deeper breakdown.

Composite score - weighted by current nutrition science

B- · 6.9 / 10

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