The other week, I was scrolling through all of the posts that I have done on my blog and was surprised to see that I hadn’t done a post on feijoada. I’m still a little bit in shock that I haven’t posted it here yet, but, let’s get over that shock and dig into this absolutely amazing dish!
Feijoada or black bean stew is the national dish of Brazil and is a must-have for when you visit Brazil. It is prepared with black beans and an assortment of meats, such as salted pork, beef and any kind of pork trimmings, ears, tail and feet. Bacon, pork ribs, sausage and jerked beef are commonly included as well. The fejoada is prepared over a low heat in a thick clay pot. The beans and meat are pre-cooked, some of the meats, like the bacon and sausage may be quickly fried in the pan before adding the beans. The smells are mouth-watering and the final dish should have a healthy amount of meat with a light covering of a dark purplish-brown broth from the beans.
It took me sometime to get accustomed to this dish, but that was in large part because beans were not quite my favorite thing to eat. But, it is difficult to not like this dish and after some time I fell in love with feijoada and can’t get enough of it.
It is difficult to go wrong with feijoada. It can be made with any variety of meats, traditionally pork and beef, and you can use as many cuts of meat as you want or as little. My recommendation is to always try to have some sausage, bacon and either pork ribs or pork loin. Just those meats alone can make an absolutely delicious Saturday lunch with friends and family.
Today I will leave you with a simple feijoada recipe (you can leave out any of the meats you do not eat or do not have, and although I have put quantities, these are just indications), and for the accompaniments you can click the links below.
1 kg black beans
100 g jerked beef
50g bacon or pork belly
70 g pigs ear or 1 pigs ear
70 g pigs tail or 1 pigs tail
70 g pigs foot or 1 pigs foot
100 g pork ribs
100 g pork loin
250 g sausage
2 large onions, finely chopped
1 bunch of spring onions, finely chopped
3 bay leaves
6 garlic cloves, crushed
36 to 24 hours before making the feijoada, put the jerked beef and any salted meats in water to remove all the salt. Every few hours change the water.
If you do not have a pressure cooker, put the black beans to soak the night before.
On the day. Cut all of the meats into rough pieces, they can be a little bit bigger than bite size, but make sure they are not too big. Pre-cook the pork loin and ribs in water. I use a pressure cooker for this!
If using a pressure cooker, put the black beans with water to cook and leave cook on pressure for 30 minutes. If not using a pressure cooker, put beans in a pan with water and cook for approximately 60 to 90 minutes or until al dente.
Using a large deep pan or a clay pot, put a little bit of oil in the pan and heat. Add the onions and sautee for a few minutes, add the garlic and sautee until fragrant, about 1 minute. Add the bacon or pork belly and sautee until almost cooked. Add the sausage, jerked beef, ear, tail and foot. Sautee for approximately 5 to 10 minutes. Add the remaining meat ingredients. Add the beans, bay leaf, salt and pepper. Bring to a simmer and leave on low heat for 20 to 30 minutes or until all of the meat is well cooked. If needed, you can add some water! Lastly, add the spring onions.
Information used from: