Feijoada à Brasileira
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Prep Time
30 mins
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Cook Time
1 d 4 hrs
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Resting Time
12 hrs
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Total Time
1 d 4 hrs 30 mins
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Servings
8 people
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Calories
1232 kcal
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Course
Main Course
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Cuisine
Brazilian
Feijoada à Brasileira
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Feijoada à brasileira is a typical Brazilian stew made with black beans, pork and beef, served with farofa.
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Ingredients
For the feijoada
- 2 lb dried black beans
- 4 smoked Portuguese sausages (or chorizo)
- 14 oz. salted pork ribs
- 8 oz. smoked pork belly
- 8 oz. dried beef
- 14 oz. beef shank
- 2 yellow onions , grated
- 6 cloves garlic , pressed
- 5 bay leaves
- 3 tablespoons olive oil
- salt
- black pepper (or or white pepper, freshly ground)
- 3 quarts water
For the accompaniments
- 24 oz. cassava flour
- ½ yellow onion , chopped
- 8 cloves garlic , chopped
- ½ cup salted butter
- 3 green cabbages , finely chopped
- 3 tablespoons unsalted butter
- 3 cups long grain white rice
- 3 oranges
- salt
- pepper
Equipment
- Cast iron pot (or heavy-bottomed)
- Large frying pan with high sides
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Instructions
Feijoada
- The day before, soak the black beans in cold water and desalinate the pork by letting it soak for 12 hours and changing the water regularly.
- In a small frying pan, heat the olive oil and brown the garlic over medium heat, without burning it, for one minute. Set aside.
- Rinse and drain the black beans and pork well, then place them in a cast iron or heavy-bottomed pot.
- Add the rest of the ingredients needed for the feijoada (except the salt), then add 3 quarts (liters) of water and the bay leaves and bring to the boil over high heat.
- Then lower the heat and simmer uncovered for 1 hour or until the pork belly and sausages are cooked through.
- Remove the pork belly and sausages and set aside. Then, cover and let the rest simmer over low to medium heat for 2 hours, adding water if necessary.
- Once the feijoada is ready, add the reserved garlic with its oil.
- Add the sausages and belly to the preparation.
Accompaniments
- Cook the rice according to the instructions on its packaging.
- Heat the unsalted butter in a Dutch oven and brown half the garlic for a few seconds.
- Then add the green cabbages, salt and pepper and cook for 15 minutes over medium heat and covered, stirring very frequently.
- Prepare the farofa by heating the salted butter and garlic until browned in a large frying pan with high sides before adding the cassava flour. Once the flour begins to brown slightly, remove from the heat and set aside.
- Slice the oranges into thin slices.
- The feijoada is ready to be enjoyed with its accompaniments.
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