The Best Feijoada

Name: The Best Feijoada
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 15 serving
Ingredients: 1 kg pork rib tips or spareribs; 200 grams of dry salt-cured beef meat ''Carne Seca'' or corned beef; 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; 1 kg dry black beans; 2 bay leaves; 1 bunch of cilantro or flat-leaf parsley; 1 bunch of green onions; 4 carrots; 12 garlic cloves; 2 large onions; 5 fresh tomatoes; 2 large Poblano or bell pepper; kosher salt; 3 whole dried red chili peppers; 3 tablespoons extra virgin olive oil; 7 cups hot water or as needed

User Reviews

5.0

3 reviews

Excellent

Prep Time
30 mins
Cook Time
3 hrs 30 mins
Total Time
4 hrs
Servings
15
Calories
569 kcal
Course
Main Course
Cuisine
Brazilian

The Best Feijoada

Deacon Moody

Report

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.

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

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

Add to Shopping List

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!

Equipments used:

Notes

How to Store & Re-Heat
How to Store & Re-Heat
To store: Allow it to cool completely before transferring it to an airtight container. Then, store the container in the refrigerator for 3-4 days. If you have a large quantity, you can divide it into smaller portions for more accessible storage.
To store: Allow it to cool completely before transferring it to an airtight container. Then, store the container in the refrigerator for 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.
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. Add a splash of water or broth to maintain the desired consistency. Once reheated, serve it with steamed rice and desired accompaniments.
Alternatively, you can reheat it in the microwave, stirring occasionally to ensure even heating. Add a splash of water or broth to maintain the desired consistency. Once reheated, serve it with steamed rice and desired accompaniments.
Make-Ahead
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.
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.
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
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.
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.
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.