| Level: | Intermediate |
| Total: | 1 day 3 hr |
| Prep: | 30 min |
| Inactive: | 1 day |
| Cook: | 2 hr 30 min |
| Yield: | 10 servings |
Ingredients
- 2 pounds dried black turtle beans, picked through and rinsed
- 1 pound salt cured beef, such as carne seca or corned beef
- 2 tablespoons extra-virgin olive oil
- 1/2 pound salt pork, cut into 1-inch cubes
- 1 medium white onion, chopped
- 4 garlic cloves, minced
- 1 serrano pepper, halved
- 2 bay leaves
- 1 pound smoked ham hocks
- 1 pound linguica or Spanish chorizo sausage, cut into 2-inch pieces
- 1 pound pork ribs, separated into individual ribs
- 1 pound beef stew meat, top round or chuck, cut into 2-inch cubes
- Hot sauce
- 2 oranges, peeled and cut in segments
- Collard Greens, recipe follows
- Cooked white rice, for serving
- 2 bunches collard or kale greens, about 2 pounds
- 3 tablespoons extra-virgin olive oil
- 4 garlic cloves
- 1 cup chicken broth
- Kosher salt and freshly ground black pepper
Instructions
- Starting a day ahead, place the dried beans in a large bowl and cover with cold water; soak the beans overnight in the refrigerator. In a separate bowl, soak the salt cured beef in cool water to cover to tenderize the meat, do this overnight also but change the water a couple of times. Drain the beans and carne seca; cut up the cured beef into chunks.
- Coat a large heavy pot with the oil and place over medium heat. When the oil is hot, add the salt pork, onions, garlic, pepper, and bay leaves. Cook and stir for 5 minutes to render out the pork fat and soften the vegetables. Add the ham hocks, sausage, ribs, cubed beef, carne seca, and black beans. Cover with just enough cold water to cover (about 21/2 quarts). Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again. Skim any foam that rises to the surface during cooking and add more water if necessary to keep the ingredients covered during cooking.
- Dig the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot. The beans should be really tender, like they are almost bursting. Mash about 1 cup of the beans against the side of the pot to cream them out. Give the stew a good stir, taste and check for seasoning.
- To serve, ladle some of the bean broth into shot glasses or little cups, add a dash of hot pepper sauce and drink ¿ this is traditionally done to get the palate prepared for the feijoada. Serve feijoada in large wide bowls, garnished with orange segments and accompanied by collard greens and white rice.
- To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow. Fill the sink with water and salt, the salt helps to remove any impurities. Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear. Dry thoroughly. Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons. Repeat until all the leaves are shredded.
- Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green. Drain the greens well.
- Heat a large deep skillet over medium flame and coat with the oil. Add the garlic and saute for 2 minutes to soften. Add the blanched greens and toss well with the oil and garlic. Pour in the chicken broth and cook for 5 minutes until the greens are wilted and tender; take care not to overcook. Season with salt and pepper and serve with the feijoada.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 1147 |
| Total Fat | 68 g |
| Saturated Fat | 22 g |
| Carbohydrates | 67 g |
| Dietary Fiber | 15 g |
| Sugar | 5 g |
| Protein | 68 g |
| Cholesterol | 177 mg |
| Sodium | 2215 mg |
Reviews
This isn’t a feijoada recipe. Not even close to be a feijoada! Terrible
Bull… this is not feijoada… just garbage…
I am Brazilian and this is the first time I found a similar recipe for our Feijoada. I do myself here, and the biggest challenge for me is to find the right ingredients. As I live in an area without Brazilian groceries stores, I tryed to find the closest as I could from the original. As sausage I use kielbassa, very close of our portuguese cured sausage. I use also to salt my own pork meat and beef. Soaking in kosher salt for 10 days and rinsing before to use. The “carne seca” I do myself, it’s close but I will try next time corned beef. And of course the pressure cook, everybody in Brazil has one. You do not cook Feijoada without one!!!!
Good job!!
Good job!!
Ok.. so the butcher gave me the oddest look when I rattled off all the meat I needed. He asked me what was I making…. he never heard of feijoada before. He’s a fan now I bet. I made the feijoada for a friend of mine who’s wife happens to be from Brazil. A bit bold, but what the heck, I was needing a meat fix and this sure did deliver. Our guest was actually pretty surprised when they arrived and I announced what I had prepared. She said it pretty dang authentic. Good stuff, just go for it!
Gotta love some pork!
I had feijoada at a wonderful Brazilian restaurant in Manhattan last summer. I was fascinated by it – rich flavor, thick stew consistency, smoked meat that fell off the bone. None of the recipes I’ve found on the website sound like what I experienced in NYC. Should I give this a try?
Tyler did a good job on this recipe but as a Brazilian native I can say that we don’t use the beef stew on this recipe. Also, we usually like to do in a pressure cooker and then finish in a regular pot. We don’t serve the oranges soaked in the black beans, actually we eat the oranges afterwards as a dessert to loose a little bit of the salty taste. The way he cooked the collar greens was just perfect.
My mother usually cooked the best feijoada and one thing that she did and I usually do when I cook is preparing during the night, leave it covered on the top of the stove (don’t put in the refrigerator and don’t worry it won’t spoiled it) and the day after start warming up around 11 am and serve around noon. The taste it will be just perfect. For this dish Tyller forgot about the most important side dish called “farofa” and I will be glad to give the recipe if somebody is interested.
My mother usually cooked the best feijoada and one thing that she did and I usually do when I cook is preparing during the night, leave it covered on the top of the stove (don’t put in the refrigerator and don’t worry it won’t spoiled it) and the day after start warming up around 11 am and serve around noon. The taste it will be just perfect. For this dish Tyller forgot about the most important side dish called “farofa” and I will be glad to give the recipe if somebody is interested.
This dish was so much better the next day.
I recently had Feijoada for the first time at Seviche in Louisville. It was incredible, but this recipe was just as good.
I actually baked mine for 4 hours at 350 to ensure that the beans didn?t scorch.
This rated a very rare “Excellent” in our house. Even my 21-month old liked it. The kale was really good as-well.
I travel to Brazil a lot and your feijoada recipe is very, very good, but I take exception to the collards. They normally use kale (cuve) in Brazil. I use collards as a substitute also because I cannot find good kale where I live, but when I do I make Cuve Mineira instead of the collards.