a stew cooked with black beans, sausage, and all the delicious pork trimmings that is particularly traditional in Brazil. Serve white rice and collard greens hot for a typical Brazilian buffet. The greens can be found in Caribbean stores, but if they aren’t there, try kale.
| Prep Time: | 45 mins |
| Cook Time: | 3 hrs 7 mins |
| Total Time: | 3 hrs 52 mins |
| Servings: | 10 |
| Yield: | 10 servings |
Ingredients
- 8 quarts water, divided
- 2 pounds dried black beans, rinsed
- 4 bay leaves
- salt and ground black pepper to taste
- 1 pound dried beef, cut into pieces
- ½ pound smoked pork ribs
- 2 unsalted pig’s feet
- 1 smoked sausage, cut into pieces
- 1 pound spicy sausage, cut into pieces
- ½ pound bacon, cut into large pieces
- ¼ pound pork belly, cut in half
- 1 unsalted pig’s ear, cut into thirds
- 2 unsalted pig’s tails
- 2 tablespoons vegetable oil
- 4 cloves garlic, chopped
- ½ pound bacon, cut into small pieces
- 2 onions, chopped
- 2 bunches fresh parsley, chopped
Instructions
- Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.
- Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig’s feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig’s ear, and pig’s tails; simmer until meat mixture is softened, about 25 minutes.
- Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.
- Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.
- Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.
- The special cuts of meat should be available if you order from a good butcher ahead of time.
- The dried beef called for in this recipe is called “charque” or “carne seca” in Brazil. It can be hard to find in the US, and can be omitted if necessary.
Nutrition Facts
| Calories | 845 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 155 mg |
| Dietary Fiber | 15 g |
| Protein | 61 g |
| Saturated Fat | 13 g |
| Sodium | 2297 mg |
| Sugars | 4 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe has the most authentic choices of meats that I’ve seen from all the current Feijoada choices here. If your store doesn’t carry some of these meat cuts, at least be sure to add the bacon (or even salt pork) and the pigs feet – or if feet sound too scary to you, add some ham hocks. We always added chorizo, and a salami that had been cut into large bite size chunks. In the last 1/2 hour, skin a large orange, and pull apart in 4-6 sections, and toss into the pot. That’s an authentic addition, and it really gives it an especially nice flavor.
Great recipe!