Brazilian Feijoada

Feijoada is a rich black bean stew with pork and beef, typical of Brazilian cuisine. It is considered the national dish of Brazil. The recipe varies from region to region, but traditionally includes various types of salted, smoked, and fresh meats. Here is a basic version of the recipe:

Ingredients

• 500 g of dry black beans
• 300 g of pork (preferably ribs or sausage)
• 200 g of dried meat or salted beef (like charque)
• 200 g of smoked bacon
• 1 large onion, chopped
• 3 cloves of garlic, chopped
• 2 bay leaves
• Salt and ground black pepper to taste
• Chopped fresh coriander for garnish
• Orange slices and toasted manioc flour (to accompany, optional)

Preparation

1. Soak the black beans in water for at least 4 hours, or overnight, then drain and set aside.
2. In a large pot, cook the dried or salted meat in water for about 1 hour to remove some of the salt.
3. In a large saucepan, fry the bacon until crispy. Remove the bacon and set it aside.
4. In the same fat, sauté the onion and garlic until they become translucent.
5. Add the drained black beans, the meats (including ribs, sausage, pre-boiled dried meat, and bacon), bay leaves, salt, and pepper. Cover with water and let simmer for 2-3 hours, until the beans are soft and the meat is tender.
6. Taste and adjust for salt and pepper. Remove the bay leaves before serving.
7. Serve the feijoada hot, garnished with chopped fresh coriander, and if desired, with orange slices and toasted manioc flour on the side.

Curiosity

The traditional feijoada often also includes pig’s ears, feet, and tail, which contribute to making the broth particularly rich and flavorful. Traditionally, this dish is enjoyed during the weekend, surrounded by friends and family, enjoying a slow and leisurely meal.