Per serving · Approximate values estimated by AI
Feijoada Completa
Traditional dish · Brazilian
The quintessential Brazilian black bean stew, slow-cooked with a variety of salted and smoked pork and beef cuts, served with traditional accompaniments.
Ingredients
- Black beans1 kg
- Dried beef (carne seca)500 g
- Smoked pork ribs500 g
- Pork ear1 unit
- Pork tail1 unit
- Paio sausage2 units
- Linguiça calabresa sausage2 units
- Bacon200 g
- Onions2 large
- Garlic6 cloves
- Bay leaves3 units
- Saltto taste
- Black pepperto taste
- Watersufficient
Steps
- 1
Soak the black beans overnight. Soak the dried beef separately overnight, changing the water several times to remove excess salt.
- 2
The next day, drain and rinse the beans. Cut the dried beef into cubes. Cut the pork ribs, ear, and tail into manageable pieces. Slice the sausages.
- 3
In a large pot, combine the soaked beans, dried beef, pork ribs, ear, and tail. Cover with fresh water and add bay leaves. Bring to a boil, then reduce heat and simmer for about 1.5-2 hours, or until beans and meats are tender.
- 4
While the beans are simmering, sauté the bacon in a separate pan until crispy. Remove bacon and set aside, leaving the rendered fat in the pan.
- 5
In the bacon fat, sauté the chopped onions until softened, then add minced garlic and cook for another minute until fragrant.
- 6
Add the sliced sausages (paio and calabresa) to the pan and cook until lightly browned.
- 7
Once the beans and meats are tender, add the sautéed onions, garlic, and sausages to the main pot. Add the crispy bacon.
- 8
Continue to simmer for another 30-45 minutes, allowing the flavors to meld and the stew to thicken. Season with salt and black pepper to taste. Remove bay leaves before serving.
- 9
Serve hot with white rice, farofa, sautéed collard greens, and orange slices.
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