Complete Brazilian Feijoada: Flavor and Tradition

Prep Time

30 minutes

Cook Time

3 hours

Total Time

3 hours and 30 minutes

Servings

Yield

8 servings

Calories

Approximately 650 calories

Embark on a culinary exploration of Brazil with our Complete Brazilian Feijoada recipe, a dish that embodies the heart and soul of Brazilian cuisine. Feijoada is a luxurious stew of black beans and a variety of smoked meats, simmered together to create a dish that is deeply flavorful and incredibly satisfying. This recipe not only delivers on taste but also on tradition, offering a glimpse into the rich cultural tapestry of Brazil. Designed for both the seasoned chef and the culinary novice, our recipe guides you through each step with precision and care, ensuring that the final dish is a celebration of Brazilian culinary heritage. The accompaniments of farofa, collard greens, and orange slices add layers of texture and freshness, making this feijoada a feast for the senses. Whether you’re gathering with family and friends or simply indulging in the pleasure of good food, this feijoada is a testament to the power of cooking to bring people together. This Complete Brazilian Feijoada recipe is not just a meal; it’s an experience. Rich, hearty, and bursting with flavor, it’s a celebration of Brazilian culture and tradition that promises to be a memorable feast for anyone who tries it.

Ingredients

1 lb of black beans, soaked overnight
2 tablespoons of vegetable oil
1 large onion, chopped
4 cloves of garlic, minced
1/2 lb of pork belly, cut into pieces
1/2 lb of smoked sausage, sliced
1/2 lb of beef jerky, cut into pieces
2 bay leaves
Salt and pepper to taste
Water as needed
1 bunch of collard greens, finely sliced
2 cups of farofa (toasted cassava flour)
2 oranges, sliced for garnish

Instructions

Rinse the soaked beans and transfer them to a large pot. Cover with water, bring to a boil, then simmer for 1 hour.
In a separate pan, heat the vegetable oil and sauté the onion and garlic until golden.
Add the pork belly, smoked sausage, and beef jerky to the pan, browning them lightly.
Transfer the meat mixture to the pot with the beans, adding the bay leaves, salt, and pepper. Add more water if necessary to cover the ingredients.
Simmer the feijoada over low heat for 2 hours, or until the beans and meats are tender.
In the meantime, prepare the collard greens by sautéing them in a little oil until they are wilted but still vibrant green.
Serve the feijoada with the sautéed collard greens, farofa, and slices of orange on the side.

Tips & Tricks

Soaking the beans overnight will significantly reduce the cooking time and make the beans more digestible.
For a truly authentic flavor, seek out Brazilian smoked sausage and beef jerky at specialty stores.
The farofa can be customized by adding bacon, onions, or eggs while toasting the cassava flour.
Feijoada is traditionally served on Saturdays in Brazil, making it a perfect weekend project that can be enjoyed throughout the week.

Mise en Place

Ingredients

Utensils

Black beans
Vegetable oil
Onion
Garlic
Pork belly
Smoked sausage
Beef jerky
Bay leaves
Salt and pepper
Collard greens
Farofa (toasted cassava flour)
Oranges

Large pot
Pan
Knife
Cutting board
Measuring cups and spoons
Stirring spoon

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