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Feijoada Completa
Brazil's beloved national dish, a rich and hearty black bean stew simmered with a variety of pork and beef cuts. Traditionally served with fluffy white rice, quickly sautéed collard greens, toasted cassava flour (farofa), and refreshing orange slices to cut through the richness.
🧂 Ainekset
- 500 g Dried black beans(Rinsed and picked over for debris)
- 200 g Beef jerky (carne seca)(Rinsed and cut into 2-inch pieces)
- 300 g Smoked pork shoulder (or other smoked pork butt)(Cut into large chunks)
- 500 g Pork ribs(Cut into individual ribs or 2-rib sections)
- 250 g Smoked bacon(Cut into 1-inch pieces)
- 300 g Portuguese sausage (linguiça or chouriço)(Cut into 1-inch thick rounds)
- 6 cloves Garlic(Minced)
- 1 large Yellow onion(Chopped)
- 4 Bay leaves
- enough Water or low-sodium broth(To cover ingredients generously)
- to taste Salt
- to taste Black pepper
- 1 large bunch Collard greens(Tough stems removed, leaves thinly sliced (chiffonade))
- 2 tablespoons Olive oil(For sautéing greens)
- 2 cloves Garlic(Minced, for greens)
- for serving Cooked white rice
- for serving Farofa (toasted cassava flour)(Store-bought or homemade)
- 2 Oranges(Peeled and sliced into rounds)
👨🍳 Ohjeet
- 1
Rinse the black beans thoroughly and pick through them to remove any small stones or debris. Place the beans in a large bowl and cover with plenty of cold water. Soak for at least 12 hours or overnight. Drain and rinse the beans.
⏱️ 12-24 hours (inactive) - 2
Rinse the carne seca (beef jerky) and place it in a separate bowl. Cover with cold water and soak for at least 12 hours or overnight, changing the water 2-3 times to reduce saltiness. Drain.
⏱️ 12-24 hours (inactive) - 3
In a very large, heavy-bottomed pot or Dutch oven, combine the soaked and drained black beans, the soaked and drained carne seca, the smoked pork shoulder, and the pork ribs. Add the bay leaves. Cover generously with fresh cold water or low-sodium broth (about 2-3 inches above the ingredients). Bring to a boil over high heat.
⏱️ 15 minutes - 4
Once boiling, reduce the heat to low, cover the pot, and simmer gently for about 1.5 to 2 hours, or until the pork shoulder and ribs are becoming tender. Skim off any foam or impurities that rise to the surface during the first hour of simmering.
⏱️ 1.5 - 2 hours - 5
Add the bacon and Portuguese sausage to the pot. Continue to simmer, covered, for another 1 to 1.5 hours, or until the beans are very tender and the meats are falling off the bone. The stew should be thick but not dry; add more water or broth if needed.
⏱️ 1 - 1.5 hours - 6
While the feijoada is simmering, prepare the aromatics. In a small skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Stir this mixture into the feijoada pot.
⏱️ 10 minutes - 7
To thicken the stew, carefully remove about 1-2 cups of the cooked beans (and a little liquid) from the pot. Mash them thoroughly with a fork or potato masher, or blend them briefly in a food processor. Stir the mashed beans back into the pot. This will give the feijoada a rich, creamy consistency. Simmer for another 15-20 minutes to allow flavors to meld.
⏱️ 15-20 minutes - 8
Taste the feijoada and season with salt and freshly ground black pepper as needed. Be cautious with salt, as the cured meats are already salty. Remove the bay leaves before serving.
⏱️ 5 minutes - 9
While the feijoada rests, prepare the collard greens. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Add the thinly sliced collard greens and sauté, stirring frequently, until wilted and tender-crisp, about 5-8 minutes. Season lightly with salt and pepper.
⏱️ 10 minutes - 10
To serve, ladle generous portions of the feijoada into bowls. Serve immediately alongside hot white rice, the sautéed collard greens, a side of farofa, and fresh orange slices. The orange slices are crucial for cleansing the palate and aiding digestion.
⏱️ 5 minutes
💡 Ammattilaisvinkit
- ✓The quality and variety of cured and smoked meats are paramount to an authentic and flavorful feijoada. Don't skimp on the good stuff!
- ✓Feijoada is famously even better the next day, as the flavors have more time to meld and deepen. Reheat gently on the stovetop.
- ✓The acidity of the orange slices is essential. They cut through the richness of the stew, making it more palatable and aiding digestion.
- ✓For a less fatty version, choose leaner cuts of pork and omit the bacon, or use a smoked turkey wing instead of pork ribs.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Traditional feijoada often includes other pork parts like pig's ear, tail, and trotters for added depth of flavor and texture. If using, add these tougher cuts earlier in the cooking process.
- Some regions add a touch of cumin or other spices to the stew.
🏷️ Avainsanat
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