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Feijoada Completa
Feijoada Completa is Brazil's beloved national dish, a rich and hearty black bean stew simmered with a variety of pork and beef cuts. Traditionally enjoyed on Saturdays, it's a celebration of flavor and communal dining.
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- 1 kg Dried black beans(Rinsed and picked over for debris.)
- 500 g Pork ribs(Cut into individual ribs.)
- 400 g Smoked sausage(Such as linguiça or paio, sliced into thick rounds.)
- 300 g Carne seca (dried salted beef)(Or other salted/dried beef, cut into chunks.)
- 2-3 pieces each Pork ears and feet(Optional, but traditional for authentic flavor and texture. Cleaned thoroughly.)
- 4 Bay leaves
- 1 Orange(Halved.)
- 8 cloves Garlic(Minced.)
- 1 Onion(Large, chopped.)
- enough Water or unsalted broth(To cover beans and meats.)
- to taste Salt and freshly ground black pepper
ðšâð³ äœãæ¹
- 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 overnight (at least 8-12 hours).
â±ïž 8-12 hours - 2
If using carne seca and other salted pork parts (ears, feet), rinse them well under cold water to remove excess salt. Place them in separate bowls, cover with cold water, and soak overnight as well, changing the water once or twice if possible to further reduce saltiness.
â±ïž 8-12 hours - 3
Drain and rinse the soaked black beans. Place them in a large, heavy-bottomed pot or Dutch oven. Add the bay leaves and the halved orange. Cover with fresh cold water or unsalted broth, ensuring the beans are submerged by at least 2 inches. Bring to a boil over high heat, then reduce heat to low, cover, and simmer gently for about 1.5 to 2 hours, or until the beans are beginning to soften but not yet fully cooked.
â±ïž 1.5 - 2 hours - 4
While the beans are simmering, drain the soaked carne seca and any other salted pork parts. Add the carne seca to the pot with the beans. Continue to simmer, covered, for another 30 minutes.
â±ïž 30 minutes - 5
Add the pork ribs and smoked sausage to the pot. Ensure there is enough liquid to cover everything. If not, add more water or broth. Bring back to a simmer, cover, and continue cooking for another 1 to 1.5 hours, or until the beans are tender and creamy, and all the meats are cooked through and falling off the bone.
â±ïž 1 - 1.5 hours - 6
In a separate skillet, heat a tablespoon of oil or rendered pork fat over medium heat. Add the minced garlic and chopped onion and sauté until softened and fragrant, about 5-7 minutes. Do not brown the garlic.
â±ïž 5-7 minutes - 7
Remove the bay leaves and the orange halves from the feijoada. Stir in the sautéed garlic and onion mixture. Taste and adjust seasoning with salt and freshly ground black pepper. The stew should be thick and rich. If it's too thin, you can mash some of the beans against the side of the pot to thicken it, or simmer uncovered for a short period.
â±ïž 10 minutes - 8
Let the feijoada rest for about 10-15 minutes off the heat before serving. This allows the flavors to meld.
â±ïž 10-15 minutes - 9
Serve hot, traditionally accompanied by white rice, farofa (toasted cassava flour), sautéed collard greens (couve refogada), and fresh orange slices to cut through the richness.
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- âSoaking the beans and salted meats is crucial for reducing cooking time and removing excess salt.
- âAdding the meats progressively ensures they all cook to the perfect tenderness without becoming mushy.
- âThe orange halves cooked in the stew add a subtle citrus note that balances the richness of the meats.
- âFeijoada is even better the next day, as the flavors have more time to meld. Reheat gently.
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- For a lighter version, use fewer types of pork cuts or opt for leaner options like pork loin.
- A vegetarian feijoada can be made using smoked tofu, mushrooms, and a variety of vegetables like pumpkin and sweet potatoes, seasoned with liquid smoke and spices.