Feijoada, Brazil’s national dish, is a rich, hearty stew made from black beans, various cuts of pork, and spices. It is a dish deeply rooted in Brazilian culture, symbolizing comfort and community. Originally from Portugal, where it was adapted from other bean stews, feijoada found its true home in Brazil, where it evolved into a celebration of local flavors and ingredients. Typically served with rice, collard greens, and orange slices, this dish offers a delicious balance of earthy, savory, and citrusy flavors.
The History of Feijoada
Feijoada dates back to the colonial era of Brazil, when enslaved Africans and Portuguese settlers adapted the traditional European stew into something uniquely Brazilian. The word "feijoada" comes from "feijão," the Portuguese word for beans, which are the heart of the dish. The Brazilian version typically includes a variety of pork cuts—some more luxurious and others considered "offcuts"—and slow-cooked black beans. It became a dish that symbolized unity, as it brought together different social classes and communities.
Traditionally, feijoada is served during large gatherings, where the slow-cooked flavors and hearty ingredients foster a sense of comfort and togetherness.
Brazilian Feijoada Recipe
Ingredients:
For the Feijoada:
1 lb (450g) dried black beans, soaked overnight
1 lb (450g) pork shoulder, cut into chunks
1 lb (450g) pork ribs, separated
1/2 lb (225g) smoked sausage (like chorizo or linguiça), sliced
1/2 lb (225g) bacon, chopped
1/4 lb (113g) pig’s ears, trotters, or ham hocks (optional for authenticity)
2 bay leaves
1 large onion, finely chopped
4 cloves garlic, minced
1 tablespoon vegetable oil or lard
Salt and black pepper to taste
Water or chicken stock (enough to cover the beans and meat)
Fresh cilantro (optional, for garnish)
For Serving:White rice
Collard greens, sautéed with garlic
Orange slices
Farofa (toasted cassava flour, optional)
Instructions:
Step 1: Prepare the Beans and Meat
Soak the beans:
Drain the soaked black beans and set them aside. If you haven't soaked them overnight, you can use the quick soak method by boiling the beans in water for 2 minutes, then letting them sit for an hour before draining.
Cook the pork:
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Brown the pork shoulder and ribs on all sides. Remove the browned meat and set aside. If using pig’s ears, trotters, or ham hocks, brown them as well.
Cook the bacon and sausage:
In the same pot, add the chopped bacon and cook until it renders fat and becomes crispy. Add the smoked sausage slices and cook for another 2-3 minutes. Remove both the bacon and sausage and set aside.
Step 2: Build the Feijoada
Sauté the aromatics:
In the same pot, sauté the chopped onion in the remaining fat until it turns soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute.
Add the beans and meat:
Return the pork, bacon, and sausage to the pot, along with the black beans. Add enough water or chicken stock to cover the beans and meat. Stir in the bay leaves, salt, and pepper.
Simmer:
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 2-3 hours, stirring occasionally, until the beans and meat are tender. Add more water if necessary to keep the ingredients submerged.
Adjust seasoning:
As the feijoada cooks, taste the stew and adjust the seasoning with more salt, pepper, or even a splash of hot sauce, depending on your preference.
Step 3: Serve the Feijoada
Prepare the sides:
While the feijoada simmers, cook the white rice and sauté the collard greens. In a separate pan, heat a bit of oil and garlic, then add the collard greens. Cook until they are wilted but still bright green.
Garnish and serve:
Once the feijoada is ready, remove it from the heat and sprinkle with fresh cilantro, if desired. Serve the stew over white rice, with a side of collard greens and orange slices. The oranges add a refreshing brightness that contrasts beautifully with the richness of the stew. If you have farofa, sprinkle it over the top for added texture and flavor.
Tips for a Perfect Feijoada:
Use a variety of pork cuts:
The beauty of feijoada lies in its use of different cuts of pork. If you can find pig’s ears, trotters, or ham hocks, they add an authentic richness and depth to the stew. If not, you can use more common cuts like pork shoulder and ribs.
Slow cooking is key:
The longer you let the feijoada simmer, the more the flavors will meld together. It’s a dish that benefits from low and slow cooking, so don't rush the process.
Customize the spice level:
While traditional feijoada is not particularly spicy, you can add a little heat with fresh chilies or a dash of hot sauce if you prefer.
Conclusion
Brazilian Feijoada is more than just a stew—it’s a celebration of Brazilian culture and tradition. The rich, hearty flavors of pork and black beans come together in a dish that’s as comforting as it is delicious. Served with rice, collard greens, and orange slices, feijoada is perfect for large gatherings and special occasions. Whether you're cooking for family or friends, this dish will transport you to the heart of Brazil, offering warmth, flavor, and a sense of community.
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