If there’s one dish that represents the very essence of Brazil, it’s Feijoada. This hearty black bean stew, slow-cooked with a variety of pork cuts and beef, is more than just food—it’s a cultural experience. Traditionally enjoyed as a communal meal with family and friends, Feijoada is a dish that brings people together.
The origins of Feijoada date back to the days of Portuguese colonization, where African slaves and indigenous Brazilians combined their culinary traditions. While some say it was originally a dish made from leftover meats given to enslaved people, historians argue that Feijoada was inspired by European stews, adapted to include local Brazilian ingredients.
Regardless of its origins, Feijoada has become a beloved national dish, often served on Wednesdays and Saturdays at restaurants across Brazil. Pair it with farofa (toasted cassava flour), couve (garlicky sautéed collard greens), white rice, and a slice of orange to cut through the richness. And of course, no Feijoada is complete without a cold caipirinha on the side.
Now, let’s dive into how you can make this legendary dish at home.
Authentic Feijoada Recipe
Ingredients (Serves 6-8 people)
For the Feijoada:
- 2 cups dried black beans (or 4 cups cooked)
- 1 lb pork ribs, cut into pieces
- 1 lb pork shoulder, cut into chunks
- 1 smoked sausage (like chorizo or linguiça), sliced
- 1 paio sausage, sliced (or substitute with another smoked sausage)
- ½ lb carne seca (Brazilian dried beef) or salted beef, soaked overnight
- 1 smoked ham hock (or pork shank)
- 2 bay leaves
- 1 onion, finely chopped
- 4 garlic cloves, minced
- 2 Roma tomatoes, diced
- 1 orange peel (from ½ an orange)
- 4 cups chicken or beef broth
- 1 tbsp paprika
- 1 tsp black pepper
- ½ tsp cumin
- ½ tsp red pepper flakes (optional, for heat)
- 2 tbsp olive oil
For Serving:
- White rice
- Farofa (toasted cassava flour, recipe below)
- Sautéed collard greens (couve)
- Orange slices
Instructions
Step 1: Prepare the Beans
- If using dried black beans, rinse and soak them overnight in water. Drain before cooking. If using canned black beans, rinse and set aside.
Step 2: Cook the Meats
- In a large heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Sear the pork ribs, pork shoulder, and smoked sausages until browned on all sides. Remove and set aside.
- In the same pot, add the onion and garlic, sautéing until fragrant. Stir in the tomatoes and cook until softened.
Step 3: Simmer the Feijoada
- Return the meats to the pot. Add the black beans, carne seca, ham hock, bay leaves, and orange peel. Pour in the broth and add enough water to fully submerge everything.
- Season with paprika, black pepper, cumin, and red pepper flakes. Stir well and bring to a boil.
- Lower the heat and simmer for 2 to 3 hours, stirring occasionally. The beans should become creamy, and the meat should be fall-apart tender.
Step 4: Serve
- Remove the orange peel and bay leaves. Shred the ham hock and return the meat to the stew. Adjust seasoning if needed.
- Serve hot with white rice, farofa, collard greens, and orange slices.
How to Make Traditional Farofa (Toasted Cassava Flour Side Dish)
Farofa is the perfect crispy, buttery side dish for Feijoada. Here’s how to make it:
Ingredients:
- 2 tbsp butter
- 1 cup cassava flour (farinha de mandioca)
- 1 garlic clove, minced
- ¼ tsp salt
- ¼ tsp black pepper
Instructions:
- Melt butter in a pan over medium heat. Add garlic and cook until fragrant.
- Stir in the cassava flour and toast for about 3-5 minutes, stirring frequently, until golden brown.
- Season with salt and pepper, then serve alongside Feijoada.
Final Thoughts
Feijoada isn’t just a meal; it’s an experience. Whether you’re enjoying it at a restaurant in Rio or making it at home for friends, this dish embodies the warmth and richness of Brazilian culture. The deep, smoky flavors, the satisfying bite of tender meats, and the contrast of fresh orange slices make it a true comfort food.
So, gather your ingredients, set aside a lazy afternoon, and make Feijoada the traditional way. Pair it with a caipirinha, and you’ve got yourself the ultimate Brazilian feast.
Bom apetite!
