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My first taste of Feijoada was unforgettable—a rich, deeply flavorful stew that transported me straight to the heart of Brazil. I vividly remember my aunt's kitchen, the aroma of slowly simmering meats and spices filling the air, a warm, comforting ambiance that created a magical family atmosphere. This recipe is my attempt to recreate that memory, to share with you the joy of this classic Brazilian dish.
Feijoada is a hearty black bean stew that is the ultimate comfort food in Brazil. It’s a complex recipe with many ingredients, but trust me, the incredible flavor is worth the effort! This isn’t your average bean stew; it’s an adventure for your tastebuds.
Get ready to embark on a culinary journey! This step-by-step recipe walks you through everything—from preparing the beans to adding the final touches. You’ll be impressed by how rich and flavorful your home-cooked Feijoada will be. Prepare for compliments, and maybe even a request for seconds... or thirds!
Required Equipments
Large Dutch oven or heavy-bottomed pot
Cutting board
Chef's knife
Wooden spoon
Ladle
Colander
Serving bowls
Brazilian Feijoada: A Flavor Packed Journey to the Heart of Brazil (Updated February 21 2025): Frequently Asked Questions
Brazilian Feijoada: A Flavor Packed Journey to the Heart of Brazil (Updated February 21 2025)
This recipe for Brazilian Feijoada, updated February 21, 2025, guides you through making this hearty black bean stew with various meats, spices, and sides.
⏳ Yield & Time
Yield:4 servings
Preparation Time: 30 minutes
Cook Time: 360 minutes
Total Time:
🍽 Ingredients
📖 Instructions
First, prepare the beans: Rinse 2 cups of dried black beans thoroughly and soak them in plenty of water for at least 6 hours, or preferably overnight. This step is essential for tender beans. Then, drain the beans and place them in a large Dutch oven or heavy-bottomed pot.
Next, brown the meats: Add 1 lb of pork shoulder, cut into 2-inch cubes, to the pot. Brown all sides for rich color and flavor. Remove the browned pork and set aside. Repeat this process with 1 lb of beef chuck, also cut into 2-inch cubes, then 1/2 lb of smoked sausage, sliced into thick rounds, and finally, 1/2 lb of bacon or pancetta, diced. Don't overcrowd the pot; work in batches.
Now, the flavor base: Add 1 large chopped onion, 2 cloves of minced garlic, 1/2 cup of chopped cilantro, 1 teaspoon of dried oregano, and a bay leaf to the pot. Sauté for about 5 minutes until fragrant. Give it a good stir, making sure all ingredients are evenly mixed.
Add the beans and liquids: Add the soaked and drained black beans to the pot. Then, pour in 8 cups of water or beef broth. Stir gently. Add 1 tablespoon of smoked paprika for a delicious smoky touch.
Simmer it low and slow: Bring the mixture to a boil, then reduce the heat to very low. Cover the pot and let it simmer gently for at least 4 hours, or even 6 for the best results. Stir occasionally. The longer it simmers, the more flavorful it will get!
Check the seasoning: After simmering, taste the feijoada and adjust the seasoning to your preference. Add salt, pepper, and more smoked paprika as needed. I usually add a pinch of cayenne pepper for a little kick, but this is optional.
Prepare to serve: Once the beans are tender and the flavors have melded beautifully, use a colander to remove any excess fat from the surface. If it's too thick for your liking, add a bit more liquid to adjust the consistency. Serve in bowls with your choice of sides; rice, farofa (toasted cassava flour), collard greens (couve), and orange slices are traditional choices. Mmm, delicious!
📝 Notes
For the best results, use high-quality ingredients. The flavor of the meat greatly influences the overall taste.
Feel free to adjust the amount of spices based on your preference. If you're not a fan of spicy food, leave out the cayenne pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavors actually improve after a day or two!
This recipe is easily doubled or tripled to serve a larger crowd. Just remember to use a larger pot!