Brazilian Feijoada

The recipe for Brazilian Feijoada varies depending on the region of Brazil, it is most often made with salted meats, such as dried beef.
In Portugal, these ingredients are not always available.
The orange juice in this recipe serves to help cut the excess fat that the meats release.

Neuza Costa

17 May, 2023

Ingredients:

• 1 kg (2.2 lbs) of dried black beans, soaked in cold water for 12 hours
• 1 trotter cut into pieces (Pork Foot)
• 2 pork tails cut into pieces
• 1 pork ear cut into pieces
• 500 g (1.1 lbs) of beef for cooking cut into pieces
• 600 g (1.3 lbs) of pork ribs cut into cubes
• 300 g (0.66 lbs) of pork belly cut into cubes
• 5 Brazilian sausages (linguiça)
• 300 g (0.66 lbs) of paio sausage cut into cubes
• 300 g (0.66 lbs) of bacon cut into cubes
• 2 pieces of bacon rind
• 1 heaping tablespoon of lard
• 2 onions chopped
• 1 head of garlic chopped
• 4 bay leaves
• Salt
• Pepper
• Juice of 1 orange

Instructions:

1. Season the meats the day before and separately with salt and pepper.
   In some areas of Brazil, pork pieces are used salted and dried, in this case, soak them in cold water the day before to remove the excess salt.
2. In a bowl, combine the onions and garlic.
   With a hand blender or a liquidizer, blend everything together.
3. In a large pot, place the beans with plenty of water to cook, the bacon rinds, a little salt, and the Brazilian sausages.
   Cover and once it starts to boil, let it cook for 40 minutes.
4. In a large frying pan, heat the lard.
   Add the trotter, ear, and pork tails.
   Fry evenly over low heat for about 30 minutes until the meat is golden.
5. After the beans have been cooking for 40 minutes, remove the sausages to a plate.
   Add the pieces of meat you fried to the beans, without the fat.
   Add enough water to cover the feijoada.
   Cover and cook for another 20 minutes.
6. To the fat remaining in the pan, add the ribs, belly, and beef.
   Stir and let it fry until the meat is evenly golden.
7. In the meantime, cut the sausages into slices.
8. After 20 minutes and when the meats are golden, remove them with a slotted spoon and add them to the beans.
   Add enough boiling water to cover the feijoada.
   Cover and let it cook for another 20 minutes while you prepare the rest of the meats.
9. In the frying pan and in the remaining fat, add the bacon, paio sausage, and the onion and garlic mixture.
   Sauté everything well until the onion is sautéed.
   Add this sauté to the feijoada and the bay leaves.
10. Stir, cover, and let it cook until everything is cooked.
    Finally, add the sausages cut into slices and the glass of orange juice.
    Stir, cover and let it cook until the beans are well cooked and the sauce is creamy.
11. Serve this feijoada with white rice, farofa, couve mineira (a type of kale), tomato vinaigrette, fried bananas, and slices of orange.

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The IntenseFlavour team wishes you a bon appetit!