Feijoada – Brazil’s national dish is a hearty, satisfying, well-seasoned stew served with steamed white rice and collard greens. The combination of meat and beans is exquisite. This exquisite Slow Food meal brings people together, drawing everyone around the table to share food, conversation and laughter. 🥰
I was really surprised when I tried feijoada for the first time. It’s so rich and delicious. There were different types of meat, black beans and meat, and I had to know how to make them. So I did a little research and headed to the kitchen.
But before we dig too deep, you should know that feijoada is a meal worth savoring, eating slowly, and enjoying with friends and family. please look. I’ll be back in seconds. 😅
What Makes Feijoada So Special
Feijoada is a really simple dish. Black bean (usually) seasoned bacon, sausage, fresh beef, pork, more.traditionally accompanied by rice, kale or collards, sliced oranges, toasted farofa (maniac meal). Brazilians serve their meals in several different cuisines, circling them around the table to make simple meals feel (and taste) like indulgent indulgences.
- Black bean – Dried beans make this from scratch great. But if you only have canned beans, add them 20 minutes before they are done cooking.🙅♀️
- meat – In the end, I decided to use pork, smoked pork hock, bacon and smoked sausage in my imafido feijoada.
- vegetable – Onions, celery, garlic and tomatoes (technically, fruits – I know, I know) add flavor and texture to feijoada.
- spices – Add depth with spices: bay leaf, thyme, bouillon powder, cumin, coriander, beef bouillon.
How to make feijoada
prepare the ingredients
- soak the beans – Sort and rinse the beans to remove all non-beans. Place them in a pot or large bowl and add enough tap water to cover them by 3 inches. Soak in the refrigerator overnight or at room temperature for about 8 hours. Add more water if needed. (photo1)
- meat preparation – Prepare all meat by cutting it into 1-inch pieces. (Photos 2-4)
- bacon – Heat a large nonstick pan over medium-high heat and add the bacon. Cook, stirring frequently, until crispy (about 5-6 minutes). Transfer crispies to a large bowl and set aside. (Photo 5)
- pork shoulder – Then add the pork shoulder and let it brown generously for about 4 minutes on each side. After searing, transfer the pork shoulder to the bacon bowl. (Photo 6)
- smoked pork Hook -Repeat the same browning process with the smoked pork hocks, stirring occasionally to keep them from sticking to the bottom of the pan.About 5 minutes.Remove and place in the same bowl as the bacon and pork shoulder. (Photo 7)
- sausage – Finally, place the sausages in the pan and brown for about 5 minutes before adding to the rest of the meat. (Photo 8)
- Sauté spices – Reduce heat to medium, add a little more oil if needed, and heat for about 1 minute. Then add onions, celery, garlic and thyme. Sauté, stirring often, until onions are translucent and garlicky (4 to 5 minutes). (Photo 9)
- vegetable – Add the diced tomatoes and cook for another 3 minutes until the vegetables are tender. (Photo 10)
- beans – Then add the beans, bouillon powder, cumin and bay leaf and mix until completely combined. (Photo 11)
- meat – Then add meat, beef broth and water and bring to high heat. Stir in the feijoada, season with salt and pepper, and bring to a boil. (Photo 12)
- simmer – Cover the pot and reduce the heat to medium-low and simmer for about 90-110 minutes, or until the beans are tender, stirring occasionally. If the feijoada is too watery, remove the lid and heat for an additional 20 minutes to evaporate the excess water.
- Last stretch –Once the beans are tender, remove the bay leaves, garnish with cilantro, and serve the beans with rice and an orange slice.
- In some parts of Brazil, people use red or brown beans instead of black beans, so feel free to substitute whatever type of beans you like.
- You can also use the meat of your favorite part. A chunk of beef, another type of smoked sausage, cured pork, leftover smoked meats on hand, or whatever feels great in a pot of beans will work.
- This recipe can also be prepared using a slow cooker. First, soak the beans overnight and then sear all the meat. Then sauté the vegetables and transfer to a large slow cooker (8 quarts or more). Add beans, broth, cumin, bay leaves, all browned meats, and all liquids (broth and water). Cover the slow cooker and cook on high heat for 2-4 hours or low heat for 8-10 hours until the beans are tender.
tips and tricks
- if you run no time to soak beans overnight, Add a teaspoon of baking soda When adding dry beans. This will cook the beans faster.
- Feel free to make it with 1 or 2 people. cut the recipe in half.
- Brazilians often use Pressure cooker for a faster meal.
Feijoada can easily be made a day or two in advance. Simply store the stew in an airtight container in the refrigerator and reheat it on the stovetop over medium heat when you’re ready to serve. Honestly, it tastes better the next day. is.
How to eat and store
Enjoy hot feijoada with rice collard greenHowever, don’t forget the orange slices as the citrus beautifully balances the richness of the meat.
Leftovers can be stored in an airtight container in the refrigerator for 3-5 days. You can also store feijoada in the freezer this way for up to 3 months. Place in the refrigerator overnight so it can thaw before reheating. If possible, reheat the feijoada on the stovetop. Much better than microwave.
Frequently Asked Questions
Feijoada is similar to a Portuguese pork and bean dish. Kozidobut whether it’s culinary origin is a mystery. Feijoada is now entirely Brazilian.
Feijoada is a very family affair and Saturday is considered ‘Feijoada Day’. This is a day when families gather around the table and enjoy the nation’s favorite dishes.
Beans can take a sweet time to cook, which they really want. However, stoves vary from person to person, so start checking doneness at about 90 minutes.
What to eat with feijoada
If you want a real authentic experience, you can’t bargain for white rice and orange slices with feijoada, collard green It is also essential to complete a meal. 😋
brazilian lemonade It goes well with this meal.And don’t forget to try the desserts Brigadeiro or Tangy passion fruit pudding cakeBoth infuriate guests.
More great bean recipes to try
- instant pot red beans and rice
- beef tripe and beans
- Southern Baked Beans and Bacon
- Caribbean Rice and Beans
- refried beans
Feijoada may be the national dish of Brazil, but these meaty beans are always popular all over the world.Have you tried this recipe yet? If so, share your thoughts, tips and tricks in the comments section below!
Brazil’s national dish is a hearty, hearty and delicious stew served with white rice and collard greens. The combination of meat and beans is exquisite. This exquisite Slow Food meal brings people together, attracting everyone around the table to share food, conversation and laughter.🥰
Preparation: 20 minute
cooking: 2 time
total: 2 time 20 minute
Sort dry beans into a large bowl (remove stones) and rinse. Add enough tap water to cover them 3 inches. Soak the beans in the refrigerator overnight or at room temperature for about 8 hours. Add more water if needed. set aside.
Prepare by cutting all meat into 1-inch pieces.
Heat a large nonstick pan over medium-high heat. Add bacon and cook, stirring often, until crisp, 5 to 6 minutes. Transfer to a large bowl and set aside. Next, add the pork shoulder and grill both sides for about 4 minutes on each side. Transfer to a bowl with bacon.
Cook the smoked pork in the same manner for about 5 minutes, stirring occasionally to keep it from browning. Remove the browned smoked pork and place in the same bowl as the bacon and pork shoulder. Finally, place the sausages in the pan and cook until browned, about 5 minutes, then transfer to a bowl with the rest of the meat.
Reduce heat to medium, add oil if desired, and heat for about 1 minute. Then add onions, celery, garlic and thyme. Sauté, stirring frequently, until the onions are translucent and the garlic is fragrant (4-5 minutes). Add the diced tomatoes and simmer for an additional 3 minutes, until the vegetables are tender.
Next, add beans, bouillon powder, cumin and bay leaves and mix well. Then add meat, beef broth and water. Stir in the feijoada over high heat, season with salt and pepper, and bring to a boil. Cover the pot, return to medium-low heat, and simmer, stirring occasionally, until beans are tender, about 90 to 110 minutes. If the feijoada is too liquid, remove the lid and heat for an additional 20 minutes to evaporate some of the liquid.
Once the beans are tender, remove the bay leaves, garnish with cilantro, and serve the feijoada with rice, orange slices, and collard greens.
Nutrition Facts Table:
Serving: 250g| | calorie: 566kcal (28%)| | carbohydrate: twenty twog (7%)| | protein: 46g (92%)| | thick: 32g (49%)| | saturated fat: Teng (63%)| | Polyunsaturated fat: Fiveg| | Monounsaturated fat: 15g| | Trans fat: 0.1g| | cholesterol: 130mg (43%)| | sodium: 826mg (36%)| | potassium: 1270mg (36%)| | fiber: Fiveg (twenty one%)| | sugar: 2g (2%)| | Vitamin A: 278IU (6%)| | Vitamin C: 6mg (7%)| | calcium: 68mg (7%)| | iron: Fourmg (twenty two%)