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Feijoada 1

Feijoada

  • Author: Raymund
  • Prep Time: 15 mins
  • Cook Time: 2 hours
  • Total Time: 2 hours 15 mins
  • Yield: 8 1x
  • Category: Main Course
  • Cuisine: Brazilian

Description

Feijoada is a stew where dried beans are cooked with different kinds of meat like beef and pork. In Brazil, this is considered as their national dish and was brought to South America by the Portuguese and not the Spanish. The name came from the word “feijão” which is a Portuguese word for “beans”, hence the beans in the stew. Different beans are used depending on the region like Brazilians use black turtle beans, in Portugal on some regions they use kidney beans and some use white beans.


Ingredients

Scale

Stew

  • 2 cups dry black beans, rinsed and soaked in water overnight
  • 1 kg pork spare ribs, cut into 2 rib sections
  • 1 kg mix of pork trotters and leg, cubed
  • 200 g bacon pieces
  • 34 pcs, chorizo, sliced
  • 1 litre beef stock
  • 1 litre water
  • 1 pc jalapeno pepper or 2 pcs green finger chillies, finely chopped
  • 3 bay leaves
  • 1 bunch spring onions, white and green separated, sliced
  • 1 large onion, minced
  • 6 cloves garlic
  • olive oil
  • salt
  • freshly ground black pepper

Garnishes

  • fried onion
  • orange wedges

Instructions

  1. In a large pot add oil then brown the bacon pieces.
  2. Add and sauté garlic, onions and white parts of spring onions.
  3. Add and slightly brown the pork ribs, trotters and pork leg, add the black beans then pour the beef stock and water, add in the bay leaves. Bring to a boil and simmer for 1 hour in low heat.
  4. In a separate pan add small amount of oil then fry the chorizos with chillies until really fragrant. Add the chorizo and the oil to the pot, continue to simmer for 30 more minutes.
  5. Check if beans are tender to the bite, if not remove the pork ribs and legs then continue to cook beans until tender.
  6. Season with salt and freshly ground black pepper and simmer for 15 more minutes.
  7. Serve garnished with fried onion, orange wedges and spring onions (green part)