National Dishes of the World

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Feijoada
Photo: Adrião, CC BY 3.0, Wikimedia Commons

main dish

Feijoada

A rich black bean stew with pork, smoked sausage and dried beef, served with rice, greens, farofa and orange.

Eaten in: Brazil

Prep
30 min
Cooking
3 h
Resting
12 h
Total
15 h 30 min
Servings
8

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About the dish

Feijoada is often called Brazil's national dish and is the essence of a long Saturday lunch with family and friends. Black beans are simmered slowly with many kinds of meat: smoked ribs, bacon, linguiça sausage, salted pork and dried beef (carne seca), and in the most traditional version ears and tails as well. The broth thickens and the beans take on a smoky, meaty depth. Feijoada is served with white rice, finely shredded collard greens (couve) fried with garlic, crunchy cassava farofa and orange slices, which freshen up the heavy dish. In Rio de Janeiro it is often accompanied by a caipirinha.

Main ingredients

  • black beans
  • dried beef (carne seca)
  • smoked pork ribs
  • linguiça sausage
  • bacon
  • rice
  • collard greens
  • farofa

Brazil: In Rio de Janeiro and São Paulo restaurants traditionally serve it on Wednesdays and Saturdays.

More: Wikipedia (pl) Wikipedia (en)

Recipe

Feijoada

https://foodmap.ominuvo.com/dish/feijoada

Ingredients

8 servings

8 servings

Method

  1. The day before, soak the beans in cold water, and dice the carne seca and soak it separately, changing the water 3–4 times to remove the salt.

  2. Drain the beans, cover with fresh water (about 3 cm above them), add the bay leaves and the desalted beef. Simmer for about 1 hour.

  3. Add the ribs and bacon in pieces and simmer for another hour, topping up with water if it gets too thick.

  4. Soften the chopped onion and garlic in the oil, add the sliced sausage and fry briefly. Tip into the pot together with a ladle of beans mashed to a paste to thicken the broth.

  5. Cook for another 45–60 minutes, until the beans are very soft and the broth is thick. Season with pepper and salt if needed.

  6. Cook the rice. Slice the greens into very thin ribbons and stir-fry quickly in oil with garlic.

  7. Serve the feijoada with the rice, greens, farofa and orange slices.

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