A very traditional Brazilian stew made with black beans, sausage, and all the tasty bits of pork. For a traditional Brazilian spread, serve hot with white rice and collard greens. You can look for the greens in Caribbean markets, but if unavailable try kale instead.

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Recipe Summary

prep:
45 mins
cook:
3 hrs 7 mins
total:
3 hrs 52 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.

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  • Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.

  • Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.

  • Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.

  • Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.

Cook's Notes:

The special cuts of meat should be available if you order from a good butcher ahead of time.

The dried beef called for in this recipe is called "charque" or "carne seca" in Brazil. It can be hard to find in the US, and can be omitted if necessary.

Nutrition Facts

845 calories; protein 61g; carbohydrates 61.9g; fat 39.5g; cholesterol 155.4mg; sodium 2297.1mg. Full Nutrition
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Reviews (2)

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Most helpful positive review

Rating: 5 stars
02/10/2020
This recipe has the most authentic choices of meats that I've seen from all the current Feijoada choices here. If your store doesn't carry some of these meat cuts, at least be sure to add the bacon (or even salt pork) and the pigs feet - or if feet sound too scary to you, add some ham hocks. We always added chorizo, and a salami that had been cut into large bite size chunks. In the last 1/2 hour, skin a large orange, and pull apart in 4-6 sections, and toss into the pot. That's an authentic addition, and it really gives it an especially nice flavor. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/10/2020
This recipe has the most authentic choices of meats that I've seen from all the current Feijoada choices here. If your store doesn't carry some of these meat cuts, at least be sure to add the bacon (or even salt pork) and the pigs feet - or if feet sound too scary to you, add some ham hocks. We always added chorizo, and a salami that had been cut into large bite size chunks. In the last 1/2 hour, skin a large orange, and pull apart in 4-6 sections, and toss into the pot. That's an authentic addition, and it really gives it an especially nice flavor. Read More
Rating: 5 stars
02/08/2017
Great recipe! Read More
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