Feijoada is a traditional Brazilian black bean stew which can incorporate as many as 15 types of meat, including tongue (lingua), beef (carne de vaca) and pork (carne de porco). Enjoy it with a caipirinha.

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Recipe Summary

prep:
45 mins
cook:
5 hrs
total:
5 hrs 45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place tongue in a large pot, pour in enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 3 hours.

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  • Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat, and boil for 2 minutes. Remove from heat, cover, and let stand 1 hour.

  • When tongue is done, drain and plunge into cold water. Make a lengthwise cut in the skin, peel off, and discard. Slice the tongue into 1/4-inch slices, and stir into beans along with dried beef, chourico, and bacon. Add water if needed to cover, then bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer for 1 hour.

  • Heat the vegetable oil in a saucepan over medium heat, and stir in the garlic and onion. Cook until the onion has softened and turned translucent, then stir in the jalapeno and tomato. Season with salt, and cayenne pepper, then cook until the vegetables have softened, about 5 minutes. Remove from heat, and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender, about 1 hour more.

  • Once tender, remove 1/2 cup of beans, and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.

  • To serve, arrange the tongue and sausage onto a serving platter, pour the sauce overtop, and garnish with orange slices. Serve the remaining beans in a separate bowl.

Nutrition Facts

683 calories; protein 40.2g 80% DV; carbohydrates 43.6g 14% DV; fat 38.8g 60% DV; cholesterol 147.9mg 49% DV; sodium 1121mg 45% DV. Full Nutrition
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Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2011
I haven't made this but while I'm sure this tastes very good it's not authentic Brazilian. I am Brazilian and we don't ever put tomatoes jalapeños or cayenne pepper in our feijoada. Jalapeño and cayenne aren't even sold here except in very exclusive markets with imported food and they cost a fortune. Serve with oranges collard greens hot sauce white rice mandioca frita (fried yuca) and farofa (manioc flour) with pudim de doce de leite (caramel flan) for dessert.:) Read More
(25)

Most helpful critical review

Rating: 3 stars
10/12/2010
Once you get past the tongue (scary for some cooks) you realize this is pretty good. If the tongue is too scary skip it and use sausage ham hocks bacon and pork. Then you can ignore the tongue and get to the joy of this dish. I did not use Jalapeno tomato or the cayenne. I think this is more of a Cuban style black bean dish and I prefer the Brazilian style. I like the recipe that does not use beef or Jalapenos. It is always fun to try new recipes I just had a hard time going from my fantasy Brazilian black bean to this style. I like this dish I won't make it again because I love the pork style better. Read More
(4)
6 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/02/2011
I haven't made this but while I'm sure this tastes very good it's not authentic Brazilian. I am Brazilian and we don't ever put tomatoes jalapeños or cayenne pepper in our feijoada. Jalapeño and cayenne aren't even sold here except in very exclusive markets with imported food and they cost a fortune. Serve with oranges collard greens hot sauce white rice mandioca frita (fried yuca) and farofa (manioc flour) with pudim de doce de leite (caramel flan) for dessert.:) Read More
(25)
Rating: 5 stars
04/08/2007
I loved this recipe Read More
(8)
Rating: 3 stars
10/12/2010
Once you get past the tongue (scary for some cooks) you realize this is pretty good. If the tongue is too scary skip it and use sausage ham hocks bacon and pork. Then you can ignore the tongue and get to the joy of this dish. I did not use Jalapeno tomato or the cayenne. I think this is more of a Cuban style black bean dish and I prefer the Brazilian style. I like the recipe that does not use beef or Jalapenos. It is always fun to try new recipes I just had a hard time going from my fantasy Brazilian black bean to this style. I like this dish I won't make it again because I love the pork style better. Read More
(4)
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Rating: 4 stars
01/30/2019
I made it with Churizo Top sirloin bacon and Tongue. I left it as a stew rather than separating the meat as described. we really liked the flavor Read More
Rating: 5 stars
01/12/2017
Great recipe! Read More
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