Ingredientes
Method
Preparing the Feijoada
- Soak the carne seca in water overnight, changing the water at least 2-3 times to remove excess salt.
- Soak the black beans for 8-12 hours or overnight.
- In a large pot, add the black beans and enough water to cover them. Simmer for 30 minutes. Set aside.
- In another pot, cook the pork ribs, shoulder, pig’s ear, feet, and tail in boiling water for 15 minutes, then discard the water to remove impurities. Rinse the meats.
- Add all the meats (ribs, shoulder, bacon, sausage, loin, cleansed pig parts, and carne seca) to the pot with the beans. Add bay leaves and cover with more water.
- Simmer over low heat for about 2 hours, checking often and adding hot water as needed so the ingredients stay covered.
- Meanwhile, heat olive oil in a pan. Sauté the chopped onion and garlic until golden, then add to the beans and meat during cooking.
- After 2 hours, taste and adjust salt and pepper. Simmer another 30-60 minutes until everything is very tender and the broth thickens.
Preparing the sides
- Cook white rice as usual, keeping it fluffy and warm.
- Wash and slice the collard greens in fine strips. Sauté quickly in a pan with a bit of olive oil and salt.
- Prepare farofa by toasting cassava flour in a dry pan or with a little butter and garlic.
- Slice oranges into rounds for serving with your feijoada.
Serving
- Serve the feijoada hot, with the assorted meats and beans together in bowls.
- Accompany with white rice, farofa, sautéed collard greens, and orange slices. Enjoy your feijoada completa with family or friends!
Informações adicionais
Feijoada completa is an iconic Brazilian stew loved for its hearty flavor and communal spirit. This dish adapts beautifully to different kitchens and occasions, from festive gatherings to cozy Sunday lunches, making it a staple in Brazilian culture and a standout for anyone who enjoys sharing food and traditions.
Tips for a Perfect Feijoada
- Soaking is key: Always soak carne seca and black beans overnight. This reduces cooking time, helps soften the beans, and ensures the meats don’t turn out too salty.
- Don’t skip clearing the meats: Boiling and then discarding the water for the smoked and salted cuts removes excess salt and impurities, preventing a cloudy broth.
- Choose your meats: Feijoada is incredibly flexible—feel free to skip pig’s feet, ears, or tail if you prefer, or add smoked turkey for a lighter, yet tasty twist.
- Flavor depth: Enhance aroma by frying the garlic and onion until they turn golden before adding to the stew. For an added layer, include orange or lemon zest while cooking; it brightens the flavor wonderfully.
- Slow and low cooking: Cook feijoada on low heat for hours. If time is short, an instant pot or pressure cooker can tenderize meats quickly—just monitor liquid levels closely.
Preparation Techniques & Serving Ideas
- Collard greens should be sliced as thin as possible for the classic crisp texture. A quick sauté in olive oil with a dash of salt is enough.
- When making farofa, try sautéing it with chopped bacon, garlic, or even banana for a southern Brazilian touch.
- Don’t forget citrus: serving orange slices alongside feijoada not only aids digestion but also cuts through the dish’s richness, balancing every bite.
Complementary Dishes and Variations
- Pair feijoada with caipirinha, Brazil’s iconic cocktail, for a festive meal.
- Leftover feijoada is perfect the next day for reheating—it gets even tastier as flavors meld.
- For a vegetarian version, use smoked tofu, seitan, and extra vegetables like pumpkin, eggplant, and carrots with the same base aromatics.