Rio de Janeiro · Brazil
Feijoada brasileira · fay-zhoo-AH-dah
A Brazilian black-bean and pork stew served with rice, collard greens, and fresh orange.
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4 steps · 2 hr 30 min
Soak the black beans if time allows, then cover with fresh water and simmer until they begin to soften.
Brown the pork in batches. Add tougher cuts to the beans first and quicker-cooking sausages later so nothing dries out.
Fry onion, garlic, and bay, stir them into the pot, and simmer until the beans are tender. Mash a small spoonful of beans back into the broth to thicken it.
Let the pot stand for 20 minutes, then adjust salt and remove excess fat. Serve with rice, collards, and fresh orange.
Cook’s tipStagger the meats: tougher cuts need the long bean simmer, while sausage keeps a better texture when added later.
StorageRefrigerate for up to 4 days or freeze for 2 months. Reheat to 74°C / 165°F.
Cook it one step at a time, with timers.
Start Cook Mode →Rio de Janeiro · Saturday table
Feijoada is widely associated with leisurely gatherings where beans, pork, rice, greens, orange, and farofa arrive as a full table.
Image source: Wikimedia Commons contributor · license on source page