Mains
Feijoada Completa
Ingredients
- - 500 g (2 1/2 cups) dried black beans, soaked overnight
- - 400 g (14 oz) smoked pork ribs, cut into pieces
- - 300 g (10 oz) Brazilian smoked sausage (linguica), sliced
- - 200 g (7 oz) salted pork belly (carne de porco salgada), soaked and cubed
- - 2 bay leaves
- - 1 large onion, chopped
- - 4 garlic cloves, minced
- - 2 tbsp olive oil
- - 1 orange, peeled and sliced, for serving
- - to taste salt
Method
- Soak the dried black beans in cold water overnight, then drain and rinse.
- Soak the salted pork belly in cold water for at least 8 hours, changing the water once or twice, to reduce saltiness.
- Place the beans, pork ribs, salted pork belly and bay leaves in a large pot, cover with fresh water by about
- cm (2 in), and bring to a boil.
- Reduce heat and simmer gently for 2 to 2 1/2 hours, topping up water as needed, until the beans and meats are very tender.
- In a skillet, heat olive oil and saute the onion and garlic until golden, then stir in a ladleful of cooked beans and mash slightly to thicken the mixture.
- Stir this mixture back into the main pot along with the sliced sausage, and simmer for a further 30 minutes until the sauce is rich and thickened.
- Season with salt to taste and discard the bay leaves before serving with rice, farofa, sauteed collard greens and orange slices.
Introduction: Feijoada is Brazil's national dish, a rich black bean stew with pork developed through the cuisine of enslaved Afro-Brazilians who transformed cast-off cuts of pork into a nourishing, communal meal.
Cultural Background: Feijoada is Brazil's national dish, a rich black bean stew with pork developed through the cuisine of enslaved Afro-Brazilians who transformed cast-off cuts of pork into a nourishing, communal meal. Today it is traditionally eaten on Saturdays, especially in Rio de Janeiro, with a full spread of rice, farofa, collard greens and orange slices.
Tips: Soaking the beans overnight significantly reduces cooking time and improves texture. A pressure cooker can cut the simmering time to about 45 minutes if available.
Variations: Lighter version: use fewer cured meats and more fresh pork cuts for a milder, less fatty stew. Vegetarian version: substitute smoked mushrooms and plant-based sausage, and use smoked paprika for depth, though this departs from tradition. Vegetarian: No. Not applicable; a fully plant-based version departs significantly from tradition.
Storage: Refrigerate in an airtight container for up to 4 days; freezes well for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally and adding a splash of water if needed.
Nutrition: Per serving: approx. 520 kcal, 32 g protein, 26 g fat, 38 g carbohydrate, 10 g fibre.
FAQs:
Q: Do I have to use all these different cuts of pork?
A: Traditional feijoada uses a variety of cuts for complex flavour, but a simplified version with just ribs and sausage is common and still authentic.
Q: Why is orange served alongside feijoada?
A: The citrus helps cut through the richness of the stew and aids digestion; it is a traditional and expected accompaniment.