Traditional Brazilian Feijoada – Authentic Rio de Janeiro Cuisine
Introduction
Feijoada is Brazil’s national dish, a rich and hearty stew of black beans with various cuts of pork. Originating in Rio de Janeiro, it reflects the country’s history and culinary fusion. This dish is traditionally enjoyed during gatherings and celebrations, symbolizing community and abundance.
Ingredients List
- 500g dried black beans
- 200g salted pork belly (bacon)
- 200g smoked sausage (linguiça)
- 150g dried beef (carne seca)
- 100g smoked ribs
- 100g pork feet cured
- 100g pork ear cured
- 2 onions, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- Salt to taste
- Black pepper to taste
- 1 orange, quartered
- 100 ml of cachaça
Preparation Details
- Soak black beans in water overnight.
- Soak salted pork meat and dried beef in water for 24 hours, changing water several times.
- Cut meats into bite-sized pieces.
Preparation Steps
- Drain soaked black beans and place in a large pot with fresh water.
- Add soaked meats, bay leaves, and bring to a boil. Reduce heat and simmer until beans are tender.
- In a separate pan, sauté onions and garlic until golden.
- Add sautéed onion and garlic to the bean pot.
- Season with salt and pepper.
- Simmer for another 30 minutes to allow flavors to meld.
- Add orange quarters before serving.
Tips and Tricks
- Use good quality smoked meats for the best flavor.
- Simmer feijoada slowly to develop rich flavors.
- Serve with a drizzle of olive oil.
Allergens and Dietary Information
- Contains pork.
- Not gluten-free.
- Not dairy-free.
Nutritional Information
- Calories: 600 kcal
- Fats: 30g
- Proteins: 40g
- Carbohydrates: 50g
Servings
8 servings.
Preparation and Cooking Time
- Preparation Time: 24 hours (soaking) + 1 hour
- Cooking Time: 3 hours
Serving Suggestions
Serve feijoada with white rice, collard greens (couve), farofa (toasted cassava flour), and orange slices.
Variations
Vegetarian feijoada can be made using mushrooms and other vegetables instead of meat.
