Best 10 Simplified Brazilian Black Beans With Assorted Meats Feijoada Recipes

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Savory and hearty, "simplified Brazilian black beans with assorted meats feijoada" is an iconic dish in Brazil, typically served with rice and farofa (toasted manioc flour). Its origins can be traced back to the slavery era, when enslaved people in Brazil would prepare stews using various parts of the pig, along with beans and vegetables. Today, feijoada is a beloved dish enjoyed by people from all walks of life and is often served at gatherings and special occasions. This recipe presents a simplified version of the classic feijoada, featuring black beans, a variety of meats, and a blend of aromatic spices. Using easily accessible ingredients and straightforward steps, this simplified feijoada captures the essence of this traditional Brazilian dish while ensuring a delicious and satisfying meal.

Here are our top 10 tried and tested recipes!

FEIJOADA (BRAZILIAN BLACK BEAN STEW)



Feijoada (Brazilian black bean stew) image

This black bean stew is Brazil's national dish for a good reason! It's incredibly delicious, and this version is super easy to make.

Provided by Lilian Vallezi

Categories     Main Course

Time 2h3m

Number Of Ingredients 12

24 oz dried black beans
10 cups of water ((to cook the beans))
1 tbsp olive oil
1 1/2 lb corned beef ((just salted meat, discard pack of spices))
2 lb Pork ribs (country-style or baby back ribs) ((1 lb if boneless))
1 lb Smoked Ham hock or smoked neck ((or any other smoked pork meat))
12 oz Smoked Sausage
10 oz sliced bacon ((cut into strips))
1 red onion ((chopped))
6 garlic cloves ((chopped))
3 bay leaves
salt to taste ((if necessary))

Steps:

  • Start by soaking the beans for 12 hours. Drain the water, wash the beans and drain it again.
  • Cut corned beef into cubes, and ribs between bones (or into cubes, if boneless). Cut the bacon into pieces, and the sausage into slices. Chop onion and garlic.
  • In a large pan, sauté corned beef and ribs in olive oil (you will have to make it in batches). When they are seared, transfer them to a pressure cooker (I like Instant Pot) and add the drained beans, 10 cups of fresh water and smoked meat (in my case I like using smoked neck or ham hock).
  • Let it cook on High pressure for 30 minutes (after it gets pressure). When it's done cooking, let it naturally release pressure for 30 minutes.
  • While the beans are still cooking, place the bacon in the same pan in which you seared the meat, and fry the bacon in the fat it will release. Once it starts crispening, add onion and garlic and saute until onion is translucent. Then add sausage and let it cook for a minute. Turn off the heat and wait for the beans and meats to finish cooking in the pressure cooker.
  • After the meats and beans are ready, and pressure has been naturally released for 30 minutes, transfer everything to the same big pan, with the sausage, bacon, onion and garlic. Add the bay leaves and adjust salt if necessary. Cook it over medium heat for approximately 30-40 minutes, or until liquid thickens to your liking.Your feijoada is ready! Serve it on a bed of white rice, vinaigrette, farofa and orange slices.Enjoy it!

Nutrition Facts : Calories 587 kcal, ServingSize 1 serving

FEIJOADA (BRAZILIAN BLACK BEAN STEW)



Feijoada (Brazilian Black Bean Stew) image

This is my version of a traditional Brazilian black bean stew that maintains the rich smoky, flavors famous in Brazil. Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.

Provided by L Ireland

Categories     Soups, Stews and Chili Recipes     Stews

Time 11h

Yield 8

Number Of Ingredients 13

1 (12 ounce) package dry black beans, soaked overnight
1 ½ cups chopped onion, divided
½ cup green onions, chopped
1 clove garlic, chopped
2 smoked ham hocks
8 ounces diced ham
½ pound thickly sliced bacon, diced
1 tablespoon olive oil
2 bay leaves, crushed
⅛ teaspoon ground coriander
salt and pepper to taste
½ cup chopped fresh cilantro
¼ cup chopped fresh parsley

Steps:

  • Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
  • While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
  • Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
  • Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.

Nutrition Facts : Calories 381.1 calories, Carbohydrate 31 g, Cholesterol 52.2 mg, Fat 18 g, Fiber 7.5 g, Protein 24.1 g, SaturatedFat 5.7 g, Sodium 450 mg, Sugar 2.4 g

MY BRAZILIAN FEIJOADA



My Brazilian Feijoada image

A co-worker's mom used to make this dish for him and it was his favorite. So I made him my own version. Instead of sausage you can use ham hocks, or substitute lean white meat for the red meat if you prefer. -Christiane Counts, Webster, Texas

Provided by Taste of Home

Categories     Dinner

Time 7h20m

Yield 10 servings.

Number Of Ingredients 15

8 ounces dried black beans (about 1 cup)
2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes
3 bone-in beef short ribs (about 1-1/2 pounds)
4 bacon strips, cooked and crumbled
1-1/4 cups diced onion
3 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon pepper
1-1/2 cups chicken broth
1 cup water
1/2 cup beef broth
8 ounces smoked sausage, cut into 1/2-inch slices
Orange sections
Hot cooked rice, optional

Steps:

  • Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. , Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.

Nutrition Facts : Calories 481 calories, Fat 27g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 772mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 4g fiber), Protein 41g protein.

BLACK BEANS WITH ASSORTED MEATS (FEIJOADA)



Black Beans with Assorted Meats (Feijoada) image

Make this hearty meat-lovers' entrée whenever you're craving authentic Brazilian flavors. (And invite some friends over, too; this dish serves a crowd!)

Provided by My Food and Family

Categories     Recipes

Time 12h

Yield Makes 24 servings.

Number Of Ingredients 24

Meats
2 lb. pig's feet (about 2 feet), split
1/2 lb. whole slab bacon
1-3/4 lb. smoked cured or fresh beef tongue
1-1/2 lb. uncooked carne seca or corned beef
1-3/4 lb. pork butt
1 lb. beef bottom round roast
1-1/2 lb. pork spareribs
1/2 lb. linguiça (Portuguese sausage) or Italian sausage, skin pierced in four places
1/2 lb. paio (Brazilian pork blood sausage) or mild chorizo, skin pierced in four places
1/2 lb. smoked spicy sausage (kielbasa or andouille), skin pierced in four places
1/2 lb. Beans
3 cups dried black beans, washed, picked over
1 small onion, sliced
1 bay leaf
3 cloves garlic, chopped, divided
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. Sauce
2 Tbsp. oil or lard
1 large onion, finely chopped
1 medium tomato, peeled, seeded and chopped
1 cup orange juice
1 small red or green hot chili pepper, seeded, chopped

Steps:

  • Meats:
  • Soak pig's feet and bacon in stockpot in enough cold water to cover. Refrigerate overnight, changing water twice. Meanwhile, soak tongue and carne seca in separate stockpot in enough cold water to cover. Refrigerate overnight, changing water twice.
  • Drain water from both stockpots. Rinse meats. Wash stockpots. Place pig's feet, tongue, carne seca, beef roast and ribs in one of the stockpots; add enough cold water to cover. In second stockpot, place pork butt and bacon; add enough cold water to cover. Bring water in both pots to boil. Simmer 15 min. Drain water from each stockpot. Refill with cold water. Bring to boil; simmer an additional 15 min. Drain; set aside.
  • Place linguiça sausage, paio and smoked spicy sausage in large saucepan; add enough cold water to cover. Bring to boil; simmer 10 min. Drain. Continue cooking sausages in saucepan until browned, turning occasionally. Set aside.
  • Beans:
  • Place beans in large bowl with enough cold water to cover. Refrigerate overnight.
  • Drain beans; place in large saucepot. Add the sliced onions, bay leaf, one third of the garlic, the salt and black pepper. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat to medium-low; cover. Simmer 45 min.
  • Add pig's feet and bacon; simmer 45 min., stirring occasionally and adding hot water as necessary to keep ingredients well covered with water. Add remaining meats and sausages. Add enough hot water to keep ingredients well covered with water. Bring to boil on medium-high heat. Reduce heat to medium-low; cover. Simmer 2-1/2 hours or until beans are very soft. (Beans should have an almost soupy texture.)
  • Sauce:
  • Heat oil in medium saucepan on medium-high heat. Add chopped onions and remaining garlic; cook and stir until tender. Add tomatoes, orange juice and chili pepper; cook 10 min., stirring occasionally. Reduce heat to low.
  • Add 1 cup of the beans; mash in saucepan with back of spoon. Stir until well blended. Simmer 5 min. Add mashed bean mixture to ingredients in large saucepot.
  • Remove meats from saucepot, leaving beans to simmer until ready to serve.
  • To Assemble:
  • Remove and discard bones from pig's feet; cut meat into 1-inch pieces. Cut bacon into thin strips. Remove and discard casing from tongue; cut meat into 1/4-inch pieces. Slice carne seca, pork butt and beef roast. Separate ribs. Cut sausages into 1-inch pieces.
  • Place sliced tongue in center of large ovenproof platter; surround with remaining meats. Drizzle with some of the liquid from the beans. Cover with foil to keep warm until ready to serve. (Meat platter can be placed in a 200ºF-oven to keep warm.)
  • Pour beans into tureen or other decorative bowl. Remove meat platter from oven. Serve with beans.

Nutrition Facts : Calories 530, Fat 34 g, SaturatedFat 13 g, TransFat 0 g, Cholesterol 120 mg, Sodium 870 mg, Carbohydrate 19 g, Fiber 4 g, Sugar 3 g, Protein 36 g

FEIJOADA (BRAZILIAN BLACK BEANS)



Feijoada (Brazilian Black Beans) image

Provided by Food Network

Categories     side-dish

Yield 8 servings

Number Of Ingredients 18

2 tablespoons olive oil
Freshly ground black pepper
1 pound chorico sausage, sliced 1/4-inch thick
2 cups chopped onions
1 pound carne seca or other salted cured beef, soaked overnight and cubed
2 tablespoons chopped garlic
1 pound baby back spareribs, cut into individual ribs
2 bay leaves
1 pound black beans
Salt
10 cups water
4 cups Sauteed collared or kale greens
4 cups cooked white rice
Brazilian hot sauce
Garnish: 1 orange, halved and cut into thin slices and Farofa, recipe follows
3 tablespoons butter
2 1/2 cups manioc flour
Salt

Steps:

  • In a large heavy-bottom saucepan, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Crush the bay leaves and add to the pan. Season with salt and pepper. Saute for 5 minutes. Add the sausage. Continue to cook for 4 minutes. Add the cubed beef, ribs, beans and water. Bring the liquid to a boil, reduce the heat to medium low and simmer until the beans are tender, about 2 1/2 hours. Adding water as necessary to keep the beans covered. Using the back of a ladle, mash 1/4 of the beans. Reseason with salt and pepper if needed. To serve, spoon some of the greens and rice onto each serving plate. Spoon the Feijoada over the rice. Shake some of the hot sauce over the entire plate. Garnish with the orange slices and farofa.
  • In a large saute pan, over medium heat, melt the butter. Add the flour. Season with salt. Saute until golden, about 3 to 5 minutes. Remove from the heat.

SIMPLIFIED BRAZILIAN BLACK BEANS WITH ASSORTED MEATS (FEIJOADA)



Simplified Brazilian Black Beans with Assorted Meats (Feijoada) image

Like the name suggests, our Simplified Brazilian Black Beans with Assorted Meats (Feijoada) is an easy way to serve a crowd.

Provided by My Food and Family

Categories     Home

Time 1h45m

Yield Makes 12 servings.

Number Of Ingredients 12

3/4 cup KRAFT Zesty Italian Dressing, divided
1 boneless pork roast (2 lb.)
1 boneless beef eye round roast (2 lb.)
1 pkg. (14 oz.) smoked sausage or kielbasa
2 green peppers, chopped (about 2 cups)
2 cups chopped onions
1 pkg. (6 oz.) OSCAR MAYER Smoked Ham, chopped
2 cans (15 oz.) black beans, rinsed, drained
1 large tomato, chopped (about 1-3/4 cups)
2 oranges, quartered, divided
6 cups hot cooked rice
2 cups pineapple wedges

Steps:

  • Heat 1/2 cup of the dressing in large deep saucepot. Add pork and beef; brown on all sides. Remove; set aside.
  • Add remaining 1/4 cup dressing, sausage, green peppers, onions and ham; cook 5 min. Add black beans, tomato and half of the orange wedges. Return meats to pan, nestle in beans. Bring to boil. Reduce heat to low; cover. Simmer 1 hour and 30 min. or until meat is tender and cooked through.
  • Remove meat; set aside and keep warm. Remove oranges from beans and discard. Bring bean mixture to boil. Reduce heat to low; simmer, uncovered, 15 min. or until liquid is reduced, smashing beans with the back of spoon to thicken, as desired. Slice meat; serve with beans and rice with remaining oranges and pineapple.

Nutrition Facts : Calories 540, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 105 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 43 g

BRAZILIAN BLACK BEAN AND MEAT STEW: FEIJOADA



Brazilian Black Bean and Meat Stew: Feijoada image

Provided by Food Network

Categories     main-dish

Time 3h15m

Yield 8 main-course servings

Number Of Ingredients 43

2 pounds dried black beans, picked over
1/4 cup olive oil
1 large Spanish onion, chopped
1/4 cup chopped fresh garlic
4 bay leaves
12 cups water
2 ham hocks
1/4 cup ground cumin
1/4 cup ground coriander
1/4 cup kosher salt
2 tablespoons ground cayenne pepper
1 tablespoon adobo-style seasoning
2 tablespoons olive oil
1 pound breakfast sausage links
1 pound smoked sausage links
1 pound chorizo sausage
1 pound beef tenderloin, cut into 1-inch cubes
1 pound pork tenderloin, cut into 1-inch cubes
8 cups hot, cooked white rice
Pico de Gallo, recipe follows
Sauteed Greens, recipe follows
Farofa, recipe follows
Chopped scallion, for garnish
1 orange, cut into wedges
4 large tomatoes, roughly chopped
2 serrano chiles, roughly chopped
1 medium red onion, roughly chopped
1 bunch fresh cilantro, stemmed and roughly chopped
2 lemons, juiced
2 limes, juiced
Kosher salt and freshly ground black pepper
2 pounds kale or mustard greens, stemmed and roughly chopped
2 tablespoons olive oil
4 cloves fresh garlic, chopped
1/4 cup white wine or water
Kosher salt and freshly ground black pepper
1 cup chopped bacon
1/2 cup chopped Spanish onion
1/2 cup manioc flour, see note
8 tablespoons unsalted butter
2 large eggs, beaten
1/4 cup chopped scallions
Kosher salt

Steps:

  • Make the beans: In a large bowl, add the beans and cover with cold water by 2 inches. Let the beans soak in the refrigerator overnight. Drain.
  • Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring, until translucent, about 8 minutes.
  • Meanwhile, make the adobo: In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.
  • Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute. Add the beans, water, ham hocks, and half of the adobo. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours. Remove the ham hocks and pull and shred the meat. Add the meat back to the stew and discard the bones. (The stew can be made up to this point up to 3 days ahead.)
  • Make the meat: In a large bowl, toss the sausages with the remaining adobo.
  • Heat the oil in a large cast-iron skillet over high heat. Working in batches, brown the sausages and transfer them to a plate. Roughly chop the sausages and stir them into the stew. Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew.
  • Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.
  • When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each. Spoon some of the pico de gallo and greens on opposite sides of the stew. Sprinkle with the farofa and chopped scallion and garnish with orange wedges.
  • In a large bowl, mix together all the ingredients. Let sit at room temperature for 30 minutes.
  • Heat the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and wine and cook, stirring, until wilted. Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper.
  • Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until its fat has rendered. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add manioc flour and cook, stirring, until golden brown and toasted. Add the butter and cook, stirring, until absorbed. Add the eggs and scallion and cook, stirring, until scrambled. Season with salt, to taste. Transfer to the farofa to a bowl and let cool slightly.

EASY BRAZILIAN BLACK BEAN STEW



Easy Brazilian Black Bean Stew image

Traditional Brazilian black beans (feijoada) can take quite some time to prepare. Considering I spend most of my time chasing after 2 small children, I've come up with this recipe for a very quick feijoada. This goes very well with white rice.

Provided by TYLOR9

Categories     Soups, Stews and Chili Recipes     Stews

Time 34m

Yield 8

Number Of Ingredients 11

2 strips bacon, diced
½ cup minced onion
½ cup minced green bell pepper
2 tablespoons chopped fresh cilantro
2 cloves garlic, minced
1 bay leaf
2 (15 ounce) cans black beans, drained
½ cup chicken broth, or more as needed
1 teaspoon vinegar
salt and ground black pepper to taste
1 dash hot sauce to taste

Steps:

  • Cook bacon in a pot over medium heat until almost crisp, 3 to 5 minutes. Add onion and green pepper to the bacon; cook and stir until onion is translucent, about 5 minutes. Mix in cilantro, garlic, and bay leaf; cook and stir until flavors combine, 1 to 2 minutes.
  • Stir beans, chicken broth, vinegar, salt, pepper, and hot sauce into the onion mixture; cover and let simmer until the flavors combine, 10 to 15 minutes. Add more chicken broth if you would like the beans to be more soupy.

Nutrition Facts : Calories 117.4 calories, Carbohydrate 19.4 g, Cholesterol 2.9 mg, Fat 1.3 g, Fiber 7.7 g, Protein 7.6 g, SaturatedFat 0.4 g, Sodium 556.5 mg, Sugar 0.8 g

FEIJOADA - BRAZILIAN BLACK BEANS WITH SMOKED MEATS



Feijoada - Brazilian Black Beans With Smoked Meats image

Feijoada is one of Brazil's national treasures. This is a dish that is meant to serve a group, and the preparation begins the night before. Several kinds of smoked meats, ribs, and beef jerky are simmered with the black beans. The meats are removed and served separately on a platter Preparation time includes soaking beans and beef jerky overnight. That is why it is so long.

Provided by Lavender Lynn

Categories     Pork

Time 18h

Yield 8-10 serving(s)

Number Of Ingredients 15

1 1/2 lbs small black turtle beans
1/2 lb brazilian dried beef or 1/2 lb beef jerky
1 ham hock
1 lb pork ribs
1 lb smoked chorizo sausage or 1 lb other smoked sausage, spicy
1 lb beef sirloin or 1 lb smoked pork loin
1/2 lb slab smoked bacon
1/2 lb smoked pig (optional) or 1/2 lb beef tongue (optional)
1/4 cup vegetable oil
2 onions, finely chopped
3 garlic cloves, mashed
1/3 cup parsley, chopped
1 1/2 teaspoons cumin
1 bay leaf
salt and pepper, to taste

Steps:

  • Preparation:
  • 1.Soak the beans overnight in cold water. In a separate bowl, soak the beef jerky overnight, changing the water 2 or 3 times.
  • 2.Place the beans in a large pot and cover with water. Add the ham hock and the dried beef. Simmer for 2 hours, or until beans are cooked but firm. Remove the ham hock and discard.
  • 3.Add the rest of the meats and the bay leaf to the beans and simmer for 30 minutes, adding hot water if necessary to maintain an inch of water over the beans.
  • 4.Heat the oil in a skillet and cook the onions and garlic until soft and golden. Add the parsley, and season with the cumin and salt and pepper to taste.
  • 5.Add 3/4 cup of the bean mixture to the skillet and mash the beans with the onions. Add the this mixture back to the beans and meat. Simmer for 30 minutes more.
  • 6.Remove the meats from the beans and cut them into smaller pieces or thin slices.
  • 7.Arrange the meats on a platter, grouped by type. Serve the beans in a separate bowl. Serve with Brazilian-style rice, collard greens, pepper sauce and orange slices.

Nutrition Facts : Calories 2536.6, Fat 170.5, SaturatedFat 64.9, Cholesterol 834.9, Sodium 2651, Carbohydrate 5.5, Fiber 0.6, Sugar 2, Protein 230.6

FEIJOADA (BRAZILIAN BLACK BEAN AND MIXED MEAT STEW) WITH ORANGE



Feijoada (Brazilian Black Bean and Mixed Meat Stew) With Orange image

Traditionally eaten on Wednesday's and Saturday's throughout Brazil with white rice and oranges (amongst other things), this special and rich meaty slow cooked stew has a depth of flavour using simple ingredients that could bring 'ooohs' and 'aaaahh's' from across the Atlantic I'm sure. I save my version for special occasions when I want a really hearty shared meal and I love the way the beans melt into the sauce lending their luxurious almost creamy texture to the finished dish. Originally this was made by African slaves using fatty offal scraps and as tasty as it was (I've tried this version and it is pretty good!) many people nowadays, including myself, make it lighter and use better quality meats. The Orange and Coriander salad is not compulsory but comes very highly recommended. Absolutely Outstanding.

Provided by robd16

Categories     Stew

Time 2h20m

Yield 6-8 serving(s)

Number Of Ingredients 20

500 g black turtle beans (soaked in plenty of water overnight)
500 g beef steaks, cut into large chunks (any type)
200 g cooked smoked pork sausage, sliced
200 g spicy pork sausages (raw, can use chorizo style)
2 -3 pork belly steaks, cut into cubes
8 slices bacon, chopped
6 large bay leaves
2 onions, roughly chopped
2 large garlic cloves
2 tablespoons vegetable oil
1 tablespoon hot pepper sauce (optional)
salt
pepper
6 -8 oranges
2 onions
30 g coriander, chopped (half a bunch)
1 tablespoon olive oil
1 squeeze lemon
salt
pepper

Steps:

  • Drain the beans and place in a very large clean pan (or 2 large smaller pans) Fill with enough water to cover the beans by around 2 inches and bring to the boil. Do not add salt.
  • Once boiling, reduce the heat to medium and cook for 45 minutes, stirring occasionally if you remember to. Now add the cubed steak and the bay leaves and reduce the heat to low.
  • In a separate frying pan heat the oil over a high heat, fry the pork belly until browned all over and add to the pot. Fry the raw spicy sausages whole and once browned, slice and add to the pot. Fry the bacon and add to the pot. Lastly add the cooked smoked sausage slices (no need to fry these).
  • Cook over a medium heat for 15 minutes, if the mixture is looking a little dry, add more water but do not water log. Reduce the heat to low.
  • Now take out a cup full of the beans and water leaving the meat in the pan. Put in the blender with the onion and garlic, whizz until almost smooth (add a bit more tap water if necessary) and add to the pot. (If you don't have a blender, mash the beans and grate in the onion and garlic).
  • Add the hot pepper sauce if using, season to taste with salt and pepper and cook over a low heat for an hour or two checking every 15 minutes or so. Do not let the mixture dry out.
  • You should have a thick, meaty fragrant stew, if not continue cooking until the excess water has evaporated.
  • Serve with white rice and the orange and coriander salad below. Freeze any leftovers within 24hours.
  • For the salad, cut the onion into rings or half rings and soak in iced water for at least an hour.
  • Cut the oranges on a plate to catch the juice. Slice the top and bottom off each orange and run a knife down under the skin and pith so you end up with a perfectly peeled orange with no white pith. Cut into rounds, remove any pips and arrange on a plate or platter. Season with salt and plenty of pepper.
  • Drain the onions and pat dry, mix with the olive oil, lemon juice and coriander then season well. Sprinkle over the oranges and garnishing with a little extra coriander.
  • Enjoy your feast! In Brazil they say that feijoada will induce sleep, so don't eat it on a busy day!

Tips:

  • Soak the black beans overnight or for at least 4 hours before cooking. This will help to reduce the cooking time and make the beans more digestible.
  • Use a variety of meats in your feijoada. This will give the dish a more complex flavor. Some popular choices include beef, pork, sausage, and bacon.
  • Don't be afraid to experiment with different spices and seasonings. Feijoada is a very versatile dish, so you can easily adjust the flavor to your liking.
  • Serve feijoada with rice and a variety of side dishes, such as collard greens, farofa, and vinagrete.

Conclusion:

Feijoada is a delicious and hearty dish that is perfect for a special occasion or a weeknight meal. It is a great way to use up leftover meats and vegetables, and it is also a very affordable dish to make. Feijoada is a popular dish all over Brazil, and it is also becoming increasingly popular in other parts of the world. If you are looking for a new and exciting dish to try, I highly recommend feijoada.

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