Feijoada Story
In Brazil
Feijoada, Brazil’s beloved national dish, is a hearty, flavorful stew that tells the story of the country’s diverse cultural history. Rooted in both Portuguese and African culinary traditions, feijoada was originally created by African slaves using leftover meats and beans. Over time, it evolved into a dish enjoyed by all, transcending social classes. Today, feijoada is not just a meal but a symbol of Brazilian unity and celebration.
Let’s go party
Traditionally, the dish is made with black beans, various cuts of pork, and smoked meats, simmered to perfection and served with rice, orange slices, collard greens, and farofa (toasted cassava flour). It’s a communal meal typically enjoyed on Saturdays, a time when families and friends come together to savor the rich flavors and enjoy each other’s company.
Worldwide
Globally, feijoada has captured the hearts of food lovers, both in its authentic Brazilian form and in variations adapted by different cultures. Whether served at a family gathering in Brazil or featured in restaurants around the world, feijoada continues to be a favorite dish that brings people together, celebrating history, flavor, and tradition.
Feijoada Recipe
Cooking Steps:
1. Prepare the Ingredients:
• Soak the beans overnight in cold water.
• If using salted meats, soak them in water for 24 hours, changing the water 2-3 times to reduce the salt.
2. Cook the Meats:
• In a large pot, boil the pork or beef cuts for about 20 minutes to tenderize and remove excess salt if necessary.
3. Start the Stew:
• In a large pot, heat olive oil and sauté the bacon until crispy. Add the onion and garlic, cooking until softened.
• Add the soaked beans, bay leaves, sausages, pork cuts, and halved orange. Cover with water or broth.
4. Simmer:
• Bring the mixture to a boil, then reduce the heat and let it simmer for about 1.5–2 hours, stirring occasionally, until the beans and meats are tender. Add water as needed to maintain a stew-like consistency.
5. Thicken the Stew:
• Mash a small portion of the beans with a fork and stir back into the pot to thicken the mixture. Season with salt and pepper to taste.
6. Serve:
• Remove the orange halves and bay leaves. Serve with white rice, sautéed collard greens, orange slices, and toasted cassava flour (farofa) on the side.
Ingredients:
• 500g black beans, soaked overnight
• 1 smoked sausage (linguiça or kielbasa), sliced
• 200g bacon, chopped
• 1-2 pork ribs or beef cuts
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 orange (halved, optional for flavor)
• Olive oil
• Salt and pepper to taste
• Water or broth for cooking