About the Recipe
🍚 To Serve:
White rice
Sliced oranges (helps cut the richness)
Collard greens, sautéed
Farofa (toasted cassava flour) if available
🔥 Tips:
Feijoada tastes even better the next day.
You can use a pressure cooker to reduce cooking time.
Substitute meats as needed—smoked turkey legs, kielbasa, or short ribs work too!
Ingredients
🧂 Ingredients:
Beans & Meat:
1 lb (450g) dried black beans, soaked overnight and drained
8 oz (225g) pork shoulder, cut into chunks
8 oz (225g) chorizo or linguiça sausage, sliced
6 oz (170g) bacon, chopped
1–2 smoked ham hocks or pork ribs
1 small beef or pork tongue (optional, traditional)
2 bay leaves
Seasoning:
1 large onion, diced
4 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Optional: a pinch of smoked paprika or cumin
Preparation
🍳 Instructions:
Cook the meats:
In a large heavy pot or Dutch oven, cook bacon until crispy. Remove and set aside.
In the bacon fat, brown pork shoulder and sausage slices. Remove and set aside.
Sauté aromatics:
In the same pot, add olive oil if needed. Sauté onions until soft.
Add garlic and stir for 1–2 minutes until fragrant.
Simmer it all:
Return the meat to the pot. Add soaked beans, ham hock, bay leaves, and enough water to cover (about 6–8 cups).
Bring to a boil, then reduce heat and simmer covered for about 2–2.5 hours, or until beans and meats are tender.
Stir occasionally, adding water as needed to maintain a stew-like consistency.
Finish & season:
Remove the ham hock, shred the meat off the bone, and return to the pot.
Discard bay leaves. Season with salt, pepper, and any optional spices.
Simmer uncovered 10–15 minutes more to thicken slightly.