Feijoada
Updated Dec. 8, 2022
- Total Time
- 3½ to 4 hours
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds dry black beans (unsoaked)
- 1¾pounds skin-on unsmoked pigs' feet, split, cut into 2-inch pieces
- ¾pound pigs' tails, cut into 2-inch pieces
- ½pound skin-on pork tongue, cut into 1½-inch pieces
- ¾pound skin-on slab bacon, cut into ¼-inch slices
- 2bay leaves
- 1pound smoked pork sausage (andouille or kielbasa), cut into ¼-inch slices
- 3tablespoons vegetable oil
- 1large onion, medium dice
- 10cloves garlic, minced
- Salt
- Cooked white rice, for serving
- Orange slices, for serving
- Farofa (optional, see recipe)
- Brazilian collard greens (optional, see recipe)
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Preparation
- Step 1
Place beans, feet, tails, tongue, bacon and bay leaves in a heavy pot. Cover with water by 1 inch, about 10 cups. Bring to a boil over high heat, stirring occasionally. Skim any foam that comes up. When the mixture boils, turn heat down to a gentle simmer. Skim foam for the first 40 minutes. Turn heat down to a low simmer, and cover with a lid. Occasionally add water to keep it covered by ½ inch, and give it a stir.
- Step 2
Two to 2½ hours later, the beans and meats should be quite tender but not falling apart. Add the sausage, and simmer for another 30 to 40 minutes, until meats are very tender and the stew is rich but not stiff (thin with water if necessary). During this final cooking time, stir to break up some of the beans; their starch will make the stew creamy.
- Step 3
Heat 2 tablespoons of vegetable oil in a large skillet over medium-low heat until shimmering. Cook onion, stirring, for 15 minutes, until evenly browned and very sweet. Turn heat up to medium-high, and add remaining oil and garlic. Cook, stirring, until the garlic is golden, about 3 minutes. Bring beans back to a boil over high heat, stir in the onion mixture, season to taste with salt and serve with white rice, orange slices, farofa (see recipe) and Brazilian collard greens (see recipe).
Private Notes
Comments
Sticking to the Portuguese influence I would think in Brazil they would use either Chouriçe or Linguiça for the Sausage, seems a bit odd to use smoked Kielbasa?? Polish sausage? Andouille is passable, maybe Spanish Chorizo or Longaniza at least. Yes easier to get, but this would be like using a Smithfield country ham in an italian dish asking for Prosciutto don't you think? Portuguese sausage adds that paprika smoke naturally since it's in Chouriçe and Linguiça naturally. Obrigado!
Right up there with Cassoulet! Must be served with Brazilian vinaigrette and hot sauce. Farofa available by mail from Kalustyan's or make at home if can find manioc or cassava flour. Pig's feet only need to be split (we have no way to cut them into 2" pieces) as are mainly for texture (we believe.) No access to tails or tongue so use 1 to 2 pounds, any or all: corned beef, beef eye or round, smoked pork chops or ribs. Remove each as are done and slice/dice and add back at end.
1. Pig tongue should be smoked.
2.Use Brazilian/Portuguese sausages: paio, linguiça, or calabresa. They may well be available in Brazilian markets (there are some in several US cities). You may be able to buy a "feijoada package" of appropriate meats.
Alternatives: smoked meats like pig knuckles. Some Brazilians use salted pork ears/tails... you may want to soak and partially cook them, to control saltiness, then add [part of] the cooking water to the dry beans, cooking them in it.
I can’t put into words how much I enjoyed this dish. So full of flavour and very filling. I used pigs’ trotters and some lap meat. Swapped out the pork tongue for beef tongue and used smoked sausage from my local market. I threw in some hot peppers for extra heat and it was perfect. I’d never tried farofa and didn’t know where to get manioc flour… then I realised that I could use garri which is also made from cassava (and where I’m from, people do eat beans with garri.) Fejioada will definitely become a staple in my household :)
Brazilian here. I regularly use both Kielbasa and Andouille from Paisanos to great success. I’ve served it to plenty of Brazilian friends who also loved how it turned out. Don’t hate on the Kielbasa! Use what’s available to you guys.
I like how flexible this dish can be in terms of what meats you use. I have been making feijoada in a slow cooker for years and always trying to balance the measurements between beans and water/stock. This recipe is a fantastic guideline for making your own feijoada. The 2lbs beans to 10 cups of water is a great starting point! I had to add an extra few cups of water partway through but all good. Great recipe!
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