Feijoada
A thick black bean stew slow-cooked with a variety of salted, smoked, and fresh meats, served with white rice and classic sides.
210 min
Medium
Brasileña
6 servings
The story behind
Feijoada is much more than a dish; it is a social event. What I appreciate most about this recipe is the depth of flavor achieved after hours of slow cooking, where the beans become creamy and absorb all the essence of the smoked meats. It is a dish that celebrates patience and love in the kitchen, ideal for enjoying at a long table with the whole family on a Sunday afternoon.
Instructions
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1In a large pot, cook the black beans with bay leaves and plenty of water.
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2Add the meats (previously desalted if necessary), starting with the toughest ones like the dried beef and ribs.
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3When the meats are tender, add the calabrese sausage and the sautéed garlic.
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4Simmer over low heat until the broth thickens and all the flavors have perfectly melded.
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5Serve hot accompanied by white rice, orange slices, and farofa.
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