Brazilian feijoada

    4 hours

    In this recipe you will learn to make the meats (feijoada), beans (feijao), collards (couve) and toasted cassava flour dish (farofa) that make a complete Brazilian feijoada! You can order the offal like pig tails, trotters and ears through your local butcher, or online.

    8 people made this

    Serves: 6 

    • Feijoada
    • 250g salted pork spare ribs
    • 200g salted pig tails
    • 200g salted pig's trotters
    • 200g salted pig's ears
    • 250g salt pork shoulder
    • 350g corned beef
    • 200g beef brisket
    • 250g salted or smoked beef tongue
    • 200g sausages, casings removed
    • 200g smoked pork sausage
    • Beans
    • 250g black beans
    • 1 orange, peeled and cut into 4 pieces
    • 200g pork belly, diced
    • 400g lard
    • 1 bunch fresh coriander
    • 1 bunch spring onions
    • 5 bay leaves
    • 4 tablespoons cachaça (sugar cane rum)
    • 4 cloves of garlic, minced
    • 1 medium onion, chopped
    • Collards
    • 4 tablespoons olive oil
    • 4 cloves of garlic, minced
    • 150g finely sliced or chopped kale
    • salt to taste
    • Farofa
    • 8 tablespoons olive oil
    • 1 onion, chopped
    • 3 garlic cloves
    • 200g raw cassava (manioc) flour
    • salt to taste

    Prep:1hr  ›  Cook:3hr  ›  Ready in:4hr 

    1. The day before, soak the salted meats in water. Leave in refrigerator and change water every three hours.
    2. In a large pot put beans, all the meats (except the pork belly), coriander and spring onions tied together, bay leaves, cachaça and the orange. Cover with water and bring to a simmer.
    3. As the dish simmers, the different cuts of meat will cook in different amounts of time. To check when they are done, pierce meat with a fork; if it's soft and cooked, remove it from the pot and cut into smaller pieces. Reserve all the meats while you continue to work on the beans.
    4. When the beans are fully cooked, remove two ladles full of them and mash with a fork. Pour half of the mashed beans back into the pot to thicken the stock. Reserve the other half.
    5. Heat the lard in a frying pan and brown the pork belly. Remove from skillet and fry the garlic and onion in the same fat.
    6. Add the other part of the mashed beans, stir well and add to the pot of beans.
    7. To make the collards, heat the oil in a frying pan and fry the garlic. Quickly sauté the collards, stirring often. Season with salt to taste.
    8. To make the farofa, use the same frying pan you used to cook the pork belly to catch some of the flavours left in the pan. Heat the oil and sauté the garlic and onion until soft. Slowly, start adding the cassava flour in a slow, steady stream, stirring often, until it's golden brown and no longer raw.

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