Feijoada nordestina (Northeastern Brazilian stew)

    2 hours 30 min

    This is a variation of the classic Brazilian feijoada, made in the northeast (nordestina) of Brazil. It differs from the more popular one because it uses white beans as opposed to black! Use butter beans, white kidney beans, cannellini beans or any type of dry white bean you love!

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    Serves: 20 

    • 1kg corned beef
    • 1 salted pig's tail
    • 1 salted pig's trotter
    • 1kg salted pork shoulder
    • 1kg salted pork spare rib
    • 2kg dry white beans, picked and cleaned
    • 500g smoked pork sausage
    • 500g pork sausage
    • 240ml oil
    • 500g chopped onion
    • 100g minced garlic
    • 1 tablespoon chopped coriander
    • 1 pinch ground black pepper
    • 500g pumpkin, peeled and cut into pieces
    • 500g gherkins, cut into pieces
    • 1 bunch fresh kale, torn into strips
    • 45ml cachaça (sugar cane rum)

    Prep:30min  ›  Cook:2hr  ›  Ready in:2hr30min 

    1. Soak the salted meats in water for 12 hours, changing water 3 or 4 times during that period. In a separate pot, let the beans soak in water for 6-8 hours.
    2. Cut the meat into pieces. In a large pot, cook the tougher meats first (corned beef, pig's tail and trotters) with plenty of water. If you notice a lot of fat in the water, remove it before continuing with recipe.
    3. When the meat is somewhat tender (approximately 30 minutes), add the pork shoulder, ribs, smoked sausage, sausage and beans. Continue cooking, skimming off fat that rises to the surface every once in a while.
    4. Meanwhile, fry the onion and garlic in oil until golden brown. Add to the pot with the beans, along with the coriander and pepper.
    5. Cook for about another hour, then add pumpkin and gherkin. Half an hour after that, add the kale.
    6. Let it come to the boil. At the end of cooking, drizzle with cachaça and boil for 5 minutes to evaporate most of the alcohol (this step is optional). Serve with rice and toasted cassava flour (farofa).

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