Feijoada Recipe


Feijoada is a stew of beans with beef and pork. It is commonly prepared in Portugal, Macau, Angola, Cape Verde, Guinea-Bissau, Mozambique, Timor, Goa, India and Brazil, where it is also considered a national dish. However, the recipe differs slightly from one country to another. Feijoada is stew cooked with beans, beef and sausages is a classic of Brazilian cuisine.


  • 500 g of black beans
  • 300 g of beef jerky
  • 300 g of smoked meat
  • 300 g of bread
  • 300 g of pepperoni sausage
  • 300 g pork ribs
  • 250 g of bacon
  • 1 medium onion, finely chopped
  • 1 clove minced garlic
  • 2 tablespoons chopped green smelling
  • 1 pinch of paprika
  • 1 pinch of cumin powder
  • 1 orange
  • chili to taste
  • Salt and black pepper to taste
  • olive oil to taste
  • Cabbage
  • 3 packets of cauliflower
  • 1 clove minced garlic
  • 1/2 chopped onion
  • 2 tablespoons olive oil
  • 50 g of bacon
  • salt to taste
  • Sauce
  • 1 grated onion
  • parsley and chives to taste
  • red pepper and salt to taste
  • olive oil to taste
  • 2 cups of bean stock


  1. Choose the beans and place in a deep container. Add plenty of water and soak them for about 12 hours, changing the water every 3 hours.
  2. With a sharp knife, cut the dried meat into pieces, remove and discard the fats, and place in a container. Cover with water and soak for 12 hours, changing the water every 3 hours.
  3. Cut the bacon into large cubes. Set aside a small portion for the braised and cut into small pieces.
  4. To cut the pork rib into pieces, rest the rib on a board and leave the bone part facing up. With a sharp knife, cut the meat following the line between the bones. Reserve.
  5. Drain the water from the jerky and place the meat in a pan. Cover with cold water and bring to a boil. When boiling, drain the water and cover again with cold water. Return to the fire and wait for it to boil. Drain the water and set aside.
  6. Drain the water from the beans and place them in a large pan. Cover the beans with plenty of water and bring to a boil over high heat. While waiting for the boil, wash the orange thoroughly under running water.
  7. When boiling, lower the heat and add the whole orange (peeled) and beef jerky. After 30 minutes, add the reserved ribs. After another 30 minutes, add the smoked meat. Remove the orange and discard.
  8. Then add the whole sausages and the bacon. Let it cook for another 90 minutes or until meat and beans are tender.
  9. Chop the onion, the garlic and the green smell. Bring a large skillet over low heat, drizzle with a little olive oil and add the chopped bacon. Then add the onion and saute for 2 minutes. Add garlic and saute for 1 more minute. Add the green smell, the cumin, the paprika, the chopped chili and stir well.
  10. Take a soft bean shell, without the stock, from the bean stew and place it on a plate. Knead with a fork, forming a porridge. Put the bean porridge in the pan with the braising and stir well. If necessary, add a little broth.
  11. Transfer the stew with the porridge to the feijoada pan, mix and cook for a few more minutes. Taste the feijoada and make sure you need to add salt and pepper.
  12. Remove sausages from the pan and place them on a cutting board. Cut the sausages into thin slices and place the slices in the feijoada pan. Wait for the feijoada to warm up and serve then.
  13. To accompany, serve white rice, braised cabbage, farofa, fried cassava and orange slices. Cabbage
  14. Wash the cabbage thoroughly under running water. Remove the stalks from the leaves and stack one sheet over the other. Wrap the leaves tightly, as if making a cigar.
  15. Place the cabbage cigar on a cutting board and cut, with a sharp knife, into very thin slices. Bring a large skillet, preferably nonstick, over low heat. Put the olive oil and bacon and saute for 2 minutes, stirring constantly. Add onion and saute for 2 minutes. Add garlic and sauté for 1 more minute. Then put all the shredded cabbage in the pan and sauté for another 2 minutes, without stirring, or until the cabbage begins to wither.
  16. Season with salt and mix well. Remove the cabbage from the pan (still very green) and serve next.
  17. For the sauce, mix all the ingredients and serve with the feijoada.

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