Brazilian Feijoada

Brazilian Feijoada is one of the most celebrated dishes in Brazilian cuisine, known for its rich and irresistible combination of black beans, smoked meats, and sausages slowly cooked to develop deep, comforting flavours. Traditionally served during gatherings and special occasions, this recipe represents sharing, tradition, and the authentic spirit of Brazilian cooking.

With intense aromas, a hearty broth, and ingredients full of personality, feijoada is perfect for family lunches, get-togethers with friends, or festive meals. Served with white rice, sautéed collard greens, cassava flour, and orange slices, it becomes a complete, vibrant, and absolutely unforgettable dining experience!

Products in the Kit:

• CHA-SMO0613 | Granum Mixed Pork Smoked Cuts 1.5kg
• CHA-SMO0591 | Granum Mixed Pork Smoked Selection for Feijoada 500g
• GRO-BND4033 | Camil Black Dry Beans 1kg
• GRO-RIC4928 | Cigala Long Grain Rice 1kg

Preparation

1. Sort the black beans and soak them in water for 12 hours.
2. Wash the salted meats thoroughly, cut them into pieces, and soak them for 12 hours as well, changing the water at least twice.
3. Cook the black beans in plenty of water together with the bay leaves.
4. In a separate pot, cook the salted meats for about 30 minutes. Drain and reserve.
5. When the beans begin to soften, add the meats, calabresa sausage, and paio sausage. Let everything simmer over low heat until fully tender and flavourful, about 2 to 3 hours.
6. Heat the oil or pork fat and sauté the onion, garlic, and seasonings.
7. Add a ladle of beans to the sautéed mixture, mash well, and return it to the feijoada pot to thicken the broth.
8. Let cook for another 30 minutes to fully develop the flavours.
9. Serve piping hot with white rice, finely sliced sautéed collard greens, cassava flour, and orange wedges.

Ingredients

• Black beans
• Dried beef
• Salted pork ribs
• Salted pork loin
• Smoked calabresa sausage
• Paio sausage
• Smoked bacon
• Salted pig’s trotters
• Salted pig’s tail
• Salted pig’s ears
• Onion
• Garlic
• Bay leaves
• Chilli pepper (optional)
• Oil or pork fat
• White rice
• Sautéed collard greens
• Cassava flour
• Orange wedges for serving