About this Dish
Brazil's national dish — a rich stew of black beans with various cuts of pork including sausage, ribs and trotter, slow-cooked for hours. Served with rice, collard greens, orange slices and farofa. Born of African slave cooking, feijoada transformed offcuts into a dish of extraordinary depth.
IngredientsServes 8
🫘Dried black beans, 500g soaked overnight
🥩Pork ribs, 400g cut into individual ribs
🌭Linguiça or smoked chorizo sausage, 300g sliced into thick rounds
🐷Smoked pork belly or bacon, 250g cut into chunks
🦴Pork trotter or smoked ham hock, 1 whole
🧅White onion, 2 large finely chopped
🧄Garlic cloves, 8 minced
🍊Bay leaves, 4 dried, plus fresh oranges to serve
🌿Collard greens, 1 large bunch thinly sliced
🧈Farofa (toasted cassava flour), 200g prepared with butter and salt
Method
1
The night before, soak your black beans in cold water and also soak the pork trotter or ham hock separately to draw out excess salt, changing the water once if possible.2
Place the trotter and ribs into a large heavy pot, cover with fresh water and bring to the boil, skimming off any foam. After 20 minutes, drain and discard this water — this step removes impurities and gives you a cleaner, richer stew.3
In the same pot, heat a splash of oil and fry the onion over medium heat for 8 minutes until soft and golden. Add the garlic and cook for another 2 minutes until fragrant, then add all the meat back in along with the drained beans, bay leaves and enough fresh water to cover everything by about 5cm.4
Bring to a boil, then reduce to a low simmer, partially covered, for 2 to 2.5 hours until the beans are completely tender and the broth has thickened. Add the sliced sausage and pork belly in the last 45 minutes of cooking so they stay plump and flavourful.5
Taste and adjust salt, and if you want a thicker stew, scoop out a cup of beans, mash them roughly with a fork and stir them back into the pot — this is the secret to that velvety body.6
While the feijoada finishes, sauté the collard greens in a hot pan with a little olive oil and a pinch of salt for just 3 to 4 minutes until wilted but still bright green. Serve the stew in deep bowls alongside white rice, the greens, warm farofa and fresh orange slices — the citrus cuts through the richness beautifully.7
Serve the feijoada in deep bowls alongside white rice, the sautéed collard greens, a generous spoonful of farofa for texture, and a couple of fresh orange slices — the citrus cuts through the richness beautifully.User Reviews
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