Recipe for FEIJOADA (Meats and Beans Stew)


2 lbs dried black beans

Meats group 1
1 pork foot (optional)
pork ears (optional)
1 lb pork loin cut into large cubes

Meats group 2
1 lb salt pork
2 lbs Portuguese sausage
1 lb smoked ham hocks
0.1 lb fat bacon (whole)
0.5 lb smoked pork ribs
(if unavailable, use normal ribs,
but include in group 1)

Cooking spice
2 tbsp vegetable oil
3 cloves of garlic, smashed
1 bay leaf

"Serving sauce"
1 cup lemon juice
3 tbsp green onions, finely sliced
3 tbsp parsley, cut up
1 red pepper, cut up very fine
3 tbsp white onion
1 tomato, diced (no peel, no seeds)
black pepper to taste


The day before
1) soak the black beans with large
amount of water and leave overnite.
2) soak the salt pork overnite;
change water 2-3 times
3) Prepare serving sauce by mixing up all
ingredients and keep in refrigerator

Day D (or else, Day F....eijoada)
- cook the black beans (you can use a
pressure cooker for 20 minutes, if you want)
after draining the water and adding fresh
water to cover them completely by about 1
inch. If using a normal pan, they should
cook about 1 hour, 1.5 hour. Depends on the
beans, you should try and see that they are
getting soft, not too soft, though..

- In two separate large pans, cook meats
from group 1, and group 2 in salted water.

- Keep the black beans in low heat, as meats
from group 1 are almost cooked, add them to
the black beans. Meats from group 2 need to
be boiled once, water changed and then cooked
normally. As they get ready (times varies
for the different kinds of meat), they are
also added to black beans.

- When all the meats are incorporated into
black beans, keep the pot in low heat, and
proceed to make the "cooking spice"

- heat oil, add garlic, sautee until golden,
add to black beans with salt and bay leaf.

- cook the whole thing for 1.5-2 hours in
low heat, check the salt, add more water if
it gets too thick. One trick that helps to
have a real nice, creamy feijoada: get one
laddle of the black beans when they have
been cooking for about 1 hour with the meats,
and process in a blender or food processor.
Transfer back to the pot, and cook for the
remaining time.

- Get the sauce out of the refrigerator,
when it is time to serve, add just the liquid
of the feijoada to it.

- Feijoada is traditionally served over
white rice, and with fresh orange sliced at
the side. Add the sauce on top of it, and ...
Bon Appetit!

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