Feijoada

10 Exquisite Feijoada Recipes: A Culinary Journey through Brazilian Flavors

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Embark on a culinary journey through the heart of Brazilian cuisine with these 10 exquisite Feijoada recipes. From the traditional slow-simmered black bean stew with smoked meats to modern and vegetarian variations, explore the rich and diverse flavors of this iconic Brazilian dish. Discover the secrets to crafting the perfect Feijoada and experience the true taste of Brazil.

Authentic Brazilian Feijoada

This recipe provides a simple and delicious way to experience the rich flavors of Brazilian Feijoada, a hearty black bean stew. This version focuses on accessibility and ease of preparation, making it perfect for a weeknight meal.

Ingredients

  • 15 ml olive oil
  • 2 onions, chopped
  • 4 cloves garlic, minced
  • 1 pinch salt
  • 1 tsp ground black pepper
  • 1 can (400g) kidney beans, drained and rinsed
  • Juice and zest of 1 lemon
  • 341 ml (1 1/2 cups) beer (lager or pilsner recommended)
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh cilantro
  • 2 tbsp chopped fresh jalapeño (optional)
  • 2 oranges, sliced, for garnish

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until softened and caramelized, about 5-7 minutes.
  2. Add the lemon zest and juice, the kidney beans, and the beer to the pot. Bring the mixture to a simmer and cook for 20 minutes, allowing the flavors to meld.
  3. After 20 minutes, stir in the chopped parsley, cilantro, and jalapeño (if using).
  4. Serve hot, garnished with fresh orange slices.

Enjoy your homemade Brazilian Feijoada!

The International Bean Stew (Feijoada/Fabada)

This hearty bean stew, known as Feijoada in Portugal and Fabada in Spain, is a classic comfort food perfect for a chilly evening. This recipe combines rich flavors of cured meats, beans, and aromatic spices for a deeply satisfying meal.

Ingredients

Spices and Base Ingredients

  • 1 head garlic, minced
  • 2 tablespoons olive oil
  • 2 onions, diced
  • 1 bunch parsley, chopped
  • Salt, to taste
  • Ground black pepper, to taste
  • Paprika, to taste
  • 1/2 liter chicken stock (optional, for adjusting liquid)

From the Deli

  • 1/2 kg assorted cured sausages, sliced (choose your favorites!)
  • 1/4 kg bacon, cubed

Legumes

  • 1 kg canned beans (black or white), drained, reserving 1/3 of the liquid

Instructions

  1. In a large pot or Dutch oven, sauté the minced garlic and cubed bacon in olive oil over medium heat. Once the bacon is starting to crisp, add the diced onions and cook until softened.

  2. Add the sliced cured sausages to the pot, starting with the firmest varieties first. This allows them to render some of their fat and develop flavor. Season with salt, pepper, and paprika.

  3. Add the drained beans and the reserved bean liquid to the pot. Bring the mixture to a boil.

  4. If the stew appears too thick, adjust the liquid level with chicken broth. Reduce the heat to low, cover, and simmer for 30-45 minutes, allowing the flavors to meld.

  5. Serve hot over rice. This stew pairs perfectly with an ice-cold beer.

Authentic Brazilian Feijoada: A Step-by-Step Recipe

This recipe guides you through making a delicious and authentic Brazilian Feijoada, a rich black bean stew. It includes instructions for the Feijoada itself, the accompanying Farofa (toasted cassava flour mixture), rice, and a refreshing orange garnish. Follow these steps to create this iconic Brazilian dish.

Ingredients

Feijoada:

  • 18 oz black beans
  • 1 large onion
  • 3 cloves garlic
  • 3 bay leaves
  • 19 oz pork chop
  • 15 oz smoked pork sausage
  • 15 oz smoked bacon

Farofa:

  • 2 oz bread crumbs
  • 1 small onion
  • 5 oz bacon
  • 1 bunch parsley
  • Salt
  • Pepper
  • 3 oz butter

Rice:

  • 1 small onion
  • 5 oz rice
  • 1 clove garlic
  • 3 tbsp olive oil

Orange Garnish:

  • 6 oranges

Instructions

Making the Feijoada:

  1. Wash the black beans thoroughly. In a pressure cooker, cover the beans with water and cook on high pressure for 40 minutes.
  2. Open the pressure cooker and add the chopped bacon, sausage, and pork chop. Cook for another 15 minutes.
  3. In a separate pan, sauté chopped onion, bay leaves, and garlic in olive oil for a few minutes. Then, add the cooked beans and pork mixture to this pan.
  4. Season with salt and pepper, and let it simmer for 15 minutes.

Preparing the Farofa:

  1. In a pan, sauté chopped onion and bacon in butter for a few minutes.
  2. Gradually add bread crumbs, stirring constantly.
  3. Season with salt, pepper, and chopped parsley.

Cooking the Rice:

  1. Sauté chopped onion and garlic in olive oil. Add rice and cook for 1 minute.
  2. Add enough water to cover the rice. Cover the pan, leaving a small space for steam to escape.
  3. Cook until the rice is tender and the water is absorbed.

Preparing the Orange Garnish:

  1. Peel the oranges and slice them.

Serving:

Place a serving of rice on a plate, top with the Feijoada, and serve alongside the Farofa and orange slices. Enjoy your authentic Brazilian Feijoada!

Delicious Portuguese Seafood and White Bean Stew (Feijoada de Marisco)

This recipe guides you through creating a flavorful and hearty Portuguese seafood and white bean stew, known as Feijoada de Marisco. This dish combines the richness of mixed seafood with the creamy texture of white beans, creating a comforting and satisfying meal.

Ingredients

  • 1 kg frozen mixed seafood
  • 3 cans white beans
  • 1 large onion
  • 3 cloves garlic
  • 1 red bell pepper
  • 1 tomato
  • 1 can beer
  • 1 liter fish stock
  • 2 tbsp paprika
  • Cilantro (optional, to taste)
  • Salt and pepper to taste

Instructions

  1. In a large pan, heat some olive oil. Add the diced onion, garlic, tomato, and red bell pepper.

  2. Cook over medium heat for about 10 minutes, stirring occasionally.

  3. Add the frozen mixed seafood, beer, fish stock, paprika, salt, and pepper. Bring to a simmer and cook over medium heat for 20 minutes.

  4. Add the white beans, stir gently, and continue to cook for another 20 minutes over medium heat.

  5. Remove from heat and garnish with fresh cilantro (optional).

Authentic Brazilian Feijoada: A Step-by-Step Recipe

This recipe guides you through making a delicious and authentic Brazilian Feijoada, a rich black bean stew. This hearty dish is traditionally served with rice, farofa (toasted cassava flour), collard greens, and fried bananas for a complete and satisfying meal. Follow these steps to bring the vibrant flavors of Brazil to your kitchen.

Ingredients

For the Feijoada:

  • 500g Turtle black beans (soaked overnight)
  • 3 tbsp vegetable oil
  • 2 large onions, chopped
  • 6 cloves garlic, minced
  • 100g bacon lardons
  • 260g Polish smoked sausage (Podwawelska), cut into 3cm slices
  • 400g Polish smoked ham (Szynka Pieczona), cut into squares
  • 1 tsp salt
  • 2 bay leaves
  • 500ml boiling water (or enough to cover the beans)

For the Rice:

  • 2 cups long-grain rice, washed and rinsed
  • 2 cloves garlic, minced
  • 1 tsp salt
  • 3 cups boiling water
  • 2 tbsp vegetable oil

For the Collard Greens (Couve):

  • 1 pack collard greens, finely chopped
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • Salt to taste

For the Fried Bananas:

  • 4-5 bananas, cut in half lengthwise and then crosswise
  • 1 egg
  • 1 cup self-rising flour
  • 2 tbsp sugar
  • 40ml milk

For the Farofa:

  • 1 tbsp vegetable oil
  • 1 handful bacon lardons
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp butter
  • 250g manioc flour
  • Salt to taste
  • Handful parsley, chopped

Instructions

Making the Feijoada:

  1. Sauté one chopped onion and three minced garlic cloves in a pressure cooker with 3 tbsp of oil. Add bacon, then the meats, and cook for 2 minutes. Stir in the soaked black beans.
  2. Season with salt and bay leaves. Add boiling water to cover the beans. Secure the pressure cooker lid and cook for 25-30 minutes after the steam starts releasing.
  3. While the feijoada cooks, prepare the accompanying dishes (see instructions below).
  4. Once the beans are cooked, sauté the remaining onion and garlic in a large pan with 1 tbsp oil. Add the cooked beans and adjust salt. Simmer for 10 minutes, adding water if needed to maintain a saucy consistency.

Making the Farofa:

  1. Fry bacon in 1 tbsp oil until crispy. Add onion and garlic, cooking until softened. Stir in butter and manioc flour, stirring constantly to prevent burning. Season with salt and cook until lightly browned. Remove from heat and stir in chopped parsley.

Making the Rice:

  1. Sauté minced garlic in 2 tbsp oil until light brown. Add rinsed rice and salt. Pour in boiling water, cover, and simmer on low heat for 20 minutes without removing the lid.

Making the Collard Greens (Couve):

  1. Sauté minced garlic in 2 tbsp oil until lightly fragrant. Add chopped collard greens and salt. Cover and cook over low heat for 1 minute. Let it steam with the lid on until serving.

Making the Fried Bananas:

  1. Whisk together sugar and egg. Add flour and milk, mixing until smooth. Dip banana slices into the batter and fry in hot oil until golden brown on both sides. Drain on paper towels.

Serving:

Serve the feijoada over rice, accompanied by farofa, collard greens, and fried bananas. Enjoy your authentic Brazilian feast!

The Ultimate Feijoada Recipe

This recipe guides you through making a delicious and authentic Feijoada. It’s a hearty and flavorful Brazilian stew, perfect for a comforting meal.

Ingredients

  • 4 mugs brown beans
  • 1 kg cow heels, pre-cooked
  • 1 large onion, chopped
  • 2 tomatoes, chopped
  • 1 large carrot, peeled and chopped
  • 4 bay leaves
  • 1 spoon Rajah curry powder
  • 1 tsp dhanya (coriander) spice
  • 1 sachet Benny spice
  • Salt to taste
  • 4 cloves garlic
  • 1 large green bell pepper, chopped
  • 1/4 cabbage, chopped
  • 2 tablespoons vegetable oil

Instructions

  1. In a large pot, heat the vegetable oil. Fry the chopped onion and garlic until softened. Then, add the Rajah curry powder and continue frying for a minute until fragrant.

  2. Add the chopped tomatoes and fry for about 3 minutes. Next, add the chopped cabbage and dhanya (coriander) spice.

  3. Pour the pre-cooked brown beans into the pot. Add the Benny spice, pre-cooked cow heels, chopped carrot, and a small amount of water. (Enough to cover the ingredients slightly).

  4. Add the sliced green bell pepper and bay leaves. Reduce heat to low, cover, and simmer for 15 minutes, allowing the flavors to meld.

  5. Important: The beans and cow heels should be cooked separately beforehand with salt until tender.

  6. After simmering, serve your Feijoada hot and enjoy!

Beef Feijoada: A Hearty Brazilian Stew

This recipe guides you through making a delicious and satisfying beef feijoada, a rich Brazilian black bean stew. With simple ingredients and straightforward steps, you’ll be enjoying this flavorful dish in no time.

Ingredients

  • 4 cups sugar beans (or black beans)
  • 200g beef, cut into small pieces
  • 2 onions, chopped
  • 3 cloves garlic, minced
  • 2 tomatoes, chopped
  • 1 large carrot, chopped
  • 1 green bell pepper, chopped
  • 1 handful chomolia (or cilantro/coriander leaves), chopped
  • 6 tbsp oil
  • 2 beef stock cubes
  • 1 tsp garam masala
  • 1 tsp rajah (curry powder)
  • Salt and pepper to taste

Instructions

  1. Prepare the Beans: Boil the sugar beans (or black beans) in a pot of water until tender. This may take several hours, so consider soaking the beans overnight for faster cooking.
  2. Sauté Aromatics and Spices: In a large pot or Dutch oven, heat the oil over medium heat. Add the chopped onions and sauté until softened. Add the minced garlic, garam masala, and curry powder (rajah). Cook for another minute until fragrant, stirring constantly.
  3. Add Vegetables and Beef: Add the chopped tomatoes and carrots to the pot. Cook for a few minutes until slightly softened. Then, add the chopped beef and cook, stirring occasionally, until browned.
  4. Simmer with Chomolia: Stir in the chopped chomolia (cilantro/coriander leaves) and cook for about 20 minutes, allowing the beef to become tender.
  5. Combine with Beans and Green Pepper: Add the cooked beans and the chopped green bell pepper to the pot. Crumble in the beef stock cubes. Stir well to combine all ingredients. Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld.
  6. Serve: Season with salt and pepper to taste. Serve the feijoada hot, optionally with rice, farofa (toasted cassava flour), and orange slices.

Hearty Lamb Feijoada

This recipe offers a delicious twist on traditional feijoada, using tender lamb instead of the usual pork. It’s a simple and satisfying one-pot meal that’s packed with flavor.

Ingredients

  • 1 cup sugar beans
  • 1 piece lamb, finely cut
  • ½ green pepper
  • 1 onion
  • 1 tomato
  • 2 cloves garlic
  • 1 tsp Rajah curry powder
  • 2 tbsp oil
  • 1 beef stock cube

Instructions

  1. Rinse the sugar beans thoroughly, then place them in a pot and cook until they are halfway done.
  2. Add the finely chopped lamb to the pot with the partially cooked beans. Continue cooking until both the beans and lamb are tender.
  3. In a separate pan, heat the oil and sauté the chopped onion, garlic, and curry powder until fragrant.
  4. Combine the cooked beans and lamb with the sautéed onion, garlic, and spice mixture. Crumble in the beef stock cube and add the chopped green pepper. Simmer for a few minutes to allow the flavors to meld.

Enjoy your flavorful Lamb Feijoada!

Brazilian Feijoada: A Step-by-Step Recipe

This recipe guides you through making a delicious and authentic Brazilian Feijoada, a rich black bean stew packed with flavor.

Ingredients

  • 3 cups sugar beans (or black beans)
  • 1/2 cabbage
  • 5 cloves garlic
  • 500g chicken feet (or smoked pork hocks for a more traditional flavor)
  • 1 large green bell pepper
  • 2 large onions
  • 1 sachet Benny spice (or a combination of bay leaves, cumin, and paprika)
  • 2 cinnamon sticks
  • 1 teaspoon rajah (curry powder)
  • 1 teaspoon garam masala
  • 6 tablespoons oil
  • Salt (to taste)
  • 3 liters water (or more, as needed)
  • 1 large carrot

Instructions

  1. Prepare the beans: Boil the sugar beans (or black beans) in a separate pot until tender. This can be done in advance to save time.

  2. Sauté the aromatics: Fry the chopped onions in oil until softened. Then, add the minced garlic, cinnamon sticks, rajah (curry powder), garam masala, and Benny spice (or your chosen spice blend). Sauté for a few minutes until fragrant.

  3. Add the chicken: Add the chicken feet (or smoked pork hocks) to the pot and cook until lightly browned.

  4. Combine with beans: Once the beans are tender, drain them and add them to the pot with the chicken and spices.

  5. Simmer with carrot and seasoning: Pour in two cups of water, add the chopped carrot, and bring to a simmer. Continue cooking until the carrot is tender.

  6. Add green pepper: Stir in the chopped green bell pepper and let it simmer for 5 minutes to soften slightly.

  7. Season and serve: Taste the feijoada and add salt if needed. Serve hot with rice, sliced oranges, and farofa (toasted cassava flour), if desired.

Brazilian Feijoada: A Hearty Stew Recipe

This recipe guides you through the steps to create a delicious and authentic Brazilian Feijoada, a rich black bean stew. Feijoada is a flavorful and satisfying dish, perfect for a weekend meal or a special occasion.

Ingredients

  • 2 cups brown beans
  • 2 onions
  • 2 tomatoes
  • 3 cloves garlic
  • 1 stick ginger, crushed
  • 1 cup chicken stock
  • 1 tsp ground cumin (rajah)
  • 1 tsp ground coriander (dhana)
  • 5 tbsp oil
  • 1/4 head of cabbage
  • 1 green bell pepper
  • 1 large carrot
  • 3 liters water
  • Salt, to taste
  • 300g ox liver

Instructions

  1. Prepare the Beans: Boil the brown beans in 3 liters of water until they are thoroughly cooked and tender. This may take several hours, so consider soaking the beans overnight to reduce cooking time.

  2. Sauté Aromatics and Liver: In a separate pot, heat the oil and sauté the chopped onions, tomatoes, garlic, crushed ginger, cumin, and coriander until softened and fragrant. Add the ox liver, cut into bite-sized pieces, and cook until browned and tender.

  3. Add Vegetables: Add the chopped cabbage, green bell pepper, and carrot to the pot with the liver and spices. Cook until the vegetables are slightly softened.

  4. Combine and Simmer: Add the cooked brown beans and chicken stock to the pot with the liver and vegetables. Bring the mixture to a simmer and cook for 15 minutes, allowing the flavors to meld together. Season with salt to taste.

Serve your Feijoada hot with rice, farofa (toasted cassava flour), and orange slices for a truly authentic Brazilian experience. Enjoy!

History of Feijoada

Feijoada, Brazil’s national dish, boasts a rich and flavorful history deeply intertwined with the country’s colonial past. While its exact origins remain a subject of debate, the most widely accepted theory points to its roots in the northeastern region of Brazil, specifically the states of Bahia, Pernambuco, and Rio de Janeiro. It’s believed that enslaved Africans, brought to work on sugarcane plantations, developed this hearty stew as a way to make use of less desirable cuts of meat, like pig’s ears, feet, and tails, generously provided by their enslavers. These ingredients were then combined with black beans, a staple crop readily available in the region.

Over time, Feijoada evolved, incorporating European influences like sausage and cured meats, brought by the Portuguese colonists. This fusion of African resourcefulness, indigenous ingredients, and European flavors contributed to the dish’s unique and complex profile. It gradually gained popularity, spreading from the kitchens of enslaved people to become a cherished dish among all social classes, solidifying its status as a culinary symbol of Brazil.

Although often associated with festive occasions and weekend gatherings today, Feijoada initially served as a weekday meal, providing sustenance and nourishment to those who prepared it. The slow-cooking process allowed the flavors to meld and deepen, transforming humble ingredients into a rich and satisfying stew. The tradition of serving it with rice, farofa (toasted cassava flour), orange slices, and collard greens further enhances the sensory experience, adding layers of texture and contrasting flavors to complement the richness of the Feijoada.

Nutritional Content and Benefits of Feijoada

While feijoada is undeniably delicious, it’s important to be mindful of its nutritional profile. It’s a calorie-dense dish, primarily due to the various cuts of pork and the black beans. The beans, however, contribute a significant amount of fiber, promoting healthy digestion and contributing to feelings of fullness. They are also an excellent source of plant-based protein and iron.

The inclusion of smoked meats adds to the dish’s rich flavor profile but also contributes to higher levels of sodium and fat. Enjoying feijoada as an occasional treat rather than a regular staple allows you to savor its unique flavors without overdoing it on these elements.

Iron from the black beans and various meats is vital for oxygen transport throughout the body. Feijoada also provides essential B vitamins, crucial for energy production and nerve function. The combination of beans and rice creates a complete protein, offering all the essential amino acids your body needs.

Modifying your feijoada recipe can further improve its nutritional value. Choosing leaner cuts of pork, increasing the vegetable content by incorporating collard greens, kale, or other leafy vegetables, and being mindful of portion sizes can create a more balanced and healthier version of this traditional dish.

Tips for Choosing Quality Black Beans

Choosing the right black beans is crucial for a delicious feijoada. Look for beans that are uniform in size and jet-black in color. Avoid beans that are cracked, broken, or have a dusty appearance. These imperfections can indicate age or improper storage, affecting the flavor and texture of your final dish.

Consider buying loose beans whenever possible. This allows you to inspect them closely for quality and discard any undesirable ones. If buying pre-packaged beans, check the “best by” date and ensure the packaging is intact, with no signs of damage or moisture.

The feel of the beans is also important. High-quality black beans should feel smooth and dry. Avoid beans that feel gritty, damp, or sticky. These textures can signify poor storage or potential spoilage.

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