feijoada

Feijoada is Brazil’s most beloved dish for a reason: it is absolutely delicious! Black beans simmer with smoked pork and beef until tender, rich and oh so flavorful. In a nutshell, this is how Brazilians do comfort food!

Feijoada

smoked calabresa sausages (about 1 pound)

paio sausages (about 8 ounces)

black beans (about 2.2 pounds)

bay leaves

orange

vegetable oil

thick cut bacon, diced

onion,

garlic,

Salt and pepper,

The day before you plan on cooking the...

The day before you plan on cooking the feijoada, trim the excess fat of all the meats (except the bacon) and place them in a large bowl. Cover with cold water and refrigerate for 24 hours, changing the water 3-4 times, to get rid of the excess salt.

Place the black beans in a separate bowl...

Place the black beans in a separate bowl and cover with cold water. Let them soak overnight in the fridge.

Drain the meat and beans. Place the soaked...

Drain the meat and beans. Place the soaked meat in a large Dutch oven or heavy bottomed pot and cover with enough water so they’re all submerged. Cook, over medium-high heat, until boiling. Let them boil for 20 minutes, adding more water as needed. Drain and reserve.

Combine the boiled carne seca, beans, bay leaves...

Combine the boiled carne seca, beans, bay leaves and orange in that same pot. Pour 2.5 quarts cold water and cook, over medium-high heat, until boiling. Lower the heat to a gentle simmer, cover and cook for 30 minutes.

After 30 minutes, add the sausages. Cover and...

After 30 minutes, add the sausages. Cover and continue simmering, occasionally skimming the fat that rises to the top, until the meat is tender, about 1.5 to 2 hours. 

Remove the orange and bay leaves. Discard. Remove...

Remove the orange and bay leaves. Discard. Remove the meat and sausage and slice into smaller pieces. Reserve.

Heat the oil in a sauté pan, over...

Heat the oil in a sauté pan, over medium heat. Add the bacon and cook until no longer raw but not yet golden brown, about 3-5 minutes. Add the onion and garlic and sauté until softened and fragrant, about 2-3 minutes. Add a ladleful of the cooked beans, without liquid, and stir to combine. Using a fork, mash the beans, to release their starch.

Pour that mixture into the feijoada pot and...

Pour that mixture into the feijoada pot and cook over medium heat, uncovered, for 10-15 minutes or until thickened. If too thick, add more water as needed. Taste and season with salt and pepper.

Return the meats back to the pot.

Serve with white rice, collard greens, fried bananas,...

Serve with white rice, collard greens, fried bananas, farofa, vinaigrette salsa and orange slices!

This is a staple plate in Portugal. This is the type of food that “avós” --- grandmas --- of all Portugal cook for a regular weeknight meal. A Portuguese feijoada is the most comforting meal that you can ever make with cheap and easy to find ingredients.

Portuguese Feijoada Recipe

onion

carrot

potato

celery

Portuguese chorizo ((note 1))

can (420 gr red pinto beans (with the liquid of the can))

(210 gr white beans drained.)

spinach

garlic

tomato paste

meat broth ((note 2))

water

bay leaf

thyme

Sprinkle of pepper

olive oil

In a big sauté pan over medium heat pour the olive oil and cook the chorizo cut into slices. Remove the chorizo from the pan when it is semi-crispy and has released its natural oil. That’s the key for the flavor.

Toss the onion and after a couple minutes add the garlic and cook until the onion is almost transparent.

Toss the carrot, the potato, the celery and the tomato paste. Stir well.

Add the red pinto beans (with the liquid), the white beans, the chorizo and the spinach. Pour the meat broth and the water. Season with the bay leaf, thyme, and pepper (note 3). Simmer for about 15 minutes over medium heat.

Remove the bay leaf and serve with some fluffy white rice.

This easy feijoada recipe is the perfect combination of comfort and flavor all in one dish! With a combination of black beans and meat over rice, it&#039;s a dish to be enjoyed over and over again. 

Easy Feijoada Recipe

basmati rice (cooked)

bacon

smoked pork sausage

15 oz black beans (do not drain)

chicken broth

garlic powder

oregano

salt

Cook the rice however desired.

Heat a large pot over medium heat. Add olive oil and heat.

Add the bacon and sausage and sauté until brown and crispy, about 4 minutes.

Add the can of black beans and cook for 1 more minute.

Add the chicken broth, garlic powder, bay leaves, oregano, and salt. Bring to a boil and then reduce heat to low.

Simmer for 15 minutes or until desired thickness.

Serve hot over rice.

Easy Feijoada is a traditional Brazilian black bean stew, the National dish of Brazil

Easy Feijoada

onion (chopped)

Pepper (chopped)

½ lb smoked pork sausage

15 oz can black beans (do not drain)

Cook the rice according to package directions.

Heat a large pot over medium heat.

Add olive oil and heat.

Add the bacon and sauté until crispy, about 4 minutes.

Saute the onions, garlic and green peppers

Put the smoked pork sausage in and sauté

Add the black beans and cook for 1 more minute.

Add the chicken broth, garlic powder, bay leaves, oregano, and salt.

Bring to a boil and then reduce heat to low.

Don’t forget to remove the Bay Leaves

It was fun to make this recipe for my trainer, Renata

https://www.youtube.com/watch?v=xILDQ0z0Gqo

Easy Feijoada - Brazilian National Dish - We are making a special request recipe, from my trainer, Renata. Renata works for a company that is in my building here in Milwaukee. It is a gym /Physical Therapy /Training company and Renata is one of the trainers.

She is Brazilian and asked if I could make an easy version of feijoada, which is the Brazilian national dish. It is a black bean and pork stew, a true comfort food recipe. Traditional feijoada can take 2-3 hours to make. But this easy recipe can be ready in 30 minutes or less. It can be a tasty, easy weeknight recipe to put on the table with minimal effort.

So, to thank Renata for putting up with me every morning at 7:15 a.m., here is a quick and easy version of feijoada. #feijoada #braziliancuisine 

You can see the recipe on our website - https://cookingsecretsformen.com/2023/12/01/easy-feijoada-brazilian-national-dish/ 

Our series, Cooking with Milwaukee Community Leaders was recently profiled in Milwaukee Magazine - https://www.milwaukeemag.com/this-cooking-show-features-milwaukee-community-leaders/

Then a few days later, they were discussing me on the radio. I was kind of shocked to hear people talking about me. It is a local Foodie show – here is the link for the radio show “This Bites”, where my series “Cooking with Milwaukee Community Leaders” is discussed (it’s in the first few minutes of the show) https://radiomilwaukee.org/podcast/this-bites/2023-05-26/milwaukee-celebrity-cooking-show. 

Our Recipe website, www.cookingsecretsformen.com is ranked in the Top 30 Men’s Cooking Websites on the Internet. We have followers worldwide, and I would love it if you would follow us if you are not already doing so.

Here is the Top 30 article - https://blog.feedspot.com/mens_cooking_blogs/ 

Please "Like" our videos and subscribe to this YouTube channel. "Cooking Secrets for Men" is a place for men (and other cooks) to learn shortcuts and secrets to everyday cooking. We are also on Facebook, Instagram, Pinterest, and Twitter (links below). 

All of our free e-cookbooks are available on our download page (https://cookingsecretsformen.com/e-cookbook-downloads/)  

E-Cookbook Vol 6, Seafood and Fish should be out soon.

(Of course, Free) – E-Cookbook Vol 5 – Poultry and Chicken ready to download  https://cookingsecretsformen.com/download/free-e-cookbook-vol-5-poultry-and-chicken/ 

(Free) – E-Cookbook Vol 4 – “Pasta” (written in both English & Italian) is available to download at https://cookingsecretsformen.com/download/ecookbook-vol-4-free/     

(Free) – E-Cookbook Vol 3 – “Appetizers” available for free download at https://cookingsecretsformen.com/download/e-cookbook-vol-3-appetizers/   

(Free) – E-Cookbook Series Vol. 2 – “Soups & Stews” available for free download at https://cookingsecretsformen.com/2021/03/11/soup-e-cookbook-free-soups-stews/   

(Free) – E-Cookbook Vol 1 – “Sauces you’ll use – A lot”, is available for free download at https://cookingsecretsformen.com/wp-content/uploads/2020/11/Sauces-e-Cookbook.pdf  

And we are always looking to collaborate with other bloggers and YouTube Chefs. https://cookingsecretsformen.com/2020/11/21/food-bloggers-collaboration/  

Contact me if you are interested in a conversation about some collaboration. 

Comments or questions, contact us at cookingsecretsformen@gmail.com   
Instagram – https://www.instagram.com/cookingsecretsformen/   
Facebook - https://www.facebook.com/CookingSecretsforMen/   
Pinterest - https://www.pinterest.com/cookingsecretsformen/pins/   
Twitter - https://twitter.com/CookingMen 
Linkedin - https://www.linkedin.com/company/cooking-secrets-for-men-llc

00:00  Start
01:15  Fry Bacon
02:20  Add Aromatics
03:20  Add Pork
04:30  Add Bay Leaves
05:10  Taste Test
06:55  Bloopers

Easy Feijoada - Brazilian National Dish #feijoada #braziliancuisine

The famous slow-cooked, flavor-packed, umami-rich national dish of Brazil.  Featuring black beans and a variety of flavorful meats, Feijoada is an absolute feast for the taste buds! 

Feijoada (Brazilian Black Bean Stew)

black beans

oil oil

pork shoulder (, left whole and shredded at the end of cooking

onions (, sliced)

garlic (, minced)

smoked sausage (,

ham hock

beef bouillon base ((e.g., Better Than Bouillon))

black pepper

hot sauce (, according to heat preference)

orange (,

Soak the beans in a large bowl of water overnight.

In a large Dutch oven or heavy duty pot, heat the oil over medium-high heat and brown the pork shoulder until generously browned on each side. Remove the pork and set aside. In the same pan, add the bacon and cook until slightly crispy (for the best flavor leave the grease but you can drain some of it if you prefer). Add the onions and cook the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the crumbled Italian sausage and smoked sausage and cook until the crumbled sausage is no longer pink.

Return the pork roast to the pot along with the smoked ham hock. Drain, rinse, and add the black beans to the pot. Add the bay leaves, black pepper, and beef bouillon base/cubes. Cover the contents of the pot with water until the meat is just barely covered (about 2 quarts). Bring it to a boil, reduce the heat to low, cover and let simmer for 2 hours, making sure the beans are soft. About 1 1/2 hours into the cooking time, if using whole pork roast, remove and either shred or cut it into chunks, and return to the pot.  Do the same with the meat on the smoked ham hock.If the feijoada is too liquidy, uncover the pot and continue to cook for another 20 minutes or so to allow some of the liquid to evaporate. Add more salt to taste as needed. Add some hot sauce according heat preference. Discard the bay leaves.Serve with rice and the fresh orange slices.

I know this is not authentic, but it is delicious.  I made the full recipe and froze some (I’m a single household).  It froze beautifully.  I’ll be making some more soon.

How can I modify this recipe using an old-school Presto pressure cooker?

This was really tasty. I have had this in Brazil. I did not use the Italian sausage. I didn’t think that would blend with the rest of the ingredients.   Will definitely make again.

Fantastic!!! used a meat arrangement from a local Brazilian market. Just can't bring myself to use the pig ear but replaced w portuguese chourico that I grew up with and we can't get enough!!

This was absolutely delicious, a new family favorite!

I made this exactly like the recipe stated and it was AMAZING! It is going to be a staple in our house now!  Thank you for taking me on a trip to Brazil!

For over 30 years, I have been making this national dish of Brazil for my catering clients. Jan Parker Lisi, a Pam American flight attendant traveled there often and stayed with a family who shared their recipe. I present this with smoky and grilled marinated pork chops and serve it on a big platter. Rice is placed underneath, then the chops in the center. After that Brazilian collard greens cooked in OO, garlic and lemon juice, S &amp; P. A fresh salsa is then circled around that. The final touch are slices of oranges. This is a beautiful presentation and I get raves down here in the Triangle area of NC. Cheers, Zacki's Culinary Creations.

After reading the different mixtures of meat historically used in this stew I made adjustments as I don’t eat pork. I replaced the ham hock with a large oxtail, I used turkey ham for the bacon, lamb shoulder to replace pork shoulder. I make my own Italian sausage using turkey. It was very interesting, smoky, complexed and hearty. Thank you for a taste of Brazil.

Top 5 feijoada recipes from across the web

The most viewed feijoada recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Feijoada

Portuguese Feijoada Recipe

Easy Feijoada Recipe

Easy Feijoada

Feijoada (Brazilian Black Bean Stew...

Top 5 feijoada recipes from across the web

The most viewed feijoada recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Feijoada

Portuguese Feijoada Recipe

Easy Feijoada Recipe

Easy Feijoada

Feijoada (Brazilian Black Bean Stew...

The most viewed feijoada recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine