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Hardcore Feijoada Recipe by J. Kenji López-Alt

Imported from seriouseats.com by @laleshii
Medium ·
Prep 5m
Cook 6h 15m
· 6h 20m total

Our recipe for the national dish of Brazil features slow-cooked black beans and a panoply of fresh and salted meats.

Best enjoyed as Main

Ingredients

for
servings
  • 1 lb dried black beans, dried
  • Kosher salt
  • 1 lb salted pig parts - ears
  • 1 lb linguiça, or a mix
  • carne do sol or corned beef
  • 1 large onion, large, diced fine
  • 1 green bell pepper, diced fine
  • 6 scallions, sliced fine
  • 1/2 cup chopped fresh cilantro leaves
  • 1 large tomato, large, finely diced
  • 3 bay leaves
  • Cooked rice
  • Orange wedges, wedges
  • Sauteed kale or shredded cabbage
  • Hot sauce
  • Farofa
Nutrition Facts
1
Amount per serving
Calories
219
% DV*
Total Fat 0g 0%
Saturated Fat 0g 0%
Unsaturated Fat 0g
Sodium 44mg 2%
Total Carbs 54g 20%
Dietary Fiber 2g 5%
Sugars 48g 95%
Protein 1g 2%
* % Daily Values based on a 2,000 calorie diet.
Values may be inaccurate — 2 ingredients are without full nutritional data.

Steps

  1. 1

    Dissolve 1/4 cup kosher salt in a gallon of cold water. Add the beans and allow to soak overnight (at least 8 hours). Drain and rinse.

  2. 2

    Combine soaked beans, pork parts, sausage, beef, onion, pepper, scallion, cilantro, tomato, and bay leaves in a large saucepot. Cover with water by 2 inches. Bring to a boil over high heat. Reduce to a simmer and cook, topping up with water as necessary to keep beans completely submerged until beans are completely tender and liquid is a deep black, about 6 to 8 hours. Season to taste with salt (you probably won't need any more, depending on how salty your pig parts were). Serve with rice, orange wedges, greens, hot sauce, and farofa. Feijoada is excellent reheated.