- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 550 kcal
Quick summary
“Delicious traditional Brazilian feijoada, rich in flavor and aromas, ideal for a refreshing and nutritious dish.”
What you need to know
- The Feijoada is an authentic delight that combines flavor and aroma in perfect harmony.
- The preparation involves soaking beans for 8 hours, which intensifies the flavor.
- White rice, sauteed collard greens, and orange are excellent side dishes.
- The preservation of the dish is easy, lasting up to 3 days.
- Feijoada is a healthy and nutritious option, being a complete dish.
Ingredients
Main
- 500g of black beans
- 300g of dried salted meat
- 200g pork ribs
- 150g of sliced calabresa sausage
- 150g sliced paio sausage
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- Salt and pepper to taste
- Parsley and chives for garnish
Instructions
Principal
- Start by soaking the beans for at least 8 hours.
- In a pressure cooker, sauté the onion and garlic until golden.
- Add the carne seca, ribs, and sausage, letting it sear for 5 minutes.
- Place the drained beans in the pot and add 2 liters of water.
- Add the bay leaves, salt, and pepper to taste.
- Cover the pot and cook for approximately 1 hour after reaching pressure.
- After the time, check the tenderness of the beans and the amount of liquid.
- If necessary, cook longer uncovered to reduce the broth.
- Serve with white rice, sauteed collard greens, and orange.
- Finish with chopped green onions to taste.
Chef's tips
- For faster cooking, the dried meat can be replaced by ground beef or black beans.
- Add more calabresa sausage to increase the flavor, without increasing the preparation time.
- For a smoother cooking, you can add a little coffee grounds to the beans before preparation.
- Serve the Feijoada with lemon to reduce the salty taste, if you prefer.
Variations
- Replace pork ribs with chicken ribs for a lighter option.
- Substitute carne-seca with ground pork for a quicker option.
- Substitute the sauteed collard greens with white rice and bean Farofa for a more sophisticated version.
Substitutions
- Replace dried meat with ground beef or black beans.
- Add more Calabrian sausage to enhance the flavor.
- Add coffee grounds to the beans before preparation for a smoother cook.
How to store
The feijoada can last up to 3 days in refrigeration. After preparation, it can be stored in a freezer for up to 3 months.
Can it be frozen?
- The feijoada can be frozen, but it is recommended to prepare enough for a complete meal before freezing.
- Frozen feijoada must be thawed in the freezer before being cooked.
- After thawing, the feijoada must be cooked for at least 15 minutes before serving.
What to serve with
- White rice and bean farofa are excellent side dish options.
- The orange can be served as an appetizer or as a side dish to the meal.
- A good option is to serve the Feijoada with a green leaf salad to balance the dish.
Frequently asked questions
How can feijoada be prepared faster?
You can substitute the dried salted beef with ground beef or black beans for a faster cooking time.
What is the best way to serve Feijoada?
Feijoada can be served with white rice, sauteed collard greens, and orange, or alternatively with white rice and bean farofa.
Is it necessary to soak the beans for 8 hours?
Yes, leaving the beans to soak for at least 8 hours is essential for grain breakdown and flavor intensification.
