- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 360 kcal
Quick summary
“Delicious Feijoada for Father's Day, a delight to prepare that results in a versatile and tasty recipe to please all family members.”
What you need to know
- Fresh and quality ingredients ensure an intensive flavor in the feijoada.
- Gentle cooking provides soft and juicy beans.
- The combination of meats, bacon, and calabresa sausage creates a varied and pleasant flavor.
- The bean sauce is the main element that gives flavor to the dish.
- Seasoning with salt and pepper perfectly finishes the recipe.
Ingredients
Main
- 500g of black beans
- 300g of dried salted meat
- 300g of pork loin
- 200g calabresa sausage
- 150g bacon
- 3 bay leaves
- 1 chopped onion
- 4 cloves garlic, minced
- Salt and pepper to taste
- Enough water to cover the ingredients
- Start by soaking the beans in water for at least 8 hours.
- In a large pot, cook the carne seca and the loin in water until tender and set aside.
- In the same pan, add the bacon and chopped calabresa sausage and fry until golden.
- Add the onion and garlic to the pan and sauté until soft.
- Add the drained beans, the cooked meats, the bay leaves, and cover with water. Season with salt and pepper.
- Cook over low heat for about 2 hours or until the beans are tender.
- Prove e ajuste os temperos, se necessário.
- Serve the feijoada hot, accompanied by rice, farofa, and orange slices.
Instructions
Principal
- Start by soaking the beans in water for at least 8 hours.
- In a large pot, cook the carne seca and the loin in water until tender and set aside.
- In the same pan, add the bacon and chopped calabresa sausage and fry until golden.
- Add the onion and garlic to the pan and sauté until soft.
- Add the drained beans, the cooked meats, the bay leaves, and cover with water. Season with salt and pepper.
- Cook over low heat for about 2 hours or until the beans are tender.
- Prove e ajuste os temperos, se necessário.
- Serve the feijoada hot, accompanied by rice, farofa, and orange slices.
Chef's tips
- Reserve the cooked meats to use later to make an additional sauce.
- Sauté the onion and garlic first to ensure they don't lose flavor.
- Cover the pan with a partial lid to maintain heat and an intense flavor.
Variations
- Add a little red pepper to the sauce to give it a touch of acidity.
- Include a red onion in the sauce to give a touch of intense red to the dish.
- Add a little black pepper to the sauce to give a touch of spiciness.
Substitutions
- Substitute carne-seca with another type of ground meat for a vegetarian version.
- Use bacon instead of bacon to reduce fat content.
- Replace calabresa sausage with grated mozzarella cheese for a lighter version.
How to store
Feijoada should be consumed or stored in an airtight container at room temperature for up to 3 days. After this period, the feijoada can be frozen for up to 3 months.
Can it be frozen?
Yes, the feijoada can be frozen. Freeze in an airtight container. When ready to serve, thaw and cook for about 20 additional minutes to heat through.
What to serve with
Serves very well with rice, farofa, orange slices, and a fresh leaf salad. You can also serve it with sausage, French bread, and a fruit salad.
Frequently asked questions
Can feijoada be frozen?
Yes, the feijoada can be frozen. Freeze in an airtight container and thaw at room temperature before cooking again.
Can black pepper be added to feijoada?
Yes, you can add a little black pepper to give a spicy touch to the feijoada.
Can feijoada be made with ground meat instead of dried meat?
Yes, you can replace the carne seca with ground beef for a vegetarian version of the recipe.
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