- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 700 kcal
Quick summary
“Delicious Paulista Feijoada: A tasty tradition for your table. With fresh ingredients and careful preparation, you can prepare a traditional Brazilian Feijoada.”
What you need to know
- Dried salted beef, Calabrian sausage, and bacon are the main ingredients.
- Cooking over low heat to prevent burning the bottom of the pan.
- Hydration of the beans for more than 8 hours to facilitate cooking.
- Addition of water and bay leaves to complete the flavor.
- Served with rice, sauteed collard greens, and orange.
Ingredients
Main
- 500g of black beans
- 200g of dried salted beef
- 150g of calabresa sausage
- 150g bacon
- 2 bay leaves
- 1 large onion, chopped
- 4 cloves garlic, minced
- Salt and pepper to taste
- Parsley and scallions for garnish
- For a tastier feijoada, use varied meats like ribs and pig's feet.
- Cook the feijoada over low heat to prevent the bottom of the pan from burning.
- Serve with rice, sautéed collard greens, and orange slices to complement the flavors.
- The beans can be frozen, allowing you to have this delight on hand!
- Leave the beans soaking for more than 8 hours to facilitate cooking.
Instructions
Principal
- The day before, soak the beans to hydrate.
- In a pressure cooker, brown the bacon and the calabresa sausage cut into slices.
- Add the dried beef cut into pieces and sauté well.
- Add the chopped onion and garlic, cooking until they are soft.
- Drain the beans and add to the pot along with the bay leaves.
- Add water until the ingredients are covered, cover the pot, and cook for approximately 1h after it reaches pressure.
- Check if the beans and meats are soft, correcting the salt and pepper to taste.
- If necessary, cook for a few more minutes without the lid to reduce the broth.
Chef's tips
- Brown the bacon and calabresa sausage together for a more intense flavor.
- Cook the soaked beans for over 8 hours before cooking.
- Check the consistency of the beans and meats after cooking.
Variations
- Add bread slices to the bottom of the pan for a more intense flavor.
- Using black beans and cornmeal to make a lighter feijoada.
- Add a little cachaça to the preparation for a more intense flavor.
Substitutions
- Replace meats with ribs and pig's feet for a more intense flavor.
- Use black beans instead of white beans for a more intense flavor.
- Replace bacon with pork bacon for a more intense flavor.
How to store
- Feijoada can be kept for up to 5 days in an airtight container.
- The beans can be frozen for future preparations.
Can it be frozen?
- Yes, the feijoada can be frozen.
- After cooking, reserve the broth and beans, after thawing, mix again with the broth and continue cooking.
What to serve with
- It is served with rice and sauteed collard greens.
- Add orange slices to finish the flavor.
- Use farofa as a side dish.
Frequently asked questions
How can I prepare feijoada without cooking for more than 8 hours?
You can add shredded meats to the beans over a faster fire and still maintain the flavor, but the hydration of the beans is essential for the consistency and flavor of the Feijoada.
What can I use instead of black beans?
You can replace black beans with white beans, pinto beans, or kidney beans, but the flavor and consistency may vary.
Which ingredient is most important in this recipe?
Dried meat, calabresa sausage, and bacon are the main ingredients and the most important to give flavor to the feijoada.
Where does the tradition of Feijoada Paulista come from?
Feijoada originated in the Southeast region of Brazil, mainly in the state of São Paulo, and is a popular tradition at parties and family gatherings.
