Brazilian feijoada
A stew of black beans, pork, sausage and vegetables. Serves 6; serve with boiled rice and orange if you like.
This feijoada combines black beans, several cuts of pork and vegetables, simmered until the beans are tender and the broth is creamy. Soak the beans for 12 hours; preparation and cooking times are estimates based on the method.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Soak the beans
Cover the black beans with cold water and soak for 12 hours. Drain and rinse them.
Ready to continue when: The beans have soaked for 12 hours and are drained.
- 02
Brown the meat
Heat some of the oil in a skillet over medium heat. Brown the pork loin and ribs; cook the sausage over low heat so it does not burn. Remove the meat and set it aside. Dice the pork belly and prepare the other meat as indicated.
Ready to continue when: The meat is browned on the outside and set aside; the sausage is not burnt.
- 03
Make the vegetable base
Chop the garlic, onion, peppers and tomato. Heat the remaining oil in a skillet and cook the vegetables over low heat for 10 minutes, stirring occasionally.
Ready to continue when: The vegetables are soft and fragrant, without excessive browning.
10 min - 04
Cook the beans
Put the drained beans in a pot and cover with plenty of water, about 3 cm above them. Bring to a boil and simmer gently for 20 minutes, skimming off any impurities that rise to the surface.
Ready to continue when: The beans have simmered gently for 20 minutes and visible impurities have been skimmed off.
20 min - 05
Add the meat and season
Add the reserved meat, bay leaf, salt and pepper to the pot. Simmer gently for 30 minutes.
Ready to continue when: The meat has simmered gently in the pot for 30 minutes.
30 min - 06
Add the vegetable base and finish
Add the vegetable base to the pot, stir and simmer gently for 40 minutes, or until the beans are tender and the stew is creamy. Serve hot.
Ready to continue when: The beans are tender and the broth has a creamy consistency.
40 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
- Higiene de los alimentos www.aesan.gob.es/seguridad-alimentaria/higiene-alimentos
- Por qué el Sáhara Occidental es una pieza clave para la seguridad alimentaria mundial doi.org/10.64628/aao.swhdr6qsf
- SEGURIDAD ALIMENTARIA INFORME DE AESAN - IDELABINGENIERIA idelabingenieria.com/seguridad-alimentaria-informe-de-aesan-sobre-el-tratamiento-termico-de-…
- Combinaciones tiempo-temperatura para el cocinado seguro de los alimentos - ELIKA www.elika.eus/es/combinaciones-tiempo-temperatura-para-el-cocinado-seguro-de-los-alimentos/
- Informe del Comité Científico de la Agencia Española ... - CAIB www.caib.es/sites/seguretatalimentaria/es/documentos_de_interes/archivopub.do?ctrl=MCRST3305…
- Nunca hay que dejar la comida más de dos horas a temperatura ambiente | Quirónsalud www.quironsalud.com/es/comunicacion/contenidos-salud/nunca-dejar-comida-dos-horas-temperatur…
- Feijoada brasileña: receta de cocina fácil, sencilla y deliciosa de la fechuada www.directoalpaladar.com/recetas-de-legumbres-y-verduras/receta-de-feijoada-el-plato-naciona…
- - YouTube www.youtube.com/watch?v=nVWYH9GUAjQ
- Feijoada. Receta fácil del plato nacional de Brasil recetasdecocina.elmundo.es/2025/01/feijoada-receta-plato-nacional-brasil.html
- Feijoada Brasileña: Receta Pro del Plato Nacional de Brasil | Blog AI Chef Pro aichef.pro/blog/feijoada-brasilena-plato-nacional-receta-pro
- Feijoada, la receta brasileña para celebrar la vuelta de Lula da Silva www.lavanguardia.com/comer/recetas/20230102/8665362/receta-feijoada-brasilena-lula-da-silva.…
- Aquí se cuece jugando: FEIJOADA BRASILEÑA aquisecuecejugando.blogspot.com/2017/04/feijoada-brasilenya.html
- Alimentos disfrazados. De la metáfora al fraude | OpenAlex openalex.org/W1807938085
- Feijoada - EcuRed www.ecured.cu/index.php?oldid=2115683&title=Feijoada
State: Published after documentary validation; no “Tested” label is shown.