Feijoada Is Basically The Best Food On The Planet
Feijoada is the mother of all chili and the enemy of all soups… it is a stew for the SOUL.
Kyle Books / Via amazon.com
It’s traditionally made with black beans, but the dish is versatile. You can opt for pinto or any other kind of beans that satisfy your taste.
Meat lovers rejoice! This might just be the meatiest dish on earth.
You can put any and everything into this bad boy.
Some more familiar cuts will include sausage, short ribs, and smoked pork.
While more “out there” cuts can include everything from ox tail to pigs feet.
Here we have salted pig’s feet, pork shoulder, pork ribs, pig’s ear, and pork tail. Yes, this dish is about 50% pork.
But don’t worry, there are some vegetables sprinkled throughout this dish as well.
Usually onions, scallions, celery, red onions, bay leaves… OK, so maybe there aren’t a lot of vegetables.
It may look fancy, but it’s pretty simple. You can use pre-cooked beans, or get inspired to cook your own.
Pro-tip: If you want to try making your own, use a pressure cooker and cut your cooking time in half.
Once you’ve got everything in a pot, you’re looking at a couple of hours of cooking time, BUT you don’t really need to do anything either than wait for the mouthwatering results.
Also, the side dishes are to die for.
Feijoada is typically served with fluffy white rice…
Sautéed collard greens, salted to perfection…
Lightly toasted manioc flour…
And juicy orange slices.
And it’s usually made in bulk so it stores really well. Once you attempt this recipe, you’re looking at at least a few days of delicious leftovers.
Pro-tip: For a real Brazilian flavor, cook your feijoada in a traditional clay pot to bring out the earthiness of the dish.
My Rio de Janeiro: A Cookbook, is the newest cooking masterpiece from Brazilian chef Leticia Moreinos Schwartz, in which she teaches us how to make the traditional black bean stew called feijoada.
Purchase cookbook here.
Hungry yet? Give it a try. Here is Leticia’s recipe for the savory stew.
Serves 8–108 ounces carne seca (dried meat)
1 pound pork shoulder, cut into 2-inch pieces
1 pound fresh pork belly, cut into 2-inch strips
¾ pound smoked ham hock
4 ounces pancetta, cubed
1½ pounds linguiça, chorizo, or other spicy fresh sausage
1 pound dried black beans, picked and rinsed
3 tablespoons olive oil
5 garlic cloves, finely minced
1 large onion, finely diced
2 scallions, white and green parts, chopped
2 fresh bay leaves
Kosher salt and freshly ground
Freshly grated nutmeg
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley