Feijoada Richmond-Style

READY IN: 12hrs
Recipe by KateL

Entered for safe-keeping, from Dede Deane Gray in "Flavored with Tradition: A Collection of Recipes from Charleston, Atlanta, and Richmond". Feijoada is Brazil's national dish. I imagine this would be more authentic if chorizo sausage replaced the "smoked sausage"; chorizo sausage can be found at a Latin grocer's. For accessibility, most people would substitute kielbasa.

Top Review by violetllex

I found this recipe to be very easy (for Feijoada) and had excellent results. It was the hit of my Brazilian feast and tasted completely authentic.

Ingredients Nutrition


  2. Soak beans in 4 cups water as long as possible, preferably overnight.
  3. In a large pot boil 6 cups water and add drained and picked over beans and soupbone. Boil for 2 minutes, turn off heat, and let soak for 1 hour.
  5. In another pan, cover sausage with water and simmer for 15 minutes. Drain.
  6. When sausage is cool, peel and chop it.
  8. Remove rind from bacon and cut meat off soupbone and add to beans and simmer for 1 hour.
  9. Cut chuck into bitesize pieces and add it and black bean soup to beans and simmer for 1 hour.
  10. Add sausage and cook for 30 minutes.
  11. Remove bacon.
  13. In a pan, melt butter and saute onions and garlic for 5 minutes.
  14. Add tomatoes and cook for 5 minutes.
  15. Add some of the beans and mash tem to make a thick paste and simmer for 15 minutes.
  16. Pour sauce into beans and simmer for 20 minutes. (Always simmer the beans covered.).
  17. Serve with rice, orange chunks, sliced steak, and shrimp in tomato sauce for an authentic Brazilian meal.

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