Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Feijoada - The Real One Recipe
    Lost? Site Map

    Feijoada - The Real One

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs

    8 hrs

    4 hrs

    Wanderley Brandao's Note:

    This recipe is the real Brazilian Feijoada. It is like my mother does it, but she spends at least 8 hours cooking it (The secret she doesn't tell me). It can have some differences in other places of Brazil (this is the Southern style). You can keep the fat if you want it more 'creamy'. Some like it on the next day (keep on the refrigerator, of course). The perfect drink is Caipirinha, made with 'cachaca', smashed lemons and sugar, cold. You can drink beer, also. Be sure to have a place to rest after the Feijoada. You'll need it... :))

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Meats

    • 1/2 lb portuguese smoked sausage
    • 1/2 lb of other smoked sausage (I use a sausage called, in portuguese, 'paio')
    • 1/2 lb smoked pork ribs
    • 1/2 lb salted pork ears
    • 1/2 lb salted pork tail
    • 1/2 lb lean bacon, in one piece,rind removed
    • 4 ounces smoked pork tongue (optional)
    • 1/2 lb jerked beef
    • 1 pork trotter, blanched and scraped,if necessary
    • 1/2 lb pork shoulder

    Other

    Directions:

    1. 1
      Soak the smoked and salted meats in a large pan overnight.
    2. 2
      The next morning, drain, rinse, and soak again until ready to cook.
    3. 3
      In a large heavy stock pot, heat the oil over medium-low heat.
    4. 4
      Add the onions and cook, until they are softened and translucent.
    5. 5
      Add the garlic and cook for 3 minutes more, until the aroma is released.
    6. 6
      Tie the bay leaves, and add it to the pan, along with the dried soaked meats, fresh meats, and the water.
    7. 7
      Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top.
    8. 8
      Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top.
    9. 9
      Simmer for another hour.
    10. 10
      As each piece of meat becomes forktender, remove it.
    11. 11
      Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven.
    12. 12
      Remove all the meat and skin from the pigs trotter and dice it.
    13. 13
      Discard the bone and add the meat to the beans.
    14. 14
      Cut the jerked beef into half a inch dice and also return it to the beans.
    15. 15
      Continue cooking the beans for 20 minutes more, or until tender.
    16. 16
      Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces.
    17. 17
      Arrange the sliced sausages, pork pieces and bacon on one side of a large heated platter and place the beans on the other side.
    18. 18
      Serve hot, accompanied by stewed kale, cooked white rice, fried pork lard and orange segments.

    Ratings & Reviews:

    • on February 29, 2008

      45

      Points for the ears and tail, you know it's authentic when your feijoada wants to oink at you. But you might have suggested alternates to pig parts not available in your local safeway.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2003

      55

      Great Recipe!!! Similar to how my mom makes it. She is from the Southern Part of Barzil.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 07, 2009

      55

    Read All Reviews (4)

    Advertisement

    Nutritional Facts for Feijoada - The Real One

    Serving Size: 1 (525 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 574.4
     
    Calories from Fat 345
    60%
    Total Fat 38.4 g
    59%
    Saturated Fat 12.8 g
    64%
    Cholesterol 96.5 mg
    32%
    Sodium 1152.9 mg
    48%
    Total Carbohydrate 22.0 g
    7%
    Dietary Fiber 7.1 g
    28%
    Sugars 0.9 g
    3%
    Protein 34.0 g
    68%

    The following items or measurements are not included:

    salted pork ears

    salted pork tail

    pork trotters

    Ideas from Food.com

    “Everything

    Thanksgiving, Solved

    Every recipe, menu, tip and how-to is right here, at your service.

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites