Recipe by Wanderley Brandao
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... :))
Top Review by Jeff #631750
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.
- 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
- 4 quarts water
- 4 1⁄2 cups black beans, picked over,soaked overnight,drained
- 2 tablespoons oil
- 2 medium onions, finely chopped
- 2 cloves garlic, minced
- 3 bay leaves
- 1 teaspoon salt
- 1 teaspoon ground black pepper
Directions See How It's Made
- Soak the smoked and salted meats in a large pan overnight.
- The next morning, drain, rinse, and soak again until ready to cook.
- In a large heavy stock pot, heat the oil over medium-low heat.
- Add the onions and cook, until they are softened and translucent.
- Add the garlic and cook for 3 minutes more, until the aroma is released.
- Tie the bay leaves, and add it to the pan, along with the dried soaked meats, fresh meats, and the water.
- Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top.
- Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top.
- Simmer for another hour.
- As each piece of meat becomes forktender, remove it.
- Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven.
- Remove all the meat and skin from the pigs trotter and dice it.
- Discard the bone and add the meat to the beans.
- Cut the jerked beef into half a inch dice and also return it to the beans.
- Continue cooking the beans for 20 minutes more, or until tender.
- Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces.
- Arrange the sliced sausages, pork pieces and bacon on one side of a large heated platter and place the beans on the other side.
- Serve hot, accompanied by stewed kale, cooked white rice, fried pork lard and orange segments.