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... :))
My Private Note
Units: US | Metric
- 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
- 1Soak the smoked and salted meats in a large pan overnight.
- 2The next morning, drain, rinse, and soak again until ready to cook.
- 3In a large heavy stock pot, heat the oil over medium-low heat.
- 4Add the onions and cook, until they are softened and translucent.
- 5Add the garlic and cook for 3 minutes more, until the aroma is released.
- 6Tie the bay leaves, and add it to the pan, along with the dried soaked meats, fresh meats, and the water.
- 7Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top.
- 8Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top.
- 9Simmer for another hour.
- 10As each piece of meat becomes forktender, remove it.
- 11Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven.
- 12Remove all the meat and skin from the pigs trotter and dice it.
- 13Discard the bone and add the meat to the beans.
- 14Cut the jerked beef into half a inch dice and also return it to the beans.
- 15Continue cooking the beans for 20 minutes more, or until tender.
- 16Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces.
- 17Arrange the sliced sausages, pork pieces and bacon on one side of a large heated platter and place the beans on the other side.
- 18Serve hot, accompanied by stewed kale, cooked white rice, fried pork lard and orange segments.
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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
- Total Fat 38.4 g
- Saturated Fat 12.8 g
- Cholesterol 96.5 mg
- Sodium 1152.9 mg
- Total Carbohydrate 22.0 g
- Dietary Fiber 7.1 g
- Sugars 0.9 g
- Protein 34.0 g
The following items or measurements are not included:
salted pork ears
salted pork tail