Feijoada - The Real One

READY IN: 12hrs
SERVES: 10-12


  • Meats
  • 12
    lb portuguese smoked sausage
  • 12
    lb of other smoked sausage (I use a sausage called, in portuguese, 'paio')
  • 12
    lb smoked pork ribs
  • 12
    lb salted pork ears
  • 12
    lb salted pork tail
  • 12
    lb lean bacon, in one piece,rind removed
  • 4
    ounces smoked pork tongue (optional)
  • 12
    lb jerked beef
  • 1
    pork trotter, blanched and scraped,if necessary
  • 12
    lb pork shoulder
  • Other
  • 4
    quarts water
  • 4 12
    cups black beans, picked over,soaked overnight,drained
  • 2
    tablespoons oil
  • 2
    medium onions, finely chopped
  • 2
    cloves garlic, minced
  • 1
    teaspoon salt


  • 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.