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Gallery Recipe Summary Servings: 20

Ingredients Ingredient Checklist 1 pound sun-dried beef, cut into 1 1/2-inch chunks 1 pound each pig snouts, tails, and ears 4 pounds black beans 1 pound pork loin, cut into 1 1/2-inch chunks 1 pound pork spareribs, cut apart 1 small smoked beef tongue, cut into 1 1/2-inch slices 1 pound sal picao (smoked sausage) 

1 pound cured or fresh ham hocks, cut into 1 1/2-inch pieces 3 tablespoons olive oil 
6 cloves garlic, chopped 2 bunches scallions, sliced 1 bunch cilantro, chopped 4 malagueta peppers, crushed (optional) 8 tablespoons (1 stick) unsalted butter 1 pound farinha 3 bunches kale, chopped 10 oranges, peeled and sliced crosswise

Gallery

Recipe Summary Servings: 20

Recipe Summary Servings: 20

Recipe Summary

Servings: 20

Servings: 20

20

Ingredients

Ingredients

  • 1 pound sun-dried beef, cut into 1 1/2-inch chunks 1 pound each pig snouts, tails, and ears 4 pounds black beans 1 pound pork loin, cut into 1 1/2-inch chunks 1 pound pork spareribs, cut apart 1 small smoked beef tongue, cut into 1 1/2-inch slices 1 pound sal picao (smoked sausage) 

1 pound cured or fresh ham hocks, cut into 1 1/2-inch pieces 3 tablespoons olive oil 
6 cloves garlic, chopped 2 bunches scallions, sliced 1 bunch cilantro, chopped 4 malagueta peppers, crushed (optional) 8 tablespoons (1 stick) unsalted butter 1 pound farinha 3 bunches kale, chopped 10 oranges, peeled and sliced crosswise

Directions

Put sun-dried beef in one bowl and pig snouts, tails, and ears in another. Cover with cold water and soak overnight.

Drain meats and discard liquid. In a large, wide pot, cook pig parts over low heat for about 45 minutes. Add sun-dried beef and enough water to cover. Bring to a boil, then reduce heat. Cover; simmer until meat is very soft, about 1 1/2 hours.

Put beans in a large pot. Add water to cover by 4 inches. Bring to a boil, lower heat, and simmer, covered, for 45 minutes.

Brown pork loin, ribs, and beef tongue in a large frying pan, and add to beans along with sal picao. Cook over lowest possible flame for 45 minutes.

Add pig parts and sun-dried beef along with about 4 cups of their cooking liquid to beans. Add ham hocks. Simmer for about 40 minutes over very low heat.

When feijoada is almost done, heat oil in a small saucepan. Add garlic, scallions, cilantro, and peppers if desired. Cook until soft. Add 2 cups of bean liquid and simmer for 10 minutes. Stir into beans.

In a saute pan over medium heat, melt butter. Add farinha and cook, stirring often, until it is golden brown.

In a large pot, cook kale in a small amount of olive oil until wilted.

Remove meats from beans and arrange on a platter. Slice large pieces into smaller ones; moisten with bean liquid. Place beans in a large tureen. Serve feijoada on dinner plates with sauteed kale, orange slices, and Fluffy White Rice. Sprinkle toasted farinha over beans.

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All Reviews for Brazilian Feijoada

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Brazilian Feijoada

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest