Feijoada Completa

Background and History

Feijoada is a rich, hearty, and flavorful stew from Brazil, deeply rooted in the country's culinary traditions. It's often enjoyed on weekends with family and friends, symbolizing togetherness and celebration. The dish is primarily made with black beans enriched with various cuts of pork, creating a savory, tender, and deeply satisfying meal.

Originally, feijoada is said to have been inspired by European stews such as Portugal's cozido. However, it evolved in Brazil, incorporating ingredients and techniques native to the region, resulting in a unique recipe that stands out on its own. In Brazilian culture, enjoying a plate of feijoada is more than just a meal; it is an experience that brings people together, to eat, talk, and enjoy life's moments.

Ingredients

• Black beans - 500g
• Pork belly - 200g
• Pork ribs - 200g
• Chorizo sausage - 150g
• Linguica sausage - 150g
• Smoked ham hock - 1 piece
• Bacon - 100g
• Onion - 1 large, chopped
• Garlic - 4 cloves, minced
• Bay leaves - 2
• Olive oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste
• Orange - 1, for garnish
• Parsley - for garnish

Preparation

Before starting the cooking process, it's essential to prepare the main ingredient: black beans. Start by washing the black beans thoroughly under running water to remove any dirt or impurities.

Soaking the Beans

To achieve the perfect texture, soak the black beans in water overnight or for at least 8 hours. This process softens the beans and reduces cooking time, ensuring they swell to their full size and become tender.

After soaking, drain the black beans and set them aside while you prepare the other ingredients.

Meat Preparation

• Pork belly, pork ribs, and bacon should be cut into bite-sized pieces.
• Slice the chorizo and linguica sausages into round pieces approximately 1 inch thick.

Cooking Process

Step 1: Initial Fry

Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

Add the pieces of pork belly, pork ribs, and bacon to the pot. Cook, stirring occasionally, until the meats are golden brown and begin to render their fat.[Set timer to 15 minutes]

Step 2: Building the Flavor Base

Once the meats are browned, add the chorizo, linguica, and smoked ham hock to the pot.

Stir in the soaked black beans, ensuring they are evenly distributed among the meats.

Add enough water to the pot to cover all the ingredients by about 2 inches. Add the bay leaves, then season with salt and black pepper to taste.[Set timer to 2 hours]

Step 3: Simmering

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the feijoada simmer slowly in order to develop its deep, rich flavors. The longer it cooks, the more intense the taste will become.[Set timer to 2-3 hours]

Occasionally skim off any excess fat or impurities that rise to the surface, maintaining a clear and clean broth.

Serving Suggestions

Once the feijoada is ready, it's traditionally served with a side of fluffy white rice, collard greens, orange slices, and toasted cassava flour crumbs, known as farofa.

The orange provides a refreshing citrus counterpoint to the rich flavors, while a sprinkle of fresh chopped parsley adds a touch of brightness to the presentation.

Enjoying the Meal

This authentic Brazilian meal can be enjoyed with a glass of caipirinha, Brazil’s national cocktail made with lime, sugar, and cachaça.