Brazilian-inspired Feijoada

Brazilian-inspired Feijoada

11 ratings

Sarah, community manager


„Feijoada is a black bean stew and the most traditional dish in Brazil, usually served with manioc and rice. It’s perfect for a happy and delicious evening with friends.“

Difficulty

Hard 💪
120
min.
Preparation
0
min.
Baking
600
min.
Resting

Ingredients

Servings:-8+
500 g
black beans
4
sausages
300 g
smoked pork chop
300 g
pork belly
300 g
beef
1 clove
garlic
2
onions (small)
1 tbsp
tomato paste
100 ml
red wine
1½ l
water
1
bay leaf
600 g
manioc flour
6 tbsp
butter (divided)
oranges for serving
vegetable oil for frying
salt
pepper
Metric
Imperial
  • 500 g black beans
  • 4  sausages
  • 300 g smoked pork chop
  • 300 g pork belly
  • 300 g beef
  • 1 clove garlic
  • 2  onions (small)
  • 1 tbsp tomato paste
  • 100 ml red wine
  • 1½ l water
  • 1  bay leaf
  • 600 g manioc flour
  • 6 tbsp butter (divided)
  • oranges for serving
  • vegetable oil for frying
  • salt
  • pepper

Utensils

  • large saucepan
  • 2 bowls
  • cooking spoon
  • cutting board
  • knife
  • 2 large frying pans
  • spatula

Enjoy with

Merlot/Cabernet Sauvignon
A Brazilian take on this classic Bordeaux blend is very appropriate here. The powerful red provides a counterpoint to this intense dish. It is ideal to serve the wine at a temperature of 12-14°C, thus allowing the fruitiness of the wine to work its full effect and lighten up the meal.

Nutrition per serving

Cal
1381
Protein
47g
Fat
91g
Carb
75g

Step 1/9

Add black beans to a bowl. Cover with plenty of water and allow to soak for approx. 8 – 10 hrs.
  • 500 black beans
  • bowl

Add black beans to a bowl. Cover with plenty of water and allow to soak for approx. 8 – 10 hrs.

Step 2/9

Drain beans, rinse, and set aside. Slice sausages. Cut smoked pork chop and pork belly into cubes. Cut beef into pieces.
  • 4 sausages
  • 300 smoked pork chop
  • 300 pork belly
  • 300 beef
  • cutting board
  • knife

Drain beans, rinse, and set aside. Slice sausages. Cut smoked pork chop and pork belly into cubes. Cut beef into pieces.

Step 3/9

Finely mince garlic. Dice onion.
  • 1 clove garlic
  • 2 onions

Finely mince garlic. Dice onion.

Step 4/9

Heat vegetable oil in a large saucepan. Add beef and fry for approx. 4 – 6 min. over medium heat until lightly browned. Add tomato paste and continue to roast. Then, deglaze with red wine and continue to cook until liquid is reduced by one third.
  • 1 tbsp tomato paste
  • 100 ml red wine
  • vegetable oil for frying
  • large saucepan
  • cooking spoon

Heat vegetable oil in a large saucepan. Add beef and fry for approx. 4 – 6 min. over medium heat until lightly browned. Add tomato paste and continue to roast. Then, deglaze with red wine and continue to cook until liquid is reduced by one third.

Step 5/9

Season with salt and pepper and pour in water. Add bay leaf, bring to a simmer and allow to cook for approx. 25 – 30 min.
  •  water
  • 1 bay leaf
  • salt
  • pepper

Season with salt and pepper and pour in water. Add bay leaf, bring to a simmer and allow to cook for approx. 25 – 30 min.

Step 6/9

Add black beans, smoked pork chop, pork belly, and sausages. Continue to simmer over medium-low heat for approx. 45 – 60 min. until beans are cooked through and the sauce has slightly thickened.

Add black beans, smoked pork chop, pork belly, and sausages. Continue to simmer over medium-low heat for approx. 45 – 60 min. until beans are cooked through and the sauce has slightly thickened.

Step 7/9

Shortly before serving, add manioc flour to a large, grease-free saucepan and roast over medium-low heat until lightly browned. Set aside.
  • 600 manioc flour
  • large frying pan
  • spatula

Shortly before serving, add manioc flour to a large, grease-free saucepan and roast over medium-low heat until lightly browned. Set aside.

Step 8/9

Add one third of the butter to a frying pan. Add onions and garlic and sauté for approx. 3 – 4 min. over medium heat until translucent. Then add roasted manioc flour and stir to combine. Continue to cook for approx. 1 – 2 min.
  • 2 tbsp butter
  • frying pan

Add one third of the butter to a frying pan. Add onions and garlic and sauté for approx. 3 – 4 min. over medium heat until translucent. Then add roasted manioc flour and stir to combine. Continue to cook for approx. 1 – 2 min.

Step 9/9

Transfer manioc flour and onions to a bowl. Knead in remaining butter using your hands. Serve Feijoada with buttered manioc flour and fresh orange slices.
  • 4 tbsp butter
  • oranges for serving
  • bowl

Transfer manioc flour and onions to a bowl. Knead in remaining butter using your hands. Serve Feijoada with buttered manioc flour and fresh orange slices.