Teresa's Recipes
Feijoada Completa
Feijoada Completa is a hearty and flavorful Brazilian stew that showcases the rich culinary heritage of Brazil. This beloved national dish is a celebration of black beans simmered with an array of succulent pork cuts, including trotter, tail, ear, and ribs, all combined with smoky sausage and bacon for a depth of flavor that's truly irresistible. Traditionally served with fluffy white rice, vibrant collard greens, and farofa (toasted cassava flour), feijoada is not just a meal but a cultural experience, often enjoyed during family gatherings and festive occasions. Indulge in the warmth and comfort of this iconic dish, which has roots in the 16th century when African slaves adapted their cooking techniques using the available resources in Brazil.
Ingredients
- 2 cups, soaked overnight Black beans
- 1 pound Pork trotters
- 1 pound Pork tail
- 1 pound Pork ear
- 1/2 pound, diced Bacon
- 1 pound, sliced Smoked sausage
- 1 pound, cut into pieces Pork ribs
- 4 cloves, minced Garlic
- 1 large, chopped Onion
- 2 Bay leaves
- to taste Salt
- to taste Black pepper
- enough to cover the beans and meats Water
- for serving White rice
- for serving, sautéed Collard greens
- for serving Farofa
Dietary Notes
- Servings: 6-8
- Dish Type: Main Course
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Calories: 550
- Fat: 35g
- Carbs: 40g
- Protein: 25g
- Sodium: 800mg
- Sugar: 2g
Instructions
- Rinse the soaked black beans under cold water and place them in a large pot. Add enough water to cover the beans by about 2 inches.
- Add the pork ribs, smoked sausage, bacon, pork ear, pork tail, and trotters to the pot. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 2 hours.
- In a separate pan, heat a little oil over medium heat and sauté the chopped onion and minced garlic until golden brown and fragrant, about 5-7 minutes. Add this mixture to the pot with the beans and meats.
- Add the bay leaves, salt, and black pepper to taste. Stir well and continue to simmer for another 2 hours, or until the beans are tender and the meats are falling off the bone.
- Remove the bay leaves before serving. Ladle the feijoada into bowls and serve hot with white rice, sautéed collard greens, and sprinkled farofa on the side.
Tips
- For an extra layer of flavor, consider adding a splash of orange juice or zest to the stew.
- You can substitute or add other meats such as beef or chicken, depending on your preference.
- Feijoada is often enjoyed with a side of sliced oranges for a refreshing contrast.