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Brazilian Feijoada
Brazil's national dish — black beans slow-cooked with various pork cuts (belly, ribs, sausage), served with rice, orange and farofa.
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30 minPrep🔥
3 hrCook🍽️
8Serves📊
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Ingredients
- 500g dried black beans, soaked overnight
- 300g pork belly, cubed
- 300g pork ribs
- 300g linguica or chorizo sausage
- 200g smoked bacon, diced
- 2 onions, chopped
- 6 garlic cloves
- 3 bay leaves
- 1 tbsp cumin
- 3 tbsp oil
- Salt
- To serve: rice, orange slices, farofa (toasted manioc flour), chopped greens, hot sauce
Instructions
- Brown pork belly, ribs and bacon; lift out.
- Soften onion and garlic; add cumin.
- Add drained beans, browned meats and 2 litres water; add bay leaves.
- Simmer covered 2 hours.
- Add sausage; simmer 45 min more.
- Season with salt.
- Serve with rice, orange slices, farofa and greens.
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Tara’s tips
- Orange slices cut the richness — Brazilian tradition.
- Farofa is essential — toast manioc flour briefly in butter.
Serving suggestions
- Saturday lunch tradition.
Storage & reheating
Better next day; freezes well.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Without manioc flour?
Use toasted polenta instead.
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