F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)

Feijoada

  • ACTIVE: 25 MIN
  • TOTAL TIME: 2 HRS 30 MIN
  • SERVINGS: 8 to 10
  • MAKE-AHEAD

"It's like paella in Spain or meatballs in Brooklyn," says Eric Ripert. "Every Brazilian cook has her own way of preparing feijoada [fay-JWA-da]. Some use only dried meat or pork knuckles, ears and tails. Basically, it's black beans with cured pork." The dish is traditionally served with sweet, cool orange wedges.

  1. 2 tablespoons vegetable oil
  2. 3 garlic cloves, thinly sliced
  3. 1 large onion, finely chopped
  4. 1 1/2 pounds dried black beans, soaked overnight and drained
  5. 3 1/2 quarts water
  6. 1 pound fresh spicy sausage, such as linguiça
  7. 3/4 pound dried beef (carne seca) or corned beef, in one piece
  8. 1 1/2 pounds smoked pork chops
  9. 3/4 pound lean slab bacon
  10. 3/4 pound chorizo, in one piece
  11. 1 dried red chile
  12. Salt
  13. Toasted Manioc Flour
  1. Heat the vegetable oil in a large, heavy casserole. Add the garlic and onion and cook over moderately low heat, stirring occasionally, until the onion is softened, about 7 minutes. Stir in the drained black beans. Add the water to the casserole and bring to a boil over moderately high heat. Reduce the heat to low and simmer the beans for 1 hour, stirring occasionally. Add all of the meats and the dried chile and cook until the beans are tender, about 1 hour longer.
  2. Remove the meats from the casserole and thickly slice them; discard any bones. Pick out and discard the chile. Season the beans with salt. Ladle the beans into shallow bowls and serve with the sliced meats. Pass the Toasted Manioc Flour at the table for sprinkling over the feijoada.
Make Ahead The feijoada can be refrigerated overnight. Reheat gently. Serve With Sautéed collard greens.

Suggested Pairing

Pairing feijoada, Brazil's national dish, with Malbec, Argentina's national wine, is like a World Cup match—except that both sides win. Full-flavored Malbecs from the San Juan region stand up particularly well to feijoada's smoky and hearty flavors.

You Might Also Like

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.