Recipes Comfort Food Stews Feijoada 4.0 (4,893) Add your rating & review Feijoada, Brazil's national dish, is a stew loaded with black beans and meats of every description: smoked pork loin, bacon and sausage such as chorizo. By Eric Ripert Eric Ripert Instagram In his early years, Eric Ripert got a taste of two cuisines: that of Antibes, France, where he was born, and that of Andorra, just over the Spanish border. Ripert's family instilled a passion for food in him at an early age, and at 15 he left home to attend culinary school in Perpignan. At 17, he moved to Paris and cooked at the legendary La Tour D'Argent before taking a position at the Michelin three-starred Jamin. After fulfilling his military service, Ripert returned to Jamin under Joel Robuchon to serve as chef poissonier.In 1995, at just 29 years old, Ripert earned a four-star rating from the New York Times. Twenty years later and for the fifth consecutive time, Le Bernardin again earned the New York Times' highest rating of four stars. This is the only restaurant to maintain this superior status for this length of time, without ever dropping a star.Ripert has been recognized as one of the top chefs in the world. In 1998, the James Beard Foundation named Ripert "Top Chef in New York City" and in 2003, "Outstanding Chef in the United States." Food & Wine's Editorial Guidelines Updated on November 29, 2022 Print Rate It Share Share Tweet Pin Email Active Time: 45 mins Total Time: 2 hrs 55 mins Yield: 8 to 10 Jump to recipe Eric Ripert, chef and co-owner of Manhattan's famed Le Bernardin, learned to make this recipe from Maria Auxiliadora Etheve, owner of the restaurant Cacau in the Brazilian beach town of Trancoso. To make the base, Etheve sweats garlic and onion in oil in a cast-iron pot, then adds the black beans and water and cooks them until the beans are almost tender. Then she adds all the meats and a whole hot chile to the pot and simmer the mixture some more. Once it's finished, the stew is so murky it's almost pitch-black, and deeply flavorful. The dish is traditionally served with sweet, cool orange wedges on the side, and with toasted manioc flour for sprinkling over the feijoada, adding substance and crunch. Manioc, also called cassava, is a starchy tropical tuber. Ground and dried, it becomes manioc flour — what tapioca is made of. Manioc flour is often sprinkled over feijoada to thicken it and add substance and crunch. Ingredients Toasted Manioc Flour 3 tablespoons unsalted butter 1 small onion, very thinly sliced 1 large egg, beaten 1 1/2 cups manioc flour (see Note) 2 tablespoons finely chopped flat-leaf parsley Kosher salt Feijoada 2 tablespoons vegetable oil 3 garlic cloves, thinly sliced 1 large onion, finely chopped 1 1/2 pounds dried black beans, soaked overnight and drained 3 1/2 quarts water 1 pound fresh spicy sausage, such as linguiça 3/4 pound dried beef (carne seca) or corned beef, in one piece 1 1/2 pounds smoked pork chops 3/4 pound lean slab bacon 3/4 pound chorizo, in one piece 1 dried red chile Kosher salt Directions Make the Toasted Manioc Flour Melt the butter in a large skillet. Add the onion and cook over low heat until softened, about 7 minutes. Stir in the egg and cook, stirring, until dry and crumbly, about 30 seconds. Add the manioc flour and cook over moderate heat, stirring occasionally, until lightly toasted, about 8 minutes. Stir in the parsley and season with salt. Make the Feijoada 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. 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 toasted manioc flour can be prepared earlier in the day and reheated. The feijoada can be refrigerated overnight. Reheat gently. Notes Manioc flour, or cassava flour, is available at Latin markets. 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. Rate it Print