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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. 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.

February 2006

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Recipe Summary test

active:
25 mins
total:
2 hrs 30 mins
Yield:
8 to 10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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