Traditionally made with black beans, this version of the Brazilian classic uses white beans as its base. Slideshow: More Latin American Recipes 

Ian Knauer
March 2014

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© Ian Knauer

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cover the beans in cold water by 3 inches and let soak at room temperature overnight. Drain.

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  • In a large heavy pot, heat 1 tablespoon of oil over medium high heat, add the sausage and brown, turning once, until golden, about 5 minutes. Transfer the sausage to a plate and brown the pork shoulder, tail and ear in the pot.

  • Stir in the water, beans, onion, bay leaves and reserved sausage. Boil the feijoada until the beans and pork are tender, 11/2 to 2 hours. Season to taste with salt.

  • In a medium heavy skillet heat the remaining 3 tablespoons of the oil over medium high heat, then stir in the garlic and cook, stirring, until golden, 2 to 3 minutes. Pour the garlic mixture over the feijoada and serve.

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