Ingredients in Feijoada
Feijoada has as many versions as there are cooks, but in Brazil, it almost always has black beans and always has a mixture of salted, smoked, and fresh meats. Some versions are a little spicy from the sausages, others totally mild. Some people’s feijoada are thick “eat-it-with-a-fork” versions, others, like this one, are more like a traditional stew. Either way, it’s traditional to serve this stew with white rice and maybe some sautéed collard greens.
Meats to Use in Feijoada
One common ingredient is carne seca, a salted, dried beef often available in Latin markets. Corned beef is a decent substitute for carne seca, and it is what we use here in this recipe. As for the other meats, they should be a mix of pork and beef, with a little heavier on the pork. Authentic feijoada has all sorts of bits in it, such as tails, trotters, ears, etc. This version, however, sticks to the sort of meats found in a typical American supermarket. While its origins are uncertain, what is certain is that it is now the national dish of Brazil. Just like with chili in the U.S., various regions have their specific ways of preparing it. Brazilians often serve the beans and meats separately. Our recipe is a simplified feijoada with the beans and meat cooked and served together.
Traditional Feijoada Accompaniments
White rice and simply cooked collard greens or kale are a must to accompany feijoada. Farofa, a traditional Brazilian side dish made with toasted cassava (or manioc) flour, is also commonly served with the dish as are spicy sauces, known as molho, made from hot peppers, onion, and vinegar or citrus juice. Orange slices are also a traditional accompaniment.
How to Store and Reheat Feijoada
Refrigerator: Store cooled leftovers — or make the entire dish a day ahead and let the flavors meld together overnight in the fridge — tightly covered for up to 3 days. Reheat on the stove over medium high heat until the stew bubbles and the meat reaches 165°F. Freeze: Store in a freezer safe zipper or container for up to 3 months. Defrost overnight in the refrigerator. Reheat on the stove over medium high heat until the stew bubbles and the meat reaches 165°F.
More Brazilian Recipes to Love
Easy Brazilian Cheese Bread Moqueca (Brazilian Fish Stew) Bacalhau (Portuguese Salt Cod Stew) Caipirinha Brazilian Salmon Stew (Moqueca)
Our feijoada has tomatoes, but you wouldn’t find those in most Brazilian recipes. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes. Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.
