Make Feijoada!

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Feijoada_01Make Feijoada!

Feijoada is the most famous brazilian dish, here is a little bit of the feijoada history, and also a feijoada recipe. You will be able to make a whole feijoada, not a portuguese feijoada, an authentic Brazilian feijoada,  with all the infredients, including the side dishes. Unfortunatly, there  is no such thing as vegetarian feijoada, the only solution for that would be just eating the beans, the rice, the collard greens, and the oranges.

Feijoada History

Originally feijoada was made using every part of the pig, such as ears, tails, and nose floating among the beans. As this upsets tourists, a version of it is made especially with them in mind only using the fine meat parts of the pig.

The origin of the feijoada runs back to the sixteenth century with the introduction of slaves in Brazil. Slaves were used for many things, cotton production, cocoa production, rubber and with the gold rush boom for extraction of diamonds and mine digging.

The culinary culture of Africa was mixed with the European food traditions. The African slaves had the basic bean stew, the Portuguese added the linguiça (sausage), and the Indians added the farofa (toasted manioc flour). The result was a particularly “heavy” dish which lasted long and gave the workers the energy they needed, the feijoada!

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Today the feijoadas are widely famous in Brazil and most restaurants have a special day they serve this nutritious meal. Also outside of Brazil the different feijoadas are receiving word as delicious recipes! The problem can be to find the right ingredients outside of Brazil. This is usually solved by exchanging the missing products with something similar.

Because of the “heavy” consistence of the famous bean stew recipe, Brazilians believe that drinking some caipirinha helps reduce the unhealthy effects. Otherwise, the recommended activity after this culinary treat is a nap.

Feijoada Recipe (for 10-15 people):


1 lb. black beans
1 lb. smoked ham hocks
1 of each: pork foot, ear, tail, tongue
1 lb. Mexican “chorizo,” “pepperoni” or
Brazilian “linguica”
1/2 lb. Chunk of lean Canadian bacon or
Brazilian “carne seca”
1/2 lb. Smoked pork or beef ribs
3-4 strips of smoked bacon
1/2 lb. lean pork
1/2 lb. lean beef
1 large onion
4 garlic cloves
2 tablespoons of olive or vegetable oil
1 tablespoon vinegar
salt to taste
black pepper
hot sauce (optional)

How to prepare feijoada:

Soak beans overnight in large container. Next morning, cook beans for 4-5 hours at low heat. Place ham hocks, chorizo, ribs and Canadian bacon in deep pan with plenty of water and bring to a boil. Change water and bring to a new boil, repeating the procedure at least three times to tenderize cured meats and remove excess fat.

In a large frying pan sauté‚ onion and garlic using either vegetable or olive oil (smoked bacon strips optional) for two or three minutes. Toss in cubed pork and beef. Sauté‚ an additional two-three minutes.

Mash 5-l0 tablespoons of beans and add to large pot. The resulting paste will thicken sauce. Add two tablespoons of olive oil, three garlic cloves all chopped-up or mashed, along with a tablespoon of white vinegar and a teaspoon of red-hot pepper. Stir, heat over medium fire for two-three minutes, and then transfer to contents of frying pan. (You may use two frying pans, if necessary)

Let simmer for l0-l5 minutes. Add contents of frying pan(s) to the beans and let boil at medium heat for 1-2 hours.

Serve over rice, with sautéed collard greens, and sliced oranges, and farofa on the side. You can buy the tradicional “farofa” in any Brazilian store.

Caipirinha Recipe

Caipirinha is the national drink of Brazil. The drink is tradicionally made with cachaça (pronounced – kuh-sha-suh), but if you don’t have it, you can substitute with vodka.

  • 3 key limes caipirinha
  • 4 ounces cachaca (1/2 cup)
  • 1/4 cup superfine sugar (to taste)
  • 2 cups crushed ice


Trim the ends off the key limes and halve lengthwise. Cut each half into 4 slices.

In a cocktail shaker, using a wooden spoon or a pestle, muddle the key limes with the 1/4 cup of sugar until juicy and the sugar dissolves.

Add the cachaça and the crushed ice and shake for 10 seconds; taste and add more sugar if desired.

Pour (not strain) into an old-fashioned glass or tumbler ice and serve.

Now, you can enjoy feijoada while staying healthy!


San Diego Massage Therapist Yoga Practitioner San Diego Contact Danieli Gabardo

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