Brazilian-inspired Feijoada

Based on 12 ratings

Team

Editors at Kitchen Stories

Difficulty

Hard 💪
120
min.
Preparation
0
min.
Baking
600
min.
Resting

Ingredients

Servings:-8+
500 g black beans
sausages
300 g smoked pork chop
300 g pork belly
300 g beef
1 clove garlic
onions (small)
1 tbsp tomato paste
100 ml red wine
1½ l water
bay leaf
600 g manioc flour
6 tbsp butter (divided)
oranges for serving
vegetable oil for frying
salt
pepper
Metric
Imperial

Utensils

  • bowl
  • cutting board
  • knife
  • large saucepan
  • cooking spoon
  • large frying pan
  • spatula
  • frying pan

Nutrition per serving

Cal
1381
Protein
47 g
Fat
91 g
Carb
75 g
  • Step 1/9

    Add black beans to a bowl. Cover with plenty of water and allow to soak for approx. 8 – 10 hrs.
    • 500 g black beans
    • bowl

    Add black beans to a bowl. Cover with plenty of water and allow to soak for approx. 8 – 10 hrs.

  • Step 2/9

    Drain beans, rinse, and set aside. Slice sausages. Cut smoked pork chop and pork belly into cubes. Cut beef into pieces.
    • sausages
    • 300 g smoked pork chop
    • 300 g pork belly
    • 300 g beef
    • cutting board
    • knife

    Drain beans, rinse, and set aside. Slice sausages. Cut smoked pork chop and pork belly into cubes. Cut beef into pieces.

  • Step 3/9

    Finely mince garlic. Dice onion.
    • 1 clove garlic
    • onions

    Finely mince garlic. Dice onion.

  • Step 4/9

    Heat vegetable oil in a large saucepan. Add beef and fry for approx. 4 – 6 min. over medium heat until lightly browned. Add tomato paste and continue to roast. Then, deglaze with red wine and continue to cook until liquid is reduced by one third.
    • 1 tbsp tomato paste
    • 100 ml red wine
    • vegetable oil for frying
    • large saucepan
    • cooking spoon

    Heat vegetable oil in a large saucepan. Add beef and fry for approx. 4 – 6 min. over medium heat until lightly browned. Add tomato paste and continue to roast. Then, deglaze with red wine and continue to cook until liquid is reduced by one third.

  • Step 5/9

    Season with salt and pepper and pour in water. Add bay leaf, bring to a simmer and allow to cook for approx. 25 – 30 min.
    • 1½ l water
    • bay leaf
    • salt
    • pepper

    Season with salt and pepper and pour in water. Add bay leaf, bring to a simmer and allow to cook for approx. 25 – 30 min.

  • Step 6/9

    Add black beans, smoked pork chop, pork belly, and sausages. Continue to simmer over medium-low heat for approx. 45 – 60 min. until beans are cooked through and the sauce has slightly thickened.

    Add black beans, smoked pork chop, pork belly, and sausages. Continue to simmer over medium-low heat for approx. 45 – 60 min. until beans are cooked through and the sauce has slightly thickened.

  • Step 7/9

    Shortly before serving, add manioc flour to a large, grease-free saucepan and roast over medium-low heat until lightly browned. Set aside.
    • 600 g manioc flour
    • large frying pan
    • spatula

    Shortly before serving, add manioc flour to a large, grease-free saucepan and roast over medium-low heat until lightly browned. Set aside.

  • Step 8/9

    Add one third of the butter to a frying pan. Add onions and garlic and sauté for approx. 3 – 4 min. over medium heat until translucent. Then add roasted manioc flour and stir to combine. Continue to cook for approx. 1 – 2 min.
    • 2 tbsp butter
    • frying pan

    Add one third of the butter to a frying pan. Add onions and garlic and sauté for approx. 3 – 4 min. over medium heat until translucent. Then add roasted manioc flour and stir to combine. Continue to cook for approx. 1 – 2 min.

  • Step 9/9

    Transfer manioc flour and onions to a bowl. Knead in remaining butter using your hands. Serve Feijoada with buttered manioc flour and fresh orange slices.
    • 4 tbsp butter
    • oranges for serving
    • bowl

    Transfer manioc flour and onions to a bowl. Knead in remaining butter using your hands. Serve Feijoada with buttered manioc flour and fresh orange slices.