Feijoada — Brazilian Black Bean & Pork Stew

Video Description

Feijoada Completa is Brazil’s bean-and-meat classic: black beans cooked low and slow with pork and beef (often including carne seca and smoked sausages like paio or calabresa), then served with rice, farofa, collard greens (couve), and orange slices. In this video we focus on why it works: soaking salted meats to control salinity, cooking beans/meats separately to manage fat and texture, blooming bay, onion and garlic in rendered fat, and finally emulsifying gelatine and starch for body. It’s a respectful home-kitchen approach you can adapt with supermarket cuts while keeping the soul of the dish. *Ingredients* (serves 6–8) 🫘 Beans & Liquid • Dried black beans — 500 g • Water — about 1.8 L (plus extra for soaking) • Bay leaf — 1–2 🐖 Meat Selection (approx. 1.3–1.4 kg total) Use what’s available — the dish has always been about adaptability. • Salted or smoked pork (ribs, belly, trotters, or shoulder) — 350 g • Dried beef (carne seca) — 200 g (optional, highly traditional) • Smoked sausage (linguiça or chouriço) — 250 g, sliced into 1 cm rounds • Smoked sausage (paio or similar) — 250 g, cut into 3–4 cm pieces • Fresh pork shoulder (optional) — 300 g, cut into 4 cm cubes 🧅 Aromatics & Seasoning • Onion — 200 g, finely chopped • Garlic — 6 cloves (30 g), minced • Bay leaves — 2 • Neutral or peanut oil — 30 g (or use rendered pork fat) • Black pepper — to taste • Salt — as needed (adjust cautiously; meats already contribute salinity) *Method* 1. Desalt the meats (day before) Soak salted pork and dried beef in cold water overnight, changing the water 2–3 times. This controls salt and softens the texture. 2. Cook the meats Place all meats in a pot, cover with water and bring gently to a simmer. No aromatics yet — we’re just rendering and extracting fat while softening the meats. Strain or skim if needed to remove impurities. Simmer about 90 minutes, until tender. Strain, reserving both meat and rendered fat separately. 3. Cook the beans Rinse black beans and choose one of the following approaches: • From dry: simmer gently in plenty of fresh water with a bay leaf for about 90 minutes, or until just tender but not split. • After overnight soak: reduce cooking time to 45–60 minutes — the beans will stay creamy inside with intact skins. • Tinned beans: skip this step entirely and go straight to Step 4 (Build flavour) — simply drain and rinse before adding. 4. Build flavour In a large casserole, heat a thin layer of the reserved pork fat (or neutral oil). Brown sausages over medium heat for colour and depth. Remove and reserve. In the same fat, add onion and cook until translucent and lightly golden. Add garlic and bay leaves; cook until fragrant. 5. Assemble Add all meats (except sausages) and stir to coat with the aromatics. Add the cooked beans with their liquid. Bring to a gentle simmer. Return the browned sausages to the pot. 6. Simmer & meld Cook uncovered or partially covered for 1–1½ hours, stirring occasionally. The starch from the beans and the gelatine from the meats will emulsify the fat into a rich, glossy stew. Adjust consistency with a splash of water if too thick. 7. Season & finish Taste and season carefully with black pepper and salt (if needed). The beans should be soft, the meats tender, and the broth lightly creamy from the natural starch and collagen. Serve with white rice, orange slices, farofa, or sautéed greens. The flavours deepen overnight — if you can, make it a day ahead. ____ 📸 *Follow us on Instagram* » https://www.instagram.com/w2kitchn/ #W2Kitchen #feijoada