4 cups dried black beans, soaked overnight
3 tablespoons hot chili peppers
1 green cabbage, simmered with 4 oranges, peeled and sliced
4 lg. sweet onions, thinly sliced
Toasted manioc flour or f
2 lg. tomatoes, peeled, seeded and chopped
1 hot peppers, minced or hot pepper 2 clove garlic, minced
1 pound dried beef, soaked overnight
1/2 cup wine vinegar
4 scallions, minced
6 sprigs parsley, minced
1 cup broth from jeijoada
1 smoked tongue, soaked 5 to 6 hours.
1/2 pound salt pork
2 lg. onions, chopped
2 cloves garlic, minced
1 tablespoon butter or corn oil
1/4 cup sausage meat
1 salt dried pig's foot (optional, but present in the mos
1 salt dried pig's ear (optional, but present in the most traditional preparations)
1 salt dried pig's tail (optional, but present in the most traditional preparations)


Drain beans. Place in saucepan with water to cover. Bring to boil, lower heat and simmer covered for 30 minutes.
Drain soaked meats. Place tongue and dried beef in fresh water. Bring to boil and simmer for 5 minutes. Drain and rinse. Replace in the pot with warm water and simmer gently for 1 hour.
Add chorizos, pricked all over with a fork, and salt pork. Simmer for 10 minutes. Drain and cool slightly. Remove skin from the tongue and slice or cube the meat.
Heat 2 tablespoons butter and brown the tongue. Add to the beans. Add thinly sliced chorizos, salt pork and dried beef to the beans. Cover, simmer for 2 hours.
Heat remaining 2 tablespoons butter and saute onions and garlic. Add 1 cup very soft beans, sausage meat, chili peppers or cayenne pepper. Mash and stir for 10 minutes. Return half the mixture to bean pot, simmer 30 minutes longer.
To make the sauce, put the first 3 sauce ingredients through the blender. Add the remaining sauce ingredients and season with salt and cayenne to taste. Sauce should be peppery. Makes about 3 cups.
Arrange the sliced meat attractively on a large platter. Pour remaining black beans and sausage sauce mix over meat. Serve the beans, the rice and the vegetables separately. Have sliced oranges, sliced onions, feijoada sauce and toasted manioc flour or farina as condiments.




Anonymous's picture

hello :)
the "feijoada" from Portugal is very different from the Brasilian one.

Anonymous's picture

A delicious looking dish! I love beans...

Happy New Year and best wishes for 2009!



Alisa Escanlar's picture

This looks delicious! How is the Feijoada from Portugal different from the one from Brazil?


A traditional Brazilian dish.
Several different recipes do exist, changing from one region to another. Two components are always present, black beans and smoked and salted pork.
In some areas salted pig's feet, ears and tail are also mandatory.


12.0 servings


Monday, November 30, 2009 - 5:29pm


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