Feijoada

I like how flexible this dish can be in terms of what meats you use. I have been making feijoada in a slow cooker for years and always trying to balance the measurements between beans and water/stock. This recipe is a fantastic guideline for making your own feijoada. The 2lbs beans to 10 cups of water is a great starting point! I had to add an extra few cups of water partway through but all good. Great recipe!

This recipe is missing quite a few steps considering the ingredients need prep. The beans must be soaked overnight. If you’re new to cooking with pig feet, tongue and tails these do need to be washed, brushed and you need to remove any hair. Tongue has a skin that once cooked needs to be peeled.I used pork belly so I seared it first and we added dry beef and a Brazilian pork sausage as the traditional sausage is made with both beef and pork. Stew is delicious, recipe needs work.

Great recipe. The only issue is: a true Brazilian feijoada must use Portuguese linguiça sausage and carne seca (dry beef). Otherwise, it is just a black bean stew. One can find the feijoada mix of meats online–in the United States, I use a brand called Corte's.

I am Brazilian and grew up eating and making feijoada, a staple of the Brazilian diet. It is critical to the dish to soak the beans overnight before beginning the recipe. I would also change the water once or twice while soaking. If you skip this step, the beans will never soften fully!

this bean stew recipe is so much more helpful

This is great. We had friends over for drinks and they devoured the entire thing (with our help). Two things that set this recipe apart from many others are (1) the amount of beans (2 lbs dried to 5 lbs pig, instead of one; much better with pig this fatty), and (2) obviating the need to soak beans ahead of time. We followed this recipe fairly closely, but didn't have tails and pork tongue handy, so included a ham hock, a lb of fatty pork belly, and a couple links of fresh spicy sausage.

Please don't add kielbasa which is polish or andouille sausage which is from Louisiana to a Brazilian feijoada. Seriously that doesn't make any sense.

This was fabulous. We ended up with pigs feet, pork belly, bacon, ham, andouille sausage and chorizo and the results were delicious. We served with chopped cilantro along with the orange slices - yum.

I find pork neck bones in my local Latino market. They work great in this type of dish as the bones, and gelatin really do add a richness to the dish. For me the dish tastes better the next day. My pressure cooker makes short work of these dishes. If in the So Cal area your chain Mexican market like Northgate will have them and many other items.

1. Pig tongue should be smoked.
2.Use Brazilian/Portuguese sausages: paio, linguiça, or calabresa. They may well be available in Brazilian markets (there are some in several US cities). You may be able to buy a "feijoada package" of appropriate meats.
Alternatives: smoked meats like pig knuckles. Some Brazilians use salted pork ears/tails... you may want to soak and partially cook them, to control saltiness, then add [part of] the cooking water to the dry beans, cooking them in it.

Right up there with Cassoulet! Must be served with Brazilian vinaigrette and hot sauce. Farofa available by mail from Kalustyan's or make at home if can find manioc or cassava flour. Pig's feet only need to be split (we have no way to cut them into 2" pieces) as are mainly for texture (we believe.) No access to tails or tongue so use 1 to 2 pounds, any or all: corned beef, beef eye or round, smoked pork chops or ribs. Remove each as are done and slice/dice and add back at end.