Hardcore Feijoada Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated August 09, 2018
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Note: For best results, use as many different salted pork parts as available, though you can always make it with just a few. Straight up salt pork and slab bacon with some good sausage will be quite delicious. Farofa is fried manioc (yucca) flour. It can be found in Brazilian markets ready-to-eat, or make it yourself by toasted rough-ground yucca flour in a bit of oil in a skillet over medium heat until golden brown.

Recipe Details

Hardcore Feijoada Recipe

Active 30 mins
Total 0 mins
Serves 6 to 8 servings

Ingredients

  • 1 pound dried black beans, picked over

  • Kosher salt

  • 1 pound salted pig parts - ears, trotters, salted pork fatback, slab bacon (see note), cut into 1/2 to 1-inch pieces, rinsed of excess salt

  • 1 pound linguiça, longaniza, or South American chorizo (or a mix), cut into 1/2-inch thick slices

  • 1/2 pound carne do sol or corned beef, cut into 1/2 to 1-inch chunks (optional)

  • 1 large onion, diced fine

  • 1 green bell pepper, core and seeds discarded, diced fine

  • 6 scallions, white and light green parts only, sliced fine

  • 1/2 cup chopped fresh cilantro leaves

  • 1 large tomato, finely diced

  • 3 bay leaves

To Serve:

  • Cooked rice

  • Orange wedges

  • Sauteed kale or shredded cabbage

  • Hot sauce

  • Farofa (see note)

Directions

  1. Dissolve 1/4 cup kosher salt in a gallon of cold water. Add the beans and allow to soak overnight (at least 8 hours). Drain and rinse.

  2. Combine soaked beans, pork parts, sausage, beef, onion, pepper, scallion, cilantro, tomato, and bay leaves in a large saucepot. Cover with water by 2 inches. Bring to a boil over high heat. Reduce to a simmer and cook, topping up with water as necessary to keep beans completely submerged until beans are completely tender and liquid is a deep black, about 6 to 8 hours. Season to taste with salt (you probably won't need any more, depending on how salty your pig parts were). Serve with rice, orange wedges, greens, hot sauce, and farofa. Feijoada is excellent reheated.

This Recipe Appears In

Nutrition Facts (per serving)
847Calories
61gFat
52gCarbs
23gProtein
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories847
% Daily Value*
Total Fat 61g79%
Saturated Fat 22g108%
Cholesterol 80mg27%
Sodium 1966mg85%
Total Carbohydrate 52g19%
Dietary Fiber 11g40%
Total Sugars 8g
Protein 23g
Vitamin C 46mg231%
Calcium 121mg9%
Iron 4mg24%
Potassium 1403mg30%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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