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Feijoada

Explore some new flavors with this hearty meat stew, a traditional dish in both Portugal and Brazil.

  • servings: 10

Ingredients

  • 2 pounds dried black beans, picked through
  • 2 pound fresh pork ears, cut into 1-inch pieces
  • 2 fresh pork feet, cut into 6 pieces each
  • 1 fresh pork tongue, cut into 1-inch pieces
  • 1 pound fresh pork ribs, cut into individual ribs
  • 3/4 pound slab bacon (smoked pork belly), cut into 2-by-1/4-inch pieces
  • 2 bay leaves
  • 8 ounces smoked pork sausage, such as andouille or kielbasa, sliced 1/4 inch thick on the bias
  • Coarse salt and ground black pepper, to taste
  • 3 tablespoons vegetable oil
  • 1 medium yellow onion, finely chopped
  • 10 cloves garlic, minced

Cook's Note

This dish can be cooked in an 8- to 10-quart Dutch oven or a large stockpot. Some of the traditional meats, such as salted dry beef or salted pork loin are difficult to find. If you use salted pork instead of fresh, soak it in cold water overnight, changing the water at least once, and then discard the water and rinse the pieces before cooking. The meats used in this version aren't too fatty and cook together at the same time. The exception is the sausage, which is added later in the cooking process. Ask your butcher to cut the meats for you.

Directions

  1. Step 1

    Soak beans in cold water for at least 8 hours or overnight. Drain and add to an 8- to 10-quart Dutch oven or large stockpot, nesting pork pieces, bacon, and bay leaves in beans. Cover with water by about 1/2 inch.

  2. Step 2

    Bring to a boil, then lower heat and simmer, uncovered, skimming any foam and fat for the first 1 1/2 hours. Remove pork ribs. Cover and cook for another 1 1/2 hours, stirring occasionally. Add smoked sausage, cover, and continue cooking 1/2 hour more. Season with salt and pepper to taste.

  3. Step 3

    Heat oil in a large heavy skillet over medium-high heat. When oil shimmers, add onion and cook, stirring occasionally, until browned, about 20 minutes. Sprinkle 1/4 teaspoon salt over minced garlic and smash into a paste using the side of a knife blade. Add garlic to skillet and cook until golden brown, about 2 minutes. Add onion and garlic mixture to beans and simmer, uncovered, for 30 minutes more, for a total cooking time of 4 hours, or until all are falling apart and melting into the beans. Season with salt to taste.

  4. Step 4

    Serve hot with Garlic Rice, Collard Greens, Farofa, Tomato and Onion Vinaigrette, and orange slices.

Source
Mad Hungry

Reviews (5)

  • 23 Jan, 2013

    Try replacing the ears, feet, and tongue for jerky beef and sausages (any kind of pork sausage will do, but it's even better with the spiced ones). Keep the bacon and ribs, though.... they add a nice flavor. If you don't like the bacon consistency when it's cooked in water (I don't, either) try frying separately at the end, in the same skillet you'll put the onions and garlic. That way, you don't need to use oil to cook them. Then, just mix everything together! Yummm

  • 23 Jan, 2013

    I am brazilian, and a pretty good cook, as well, so I can say say I have some authority in the subject....
    For those who felt intimidated (not to say disgusted) by the pork meat used in the recipe here's good news: not even brazilians cook feijoada that way anymore. Since it was originally a dish served to slaves, the meat used in it was basically left overs. Nowadays, we prefer to use more "noble" kinds of meat. (Continues next post)

  • 24 Sep, 2012

    I tried it without the ears, tongue and feet - i am just NOT that adventurous! i used bacon, ribs and a packaged kielbasa. It was great. I only cooked it about 2 hours, at 1.5 i took the meat off the rib bones, added the onions, garlic and sausage. Next time i think i will skip the bacon too. Nothing worse than hunks of boiled bacon...nasty texture! This recipe had great flavor as it is! - my husband had the great idea to put the collard greens right on top of the feijoada - awesome!

  • 28 Aug, 2012

    I live in Seattle, WA and our large grocery chains don't carry pork tongue, (beef tongue is available) ears or the feet. I imagine the tongue, ears and feet when cooked down provide a richer deeper flavor. Would this dish still taste delicious if one can't find these ingredients? Has anyone used comparable easy to find substitutions? I would love to try this dish it sounds absolutely divine!!!!

  • 28 Aug, 2012

    I have been looking for a good recipe for this dish for literally YEARS. I now have an authentic and lip-smacking standby, thanks to LSQ and her lovely friend Michelli. One of the things I most love about Lucinda's show is how she introduces us to new (to us) cuisines. I am slowly building a repertoire of recipes I can go to that satisfy our desire for variety in our meals. Keep it up Lucinda!