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To complete feijoada It is one of the greatest icons of Brazilian gastronomy. Its intense flavor, rich ingredients and the ritual involved in its preparation make it more than just a meal: it is a moment of fellowship and celebration of Brazil's cultural roots.

Traditionally made with black beans and various cuts of pork, feijoada was born from a mixture of indigenous, African and Portuguese influences, and has become a regular presence at family lunches and popular festivals throughout the country.

Ingredients:

Feijoada:

1 kg of black beans
300g dried meat
300g of salted pork ribs
200g pork loin
200g pig ear
200g of pig's feet
150g of calabresa sausage
150g of sausage
2 bay leaves
1 large onion, chopped
4 cloves of minced garlic
Salt and pepper to taste.
Oil or lard for sautéing

Side dishes:

Fluffy white rice
Farofa (with butter or bacon and onion)
Cabbage sautéed in garlic
Orange slices (helps with digestion)
Crispy pork rinds (optional)
Hot sauce or vinaigrette

Preparation:

1. Desalt the salted meats:

The day before, cut the salted meats into pieces and soak them in cold water for 12 to 24 hours, changing the water several times. This reduces the excess salt and tenderizes the meats.

2. Cook the meats:

Place the desalted meats in a large pot and cover with water. Bring to a boil for 20 to 30 minutes, then drain the water. This will further remove the salt and fat.
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3. Cook the beans:

In a large pot or cauldron, place the washed beans, bay leaves and cover with plenty of water.
Cook for about 1 hour, or until the beans begin to soften. If you want to speed things up, use a pressure cooker for 20 minutes.

4. Add the meats:

With the beans almost cooked, add the cooked meats (except the sausage and paio, which go in later).
Let it boil for about 1 hour, stirring occasionally and adding water if necessary.

5. Sauté the seasonings:

In a frying pan, heat a little oil or lard and sauté the onion and garlic until golden. Set aside.

6. Finalization:

Add the stew to the feijoada. Also add the sliced sausage and paio.
Cook for another 30 minutes, until the broth thickens and the flavors are integrated.
Add salt and pepper.

How to serve:

In a deep plate or platter, serve the feijoada accompanied by:

White rice
Braised cabbage
Crunchy stuffing
Orange slices
Crackling
Homemade hot sauce or vinaigrette

Extra Tips:

Do you prefer a lighter feijoada? Replace some meats with smoked or less fatty options.
Leftovers? The feijoada is even better the next day.
Want to impress? Serve in a clay or iron pot to keep warm and enhance the rustic look of the dish.