Feijoada

One of the most famous and traditional Brazilian dishes is called “feijoada” and has its origins at the time of the slavery. In that time, the masters on the ship ate only the noble parts of the pig and left the rest for the slaves. It was then that they started to put these parts together when cooking beans, adding salt, water, pepper and other spices. That was it, the feijoada was created, a dish that became very popular and well appreciated in Brazil.

The dish is traditionally served with sweet, cool orange wedges on the side, and with toasted manioc flour for sprinkling over the feijoada, adding substance and crunch.

The best part is that this deliciousness pairs very well with a good wine. It is a surprising and delicious experience that you will surely want to repeat. In the bottom you will find our suggestions of wine that will make this dish taste even more delish. Below is a recipe adapted with the ingredients that can be found in The Netherlands. Here’s how to prepare it:

Ingredients           

500gr black beans (left to soak in water overnight. Discard the water before adding to the pan)

200gr lean beef (cut in medium pieces)

200gr smoked pork ribs (you can also use raw ribs)

200 g thin sausage (chipotle can be a good option)

150gr bacon cut in large blocks

200gr smoked sausage cut into thick slices

3 bay leaves

2 oranges with peel (well washed), each cut in four wedges.

200gr chopped onion

100gr minced garlic

Salt/ pepper if needed

Preparation

Add the bacon to the pressure cooker*. When it has released some oil and it is brown add the chopped onions and sauté for 2 minutes then add the minced garlic and sauté for 1 minute.

The next step is to add the lean beef and cook until browned. Then add the spare ribs and fry for about 3 minutes. When they are browned, add the drained beans, the bay leafs, the sausages and the orange. Sauté for about 2 minutes.

Cover the stew with boiling water (about 3 fingers above) and close the pan. If making in the pressure pan, when the pressure has build up, count down from 30 minutes.

Turn off the pressure cooker, wait until all the pressure is released and open it. Remove the orange and discard it. Turn on the heat again with the pot open.

Take a ladle of the soft beans from the feijoada, with the broth, and mash them with a fork to form a mush. Put the bean porridge back into the pan and let it boil in low fire for around 10 to 15 minutes.

Taste the feijoada and check if there is need to add salt and pepper.

Serve with white rice and kale sautéed in olive oil and garlic, orange wedges and a fine farofa of manioc.

*if you don’t have a pressure cooker you can make it in a large pan. The cooking time will increase to around 2 hours or until the meat is well cooked and soft.

Harmonizes well with: