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Nutrition Facts
Serving Size 1 (445g) Recipe makes 8 servings The following items or measurements are not included below: carne seca
Calories 1303
Calories from Fat 458		(35%)
Amount Per Serving		%DV
	Total Fat 50.9g	78%
	Saturated Fat 17.6g	87%
	Monounsaturated Fat 23.3g
	Polyunsaturated Fat 4.9g
	Trans Fat 0.0g
Cholesterol 167mg		55%
Sodium 771mg		32%
Potassium 3484mg		99%
Total Carbohydrate 125.5g		41%
	Dietary Fiber 29.8g	119%
	Sugars 5.2g
Protein 87.9g		175%
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Feijoada(Brazilian Black Beans)

Recipe #13938 | 1 day | 1 day prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: LikeItLoveIt
Nov 7, 2001

SERVES 8 (change servings and units)

Ingredients

8 cups dried black beans
3 lbs carne seca (Brazilian salted cured beef)
2 lbs sweet sausage (I use Portuguese choriço when available)
2 lbs baby back ribs
2 bay leaves
1 large onion
2 cloves garlic
3 tablespoons olive oil

Directions

1
The night before, soak the beans in a large bowl with water to cover at least 3-4 inches.
2
Soak the carne seca in water to cover.
3
The next morning, drain the beans and place in a large pot with water to cover by at least 3 inches.
4
Bring the beans to a boil in medium heat.
5
Meanwhile, cut the carne seca into 1-inch pieces.
6
Cut the sausage into 1-inch pieces.
7
(When I use the Portuguese sausage I usually prick it with a fork and simmer it for ten minutes in enough water to cover; then I cut it.) Cut the ribs into 2-rib sections.
8
Add the carne seca, sausage, ribs and bay leaves to the beans.
9
Simmer for about 2 hours or until soft (Goya brand black beans usually take about 2 hours), stirring from time to time, adding water as necessary to keep beans covered.
10
Keep an eye on the beans so they don't burn at the bottom!
11
Chop the onion and garlic.
12
Heat the olive oil in a cast iron skillet over medium heat.
13
Add the onion and garlic and cook until golden brown.
14
Add two ladlefuls of beans and mash them.
15
Put this back into the pot.
16
It will thicken and season the beans.
17
Continue to simmer gently for at least another hour, adding water as necessary.
18
A good feijoada should have a creamy consistency when done.
19
Remove the bay leaves.
20
Some people take the meats out at this point and serve them separately on a platter.
21
I like to leave them in with the beans, it keeps them hot.
22
Serve the feijoada and garnishes in ceramic bowls and platters, it will add a touch of authenticity!
23
To serve feijoada, put a mound or rice on your plate and place a ladleful or two of feijoada on top.
24
Arrange oranges and couve around the sides.
25
Sprinkle the beans and couve with farofa and add a spoonful of sauce to the side.