What's your recipe for feijoada


Even if some of the ingredients sound like a cauldron, you don't have to be a magician to conjure up Brazilian flair with this stew.

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Rating: Ø 4.3 (170 votes)

Ingredients for 4 servings

500Gblack beans, dried
400G beef goulash
400G Pig's feet, unsmoked, in 5 cm thick pieces
250G Pig's tail, cut into pieces 5 cm thick
125G Pork tongue with skin, cut into pieces 5 cm thick
250G Smoked bacon, cut into 5 mm thick slices
2PcBay leaves
250G Chorizo, cut into 5 mm thick slices
2Tbspolive oil
1PcOnion, roughly diced
5PcGarlic cloves, finely diced
1PcOrange for serving

Ingredients for the rice

Ingredients for the Farofa

Ingredients for the kale


240 min. Total time 40 min. Preparation time 200 min. Cooking & resting time


  1. Cover the beans, meat (with the exception of the sausage) and bay leaves in a large saucepan with plenty of water. Bring to the boil and simmer over medium heat for 40 minutes. Skim off foam every 10 minutes. Reduce the heat and simmer for another two and a half hours with the lid closed, stirring occasionally so that the feijoada does not burn. Meat and beans should be covered with 1-2 cm of water, refill if necessary.
  2. Add the chorizo ​​to the stew and simmer for another 30-40 minutes, stirring occasionally. This will cause some of the beans to break down and the starch released will make the stew creamy. When the stew gets thick, dilute with water.
  3. Prepare rice according to the package insert.
  4. For the Farofa, heat the butter in a pan and sauté the garlic for 2 minutes. Add cassava flour and fry until crispy.
  5. For the kale, heat the oil in a pan and sauté the garlic for 2 minutes. Add cabbage and stir-fry for 5-8 minutes. Salt to taste.
  6. For the stew, heat oil in a large pan, sauté the onion for about 15 minutes, stirring frequently, until it is evenly brown (under no circumstances should the onion burn, it will quickly become bitter). Add garlic and cook for another 3 minutes. Bring the stew to the boil and stir in the onion and garlic mixture. Season to taste with salt.
  7. Serve the stew in a ceramic bowl. Serve cooked rice, farofa, orange halves and kale.

Tips on the recipe

Ice-cold caipirinha tastes good with it.

Let your creativity run free, the preparation methods of this dish are as diverse as the country itself.

Pork feet and tails are used to give the dish its typical taste and smooth texture. But sausages, fresh pork belly and other parts also serve their purpose. Warning: too much smoked food drowns out the other tastes.

In Brazil, the stew is sprinkled with farofa. These crispy manioc flour crumbs are roasted in fat. They give the dish a crispy consistency.