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Black Beans with Assorted Meats (Feijoada)
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Black Beans with Assorted Meats (Feijoada)

12 Hours
4 Hr Prep
12 Hr Cook
Make this hearty meat-lovers' entrée whenever you're craving authentic Brazilian flavors. (And invite some friends over, too; this dish serves a crowd!)
What You Need
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24 servings
Original recipe yields 24 servings
Meats
2 lb. pig's feet (about 2 feet), split
1/2 lb. whole slab bacon
1-3/4 lb. smoked cured or fresh beef tongue
1-1/2 lb. uncooked carne seca or corned beef
1-3/4 lb. pork butt
1 lb. beef bottom round roast
1-1/2 lb. pork spareribs
1/2 lb. linguiça (Portuguese sausage) or Italian sausage, skin pierced in four places
1/2 lb. paio (Brazilian pork blood sausage) or mild chorizo, skin pierced in four places
1/2 lb. smoked spicy sausage (kielbasa or andouille), skin pierced in four places
1/2 lb. Beans
3 cups dried black beans, washed, picked over
1 small onion, sliced
1 bay leaf
3 cloves garlic, chopped, divided
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. Sauce
2 Tbsp. oil or lard
1 large onion, finely chopped
1 medium tomato, peeled, seeded and chopped
1 cup orange juice
1 small red or green hot chili pepper, seeded, chopped
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Let's Make It
1
Meats:

2
Soak pig's feet and bacon in stockpot in enough cold water to cover. Refrigerate overnight, changing water twice. Meanwhile, soak tongue and carne seca in separate stockpot in enough cold water to cover. Refrigerate overnight, changing water twice.
3
Drain water from both stockpots. Rinse meats. Wash stockpots. Place pig's feet, tongue, carne seca, beef roast and ribs in one of the stockpots; add enough cold water to cover. In second stockpot, place pork butt and bacon; add enough cold water to cover. Bring water in both pots to boil. Simmer 15 min. Drain water from each stockpot. Refill with cold water. Bring to boil; simmer an additional 15 min. Drain; set aside.
4
Place linguiça sausage, paio and smoked spicy sausage in large saucepan; add enough cold water to cover. Bring to boil; simmer 10 min. Drain. Continue cooking sausages in saucepan until browned, turning occasionally. Set aside.
5
Beans:

6
Place beans in large bowl with enough cold water to cover. Refrigerate overnight.
7
Drain beans; place in large saucepot. Add the sliced onions, bay leaf, one third of the garlic, the salt and black pepper. Add enough cold water to cover by 3 inches. Bring to boil. Reduce heat to medium-low; cover. Simmer 45 min.
8
Add pig’s feet and bacon; simmer 45 min., stirring occasionally and adding hot water as necessary to keep ingredients well covered with water. Add remaining meats and sausages. Add enough hot water to keep ingredients well covered with water. Bring to boil on medium-high heat. Reduce heat to medium-low; cover. Simmer 2-1/2 hours or until beans are very soft. (Beans should have an almost soupy texture.)
9
Sauce:

10
Heat oil in medium saucepan on medium-high heat. Add chopped onions and remaining garlic; cook and stir until tender. Add tomatoes, orange juice and chili pepper; cook 10 min., stirring occasionally. Reduce heat to low.
11
Add 1 cup of the beans; mash in saucepan with back of spoon. Stir until well blended. Simmer 5 min. Add mashed bean mixture to ingredients in large saucepot.
12
Remove meats from saucepot, leaving beans to simmer until ready to serve.
13
To Assemble:

14
Remove and discard bones from pig’s feet; cut meat into 1-inch pieces. Cut bacon into thin strips. Remove and discard casing from tongue; cut meat into 1/4-inch pieces. Slice carne seca, pork butt and beef roast. Separate ribs. Cut sausages into 1-inch pieces.
15
Place sliced tongue in center of large ovenproof platter; surround with remaining meats. Drizzle with some of the liquid from the beans. Cover with foil to keep warm until ready to serve. (Meat platter can be placed in a 200ºF-oven to keep warm.)
16
Pour beans into tureen or other decorative bowl. Remove meat platter from oven. Serve with beans.
Kitchen Tips
Note
This is the national dish of Brazil, but it is really international in its origin. The beans and hot peppers come from Mexico, the meats and sausages from Europe and the recipe development from Africa. Since this recipe takes several days to prepare, it is traditionally served at special occasions.
Serving Suggestion
This dish is traditionally served with cooked white rice, kale, sliced oranges and farofa (see recipe).
Nutrition
Calories
530
Calories From Fat
0
% Daily Value*
Total Fat 34g
44%
Saturated Fat 13g
65%
Trans Fat 0g
Cholesterol 120mg
40%
Sodium 870mg
38%
Total Carbohydrates 19g
7%
Dietary Fibers 4g
14%
Sugars 3g
6%
Protein 36g
72%
Vitamin A
0%
Vitamin C
6%
Calcium
6%
Iron
20%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Makes 24 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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