Feijoada

Name: Feijoada
Total time: 10 h 52 min
Yield: 4 servings
Ingredients: 150 g Salted pork ear; 150 g Salted pork trotter; 1,000 ml Water; 500 g Dried black beans; 1,000 ml Water; 300 g smoked pork ribs; 3 piece Bay leaf; 2,000 ml Water; 2 piece White onion; 6 clove Garlic clove; 200 g Smoked pork sausage; 150 g chorizo sausage; 2 tbsp Vegetable oil; 150 g smoked bacon lardons; 1 tsp Salt; 1 tsp Ground black pepper; 15 g Flat-leaf parsley; 4 piece Spring onions

10 hr 52 min · 39 min active · makes ~5.95 l · Easy

Brazilian black bean stew with salted pork trotter, chorizo, and smoked bacon lardons, traditionally served with rice and orange slices.

See more →

Feijoada

Brazilian black bean stew with salted pork trotter, chorizo, and smoked bacon lardons, traditionally served with rice and orange slices.

See more →

TOTAL TIME

10 hr 52 min

ACTIVE TIME

39 min

QUANTITY

~5.95 l

DIFFICULTY

Easy

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/16

Tools0/16

Ingredients

0/16 gathered · 4 servings

150g

4,000ml

500g

300g

3piece

2piece

6clove

200g

150g

2tbsp

150g

1tsp

15g

4piece

#	Quantity	Notes	State
1	150g	—	—
2	150g	—	—
3	4,000ml	—	—
4	500g	—	—
5	300g	—	—
6	3piece	—	—
7	2piece	—	—
8	6clove	—	—
9	200g	—	—
10	150g	—	—
11	2tbsp	—	—
12	150g	—	—
13	1tsp	—	—
14	1tsp	—	—
15	15g	—	—
16	4piece	—	—

Tools

21 items

Serveware

1 item

Procedure

56 steps

1 of 56

The day before, put the salted pork ear in the large bowl.

Salted pork ear · 150 g

⏱ 10s

ResultSalted pork ear

2 of 56

Add the salted trotter.

Salted pork trotter · 150 g

⏱ 10s

ResultSalted pork ear and salted pork trotter

3 of 56

Cover with 1 litre of cold water.

Water · 1,000 ml

⏱ 15s

ResultSalted pork in water

4 of 56

Leave to soak in the fridge for at least 8 hours, to draw out the salt.

⏱ 8 hr

ResultDesalted porkused in step 8

5 of 56

Tip the black beans into the medium bowl.

Dried black beans · 500 g

⏱ 10s

ResultDried black beans

6 of 56

Cover with 1 litre of cold water.

Water · 1,000 ml

⏱ 15s

ResultBeans in water

7 of 56

Leave to soak for at least 8 hours, until plump.

⏱ 8 hr

ResultSoaked black beansused in step 10

8 of 56

Drain the pork in the colander.

Desalted pork · step 4

⏱ 30s

ResultSalty soaking waterused in step 13

9 of 56

Pour away the salty water.

Salty soaking water · step 8

⏱ 5s

10 of 56

Drain the beans in a second colander.

Soaked black beans · step 7

⏱ 30s

ResultBean soaking waterused in step 14

11 of 56

Pour away the soaking water.

Bean soaking water · step 10

⏱ 5s

12 of 56

Put the smoked ribs in the large heavy-based pot.

Smoked pork ribs · 300 g

⏱ 10s

ResultSmoked pork ribs

13 of 56

Add the drained ear and trotter.

Salty soaking water · step 8

⏱ 10s

ResultRibs and pork

14 of 56

Add the beans.

Bean soaking water · step 10

⏱ 10s

ResultPork and beans

15 of 56

Drop in the bay leaves.

Bay leaf · 3 piece

⏱ 5s

ResultPork, beans and bay

16 of 56

Pour in the water; it should cover everything by about 5 cm.

Water · 2,000 ml

⏱ 20s

ResultFeijoada pot

17 of 56

Bring to the boil over a high heat.

⏱ 10 min

ResultBoiling feijoada

18 of 56

Skim off the grey foam into a small bowl.

Boiling feijoada · step 17

⏱ 1 min

ResultGrey foamused in step 21

19 of 56

Throw the foam away.

⏱ 5s

20 of 56

Turn the heat down low and cover with the lid, slightly ajar.

⏱ 10s

21 of 56

Simmer for 1½ hours, until the beans are starting to soften.

Grey foam · step 18

⏱ 1 hr 30 min

ResultPart-cooked feijoada

22 of 56

Lay the onions on the chopping board.

White onion · 2 piece

⏱ 5s

ResultWhite onion

23 of 56

Cut them in half through the root and peel off the skins.

White onion · step 22

⏱ 1 min

ResultHalved white onion

24 of 56

Chop them finely.

Halved white onion · step 23

⏱ 3 min

ResultChopped onion

25 of 56

Put the onion in the small bowl.

Chopped onion · step 24

⏱ 5s

ResultChopped onionused in step 40

26 of 56

Lay the garlic cloves on the chopping board.

Garlic clove · 6 clove

⏱ 5s

ResultGarlic clove

27 of 56

Crush each clove lightly with the flat of the knife and pull off the skin.

Garlic clove · step 26

⏱ 30s

ResultPeeled garlic cloves

28 of 56

Chop the garlic very finely.

Peeled garlic cloves · step 27

⏱ 45s

ResultMinced garlic

29 of 56

Put the garlic in the small bowl.

Minced garlic · step 28

⏱ 5s

ResultMinced garlicused in step 42

30 of 56

Lay the smoked sausage on the board.

Smoked pork sausage · 200 g

⏱ 5s

ResultSmoked pork sausage

31 of 56

Slice it into 1 cm rounds.

Smoked pork sausage · step 30

⏱ 1 min

ResultSliced smoked pork sausage

32 of 56

Put it in a fourth small bowl.

Sliced smoked pork sausage · step 31

⏱ 5s

ResultSliced smoked pork sausage

33 of 56

Lay the chorizo on the board.

Chorizo sausage · 150 g

⏱ 5s

ResultChorizo sausage

34 of 56

Slice it into 1 cm rounds.

Chorizo sausage · step 33

⏱ 1 min

ResultSliced chorizo

35 of 56

Add it to the smoked sausage.

Sliced chorizo · step 34

⏱ 5s

ResultSliced sausagesused in step 45

36 of 56

Pour 2 tablespoons of the oil into the large frying pan.

Vegetable oil · 2 tbsp

⏱ 5s

ResultVegetable oil

37 of 56

Heat over a medium heat.

⏱ 1 min

ResultHeated Oil

38 of 56

Add the lardons.

Smoked bacon lardons · 150 g

⏱ 10s

ResultHeated Oil and smoked bacon lardons

39 of 56

Fry for about 5 minutes, stirring, until golden and the fat has run.

⏱ 5 min

ResultGolden bacon lardons

40 of 56

Add the onions.

Chopped onion · step 25

⏱ 5s

ResultLardons and onion

41 of 56

Cook for about 6 minutes, until soft and golden.

⏱ 6 min

ResultLardons and soft onion

42 of 56

Add the garlic.

Minced garlic · step 29

⏱ 5s

ResultLardons, onion and garlic

43 of 56

Stir for a minute, until fragrant.

⏱ 1 min

ResultFeijoada base

44 of 56

Take the lid off the pot and scrape in everything from the frying pan.

Feijoada base · step 43

⏱ 20s

ResultFeijoada with base

45 of 56

Add the sausages.

Sliced sausages · step 35

⏱ 10s

ResultFeijoada with sausages

46 of 56

Add the salt.

Salt · 1 tsp

⏱ 5s

ResultSalted feijoada

47 of 56

Add the pepper.

Ground black pepper · 1 tsp

⏱ 5s

ResultSeasoned feijoada

48 of 56

Simmer uncovered for about an hour, stirring now and then, until the beans are completely tender and the sauce is thick.

⏱ 1 hr

ResultCooked feijoada

49 of 56

Fish out the bay leaves and any loose trotter bones onto a small plate.

Cooked feijoada · step 48

⏱ 40s

ResultCooked feijoadaused in step 58

50 of 56

Throw them away.

⏱ 5s

51 of 56

Lay the parsley on the board.

Flat-leaf parsley · 15 g

⏱ 5s

ResultFlat-leaf parsley

52 of 56

Chop the leaves and tender stalks roughly.

Flat-leaf parsley · step 51

⏱ 30s

ResultRoughly chopped parsley

53 of 56

Put it in a fifth small bowl.

Roughly chopped parsley · step 52

⏱ 5s

ResultRoughly chopped parsley

54 of 56

Lay the spring onions on the board.

Spring onions · 4 piece

⏱ 5s

ResultSpring onions

55 of 56

Trim off the roots and ragged tops.

Spring onions · step 54

⏱ 20s

ResultTrimmed spring onions

56 of 56

Slice them thinly on the diagonal.

Trimmed spring onions · step 55

⏱ 30s

ResultSliced spring onions

Total Time10 hr 52 min

#	Product	Action
1	150 g	The day before, put the salted pork ear in the large bowl.⏱ 10sResultSalted pork ear
2	150 g	Add the salted trotter.⏱ 10sResultSalted pork ear and salted pork trotter
3	1,000 ml	Cover with 1 litre of cold water.⏱ 15sResultSalted pork in water
4	—	Leave to soak in the fridge for at least 8 hours, to draw out the salt.⏱ 8 hrResultDesalted porkused in step 8
5	500 g	Tip the black beans into the medium bowl.⏱ 10sResultDried black beans
6	1,000 ml	Cover with 1 litre of cold water.⏱ 15sResultBeans in water
7	—	Leave to soak for at least 8 hours, until plump.⏱ 8 hrResultSoaked black beansused in step 10
8	Desalted porkstep 4	Drain the pork in the colander.⏱ 30sResultSalty soaking waterused in step 13
9	Salty soaking waterstep 8	Pour away the salty water.⏱ 5s
10	Soaked black beansstep 7	Drain the beans in a second colander.⏱ 30sResultBean soaking waterused in step 14
11	Bean soaking waterstep 10	Pour away the soaking water.⏱ 5s
12	300 g	Put the smoked ribs in the large heavy-based pot.⏱ 10sResultSmoked pork ribs
13	Salty soaking waterstep 8	Add the drained ear and trotter.⏱ 10sResultRibs and pork
14	Bean soaking waterstep 10	Add the beans.⏱ 10sResultPork and beans
15	3 piece	Drop in the bay leaves.⏱ 5sResultPork, beans and bay
16	2,000 ml	Pour in the water; it should cover everything by about 5 cm.⏱ 20sResultFeijoada pot
17	—	Bring to the boil over a high heat.⏱ 10 minResultBoiling feijoada
18	Boiling feijoadastep 17	Skim off the grey foam into a small bowl.⏱ 1 minResultGrey foamused in step 21
19	—	Throw the foam away.⏱ 5s
20	—	Turn the heat down low and cover with the lid, slightly ajar.⏱ 10s
21	Grey foamstep 18	Simmer for 1½ hours, until the beans are starting to soften.⏱ 1 hr 30 minResultPart-cooked feijoada
22	2 piece	Lay the onions on the chopping board.⏱ 5sResultWhite onion
23	White onionstep 22	Cut them in half through the root and peel off the skins.⏱ 1 minResultHalved white onion
24	Halved white onionstep 23	Chop them finely.⏱ 3 minResultChopped onion
25	Chopped onionstep 24	Put the onion in the small bowl.⏱ 5sResultChopped onionused in step 40
26	6 clove	Lay the garlic cloves on the chopping board.⏱ 5sResultGarlic clove
27	Garlic clovestep 26	Crush each clove lightly with the flat of the knife and pull off the skin.⏱ 30sResultPeeled garlic cloves
28	Peeled garlic clovesstep 27	Chop the garlic very finely.⏱ 45sResultMinced garlic
29	Minced garlicstep 28	Put the garlic in the small bowl.⏱ 5sResultMinced garlicused in step 42
30	200 g	Lay the smoked sausage on the board.⏱ 5sResultSmoked pork sausage
31	Smoked pork sausagestep 30	Slice it into 1 cm rounds.⏱ 1 minResultSliced smoked pork sausage
32	Sliced smoked pork sausagestep 31	Put it in a fourth small bowl.⏱ 5sResultSliced smoked pork sausage
33	150 g	Lay the chorizo on the board.⏱ 5sResultChorizo sausage
34	Chorizo sausagestep 33	Slice it into 1 cm rounds.⏱ 1 minResultSliced chorizo
35	Sliced chorizostep 34	Add it to the smoked sausage.⏱ 5sResultSliced sausagesused in step 45
36	2 tbsp	Pour 2 tablespoons of the oil into the large frying pan.⏱ 5sResultVegetable oil
37	—	Heat over a medium heat.⏱ 1 minResultHeated Oil
38	150 g	Add the lardons.⏱ 10sResultHeated Oil and smoked bacon lardons
39	—	Fry for about 5 minutes, stirring, until golden and the fat has run.⏱ 5 minResultGolden bacon lardons
40	Chopped onionstep 25	Add the onions.⏱ 5sResultLardons and onion
41	—	Cook for about 6 minutes, until soft and golden.⏱ 6 minResultLardons and soft onion
42	Minced garlicstep 29	Add the garlic.⏱ 5sResultLardons, onion and garlic
43	—	Stir for a minute, until fragrant.⏱ 1 minResultFeijoada base
44	Feijoada basestep 43	Take the lid off the pot and scrape in everything from the frying pan.⏱ 20sResultFeijoada with base
45	Sliced sausagesstep 35	Add the sausages.⏱ 10sResultFeijoada with sausages
46	1 tsp	Add the salt.⏱ 5sResultSalted feijoada
47	1 tsp	Add the pepper.⏱ 5sResultSeasoned feijoada
48	—	Simmer uncovered for about an hour, stirring now and then, until the beans are completely tender and the sauce is thick.⏱ 1 hrResultCooked feijoada
49	Cooked feijoadastep 48	Fish out the bay leaves and any loose trotter bones onto a small plate.⏱ 40sResultCooked feijoadaused in step 58
50	—	Throw them away.⏱ 5s
51	15 g	Lay the parsley on the board.⏱ 5sResultFlat-leaf parsley
52	Flat-leaf parsleystep 51	Chop the leaves and tender stalks roughly.⏱ 30sResultRoughly chopped parsley
53	Roughly chopped parsleystep 52	Put it in a fifth small bowl.⏱ 5sResultRoughly chopped parsley
54	4 piece	Lay the spring onions on the board.⏱ 5sResultSpring onions
55	Spring onionsstep 54	Trim off the roots and ragged tops.⏱ 20sResultTrimmed spring onions
56	Trimmed spring onionsstep 55	Slice them thinly on the diagonal.⏱ 30sResultSliced spring onions
Total Time		10 hr 52 min

Serving

Add them to the parsley.
Ladle the feijoada into the large serving bowl, making sure there is some of each meat.
Scatter the spring onions and parsley over and bring it to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	1,418kcal
	89g
	81g
	28g
	88g
	6g
	21g
	2,767mg

Ingredients0/16

Tools0/16

Recipe

Feijoada

Brazilian black bean stew with salted pork trotter, chorizo, and smoked bacon lardons, traditionally served with rice and orange slices.

What you’ll doYou will soak salted pork ear and trotter overnight, then soak dried black beans separately. Prepare onion, garlic, and sausages while everything softens. Fry bacon, onion and garlic, then add them to the simmering pot of beans and pork along with the sliced sausages. Simmer for a further hour until the beans are tender and the broth has thickened into a dark, glossy stew. Finish with fresh parsley and spring onion.

Serves4

Total10 hr 52 min

LevelMedium

Ingredients

Salted pork ear150 g
Salted pork trotter150 g
Water4,000 ml
Dried black beans500 g
Smoked pork ribs300 g
Bay leaf3 piece
White onion2 piece
Garlic clove6 clove
Smoked pork sausage200 g
Chorizo sausage150 g
Vegetable oil2 tbsp
Smoked bacon lardons150 g
Salt1 tsp
Ground black pepper1 tsp
Flat-leaf parsley15 g
Spring onions4 piece

Tools

Large serving bowlLarge heavy based potPot lidSpoonGrey foam bowl (small bowl)Onion bowl (small bowl)Garlic bowl (small bowl)Sausages bowl (small bowl)Feijoada garnish bowl (small bowl)Small plateLarge frying panChef's knifeMedium bowlLarge bowlSlotted spoonWooden spoonSalty soaking colander (colander)Bean soaking colander (colander)LadleKitchen paperChopping board

Method

The day before, put the salted pork ear in the large bowl.

10sLarge bowlSalted pork ear · 150 g

Add the salted trotter.

10sLarge bowlSalted pork trotter · 150 g

Cover with 1 litre of cold water.

15sLarge bowlWater · 1,000 ml

Leave to soak in the fridge for at least 8 hours, to draw out the salt.

Result · Desalted pork · used in step 8

8 hrLarge bowl

Tip the black beans into the medium bowl.

10sMedium bowlDried black beans · 500 g

Cover with 1 litre of cold water.

15sMedium bowlWater · 1,000 ml

Leave to soak for at least 8 hours, until plump.

Result · Soaked black beans · used in step 10

8 hrMedium bowl

Drain the pork in the colander.

Result · Salty soaking water · used in step 13

30sSalty soaking colander (colander)Desalted pork · step 4

Pour away the salty water.

5sLarge bowlSalty soaking water · step 8

Drain the beans in a second colander.

Result · Bean soaking water · used in step 14

30sBean soaking colander (colander)Soaked black beans · step 7

Pour away the soaking water.

5sMedium bowlBean soaking water · step 10

Put the smoked ribs in the large heavy-based pot.

10sLarge heavy based potSmoked pork ribs · 300 g

Add the drained ear and trotter.

10sLarge heavy based potSalty soaking water · step 8

Add the beans.

10sLarge heavy based potBean soaking water · step 10

Drop in the bay leaves.

5sLarge heavy based potBay leaf · 3 piece

Pour in the water; it should cover everything by about 5 cm.

20sLarge heavy based potWater · 2,000 ml

Bring to the boil over a high heat.

10 minLarge heavy based pot

Skim off the grey foam into a small bowl.

Result · Grey foam · used in step 21

1 minGrey foam bowl (small bowl), SpoonBoiling feijoada · step 17

Throw the foam away.

5sGrey foam bowl (small bowl)

Turn the heat down low and cover with the lid, slightly ajar.

10sLarge heavy based pot, Pot lid

Simmer for 1½ hours, until the beans are starting to soften.

1 hr 30 minLarge heavy based potGrey foam · step 18

Lay the onions on the chopping board.

5sChopping boardWhite onion · 2 piece

Cut them in half through the root and peel off the skins.

1 minChopping board, Chefs knifeWhite onion · step 22

Chop them finely.

3 minChopping board, Chefs knifeHalved white onion · step 23

Put the onion in the small bowl.

Result · Chopped onion · used in step 40

5sOnion bowl (small bowl)Chopped onion · step 24

Lay the garlic cloves on the chopping board.

5sChopping boardGarlic clove · 6 clove

Crush each clove lightly with the flat of the knife and pull off the skin.

30sChopping board, Chefs knifeGarlic clove · step 26

Chop the garlic very finely.

45sChopping board, Chefs knifePeeled garlic cloves · step 27

Put the garlic in the small bowl.

Result · Minced garlic · used in step 42

5sGarlic bowl (small bowl)Minced garlic · step 28

Lay the smoked sausage on the board.

5sChopping boardSmoked pork sausage · 200 g

Slice it into 1 cm rounds.

1 minChopping board, Chefs knifeSmoked pork sausage · step 30

Put it in a fourth small bowl.

5sSausages bowl (small bowl)Sliced smoked pork sausage · step 31

Lay the chorizo on the board.

5sChopping boardChorizo sausage · 150 g

Slice it into 1 cm rounds.

1 minChopping board, Chefs knifeChorizo sausage · step 33

Add it to the smoked sausage.

Result · Sliced sausages · used in step 45

5sSausages bowl (small bowl)Sliced chorizo · step 34

Pour 2 tablespoons of the oil into the large frying pan.

5sLarge frying panVegetable oil · 2 tbsp

Heat over a medium heat.

1 minLarge frying pan

Add the lardons.

10sLarge frying panSmoked bacon lardons · 150 g

Fry for about 5 minutes, stirring, until golden and the fat has run.

5 minLarge frying pan, Wooden spoon

Add the onions.

5sLarge frying panChopped onion · step 25

Cook for about 6 minutes, until soft and golden.

6 minLarge frying pan, Wooden spoon

Add the garlic.

5sLarge frying panMinced garlic · step 29

Stir for a minute, until fragrant.

1 minLarge frying pan, Wooden spoon

Take the lid off the pot and scrape in everything from the frying pan.

20sLarge heavy based pot, Pot lid, Wooden spoonFeijoada base · step 43

Add the sausages.

10sLarge heavy based potSliced sausages · step 35

Add the salt.

5sLarge heavy based potSalt · 1 tsp

Add the pepper.

5sLarge heavy based potGround black pepper · 1 tsp

Simmer uncovered for about an hour, stirring now and then, until the beans are completely tender and the sauce is thick.

1 hrLarge heavy based pot, Wooden spoon

Fish out the bay leaves and any loose trotter bones onto a small plate.

Result · Cooked feijoada · used in step 58

40sSmall plate, Slotted spoonCooked feijoada · step 48

Throw them away.

5sSmall plate

Lay the parsley on the board.

5sChopping boardFlat-leaf parsley · 15 g

Chop the leaves and tender stalks roughly.

30sChopping board, Chefs knifeFlat-leaf parsley · step 51

Put it in a fifth small bowl.

5sFeijoada garnish bowl (small bowl)Roughly chopped parsley · step 52

Lay the spring onions on the board.

5sChopping boardSpring onions · 4 piece

Trim off the roots and ragged tops.

20sChopping board, Chefs knifeSpring onions · step 54

Slice them thinly on the diagonal.

30sChopping board, Chefs knifeTrimmed spring onions · step 55

Add them to the parsley.

Result · Feijoada garnish · used in step 59

5sFeijoada garnish bowl (small bowl)Sliced spring onions · step 56

Ladle the feijoada into the large serving bowl, making sure there is some of each meat.

40sLarge serving bowl, LadleCooked feijoada · step 49

Scatter the spring onions and parsley over and bring it to the table.

Result · Feijoada

15sLarge serving bowlFeijoada garnish · step 57

Printed 6 October 2026