Feijoada. It is considered the national dish of Brazil, it consists of a pot of black beans cooked with a variety of meat from different parts of the pork salty, smoked and fresh, some vegetables and all in a thick broth.


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  • 1 Birth of the Feijoada
  • 2 Ingredients
  • 3 Elaboration
  • 4 Source

Birth of the Feijoada

The Feijoada was born in Portugal , and was taken by the colonists to Brazil, where it is considered the national dish, currently it is still consumed in northern Portugal but it is considered a typically Rio de Janeiro dish, although Brazil consumes it all year round and is typical of winter .


  • 800 grams of black beans
  • 300 grams of smoked bacon
  • 350 grams of dried meat
  • 350 g of pork ribs
  • 150 g smoked sausage
  • 2 large onions, chopped
  • 5 tomatoes
  • 3 cloves of garlic
  • 1 cup rice
  • black pepper and salt to taste


We must prepare each ingredient:

Beans and dried meat should be soaked overnight in separate containers. The next day drain the meat and place in a large pot or express pot with water, along with the pork ribs, the bacon and the sausage; cook over high heat until it starts to boil, froth, lower the heat, cover and cook for at least two hours.

To prepare the beans: In another pot with cold water, place the beans over very low heat until they boil, cover and cook for two hours, like meat. Then we strain the beans and keep the broth.

To prepare the bean sauce : Sauté the finely chopped onions with the minced garlic until the onions are translucent; incorporate the tomatoes without skin, without seeds and chopped or grated; season to taste and cook for 20 minutes over very low heat.

When the sofrito is ready, add part of the beans and mash with a fork , incorporate the rest with a cup of the water where they have been cooked and bring to the fire for 20 minutes while stirring. A thick broth will remain.

The rice placed in a pan with two tablespoons oil and a clove of garlic, only one cup of rice and saute a few minutes stirring; add two and a half cups of boiling water, mix so that the rice does not stick and let cook for 20 minutes over low heat. Serve the meat cut into small pieces on one side, the beans on another and the rice on the other.


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