Brazilian Feijoda


1 lb black beans, soaked overnight
1 lb smoked ham hocks
1 each: pigs food, ear, tail, tongue (optional)
1 lb Chorizo or Linguica sausage
1/2 lb chunk of lean Canadian bacon or Brazilian "carne Seca"
1/2 lb smoked pork or beef ribs
3-4 strips smoked bacon
1/2 lb lean pork
1/2 lb lean beef
1 large, onion, chopped
6 garlic cloves, chopped
1 tbs vinegar
kosher salt and fresh cracked black pepper to taste

Feijoda is the national dish of Brazil and it is thought to have been developed by slaves. It is much loved by all people in Brazil.


  • Soak the beans overnight.
  • Cook the beans for 4-5 hours at low heat.
  • Place the ham hocks, chorizo, ribs and Canadian bacon in a deep pan with plenty of water and bring to a boil.
  • Change water and bring to a new boil, repeating the procedure at least three times to tenderize the cured meats and remove excess fat.
  • In a large frying pan saute the bacon strips then add the, onion and garlic in a little vegetable oil, then add the smoked bacon strip.
  • Toss in the cubed pork and beef and saute an additional 2-3 minutes.
  • Mash 10 tbs of beans and add to a large pot. Add 2 tbs of olive oil, the chopped garlic along with a tbs of white vinegar and a tsp of cayenne pepper.
  • Stir and heat over medium heat for 2-3 minutes then add to a frying pan.
  • let simmer for 10-15 minutes, then add to the beans and let boil at medium heat for 1-2 hours.
  • Serve over rice.




50 min


4 min


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