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Delicious, my whole family love it. Thanks for sharing!
Thanks for the recipe, it’s so delicious! I modify a little bit, using osso buco and add only a small amount of salt because the smoke hock is salty enough.
This really is a very traditional dish from Brazil. It is said this was the dish the slaves cooked it with the scrap of meat and beans from the farm owners.
Today it is a very tradional sunday dish. Mostly because if you eat a lot of it you have to sleep aftewards….
my brother is married to a brazilian and she sent this recipe for me to try. i love it! we have a rather robust brazilian community around here, so i didn’t have much trouble finding carne seca. it does take all day, tho. but well worth it. thanks for sharing.
Ótimo.. just bought the main ingredients for Feijoada.. missed to eat this for almost 3 years now. Really love this food…
You always say “I can’t stop eating it”. Elise! If you eat all your recipies all the time, you will need a wider door! I love your blog! I have raised 3 kids on your food. Thank you!
Can this be done in a single pot? Like, why not brown the meat and veggies, add dry beans, and add enough water to cover it, cooking until beans and meat are done?
Hi Charles, soaking the beans first in hot water is almost like pre-cooking them a bit. If you skip this step and just add the dry beans, you’ll end up overcooking the meat and vegetables because it will take a lot longer to cook the beans.
I’ve now made this stew 3 times, and vary the meat each time. I followed the recipe to a T the first time I made it but realized that I don’t have to buy all of the cuts of meat & sausage listed on the recipe. I use a big meaty ham bone, add a lb of hot Italian sausage or chorizo and a full 28 oz can of crushed tomatoes. It’s still lick the bowl clean delicious, “I’m full but I can’t stop eating” good. It freezes well, too. Thanks Hank for your great recipes, and thank you too, Elise for having him contribute to your excellent website.
I think it’s great to see Americans making and loving feijoada. I’m from Brazil and of course I love it! But i gotta say that there are no tomatoes whatsoever In the traditional feijoada, only the meats, beans, garlic, onions and seasonings like bay leaves, salt…
I’m not saying it would taste bad, it would be great, but it’s not THE Original Brazilian Feijoada.
Hi Elise, thank you for this recipe and the link to the vegetarian version. I’m going to try it this weekend and incorporating some portobello mushroom in it (we don’t eat a lot of meat so I’ll reduce the meat in it). Am excited to try it!
I made mine with pork shoulder meat, corned beef, chorizo, ham shanks and hot linguica. I love the deep, rich flavor, but I needed to skim off lots of glossy orange fat rendered from the sausages. I left a little bit. Paper towels are the best for that. Also I won’t add any salt next time, there’s plenty of salt in the meat and I’m a salt freak. – Mary
WOW! Im always looking for a way to keep dinner fresh and fun.. This one did the trick for the entire family! What a nice treat! Thanks!
Great recipes here. May I ask what is manoic flour & where can I find it?
Manioc flour is made from a cassava tuber, like potato flour. As for where to find it, tough to say. Online definitely, but you could try in Latin or Caribbean markets if you have some near you. ~Hank
In Orlando theres a brazilian supermarket that sells everything you need in a feijoada, the sausages , carne seca, payo and everything else. we usually have toucinho with it as well!! hmmm this is definetely making me home sick!
@Elizabeth: I agree that black beans is better to use than white beans. I love experimenting and tried this with both black and white beans and all I can say is that black beans is more flavorful!
My husband had a similar dish in Brazil and tried to describe it to me so I could make it, but this was it. He was tickled and gave it a very high rating on the taste scale, and we enjoyed that it probably isn’t very fattening-even though I used bacon drippings. It makes a huge batch so we’ll probably only make it a couple times a year. Wonder how often families tend to have it in Brazil?
In the city of São Paulo / Brazil, from Monday to Friday, you do not even have to look at the menu of the restaurants serving dishes, to know what is being served. This is because in the capital there are typical meals for each day of the week.
This custom, which is also part of other Brazilian cities, has influences from Portuguese colonization, which brought here food habits that ended up “catching” and are still repeated today. Feijoada is traditionally served on Wednesdays and Saturdays in restaurants. There are people who eat once a week, a month or even twice a week !!!
Hey, I love your blog. I am as Brazilian as a good’ol Carioca interpretation of feijoada, and I am surprised by the presence of tomatoes in this recipe. Sounds like a fusion! Also, just a tip: try the Silva Linguiça or Chorizo ( widely available here at the Californian mainstream groceries). It will give you a very similar- original yummyness to it! And don’t forget the bottled pimenta malagueta!
Definitely not fusion. This recipe is an amalgam of several I’ve received from my Brazilian friends. I am totally with you on the pimenta malagueta, though! ~Hank
Honestly I’ve never seen a feijoada with brown beans, as laloca mentions. I’ve seen it with white beans sometimes, but black ones are majority.
Nevertheless, great recipe. I love the tails and ears, but I’m one of the few.
The recipe looks good and since we don’t eat pork, smoked turkey products would be a good substitute
I love the sound of this recipe. This would make amazing comfort food. Currently on a low carb diet, but this should fit in well as long as I leave out the rice. I was thinking about making some beef jerky in the food dehydrator to substitute for the carne seca. Thanks.