Go Back

Oma’s Feijoada

Feijoada, the Brazilian national dish, should be served with rice, sliced oranges, farofa, collard greens and a mixed salad. You can switch in and trade out lots of the meats for others you prefer, but smokiness is key. Mm. Smoke.
Prep Time 1 hour
Cook Time 2 hours
Course Main Course
Cuisine Brazilian
Servings 6

Ingredients
  

Ingredients for the Feijoada

  • 6 15-oz cans of black beans (for a total of 90 ounces)
  • 2 large onions chopped
  • 1 jalapeno chopped
  • 1 lb linguica or spicy fresh sausage taken out of casing
  • 3/4 lb chorizo sliced
  • 3/4 lb dried beef or corned beef (if you can’t find dried beef: 1lb of stew beef cubed; we actually prefer this)
  • 3/4 lb smoked bacon
  • 1.5 lbs smoked pork chops or smoked spareribs
  • 8 cloves of garlic chopped
  • 4 bay leaves
  • 10 black peppercorns whole
  • Olive oil

Ingredients for the Farofa

  • 3 cups of thick grain manioc flour or cornmeal
  • 1 onion
  • 3 tbsp olive oil
  • 1 egg
  • handful of parsley
  • optional: black olives

Ingredients for the Collard Greens

  • 2 bunches of collard greens cut into thin strips
  • olive oil
  • juice from 1/2 a lime
  • 3 garlic cloves
  • salt and pepper to taste

Instructions
 

To Make the Feijoda

  • Bring beans and all meats except sausages to a boil.
  • Then add bay leaves, jalapeno, peppercorns, 4 cloves of garlic, and simmer for 1.5 hours in large pot, covered.
  • At the 1 hour mark, sauté 2 onions and remaining garlic with olive oil in a separate sauté pan.
  • Add sausages to pan and cook everything without covering.
  • When cooked, add sausage, onion, garlic mix to the beans and meats.
  • Stir together and let it keeping cooking for 20 more minutes, without covering.
  • It can keep simmering until you are ready to serve it, or you can even prepare the night before and heat up to serve.

To Make the Farofa

  • Cook onion in olive oil until soft, then stir in the manioc flour (or cornmeal).
  • Scramble in the egg and then add a handful of parsley and keep on heat just a minute longer.
  • Oma adds black olives.

To Make the Collard Greens

  • Mash garlic with a pinch of salt.
  • Heat oil in skillet and then add garlic and cook for 30 seconds.
  • Add collard greens, lime juice and some black pepper and cook until bright green, about 4 minutes.

Put it all together, and enjoy!