Feijoada

Feijoada – LADL Flowchart Recipe

Origin: Brazil

About: Feijoada is considered Brazil’s “unofficial” national dish. It could also be Brazil’s oldest dish. This has led to many variations of ingredients consequently leaving no single definitive recipe. If you quickly search of other recipes online, you’ll understand what I mean.

At the recipe’s base, you’ll find black beans an pork. I’ve even heard of a whole pig being roasted and thrown in Feijoada to feed a crowd. It usually takes some time to make, so its commonly reserved for a special event or celebration. However, this dish is very popular! In Brazil, you can find it at both a hole-in-the-wall and five star restaurant. Either way, this dish is delicious and one of my favorites!

To make the Feijoada thicker, you can take a ladle and mash 1/4th of the beans. Also, slow cookers make this recipe really easy. Do you need a slow cooker or Dutch oven?

Served with:

  • Collard or kale greens
  • Peeled orange slices
  • Rice
  • Caipirinha or Batida
  • Farofa (toasted manioc/cassava/tapioca flour), Almond flour also works

Additions:

  • Anything that’s Pork: Bacon, Pork Shoulder
  • Smoked meat
  • Salted meat — make sure to soak it overnight!
  • Carne Seca (Jerked beef), 1 lb
  • Cumin (ground), 1 tsp
  • Brazilian hot sauce
  • Linguiça sausage, 1/2 lb
  • Kielbasa sausage, 1/2 lb
  • Cachaça, 1/2 cup
  • Cilantro, 1 bunch

Substitutions:

  • Choizo sausage — Choirzo ground
  • Dutch oven — Slow cooker on Low

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