High Protein Brazilian Feijoada

Pork • 1 Hr • Comfort

A rich and traditional High Protein Brazilian Feijoada made with black beans, smoked sausage, pork ribs, bacon, and tender pork. This hearty dish is perfect for family meals and special occasions.

• 2 cups black beans
• Water as needed
• 4 bay leaves

• 150 g pork feet or salted pork, cleaned
• 150 g pork ribs
• 1/2 smoked chorizo sausage, sliced
• 250 g smoked calabrese sausage, sliced
• 1 paio sausage, sliced
• 125 g smoked bacon, chopped

• 2 onions, diced
• 3 garlic cloves, minced
• 1 small hot chili pepper, crushed (optional)
• 1/4 cup oil or pork fat

• Thinly sliced sautéed collard greens
• Cassava flour
• Orange wedges
• White rice

1. Soak the beans

Rinse the black beans and soak them in plenty of water overnight or for at least 12 hours.

2. Cook the beans

Drain the beans and place them in a large pot with fresh water and the bay leaves. Bring to a boil and simmer until the beans begin to soften, about 1 hour.

3. Prepare the meals

In a separate pot, boil the pork feet or salted pork and pork ribs for 30 minutes. Drain and set aside.

4. Add the meats to the beans

Add the cooked pork, smoked sausage, calabrese sausage, paio sausage, and bacon to the beans.

5. Simmer the feijoada

Cook over low heat for 2 to 2 1/2 hours, stirring occasionally, until the beans are creamy and the meats are tender.

6. Prepare the aromatics

In a skillet, heat the oil or pork fat. Add the onion, garlic, and crushed chili pepper if using. Sauté until softened and fragrant.

7. Thicken the stew

Scoop out one ladle of beans, mash them lightly, and stir them into the sautéed onion mixture. Add this back into the pot and simmer for another 30 minutes.

8. Serve

Serve hot with white rice, sautéed collard greens, cassava flour, and orange wedges.

· Prep Time: 15 minutes
· Soaking Time: 12 hours
· Cook Time: 45 minutes
· Total Time: 1 hour plus soaking time

· Pot Pressure Cooker
· Medium pot
· Skillet
· Knife & cutting board
· Wooden spoon

· If pork feet are unavailable, use extra pork ribs or pork shoulder.
· Smoked sausage is essential for the traditional flavour.
· Orange wedges help balance the richness of the dish.
· Feijoada tastes even better the next day.
· You can reduce the amount of bacon for a lighter version.

· Refrigerator: Up to 4 days.
· Freezer: Up to 2 months.
· Reheat: Warm slowly on the stovetop with a splash of water if needed.

• Rich and hearty comfort food
• Traditional Brazilian flavours
• Perfect for family gatherings
• Great for leftovers
• Full of smoky, savoury flavour

You may also enjoy our 6-Ingredient Honey Garlic Pork, try the Beginner’s Teriyaki Chicken , or go for a Simple Mediterranean Chickpea Bowl.