Brazilian Feijoada - Black Bean & Pork Stew Recipe

[Tishieism]

Chef John, I'm from Brazil and I can safely say that you've nailed it. For the most part. Just know that if you ever served feijoada to a Brazilian using bread crumbs as substitution for caçava flour, you wouldn't hear the end of it! Haha. There's nothing, nothing like the caçava flour or, as we call it down in Brasil, the good ol' farofa! Thanks for honoring my people with this delicious recipe!

[douglasloreto]

Dear John,
I'm really proud to see an american cheff doing brazilian recipes. And your feijoada recipe is definitely approved.

By the way, if you don't know or don't have casava flour on the closest grocery, don't worry, you can replace it with corn flour, it has the same effect!

Really happy to see feijoada here cheff.

Cheers!

[josedacunhafilho]

Brazilians usually put a few bay leaves when cooking the beans, and this is kind of important. And here is a tip for the 'farofa' 4:20 ; sautée three onions on lots of olive oil, make it quite slushy, and add enough tosted manioc flour keeping it moist. Some people add eggs, or bacon, but it is overkill. And I am sorry to say you left out two essential ingredients for a genuine, delicious Feijoada. #1: wrap several kale leaves very tightly, rolling them like a cigar, and slice them as thinly as possible, the pros scrape the edges with a very sharp knife making it angel hair thin. Sautée with garlic and O.O. #2 for me this is the ingredient that makes a Feijoada a Feijoada: Oranges! Peel and cut seedless oranges in discs or cubes, and serve them with the rest of the Feijoada. The tanginess of the oranges are essential to balance all the pork, and I highly recomend using it. Feijoada is my favorite meal, and I usually say that a Feijoada without oranges is just rice and beans with pork. Do try it with oranges to experience the real thing.

[danielcastelo]

Love the initiative!!!  Being brazilian, I've seen the real feijoada, the old traditional way, with the pig's ears, feet, tail and even the nose (my dad just loves it). But the feijoada that many brazilians eat nowadays is made with pork loin, ribs, chops, bacon, beef jerky...And we can't forget 3 things that will make a difference is 1- the cassava flour toasted with finely chopped bacon, garlic, onion, lots of butter, and green onions and colored with annatto (colorau). 2- The collard leaves sauteed with garlic and 3- the diced orange to balance everything else... It's DELICIOUS!!!!

[anabanana]

As a Brazilian, I've got two words for you: NAILED IT!
Proud to see other nationalities appreciating a typical feijoada. Doing this recipe this Sunday with my new slow cooker. It will be my first time and i am over the moon with excitement.

[willyp]

Chef John, you never disappoint. This was another winner for me, and the fact that the Brazilian posters liked it is testimony to the authenticity of your simple but delicious recipe. Thanks again.

[victoriacoura]

Hi, chef John! Cassava flour is the flour made with a kind of brazilian root, which is then, fried in butter and mixed along with fried garlic, fried onions and a little seasoning. It has an appearence that resembles sand, but tastes sort of like bacon. Cassava is also known as brazilian arrowroot, manioc (mandioca) and tapioca. It's delicious and you should really give it a try whenever you have the chance!

[CaptRicoSakara]

My Dad and Step Mom are from Brazil, and they always said that if I went to Brazil, I would go nuts on the food. Now I can see why. That Fejioada looks AWESOME!!!

[saradasilva]

I'm brazilian born and raised in Pennsylvania. He did very good adapting American products to make the fejoada. I give this 4 stars for effort lol

[gfajeq]

I've been doing this recipe for 10 years.. I fell in love with feijoada since my Brazilian friend taught me how to cook. Thank you so much!!

[londoner]

Thanks for posting this recipe. I love Feijoada. It is one of my favorite dishes ever and it reminds me so much of the amazing time I had while studying in Brazil, I actually felt very emotional watching it and very hungry :-)

[eltoncarvalho]

It looks awesome, I'm Brazilian and that's safely one of the best foreign version I've seen so far.
On a second version here are some more traditional tips, usually we pressure cook the beans, it's much faster. On a traditional feijoada you're going to have some "exotic" parts of the pig, like pork ears, nostrals, feet and skin, the collagen changes the dish completely and takes it to another level of flavor and texture, giving it some umami flavor, The traditional greens that go with it, is kale. I'm sorry but you're missing out on farofa :D.
Maybe for 2020 you can try it like that for us.
Oh and the orange is used during the cooking process to reduce the heavy flavors when cooked with traditional ingredients.
Thank you for showing our culture to the world, I'm really grateful for that.

[samircsabbag]

as a Brazilian myself, this is not how you traditionally make a feijoada. But it's a really really good version of it!! that is quite close to the final results but the process and the steps of the cooking are totally different. congrats on your version of feijoada. that looks amazing!!!

[HumbertoRamosCosta]

Most of brazilians commenting are complaining about adaptations ... I don't think this way, in fact in some sense each state in Brazil would make a different feijoada, with it, without that, etc. So (from my point of view) this recipe is a perfect good example of the spirit of feijoada.

[canseideserchef]

Chef, that's a great rereading of our beloved feijoada! You did with what you have in US... The traditional is a little different, and we put ears, tail, feet, pork backfat, with bones, and the cassava (here is mandioca) is a really common think in the Brazilian cook. Is really great! Next time, when I go to San Francisco, I will give you a package to you taste! And come to Brazil to taste the real one! Happy New Year!

[akemimitsueda]

Whoa, it's the first time I see a non-brazilian make such a wonderful version of our feijoada. Chef John, you're awesome!

[ekay]

I was in Brazil in 2012 and I made this yesterday, it tasted like I was back in Brazil on vacation!

[taizein]

there are a lot of variations of feijoada. Do you think it's that easy to find calabresa, carne seca, and all the Brazilian products in United States to make what you call the perfect feijoada? His recipe worked perfectly well as it is!

[fsavinodias]

I was amazed to see someone cook this dish so well, and so close to what we find here. The traditional dish also has pig ears, tail, nose and feet. But I prefer without it. Congratulations from a brazilian aspiring chef!

[latina]

I'm Brazilian born living in South Africa 🇿🇦. We also need to improvise with what we have. Whenever I go to Brazil I always bring farofa and keep in the freezer.
Thank you for sharing this lovely recipe. Today is feijoada day!