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Feijoada Completa (Brazilian Black Beans & MEAT!) Recipe

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This recipe for Feijoada Completa (Brazilian Black Beans & MEAT!), by , is from The Shogren Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Elin Shogren
Added: Tuesday, October 20, 2009


8 cups dried black beans
3 lbs carne seca - dried beef (or 1 lb dried beef and 2 lbs corned beef)
2 lb sweet sausage
2 lbs baby back ribs
1/4 lb of bacon
1-1/2 tsp salt
1/2 freshly ground black pepper
1 cup orange juice
1 cup dry red wine
3 T olive oil
1 large onion chopped
2 cloves garlic minced
1/4 tsp. dried ground chili peppers
6 oranges peeled and thinly sliced
Kale or Couve a mineira (Brazilian Style Collard Greens)
White rice
Farofa (Toasted Manioc Meal)
Molho apimentado (hot sauce)

The night before:
Soak dried beef in cold water overnight.
Soak the beans in a large bowl with water to cover 3-4 inches.

The next morning:
Drain the beans and place in a large (I mean large pot) with water to cover by 3 inches. Bring the beans to boil over medium heat.

Meanwhile, cut the dried meat, sausage, bacon, pork loin into 1-inch pieces and cut the ribs into 2-rib sections. Add the meats to the beans along with the salt & pepper and chili. Bring to boil, cover and cook over low heat for 2-1/2 hours or until beans are soft. Stir from time to time; adding water as necessary to keep beans covered. Keep an eye on the beans so they don't burn at the bottom.

Heat the olive oil in a cast iron skillet over medium heat - add the onions and garlic and cook until golden brown. Add two ladlefuls of beans and mash them. Put this back in the pot to thicken and season the beans along with the orange juice and wine.

Continue to gently simmer for at least another hour, adding water as necessary. A good feijoada should have a creamy consistency when done. At this point some people remove the meats, but I leave them in with the beans to keep them hot.

Make rice according to package directions, slice oranges, and cut the kale into 1-inch strips, cutting across the leaf.

To serve feijoada, put a mound of rice on your plate and place a ladleful or two on top. Arrange oranges and kale around the sides. (Some people add the oranges and kale to the beans, but is more authentic to keep them separate.) Sprinkle the beans and kale with farofa and add a spoonful of sauce to the side.

Number Of Servings:
Number Of Servings:
Serves 10 - 12, perhaps more
Preparation Time:
Preparation Time:
See notes below.
Personal Notes:
Personal Notes:
Kyla did a report on Brazil in fifth grade and part of the assignment was to prepare a traditional dish. We chose this one and it was a huge hit with parents, teachers and her fellow classmates. Lots of work but absolutely delicious~!

This is the national dish of Brazil. It is traditionally served on a Saturday and it is a festive meal to share with family and friends. There are as many recipes as there are cooks in Brazil and some regional variations also.

The Brazilian cook doesn't measure too carefully but uses any meat that happens to be available. Use pork loin that you cook in the oven then add to the beans at the end, leave out the bacon - however it is easiest to prepare.

Plan to spend the morning in the kitchen and the afternoon around the table.

We were unable to find the farofa and left it out of the recipe and substituted El Tapatio hot sauce for the Molho apimentado as it too was easier to find.




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