[{"data":1,"prerenderedAt":431},["ShallowReactive",2],{"recipe:brazilian-feijoada":3,"recipe:country:brazil":213},{"slug":4,"title":5,"nativeName":6,"pronunciation":7,"countrySlug":8,"region":9,"emoji":10,"summary":11,"intro":12,"story":13,"whyThis":14,"tips":19,"substitutions":26,"variations":43,"serveWith":53,"storage":55,"faq":56,"equipment":72,"baseServings":77,"prepMinutes":78,"cookMinutes":79,"restMinutes":80,"difficulty":81,"course":82,"diet":84,"mainIngredients":86,"ingredients":93,"instructions":156,"nutrition":185,"images":193,"keywords":203,"publishedAt":211,"updatedAt":211,"authorSlug":212},"brazilian-feijoada","Feijoada Completa (Brazilian Black Bean and Pork Stew)","Feijoada completa","fay-ZHWAH-dah kom-PLEH-tah","brazil","Rio de Janeiro","🫘","Brazil's Saturday institution: black beans simmered for hours with salted and smoked pork until the broth turns dark and glossy, served with rice, garlicky collards, orange and farofa.","Feijoada is a pot of black beans cooked slowly with several kinds of pork until the beans collapse at the edges and the liquid thickens into a dark, savory gravy that coats a spoon. The flavor is deep and smoky rather than spicy — salt-cured meat, bay, garlic and onion, with the beans themselves supplying an almost sweet earthiness. It is never eaten alone: white rice underneath, thin ribbons of collard greens fried in garlic, orange segments to cut the fat, and farofa scattered over the top for crunch. That full assembly is what Brazilians mean by feijoada completa, and it is a long lunch, not a quick dinner.","Bean-and-pork stews are old and widespread — Portugal has its feijoadas, Spain its fabada, France its cassoulet — and Brazil's version grew out of that European pot-cooking tradition meeting Brazilian black beans and the enormous salted-pork trade of the colonial economy. You will often hear that feijoada was invented by enslaved people from the scraps their owners discarded. Food historians have picked that story apart for decades: offal and trotters were valued cuts, not refuse, and the dish appears in nineteenth-century Rio restaurant listings as an expensive plate. The legend persists because it is tidy, but the honest version is more interesting — feijoada became a national symbol during the twentieth century precisely because it could be claimed by everyone.\n\nWhat is not disputed is the ritual around it. Feijoada is a weekend dish, cooked on Wednesdays and Saturdays in restaurants across the country, and it takes over the whole afternoon. It arrives in stages: the bean pot at the center, a platter of the sliced meats, rice, couve à mineira, farofa, orange, and usually a bottle of cachaça or very cold beer nearby. Nobody plans anything for the rest of the day. The orange is not decoration — the acid genuinely resets the palate between rich mouthfuls, and Brazilians will tell you the meal is unbalanced without it.\n\nThe traditional pot includes cuts most home cooks outside Brazil will not find: carne seca, paio, orelha and pé de porco, ears and trotters that dissolve into the broth and give it body. This version keeps the structural logic — one salted meat, one or two smoked ones, one fresh cut for texture — using things a normal butcher carries. It is not a shortcut so much as a translation, and it produces the same dark, thick, unmistakably feijoada result.",[15,16,17,18],"Built on the real logic of the dish — salted meat for depth, smoked meat for perfume, fresh pork for texture — rather than a single generic cut.","The desalting and soaking steps are spelled out with times, so the pot is seasoned correctly instead of aggressively salty.","Includes the full plate: collards, rice, orange and farofa, because feijoada served on its own is only half the dish.","Honest about the traditional cuts you probably cannot buy, and what changes when you leave them out.",[20,21,22,23,24,25],"Soak the beans and desalt the cured meat in separate bowls of cold water overnight, changing the meat water two or three times. Skipping this makes the finished pot inedibly salty.","Do not salt the pot until the very end. Cured pork releases salt as it cooks and the beans absorb it — season only after tasting the finished broth.","Mash a ladleful of cooked beans against the side of the pan and stir it back in. That, not flour, is what thickens the broth to the right gravy consistency.","The refogado matters: fry the onion and garlic in pork fat until deeply golden and sweet, not pale. It is the difference between flat beans and feijoada.","Cook it a day ahead if you can. Feijoada is genuinely better reheated, and it lets you lift the set fat off the surface if the pot came out heavy.","Slice the collards into hair-thin ribbons by rolling the leaves into a cigar. Thick pieces stay tough and taste of nothing but greens.",[27,31,35,39],{"original":28,"swap":29,"note":30},"Carne seca (salt-dried beef)","Salt beef, corned beef brisket, or an extra 300 g of smoked pork ribs","Carne seca gives a mineral, jerky-like depth. Brazilian and Portuguese grocers stock it; without it the pot leans smokier and slightly less complex.",{"original":32,"swap":33,"note":34},"Paio and linguiça calabresa","Spanish chorizo (the cured, sliceable kind) plus any coarse smoked pork sausage","Avoid heavily fennel-scented Italian sausage — it pulls the pot in the wrong direction entirely.",{"original":36,"swap":37,"note":38},"Pig ears, trotters and tail","A smoked ham hock","The traditional cuts add gelatin and body. A hock covers most of that, and the stew is still excellent without any of them.",{"original":40,"swap":41,"note":42},"Farinha de mandioca for the farofa","Coarse dry breadcrumbs toasted in butter","Not the same flavor, but it delivers the crunch the plate needs. Tapioca starch is not a substitute — it is a completely different product.",[44,47,50],{"name":45,"description":46},"Feijoada vegetariana","A real and common Brazilian version: black beans built on smoked paprika, mushrooms, plantain and vegetable stock, with plenty of garlic in the refogado to replace the pork depth.",{"name":48,"description":49},"Feijoada de Minas","The Minas Gerais style uses brown beans rather than black and leans on pork ribs and couve, with the broth cooked thinner and served closer to a soup.",{"name":51,"description":52},"Feijão tropeiro","The drover's cousin: cooked beans stir-fried with bacon, egg, sausage and cassava flour until dry rather than soupy. A different dish, made from the same pantry.",[54],"White rice, couve à mineira, orange segments, farofa and a bowl of malagueta pepper sauce on the side — plus very cold beer or a caipirinha.","Feijoada keeps 4 days refrigerated and improves for the first two. Cool it uncovered before refrigerating, then lift off the pale fat cap if you want a lighter pot. Reheat over low heat with a splash of water, since the beans keep drinking liquid as they sit. It freezes well for 3 months — freeze the bean-and-meat stew only, and cook fresh rice, collards and farofa on the day.",[57,60,63,66,69],{"question":58,"answer":59},"Do I really need to soak the beans overnight?","Yes for this dish. Black beans cooked from dry without soaking take much longer, cook unevenly, and often burst before the centers soften — which gives you mush and skins instead of whole beans in thick gravy. If you are short on time, a 1-hour hot soak (cover with boiling water, stand off the heat) is a workable compromise.",{"question":61,"answer":62},"Why is my feijoada so salty?","Almost always because the cured meats were not desalted long enough. Salted pork and carne seca need 12 to 24 hours in cold water with two or three water changes before they go in the pot. Never add salt to a feijoada until the very end, and if it is already too salty, add more cooked beans or a peeled potato and simmer to dilute it.",{"question":64,"answer":65},"What cuts of meat go into a traditional feijoada?","A classic Brazilian pot mixes salted beef (carne seca), smoked pork ribs and loin, cured sausages such as paio and linguiça calabresa, bacon, and gelatinous cuts like pig ears, tail and trotters. Home versions outside Brazil usually keep one salted meat, one or two smoked meats and one fresh pork cut, which preserves the balance without hunting down offal.",{"question":67,"answer":68},"Why is orange served with feijoada?","The acidity cuts through the fat and salt of the pork, resetting the palate between bites so the meal does not become heavy after the first few mouthfuls. Brazilians treat it as part of the dish rather than a garnish, and many also credit it with making the meal easier to digest.",{"question":70,"answer":71},"Can I make feijoada in a pressure cooker?","Yes, and many Brazilian households do. Cook the soaked beans with the smoked and salted meats under pressure for about 25 to 30 minutes, release naturally, then finish the pot uncovered with the refogado and the fresh pork so the broth reduces and thickens properly. The long open simmer is what builds the gravy, so do not skip it entirely.",[73,74,75,76],"Large heavy pot or Dutch oven (at least 6 litres)","Skillet for the refogado","Sharp knife","Colander",6,40,180,720,"medium",[83],"main",[85],"dairy-free",[87,88,89,90,91,92],"black-beans","pork-shoulder","smoked-pork","bacon","collard-greens","orange",[94,99,103,106,108,111,114,119,124,128,132,137,142,145,148,150,153],{"ref":87,"qty":95,"unit":96,"name":97,"group":98},500,"g","dried black beans","For the pot",{"qty":100,"unit":96,"name":101,"note":102,"group":98},300,"carne seca or salt beef, in large chunks","desalted overnight — see substitutions",{"ref":89,"qty":104,"unit":96,"name":105,"group":98},400,"smoked pork ribs, cut between the bones",{"ref":88,"qty":104,"unit":96,"name":107,"group":98},"pork shoulder, in 4 cm cubes",{"ref":90,"qty":109,"unit":96,"name":110,"group":98},150,"smoked streaky bacon, in thick lardons",{"qty":112,"unit":96,"name":113,"group":98},250,"paio and linguiça calabresa, in thick slices",{"ref":115,"qty":116,"unit":117,"name":118,"group":98},"bay-leaf",3,"piece","bay leaves",{"ref":120,"qty":121,"unit":117,"name":122,"group":123},"onion",2,"onions, finely chopped","For the refogado",{"ref":125,"qty":77,"unit":126,"name":127,"group":123},"garlic","clove","garlic, finely chopped",{"ref":129,"qty":121,"unit":130,"name":131,"group":123},"olive-oil","tbsp","olive oil",{"ref":133,"qty":134,"unit":135,"name":136,"group":123},"black-pepper",1,"tsp","freshly ground black pepper",{"qty":138,"unit":139,"name":140,"note":141,"group":123},null,"to taste","salt","only at the end, after tasting",{"ref":91,"qty":104,"unit":96,"name":143,"group":144},"collard greens, stems removed, rolled and sliced hair-thin","To serve",{"ref":125,"qty":146,"unit":126,"name":147,"group":144},4,"garlic, thinly sliced, for the greens",{"ref":92,"qty":116,"unit":117,"name":149,"group":144},"oranges, peeled and segmented",{"ref":151,"qty":104,"unit":96,"name":152,"group":144},"rice","long-grain white rice, cooked",{"ref":154,"qty":109,"unit":96,"name":155,"group":144},"cassava","farinha de mandioca, toasted in butter as farofa",[157,162,166,171,175,179,182],{"title":158,"text":159,"timerSeconds":160,"tip":161},"Soak and desalt overnight","Cover the black beans with cold water in one large bowl and the carne seca in another, both by a good 5 cm. Leave both at cool room temperature overnight, changing the meat water two or three times — the last change should taste only faintly salty when you dip a finger.",43200,"If the kitchen is warm, put both bowls in the fridge instead.",{"title":163,"text":164,"timerSeconds":165},"Start the bean pot","Drain the beans and tip them into a large heavy pot with the drained carne seca, {qty:smoked-pork} of smoked ribs and the bay leaves. Cover with 2.5 litres of cold water, bring to the boil, then drop to a bare simmer with the lid ajar and cook for 1 hour. Skim off the grey foam that rises in the first ten minutes.",3600,{"title":167,"text":168,"timerSeconds":169,"tip":170},"Add the fresh and cured pork","Stir in the pork shoulder, bacon lardons and sliced sausages. Continue simmering, half-covered, for another 60 to 75 minutes, until the beans crush easily against the roof of your mouth and the shoulder gives under a fork. Top up with hot water only if the beans threaten to break the surface.",3900,"Keep the heat low enough that the surface only trembles. A rolling boil shreds the beans and clouds the broth.",{"title":172,"text":173,"tip":174},"Make the refogado and thicken","Fry the onion in the olive oil over medium heat until soft and properly golden at the edges, about 10 minutes, then add the garlic and cook for one more minute until it smells sweet rather than raw. Ladle in two big spoonfuls of beans, mash them to a paste in the pan, and stir the whole lot back into the pot.","This is the step people skip and then wonder why their feijoada tastes thin.",{"title":176,"text":177,"timerSeconds":178},"Finish the broth","Simmer uncovered for a final 20 to 30 minutes until the liquid is dark, glossy and thick enough to leave a clean trail when you drag a spoon across the bottom of the pot. Grind in the black pepper, taste, and only now add salt if it needs any.",1500,{"title":180,"text":181,"timerSeconds":79},"Fry the couve","While the pot finishes, warm the sliced garlic in a little oil in a wide pan until pale gold, then throw in the ribboned collards with a pinch of salt and toss over high heat for 2 to 3 minutes — just until they turn glossy deep green and still snap. Any longer and they go grey and limp.",{"title":183,"text":184},"Build the plate","Spoon rice onto each plate, ladle beans and meat alongside so the gravy runs into the rice, and add a pile of couve, a few orange segments and a generous scatter of farofa. Put the pot and the remaining farofa on the table so people can rebuild their plates.",{"calories":186,"protein":187,"carbs":188,"fat":189,"fiber":190,"sodium":191,"estimated":192},820,49,72,36,15,1600,true,[194,197,199,201],{"src":195,"alt":196},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero.jpg","Dark black bean feijoada with chunks of pork, served beside white rice, shredded collard greens and orange slices",{"src":198,"alt":196},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-16x9.jpg",{"src":200,"alt":196},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-4x3.jpg",{"src":202,"alt":196},"\u002Fimages\u002Frecipes\u002Fbrazilian-feijoada\u002Fhero-1x1.jpg",[204,205,206,207,208,209,210],"feijoada","black beans","pork stew","brazilian","carne 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food",{"slug":244,"title":245,"nativeName":246,"countrySlug":8,"region":247,"baseServings":248,"prepMinutes":190,"cookMinutes":249,"restMinutes":250,"difficulty":251,"course":252,"diet":254,"mainIngredients":257,"images":263,"keywords":267,"publishedAt":211,"updatedAt":211,"authorSlug":212},"bolo-de-fuba","Bolo de Fubá (Brazilian Cornmeal Cake)","Bolo de fubá","Minas Gerais",10,45,20,"easy",[253],"dessert",[255,256],"vegetarian","nut-free",[258,259,260,261,262],"cornmeal","eggs","milk","flour","fennel-seed",[264],{"src":265,"alt":266},"\u002Fimages\u002Frecipes\u002Fbolo-de-fuba\u002Fhero.jpg","Golden ring-shaped Brazilian cornmeal cake with a cracked crust, one thick wedge cut and served beside coffee",[268,269,270,271,272,273,274],"bolo de fubá","cornmeal cake","brazilian cake","fubá","festa junina","erva-doce","coffee cake",{"slug":276,"title":277,"nativeName":278,"countrySlug":8,"baseServings":77,"prepMinutes":190,"cookMinutes":279,"restMinutes":280,"difficulty":251,"course":281,"diet":282,"mainIngredients":284,"images":286,"keywords":290,"publishedAt":296,"updatedAt":296,"authorSlug":212},"brigadeiro","Brigadeiro (Brazilian Chocolate Fudge Truffles)","Brigadeiro",12,120,[253],[255,283,256],"gluten-free",[285],"butter",[287],{"src":288,"alt":289},"\u002Fimages\u002Frecipes\u002Fbrigadeiro\u002Fhero.jpg","Brigadeiro chocolate truffles coated in sprinkles, arranged in mini paper cups on a party tray",[276,291,292,293,294,295],"brazilian dessert","condensed milk","chocolate truffle","party sweet","no-bake","2026-08-18",{"slug":298,"title":299,"nativeName":300,"countrySlug":8,"region":301,"baseServings":121,"prepMinutes":77,"cookMinutes":302,"difficulty":251,"course":303,"diet":305,"mainIngredients":307,"images":309,"keywords":313,"publishedAt":211,"updatedAt":211,"authorSlug":212},"caipirinha","Caipirinha (Brazilian Cachaça and Lime Cocktail)","Caipirinha","Nationwide",0,[304],"drink",[306,283,85,256],"vegan",[308],"lime",[310],{"src":311,"alt":312},"\u002Fimages\u002Frecipes\u002Fcaipirinha\u002Fhero.jpg","Frosted tumbler of caipirinha packed with crushed ice and muddled lime wedges",[298,314,315,316,317,318],"cachaça","lime cocktail","brazilian drink","national cocktail","muddled lime",{"slug":320,"title":321,"nativeName":322,"countrySlug":8,"region":323,"baseServings":77,"prepMinutes":324,"cookMinutes":325,"restMinutes":326,"difficulty":81,"course":327,"diet":329,"mainIngredients":330,"images":334,"keywords":338,"publishedAt":211,"updatedAt":211,"authorSlug":212},"coxinha","Coxinha de Frango (Brazilian Chicken Croquettes)","Coxinha de frango","São Paulo",50,35,60,[328,223],"snack",[],[331,261,332,333,259],"chicken","cream-cheese","breadcrumbs",[335],{"src":336,"alt":337},"\u002Fimages\u002Frecipes\u002Fcoxinha\u002Fhero.jpg","Golden teardrop-shaped coxinha croquettes, one broken open to show shredded chicken and melting cheese",[320,339,340,341,342,343,344],"chicken croquette","brazilian snack","catupiry","boteco","salgados","deep fried",{"slug":210,"title":346,"nativeName":347,"countrySlug":8,"region":301,"baseServings":77,"prepMinutes":248,"cookMinutes":190,"difficulty":251,"course":348,"diet":350,"mainIngredients":351,"images":352,"keywords":356,"publishedAt":211,"updatedAt":211,"authorSlug":212},"Farofa de Manteiga (Toasted Brazilian Cassava Flour)","Farofa de manteiga",[349],"side",[255,283,256],[154,285,120,125],[353],{"src":354,"alt":355},"\u002Fimages\u002Frecipes\u002Ffarofa\u002Fhero.jpg","Bowl of golden toasted cassava flour farofa flecked with onion, scallions and parsley",[210,357,358,359,360,361],"cassava flour","farinha de mandioca","brazilian side dish","manioc","churrasco side",{"slug":4,"title":5,"nativeName":6,"countrySlug":8,"region":9,"baseServings":77,"prepMinutes":78,"cookMinutes":79,"restMinutes":80,"difficulty":81,"course":363,"diet":364,"mainIngredients":365,"images":366,"keywords":368,"publishedAt":211,"updatedAt":211,"authorSlug":212},[83],[85],[87,88,89,90,91,92],[367],{"src":195,"alt":196},[204,205,206,207,208,209,210],{"slug":370,"title":371,"nativeName":372,"countrySlug":8,"region":219,"baseServings":146,"prepMinutes":250,"cookMinutes":373,"restMinutes":374,"difficulty":251,"course":375,"diet":376,"mainIngredients":377,"images":381,"keywords":385,"publishedAt":296,"updatedAt":296,"authorSlug":212},"moqueca","Moqueca Baiana (Brazilian Coconut Fish Stew)","Moqueca baiana",25,30,[83],[225,85,283],[378,379,380,308],"white-fish","tomato","bell-pepper",[382],{"src":383,"alt":384},"\u002Fimages\u002Frecipes\u002Fmoqueca\u002Fhero.jpg","Bubbling moqueca baiana in a wide pot, white fish in orange coconut broth with pepper rings and cilantro",[370,386,237,387,239,207,388],"fish stew","coconut milk","seafood",{"slug":390,"title":391,"nativeName":392,"countrySlug":8,"region":247,"baseServings":77,"prepMinutes":374,"cookMinutes":373,"restMinutes":190,"difficulty":251,"course":393,"diet":396,"mainIngredients":397,"images":399,"keywords":403,"publishedAt":296,"updatedAt":296,"authorSlug":212},"pao-de-queijo","Pão de Queijo (Brazilian Cheese Bread)","Pão de queijo",[394,328,395],"bread","breakfast",[255,283,256],[259,398],"parmesan",[400],{"src":401,"alt":402},"\u002Fimages\u002Frecipes\u002Fpao-de-queijo\u002Fhero.jpg","Basket of golden pão de queijo cheese puffs, one torn open showing the stretchy cheesy interior",[404,405,406,407,408,409,395],"pão de queijo","brazilian cheese bread","tapioca starch","gluten-free bread","minas gerais","polvilho",{"slug":411,"title":412,"nativeName":413,"countrySlug":8,"region":414,"baseServings":146,"prepMinutes":373,"cookMinutes":374,"restMinutes":248,"difficulty":81,"course":415,"diet":416,"mainIngredients":417,"images":418,"keywords":422,"publishedAt":211,"updatedAt":211,"authorSlug":212},"picanha","Picanha (Brazilian Churrasco Rump Cap)","Picanha na churrasqueira","Rio Grande do Sul",[83],[283,85,256],[379,120,380],[419],{"src":420,"alt":421},"\u002Fimages\u002Frecipes\u002Fpicanha\u002Fhero.jpg","Sliced grilled picanha with a crisp browned fat cap and rosy pink center, beside a bowl of tomato vinagrete",[411,423,424,425,426,427,428],"churrasco","rump cap","brazilian barbecue","grilled beef","sirloin cap","vinagrete",24,false,1787360048917]