Feijoada, Brazil’s beloved national dish, combines rich, smoky meats and tender black beans for a hearty, satisfying meal. This recipe stays true to the roots of Brazilian cuisine, incorporatingFeijoada Brazilian Mix by Corte's, aromatic spices, and a splash of cachaça for depth. Finished with the zesty essence of orange, this Feijoada will transport your taste buds to the vibrant streets of Brazil. Perfect for a festive gathering or a comforting dinner, let’s dive into the flavors of Brazil!
Authentic Brazilian Feijoada Recipe: A Hearty Delight
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Authentic Brazilian Feijoada Recipe: A Hearty Delight
Rated 5.0 stars by 1 users
Category
Dinner
Cuisine
Comfort Food
Servings
6
Prep Time
20 minutes
Cook Time
35 minutes
Feijoada, Brazil’s beloved national dish, combines rich, smoky meats and tender black beans for a hearty, satisfying meal. This recipe stays true to the roots of Brazilian cuisine, incorporating Feijoada Brazilian Mix by Corte's, aromatic spices, and a splash of cachaça for depth. Finished with the zesty essence of orange, this Feijoada will transport your taste buds to the vibrant streets of Brazil. Perfect for a festive gathering or a comforting dinner, let’s dive into the flavors of Brazil!
Ingredients
- Ingredients:
- 12 oz Feijoada Brazilian Mix by Corte's (sausage, chorizo, linguiça paio, bacon, salted pork belly, jerky beef)
- 1 bag (16 oz) black beans (soaked 8-12 hours)
- 5 tbsp minced garlic
- 1 large onion, diced
- 2 bay leaves
- 1/2 cup fresh parsley, chopped
- 1 1/2 tbsp smoked paprika
- 1 tsp dried parsley
- 1 tsp ground coriander
- 1 tsp turmeric
- 1 tsp powdered bay leaves
- 2 tsp MSG (optional)
- Black pepper to taste
- Water or beef stock for cooking
- Vegetable oil for frying
- 1/2 large orange, studded with cloves
- 100 mL cachaça (Brazilian rum)
Directions
- Rinse the Feijoada Brazilian Mix in hot water to remove excess salt. Drain well.
- Brown the Meats:
- Set the electric pressure cooker to "Sauté." Add vegetable oil and render the bacon fat. Once crispy, add the rest of the Feijoada Brazilian Mix and cook until lightly browned. Remove and set aside.
Saute Aromatics:
- In the same cooker, sauté the diced onion until translucent. Add minced garlic and stir until fragrant, about 1 minute.
Combine Ingredients:
- Return the browned meats to the cooker. Add the drained black beans, bay leaves, parsley, smoked paprika, dried parsley, coriander, turmeric, powdered bay leaves, and black pepper. Mix everything thoroughly.
Add Liquid:
- Pour in enough water or beef stock to cover the ingredients by about 1 inch. Stir to combine.
Pressure Cook:
- Secure the lid and cook on high pressure for 15-20 minutes. Release the pressure naturally for 10 minutes before carefully opening the lid.
Add Cachaca and Orange:
- Stir in the cachaça and add the clove-studded orange half. Simmer the Feijoada uncovered for 10-15 minutes to reduce the sauce and allow the flavors to meld.
Adjust Seasoning:
- Taste and adjust seasonings, adding more black pepper, parsley, or smoked paprika as needed. Remove the bay leaves and the orange before serving.
Serve:
- Serve hot with fluffy white rice, farofa (toasted cassava flour), sautéed collard greens, and orange slices for garnish.
Recipe Video
Recipe Note
Tips & Notes
Soaking Beans: Soaking black beans for 8-12 hours improves their texture and reduces cooking time.
Salt Control: Rinse the Feijoada mix thoroughly and adjust salt levels to suit your taste.
Thickening Sauce: For a thicker Feijoada, mash a portion of the beans against the pot’s side and stir to incorporate.
Required Equipment:
Electric or stovetop pressure cooker
Cutting board and knife
Measuring spoons
Wooden spoon or spatula
Citrus juicer
Rice cooker or pot
Medium frying pan
Serving bowls or plates