Feijoada Completa - Brazilian Meat and Bean Stew Recipe
Feijoada Completa - Brazilian Meat and Bean Stew
Flavors of Brazil
Total time: more than 2 hours

Preparation time: 40 minutes
Cooking time: 3 hours
Desalting time for the meat: Overnight

Difficulty: Easy
Chef's Note

This is a Brazilian classic, traditionally served with Carioca sauce.

It can be accompanied with a rice pilaf and steamed cabbage.

- 500 g (18 oz.) salt pork, (1 foot, 1 ear)
- 500 g (18 oz.) smoked sausage
- 100 g (3 1/2 oz.) smoked bacon
- 3 fresh pork chops
- 500 g (18 oz.) fresh pork tenderloin, tied
- 1 ham bone
- 1 kg (2 1/4 lb.) black beans
- 60 g (2 oz.) + 15 g (1 tbsp.) lard
- 15 g (1/2 oz.) garlic
- 1 bouquet garni
- Salt and pepper
- 6 oranges
  1. Soak all the salt pork products overnight to draw out most of the salt.  
  2. The next day, place the black beans in a large pot and cover with cold water; bring to a boil; 
  3. in another pot, bring the desalted meats to a boil; 
  4. once the beans have cooked for an hour, add the meats that have been cooking separately; add the ham bone, bacon and fresh pork; 
  5. continue simmering over low heat for 30 minutes; flavor with 60 g (2 oz.) lard plus the finely chopped onion, crushed garlic cloves and bouquet garni that have been sautéed in lard; 
  6. cook for 1 1/2 hours longer. 


  • Serve the beans in a large terra cotta dish and the meats separately;
  • serve each guest a chopped orange in a small individual dish; 
  • accompany with carioca sauce. 
More recipe ideas
Search within the site
Advanced search >
Register free to receive our official newsletter
Sign up
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
Sign up