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Feijoada | by kchbrown
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A traditional Brazilian meal. Feijoada is made with black beans and different cuts of meat from the pig including tongues, ears, tails, etc. This is the Gringo version. :-) I used boneless pork ribs, beef cubes, spicy bulk sausage, ham, and link sausage. This took about 10 hours in the crock. It is served with brown rice and collard greens thinly sliced and sauteed with bacon and chopped garlic and the traditional orange slices. This dish has a lot of meat but there are tons of fiber from the beans. Mostly all of the fat is drained off. I had this for a late breakfast and it didn't weigh me down at all.


For those of you that are strictly vegetarian there is a version of this that should work fine. For all recipes for Feijoada just google Feijoada, Feijoada Completa, or Vegetarian Feijoada.


Basic recipe:,1732,149163-243193,00.html


I read more to find out about the greens and orange slices. I actually grated a little fresh orange zest in after cooking. You can taste a hint of citrus in the stew. I didn't make the toasted manioc flour that is served and used to thicken or sop up the juice from the beans. I thickened my feijoada by mashing some of the black beans and returning them to the pot.

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Taken on October 14, 2007