Feijoada – Brazil

Nutrition Information
  • Serves: 6
  • Serving size: 400g
  • Calories: 820
  • Fat: 59 g
  • Saturated fat: 19 g
  • Trans fat: 0 g
  • Carbohydrates: 16 g
  • Sugar: 4 g
  • Sodium: 1472 mg
  • Fiber: 6 g
  • Protein: 50 g
  • Cholesterol: 44 mg
Recipe type: Main
Cuisine: Brazilian
Prep time: 
Cook time: 
Total time: 
Okay, okay. This is not a recipe for a traditional Feijoada. It is my take at something I ate in a Portuguese restaurant in Cape Town, South Africa. It runs along the same theme as the dish from Brazil, but with significant differences. In the first place, in this recipe, I use cannellini beans or butterbeans. In traditional Feijoada, black beans are used. Secondly to speed up the recipe I don't soak the beans overnight and slow cook them with the meats. I use canned beans and add them right at the end. Thirdly instead of the carne sec (dried beef) used in Brazil, I use a ham hock. And finally, I add Chillies right in the beginning where typically Hot sauce is generally added to Feijoada after it is cooked and it is being served. Despite these differences, I believe my version of Feijoada is delicious and excellent comfort food. I hope that you will agree!
  • Ham hock – approx. 750 grams (uncooked)
  • Chorizo sausage – 250 grams
  • Baby back pork ribs – 500 grams (cut into individual ribs)
  • Olive oil – two tablespoons
  • Onions – two medium (diced)
  • Bay leaves – 4
  • Dry White wine – ½ cup
  • Chillies – 4 to 5 (Sliced)
  • Cannellini or butter beans – 2 cans (cooked)
  • Chicken stock – one to two cups
  • Tomato paste – 2 tablespoons
  • Black pepper – one teaspoon
  1. Soak the Ham hock in water overnight to remove excess salt. Change the water at least an hour before beginning cooking and finally rewash it under cold running water.
  2. Pat the hock dry with a paper towel. Cut into bite-size pieces. Keep the pieces and the bone to one side.
  3. Heat the oil in a skillet to medium heat. Add the onions and cook until translucent.
  4. Add the garlic and chillies. Stir for two minutes
  5. Now add the chorizo. Fry until the fat is the sausage is released and is beginning to turn the onions and garlic red.
  6. Add the ham hock (including reserved bone) and baby ribs and fry until starting to brown.
  7. Add the white wine to deglaze the skillet.
  8. Once deglazed, add the chicken stock, black pepper and tomato paste.
  9. Turn down the heat and place a lid on the skillet. Cook the meat at a low temperature for about two hours. (Keep an eye on it. What you are looking for the meat to become very tender, but not falling apart. It should not need it, but if it seems like the meat is becoming dry, add more chicken stock)
  10. Once it reaches this stage, add the drained beans. Remove the ham hock bone.
  11. Turn up the heat and once the beans have been heated through and the sauce has thickened. Remove from the stove.
  12. Serve with rice or freshly baked bread. (And, of course, a bottle of hot sauce)
This recipe yields 6 portions

Keywords: Brazilain feijoada with chillies