Feijoada – Brazilian National Dish

For the feijoada, wash the beans and let them soak in water overnight. Let the pieces of meat soak in the marinade overnight as well.

The next day, in a large saucepan, sauté two finely chopped onions in a little olive oil until golden brown. Add the beans with the soaking water. Simmer everything together on low heat for 1-2 hours.

Cut the remaining onions into rings and fry them in a second saucepan with oil, then add garlic and bay leaves. Then sauté the marinated meat in this saucepan as well and saute until done (order as above, always adding the next type of meat about 10 minutes apart). In total, this will take about 1.5 hours. The meat should be tender, but not falling apart.

Add the meat to the crockpot with the beans. Add sausages and spices as well, and a peeled orange.

Simmer everything together for another 1.5-2 hours on low heat. Finally, season again with salt and pepper. Long grain rice is usually eaten with feijoada. It is accompanied by orange slices and a hot pepper sauce (molho de pimenta).

Preparation Tip:

Feijoada is the Brazilian "national dish". Every Brazilian knows it, and everyone has their own way of preparing it. The ingredients vary from the interior to the coast, from the south to the north.

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