Feijoada (Black bean dish)

Recipe from: 27 May 2010
Black bean dish

Ingredients 17
Time 24 hours
  • 750
    small black turtle beans
  • 250
    brazilian air-dried beef (americans can use beef jerky, south africans their local biltong whilst th
  • 1
    smoked pork hock (ham)
  • 500
    pork ribs
  • 500
    smoked chorizo (or any other spicy smoked sausage)
  • 500
    beef sirloin (alternatively, use smoked pork loin)
  • 250
    slab smoked bacon
  • 250
    beef tongue (optional)
  • 3
    onions, finely chopped
  • 3
    garlic, crushed into a puree
  • 2
    lemons, grated zest only
  • 100
    fresh italian type parsley, chopped
  • 3
  • 3
    large bay leaves
  • 1
    hot chilli
  • Salt and freshly ground black pepper to taste
  • Olive oil to taste


3 hours
Soak the beans in cold water overnight and in a another bowl, soak the beef jerky overnight as well.

In both cases, change the water twice or even three times.

The next morning, put the beans in a large pot of water with the smoked pork (ham) hock and the dried beef, simmering for 2 hours until the beans are cooked but firm – remove the hock and discard.

Add the rest of the meat, the bay leaves and the cardamom to the beans and simmer for 30 minutes, pouring in a little more hot water, if necessary, to maintain 2 cm of water over the beans.

Heat the oil in a large pan and fry the onions and garlic until they are tender and light gold in colour before adding the parsley,  the cumin, the lemon zest and salt and pepper to taste.

Add about 200g of the bean mixture to the pan and mash the beans with the onions before adding this mixture back to the beans and the meat – simmer for another 30 minutes.

Remove the meat from the beans, cut it into smaller pieces or thin slices and arrange on a platter, grouped by type of meat.

Serve the beans in a separate bowl.

Read more on: pork  |  sauté

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2017-12-13 10:48

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