Brazilian Feijoada Recipe

warming stew made with pork and beans, perfect for winter days!

  • Preparation
  • Cooking time
  • Rest time
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Les ingrédients

Pour people
  • For the meat
  • Rump steak (200g) : 0 kg
  • Chorizo : 600 g
  • Smoked bacon cube(s) : 250 g
  • For the sauce
  • Black beans (tinned) : 2400 g
  • Onion(s) : 6 whole
  • Garlic clove(s) : 18 whole
  • Beef stock : 3 L
  • Cumin seed(s) : 12 Tsp
  • Bay leaf (-ves) : 4 whole
  • For the garnish(es)
  • Flat leaf parsley : 2 bunch
  • Sunflower oil : 100 cl



    Dice the meat into 1.5 cm cubes
    Skin and break the chorizo into lumps.
    Deskin and cut the bacon into lardons.
    Heat 2 large pans and add the oil, sprinkle in the beef and leave to sit in the oil until caramelised, turn over the meat and allow to brown on the other side.
    When coloured put all the beef in one pan and c over with the kKnorrs beef stock, bring to the boil and turn down to a low simmer.
    In the other pan, add the chorizo and bacon and allow to brown.
    When browned add this also to the beef pot.


    Peel and finely dice the onion and garlic.
    when the bacon and chorizo is removed add the onion and cook over a low heat for 3 minutes in the pork fat.
    Add the garlic and cumin seeds and cook until the onion becomes translucent
    Pour the beef and stock back over the onion and continue to simmer until tender.
    Drain and wash the beans.
    Mash half of the beans.
    When the beef is tender add the bean mix and reduce until thick.
    Adjust the seasoning to taste


    Pick the parsley and chop roughly.
    sprinkle over the stew to finish.

Chef's tip

«If black beans arent available, substitute with borlotti beans. The smoked meats are variable, add sausages or ham hock to change the textures or flavour.»

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