Feijoada Completa: A Brazilian Holiday Feast
Feijoada Completa is more than just a meal; it’s a celebration of Brazilian culture and hospitality. This iconic dish brings together families and friends during festive holidays, offering warmth and comfort through its rich flavors. Traditionally enjoyed on weekends or special occasions, Feijoada Completa consists of black beans slow-cooked with various cuts of pork and beef, accompanied by collard greens, farofa, and slices of orange to balance the savory notes.
“Feijoada is not just a dish; it’s an experience—a testament to the richness of Brazilian life.”
Ingredients
For Feijoada:
2 pounds dried black beans
1 pound pork shoulder or ribs, cut into chunks
1 pound beef chuck, cut into chunks
8 ounces smoked sausage (such as linguica), sliced
4 bacon slices, chopped
1 onion, finely diced
4 cloves garlic, minced
2 bay leaves
Salt and pepper, to taste
For Collard Greens:
1 bunch collard greens, stems removed and leaves chopped
3 tablespoons olive oil
1 onion, sliced
2 cloves garlic, minced
Salt and pepper, to taste
For Farofa:
1 cup cassava flour (farinha de mandioca)
4 tablespoons butter or margarine
2 cloves garlic, minced
Salt, to taste
Serving Suggestions:
Cooked white rice
Sliced oranges
Additional farofa and collard greens
Instructions
Prepare the Beans: Soak black beans overnight in a large bowl with plenty of water. Drain and rinse before using.
Brown the Meats: In a large pot or Dutch oven, cook bacon over medium heat until crispy. Remove with a slotted spoon, leaving the fat behind. Add pork and beef chunks to the pot, browning on all sides. Remove and set aside with the bacon.
Cook Aromatics: Sauté onion and garlic in the same pot until translucent. Stir in bay leaves.
Combine Ingredients: Return browned meats and bacon to the pot. Add black beans, smoked sausage, and enough water to cover everything by about 2 inches. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours or until beans are tender and flavors meld.
Prepare Collard Greens: In another pan, heat olive oil over medium heat. Add onion and garlic, cooking until soft. Stir in collard greens, seasoning with salt and pepper. Cover and cook until greens are tender, about 10 minutes.
Make Farofa: Melt butter or margarine in a skillet over low heat. Add garlic, stirring for about 1 minute. Stir in cassava flour, cooking while constantly stirring until it absorbs the fat and turns golden brown. Season with salt to taste.
Serve Feijoada Completa: Ladle feijoada into bowls, accompanied by white rice, collard greens, farofa, and orange slices on the side.
Indulge in this authentic Brazilian holiday feast that embodies tradition and community spirit. Feijoada Completa is a dish to be savored slowly, allowing each flavor to tell its own story of Brazil’s culinary heritage. Whether you call them collard greens or cabbage, enjoy this dish with family and friends.
