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Feijoada

Name: Feijoada
Total time: 120 min
Yield: Serves 2
Cuisine: Brazil
Ingredients: 200g Black beans; 200g Pork belly; 2 Sausage; 1 Onion; 2 cloves Garlic; 1 Bay leaf; 1 Orange; 2 servings Rice

Main Dish

⏱ 120 min

👥 Serves 2

Difficulty ⭐⭐

Black beans simmered with pork — Brazil's national dish, a beloved Saturday lunch tradition.

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📖 The Story Behind This Dish

Believed to have originated during Portuguese colonial times, when enslaved Africans simmered leftover pork cuts (ears, tail, feet) with black beans. It has since become a national dish beloved across all social classes, with a deeply rooted custom of eating it specifically for **Saturday lunch**. Serving it with rice, orange slices, and collard greens is the traditional combination.

🌆 Where it's eaten: A Saturday afternoon, friends and family gather for a leisurely "feijoada lunch" that stretches over hours — many people consider a nap afterward practically mandatory.

🥕 Ingredients (serves 2)

Black beans 200g
Pork belly 200g
Sausage 2
Onion 1
Garlic 2 cloves
Bay leaf 1
Orange 1
Rice 2 servings

👩‍🍳 Instructions

Soak the black beans overnight.
Combine the beans with water (enough to cover) in a pot and parboil for about 1 hour.
In a separate pot, sauté the garlic and onion, then add the pork belly and brown it.
Add the parboiled beans (with their cooking liquid), sausage, and bay leaf; cover and simmer over low heat for about 1 hour.
Once the beans are tender and thickened, season with salt.
Serve with rice, garnished with orange slices.

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