Feijoada – Brazilian Meat and Bean Stew
<p><em>Feijoada,</em> Brazil’s undisputed national dish is a hearty bean and meat stew served with rice and orange wedges. Originally, Feijoada was made by using every part of the pig, including the feet, tail and ears cooking alongside carne seca, a dry, cured beef found in Brazil, with black beans. Finding the specialty meats for <em>Feijoada</em> can be tricky in different parts of the United States. The important thing is to use a variety of meats; smoked, salted and fresh pork and beef. Here, we use more widely available meats to the same, succulent results. This recipe makes enough for a whole family – and then some!</p>
Total Time
270m
Prep Time:10m
Yields:12 Servings
Ingredients
¾ lb.
<p><span>salt pork, cut into ½” cubes (about 1½ cups)</span></p>
1
<p><span> onion, finely chopped (about 1½ cups)</span></p>
1 tbsp.
1 envelope
GOYA® Powdered Beef Flavored Bouillon mixed with 10 cups water
1½ lbs.
<p><span>pork spare ribs, cut into 2-rib portions</span></p>
1
<p><span>beef short ribs</span></p>
1 lb.
<p><span>corned beef or </span>carne seca<span> (dry, salt-cured beef found in Brazil), cut into 2" pieces</span></p>
1
<p><span>ham hock</span></p>
1 pkg.
(1 lb.)
dry GOYA® Black Beans , rinsed and picked over for small stones
1 pkg.
(7 oz.)
GOYA® Chorizo , cut into 1" pieces
3 cups
GOYA® Canilla<sup>®</sup> Extra Long Grain Rice , cooked according to package directions
2
<p><span>oranges, cut into wedges</span></p>
1 jar
(6 oz.)
Directions
Step 1
<p>Add salt pork to large, heavy-bottomed pot over medium-high heat. Cook, stirring occasionally with wooden spoon, until fat is rendered and pork begins to brown, about 10 minutes. Add onions and garlic to pot. Cook, stirring occasionally, until onions soften and begin to brown, about 10 minutes more.</p>
Step 2
<p>Add bouillon mixture, pork spare ribs, beef short ribs, corned beef, ham hock and bay leaves to pot. Bring water to boil. Reduce heat to lowest setting. Simmer, covered, until meat from spare ribs and short ribs is falling off bone and corned beef and ham hock are fork-tender, about 2 hours, skimming off and discarding any foam and fat that rises to the surface.</p>
Step 3
<p>Using slotted spoon or tongs, transfer all meat to large bowl; set aside. Add beans and chorizo to pot with broth. Increase heat to high; bring broth to boil. Reduce heat to low. Simmer, covered, until beans are tender, about 2 hours.</p>
Step 4
<p>Meanwhile. Remove and discard bones from pork spare ribs and beef short ribs. Cut meat from ham hock; discard bone and skin. Cut corned beef into thick slices. Stir meat into pot with cooked beans, broth and chorizo; remove and discard bay leaves.</p>
Step 5
<p>To serve, add rice to serving plate; top with feijoada mixture, including spare ribs, short ribs, corned beef, ham, chorizo, beans and broth. Serve with oranges wedges and hot pickled peppers.</p> <p>Serve with Farofa</p>
Main Dish
Brazilian Fish Stew – Moqueca
Main Dish
Balsamic Pork Chops and Mushroom Stew
Main Dish
Sancocho – Meat and Vegetable Stew
Main Dish
Asopao de Pollo – Chicken Rice Gumbo
Main Dish
Bean and Beef Stew
Main Dish
Chicken Fricassee
Side Dish
Frijoles Charros – Cowboy Beans
GOYA® HIGHLIGHTS
Tasty creations & seasonal delights
Plan Your Weekly Menu Today
Discover easy plant-based recipes and prepare them in advance. Perfect to enjoy any day of the week, for lunch or dinner.
Learn More
Join La Cocina Goya®
Register FREE on Goya.com and get unlimited access to exciting features like My Recipe Box, coupons and offers, and our newsletter.
Create Account
Feijoada – Brazilian Meat and Bean Stew
Prep Time: 10m
Total time: 270m
Yields: 12 Servings
<p><em>Feijoada,</em> Brazil’s undisputed national dish is a hearty bean and meat stew served with rice and orange wedges. Originally, Feijoada was made by using every part of the pig, including the feet, tail and ears cooking alongside carne seca, a dry, cured beef found in Brazil, with black beans. Finding the specialty meats for <em>Feijoada</em> can be tricky in different parts of the United States. The important thing is to use a variety of meats; smoked, salted and fresh pork and beef. Here, we use more widely available meats to the same, succulent results. This recipe makes enough for a whole family – and then some!</p>
Ingredients
¾ lb.
<p><span>salt pork, cut into ½” cubes (about 1½ cups)</span></p>
1
<p><span> onion, finely chopped (about 1½ cups)</span></p>
1 tbsp.
1 envelope
GOYA® Powdered Beef Flavored Bouillon mixed with 10 cups water
1½ lbs.
<p><span>pork spare ribs, cut into 2-rib portions</span></p>
1
<p><span>beef short ribs</span></p>
1 lb.
<p><span>corned beef or </span>carne seca<span> (dry, salt-cured beef found in Brazil), cut into 2" pieces</span></p>
1
<p><span>ham hock</span></p>
1 pkg. (1 lb.)
dry GOYA® Black Beans , rinsed and picked over for small stones
1 pkg. (7 oz.)
GOYA® Chorizo , cut into 1" pieces
3 cups
GOYA® Canilla<sup>®</sup> Extra Long Grain Rice , cooked according to package directions
2
<p><span>oranges, cut into wedges</span></p>
1 jar (6 oz.)
Directions
Step 1
<p>Add salt pork to large, heavy-bottomed pot over medium-high heat. Cook, stirring occasionally with wooden spoon, until fat is rendered and pork begins to brown, about 10 minutes. Add onions and garlic to pot. Cook, stirring occasionally, until onions soften and begin to brown, about 10 minutes more.</p>
Step 2
<p>Add bouillon mixture, pork spare ribs, beef short ribs, corned beef, ham hock and bay leaves to pot. Bring water to boil. Reduce heat to lowest setting. Simmer, covered, until meat from spare ribs and short ribs is falling off bone and corned beef and ham hock are fork-tender, about 2 hours, skimming off and discarding any foam and fat that rises to the surface.</p>
Step 3
<p>Using slotted spoon or tongs, transfer all meat to large bowl; set aside. Add beans and chorizo to pot with broth. Increase heat to high; bring broth to boil. Reduce heat to low. Simmer, covered, until beans are tender, about 2 hours.</p>
Step 4
<p>Meanwhile. Remove and discard bones from pork spare ribs and beef short ribs. Cut meat from ham hock; discard bone and skin. Cut corned beef into thick slices. Stir meat into pot with cooked beans, broth and chorizo; remove and discard bay leaves.</p>
Step 5
<p>To serve, add rice to serving plate; top with feijoada mixture, including spare ribs, short ribs, corned beef, ham, chorizo, beans and broth. Serve with oranges wedges and hot pickled peppers.</p> <p>Serve with Farofa</p>
