Brazilian
👍 Beginner Friendly
40 mineasy
BrazilianBrunch
Recipe Story
origins & traditionsFeijoada Completa Matinal brings the soul-warming comfort of Brazil's national dish to your morning table. This lighter adaptation maintains the rich, complex flavors of traditional feijoada while being perfectly suited for brunch. Slow-cooked black beans meld with succulent pork, aromatic bay leaves, and a symphony of garlic and onions to create a deeply satisfying one-pot meal. Traditionally served with rice, orange slices, and farofa, this dish represents the heart of Brazilian culinary culture. The slow cooking process allows the flavors to develop fully, creating a thick, savory stew that's both nourishing and delicious. While respecting the traditional preparation methods, this version is streamlined for the home cook, making it accessible without sacrificing authenticity. The combination of protein-rich beans and tender meat makes this a complete meal that will keep your guests satisfied throughout the day.
Instructions
step by step0/10 done
Rinse black beans thoroughly and soak overnight in cold water, or use quick-soak method by boiling for 2 minutes then letting stand for 1 hour. Drain and set aside.
Cut pork chops and ham into 1-inch cubes. Slice italian sausage into rounds.
In a large stockpot, heat olive oil over medium-high heat. Add pork cubes and brown on all sides, about 5-7 minutes. Remove and set aside.
In the same pot, add diced onions and minced garlic. Sauté until fragrant and translucent, about 3-4 minutes.
Add the drained black beans to the pot along with 8 cups of water. Add bay leaves, cumin, paprika, oregano, and salt.
Return the browned pork to the pot. Add ham cubes and sausage slices. Bring to a boil.
Reduce heat to low, cover partially, and simmer for 75-90 minutes, stirring occasionally. Add more water if needed to keep beans covered.
In the last 30 minutes of cooking, mash some of the beans against the side of the pot to thicken the stew.
Add black pepper and adjust salt to taste. Remove bay leaves.
Serve hot in bowls, garnished with fresh cilantro and accompanied by white rice and orange slices.
Feijoada Completa Matinal
4.7 (58)
A hearty morning version of Brazil's beloved black bean stew, featuring tender pork, smoky sausage, and aromatic spices. Perfect for a leisurely weekend gathering with family and friends.
medium
1h 50m
8 servings
Ingredients
0 of 16 checked
Main Ingredients
- 3 cups black-beans, dried, soaked overnight
- 600 grams pork-chops, cut into 1-inch cubes
- 300 grams ham, cut into cubes
- 4 links italian-sausage, sliced into rounds
Aromatics
- 2 pieces onions, diced
- 6 cloves garlic, minced
Spices
- 3 pieces bay-leaves, whole
- 2 teaspoons cumin, ground
- 1 1/2 teaspoons paprika, ground
- 1 teaspoons oregano, dried
Seasoning
- 2 teaspoons salt, to taste
- 1 teaspoons black-pepper, freshly ground
Cooking
- 3 tablespoons olive-oil, for browning
Garnish
- 4 tablespoons cilantro, chopped (optional)
Accompaniment
- 2 cups rice-white, cooked separately (optional)
- 2 pieces orange, sliced (optional)
Chef Tips
expert advice•For authentic flavor, use a combination of different pork cuts if available.
•The key to great feijoada is slow cooking - don't rush it.
•If the stew becomes too thick, add hot water gradually.
•For a smokier flavor, add a small amount of smoked paprika.
•This dish tastes even better the next day as flavors continue to develop.
•Traditional accompaniments include couve (collard greens), farofa (toasted cassava flour), and vinagrete (tomato-onion salsa).
•You can make this in a slow cooker: brown meats first, then cook on low for 6-8 hours.
•For a lighter version, reduce the amount of pork and increase the beans.
•Some cooks add a splash of cachaça or white vinegar near the end for brightness.
