Feijoada is traditionally cooked in a clay vessel and includes smoked meat, various cuts of fresh meat and other local ingredients. All of these are cooked for hours until a thick, rich stew is obtained deep black in color.
It is customary, amongst Brazilian Jews in Israel, to serve feijoada as an alternative to cholent, for Shabbat lunch after it has been slow-cooked on a hot plate or baked overnight in the oven. These local versions are kosher, which means that goose breast and kabanos (thin sausages) replace the non-kosher cuts. Feijoada is served in Brazil with white rice and oranges- the latter to help with digestion.
Ingredients for Feijoada - Brazilian Meat and Bean Stew
- 1.65 lbs (750 grams) beef muscle or neck, cut into large cubes
- 1.1 lbs (500 grams) black beans dry, soaked in plenty of water for 8-24 hours
- 3 onions medium size, cut into half rings
- 1 kabanos thinly sliced width-wise (optional)
- 3.5 oz (100 grams) bacon Lamb, coarsely chopped (obtained at butcher shop)
- 3.5 oz (100 grams) goose breast, coarsely chopped
- 3 garlic cloves crushed
- 1 teaspoon thyme leaves
- ½ lemon zested
- flour for the meat
- vegetable oil for frying
- Salt to taste
- ground black pepper to taste
1. Rinse the meat, drain, and pat dry. Place in a large mixing bowl and add flour to coat (around 3-4 tablespoons). Mix well.
2. Pour oil into a large, heavy pot and heat. Add the meat cubes and fry on all sides until golden. Discard the remaining flour in the bowl. Remove the meat with a slotted spoon and put back into the mixing bowl.
3. Scrape the bottom of the pot without getting rid of the sediment or oil and add the onion and kabanos. Fry for 2-3 minutes until the onion is transparent.
4. Add the meat cubes, the black beans and 1.5 liters of water to the pot and bring to a boil. Lower the heat, add lemon zest, thyme, salt and pepper and cover. Cook for 3 hours on the gas or overnight at a temperature of 110 degrees.
5. If necessary, add 1-2 cups of water to the stew during cooking.