Feijoada is often celebrated as Brazil’s national dish, embodying a rich mix of flavors and history. This hearty stew marries black beans with a variety of pork and beef cuts, slow-cooked to perfection. Traditionally served on Wednesdays and Saturdays, this dish is a social staple, bringing families and communities together. Its roots trace back to colonial times, showcasing the resilience and creativity of Brazilian cuisine.

Ingredients

Toasted Manioc Flour:

• 1 ½ cups of manioc Flour (also known as cassava flour)
• 1 small onion, thinly sliced
• 1 large egg, beaten
• 3 tablespoons of unsalted butter
• 2 tablespoons of finely chopped parsley (flat-leaf variety)
• Salt to taste

Feijoada:

• 2 tablespoons of vegetable oil
• Garlic cloves, thinly sliced (minimum of 3, choose your preference)
• 1 ½ pounds dried black beans (soak overnight and drain)
• 3 ½ quarts of water
• 1 pound of spicy sausage
• ¾ pound of dried or corned beef (place in one piece in pot)
• 1 ½ pounds smoked pork chops
• ¾ pound lean slab bacon (make sure it’s lean as it can make the stew very greasy)
• ¾ pound chorizo (place in one piece too)
• 1 dried red chile

Directions

Make the Toasted Manioc Flour

• Melt the butter in a skillet.
• Add the onion and cook over low heat until softened for about 6-7 minutes.
• Stir in the egg and cook until dry, for about 30 seconds.
• Add the manioc flour and cook over medium heat.
• Stir occasionally until toasted, for about 7-8 minutes.
• Stir in parsley and season with salt to taste.

Make the Feijoada

• Heat vegetable oil in a large, heavy casserole. Add garlic and onion and cook on medium-low heat, stirring occasionally, until the onion is softened (about 7 minutes).
• Stir in the drained black beans.
• Add water to the casserole and bring to a boil over medium-high heat.
• Reduce the heat to low and simmer the beans for 1 hour. Continue to stir occasionally.
• Add all of the meats and the dried chile and cook until the beans are tender for about an hour.
• Remove the meats from the casserole, thickly slice them and remove any bones.
• Discard the chile. Season beans with salt. Ladle the beans into shallow bowls and serve with the sliced meats.

Pass the toasted manioc flour to add to bowls at the table.