How to Cook Kimberly's Fejoida - The Brazilian National Dish - The 'How to Cook' Blog

Posted By Kimberly Turner on Oct 10, 2010 in Ethnic Foods, Main Dishes, Pork, Soups, Stews & Chilis, South American Food Recipes | 0 comments

Fejoida is the national dish of Brazil. It is a stew that has pork, pork and more pork in it and is traditionally eaten with white rice, cooked greens and slices of fresh orange.

This is a peasant-style dish that the slaves of Colonial Brazil created using parts & pieces of pork the farmers discarded such as the ears, feet or hocks, and tail; however, today, other delicious forms of pork meat are used to enhance the flavor and make it more appealing to the masses.

Enjoy this dish watching the Brazilian football team or just because it’s so delicious to eat!

Type: Stew Recipe
Serve With: white rice, cooked greens and fresh orange slices
Prep Time: 12 mins
Cook Time: 2 hrs
Yield: 8-10 servings

Ingredients:

1 lb dry Black Beans – Rinsed, soaked overnight
1 lb Simmering Pork Ribs
1 lb of Salted Ribs – If possible
1 lb Bacon – Salted and/or smoked; not maple flavor
2 large smoked Pork Sausages – We use Mennonite Farmer’s sausage for the flavor & availability.
1 lb Smoked Ham – In chunks
2 large Onions – Chopped
8 cloves Garlic – Minced
4 Bay Leaves
2 Lime Leaves
Juice of 1 Lime – Added at the end of cooking
2 tbsp Olive Oil
Freshly Cracked Black Pepper – To taste

* If you have any other cuts of pork, such as ham, pork chops, ears, tail or hocks, please feel free to use those as well. You just want a variety of pork meats in the stew to make it more interesting.

Instructions:

Rinse 1 lb dry black beans in a collander under cold water ensuring they are free from debris and clean. Soak in cold water overnight. Strain and rinse black beans before cooking.
Add beans to cold water in a large stock pot and bring to a boil on medium high heat. Simmer until tender for approximately 30 minutes.
If you are using salted pork ribs or salted bacon, rinse excess salt off before adding to pot after beans are tender and simmer together for an additional 30 minutes on medium heat.
Meanwhile, in another large stock pot, add olive oil and coat bottom of pan and heat on medium heat and cook onions and garlic together until softened.
Add smoked sausages to pan after cutting into chunks, any smoked bacon or ham also cut into chunks, bay leaves and some black pepper into pan and cook until slightly browned.
Add beans and meat from 1st pot to the 2nd pot with enough cooking water to cover everything.
Simmer for about 1 more hour over medium heat or until meat falls off the rib bones.
Serve with white rice, cooked greens (we prefer collard or mustard greens), and slices of fresh orange.

***

I hope you enjoyed this South American Recipe on Cooking with Kimberly! Until next time…

Eat Deliciously,

Kimberly Edwards 🙂

P.S. If you love South American food or just want to check out some great Brazilian recipes, you’ve got to see this tasty cookbook:

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