Feijoada Completa



  • 1 pound dried black beans
  • 1/2 pound carne seca (Brazilian salted beef), cubed
  • 1/2 pound ham hocks
  • 1/2 pound beef, cubed
  • 1/2 pound pork, cubed
  • 1 pound Linguiça or Calabresa or Chorizo, sliced
  • 4 strips smoked bacon, sliced
  • 1 large onion, chopped
  • 4 cloves of garlic, minced
  • 2 bay leaves
  • 2 tablespoons olive oil
  • Salt and pepper

  • Soak the beans overnight. In the morning, boil the beans for about 4 hours over low heat, until tender. Set aside to cool down. Take about 1/3 of the cooked beans and mash using food processor. 
  • Boil carne seca, ham hocks, beef, pork, and sausages in a large dutch pan. Reduce the heat and cook the meat until tender but not shredded. Drain the water and excess fat. Set aside.
  • Using the same dutch pan, heat the oil, sauté onion, garlic and bacon until well cooked. Add mashed beans, the remaining black beans and cooked meats into the pot. Add bay leaves, season with salt and pepper. Reduce the heat, continue cooking for another 20-30 minutes.

Sautéed Collard Greens (Couve Refogada)

  • 2 tablespoons oil
  • 3 garlic cloves, minced
  • 2 bunches of collard greens, thinly sliced, or shredded
  • Salt to taste
Heat the oil in a frying pan, add garlic and sauté until cooked. Add collard greens, season with salt. Cook until greens are tender, about 3 minutes.

Toasted Manioc Flour (Farofa)

  • 1 onion, chopped
  • 2 cups manioc flour
  • 1 stick butter (1/2 cup)
  • Salt and pepper
Melt butter in a medium pan. Add onion and cook until soft. Stir in manioc flour, cook for about 3-5 minutes until well toasted. Season with salt and pepper.