Brazilian Cassoulet

Name: Brazilian Cassoulet (Feijoada Completa)
Cuisine: Brazilian
Ingredients: 1 pound beef stew meat, top round or chuck, cut into 2-inch cubes; 1 smoked beef tongue (about 1½ pounds; see Note), or 2 smoked pork chops (about 1½ pounds), cut into 1-inch pieces; 1 smoked beef tongue (about 1½ pounds; see Note), or 2 smoked pork chops (about 1½ pounds), cut into 1-inch pieces; 2 pig’s feet (about 2 pounds), halved (see Note); 1 pound linguiça or Spanish chorizo sausage (about 4 links), cut into 1-inch pieces (see Note); ½ pound carne seca or tasajo, soaked and cut into 1-inch pieces (see Note); 1 pound dried black turtle beans, picked through and rinsed; 3 bay leaves; 2 medium white onions, diced; ½ pound bacon, diced; 1 tablespoon vegetable oil; 1 pound linguiça or Spanish chorizo sausage (about 4 links), cut into 1-inch pieces (see Note); 2 oranges, peeled and cut in segments, for garnish Cooked white rice, for serving; 2 oranges, peeled and cut in segments, for garnish Cooked white rice, for serving; 1 serrano pepper, minced; 4 garlic cloves, minced

Feijoada Completa

Preparation info

Serves
10

Difficulty
Medium

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Feijoada is a bean potpourri-type dish that is without a doubt Brazils culinary claim to fame. It is in fact so popular throughout Brazil that most restaurants, from the humblest inner-city luncheonettes to the sophisticated hotels lining Rio’s shores, designate specific days on which this savory black-bean dish is served as the special. Feijoada is generally eaten as the main meal of the day, at lunchtime, because it is so filling. With several cuts of beef and pork, everyone

Ingredients

Americas
Brazil
United States
Lunch
Main course

Ingredients

Method