Reviewed: Jul. 2, 2009

Having lived in Brasil I really wanted to find a good Feijoada recipe that didn't take forever to make. This one tastes great and doesn't take all day.

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Reviewer:

Chris

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Reviewed: Jun. 24, 2009

This was a fabulous recipe. My husband, who spent two years in Portugal, loved this recipe. He said this was the best Feijoada he's had in years. He loved that the flavor of the pork was there without the parts. We used ALL of the meats: ham, bacon, & kielbasa. So good but we'll only eat it once or twice a year because of the fat content. Enjoy!

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Beckbell

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Reviewed: Mar. 3, 2008

SO SO GOOD!!! I could eat this every day (unfortunately, I might die from high cholesterol if I did).

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Reviewer:

Vladadeska

Cooking Level: Intermediate

Living In: Pottstown, Pennsylvania, USA

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Reviewed: Feb. 29, 2008

Substitute a pork roast and a full kielbasa for the meats and you'll be approximately right. The rice must be white, cooked pilaf style, and sprinkle farofa (wiki it) across the top.

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Reviewer:

Jeff

Cooking Level: Intermediate

Home Town: Ojai, California, USA

Living In: Melbourne, Victoria, Australia

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Reviewed: Jan. 15, 2008

I made this with canned black beans, and ham that I diced into large chunks. Apart from adding quite a lot more ground coriander, I pretty much made this as written. I threw in a lot of fresh cilantro but skipped the parsley. Served it over plain white rice. This was a filling, satisfying meal. Thanks!

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Reviewer:

Caroline C

Cooking Level: Expert

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Reviewed: Aug. 12, 2007

This was really good and it took most of the morning to make it. I had everything on hand for a change. I followed the directions. It is very good over brown rice.

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