Reviewed: Dec. 11, 2011

I'm brazilian, and I'd suggest you guys to drop the ham and get some nice smoked sausages (won't ever substitute the gelatin in pork ears or feet, which is what we use to get the consistency right, but it'll taste more legit) instead. This recipe takes about 1 hour to cook in a pressure cooker (which is how most people cook beans in Brazil, housewives haven't got all day to cook and rice and beans are a daily staple). Nowadays there are even electric pressure cookers with timers, which are safer. The feijoada will be perfect when the beans are very well cooked, turning into paste when you smash them. If you want the feijoada creamier, you can smash some of the beans and stir while it simmers for a bit after cooking it.

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Reviewer:

Sluchesi

Reviewed: Oct. 19, 2011

To make this even more authentic, use the ham hocks, linguica, country style pork ribs and blood sausage. It is the most delicious thing ever. My most requested food for special occasions. One thing to add...Brazilian cooking is based on the flavors of garlic, parsley and salt. The beans should be cooked with a bunch of parsley that is then removed.

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Reviewer:

klcharnoski

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Cooking Level: Expert

Home Town: Campbell, California, USA

Living In: San Jose, California, USA

Reviewed: Aug. 27, 2011

To everyone that is complaining about how long it takes, just use a pressure pot. It will take not more than a hour,if that much.

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Reviewer:

Lnfurt

Cooking Level: Intermediate

Reviewed: Jun. 27, 2011

YUM!

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Reviewer:

Ardys

Cooking Level: Beginning

Home Town: Spring Grove, Minnesota, USA

Living In: Duluth, Minnesota, USA

Reviewed: Jun. 15, 2011

I am brazilian and can tell you this is nothing like Feijoada. For one, the beans MUST be dry because they soak the flavor of the pork as they cook... the pork cuts are totally wrong - they should be smoked and pork loin, baby back ribs, fresh pork sausage and smoked portuguese sausage. Bay leaves and rum are also essential... The side dishes are white rice, oranges and kale, thinly sliced and lightly cooked with garlic. And to finish off, farofa - a corn-meal based mix with glazed onions and olive oil. Where in this world there is coriander in feijoada??!? anyway, sorry guys, you're eating something else that is not feijoada. at all. I am putting down the recipe tonight.

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Reviewer:

ariane.mccosh@gmail.com

Reviewed: Mar. 30, 2011

Fantastic!! I followed the advice of others and simmered the ham hock for 3 hours and the beans for the same. There was so much meat on the ham hock that I did not add the diced ham called for. On recommendation from my Brazilian sister in law, I added cumin and extra garlic (she said traditionally the meat is simmered with the beans, I liked cooking the ham separately to cut down on added fat). I served over rice that had been cooked with a small amount of minced garlic and 1 tsp. butter (I highly recommend it!). In the future I will fry the bacon and set it aside for later and then saute the garlic and onions in the bacon fat. Omit the diced ham and the cilantro/parsley (not needed at all). This recipe took a long time to cook, but it was worth it and I think that now I've made it I can adjust the recipe in the future to make the cooking time faster.

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Reviewer:

Eliza

Cooking Level: Intermediate

Home Town: San Jose, California, USA

Living In: Tigard, Oregon, USA

Reviewed: Dec. 2, 2010

I have been trying to make this for my Brazilian husband for years and he says this is perfect. A little too much meat and it needs to cook alot longer to get those darn beans soft, but after a few extra hrs of simmering...perfect!!!!!

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Reviewer:

Chef Jacquelyn

Reviewed: Oct. 11, 2010

The key to making this dish perfect is using dry beans that have been soaked over night. I first made this with canned (Yes, I was lazy) but the canned beans do not give the dish that hearty Brazilian style. I also love the idea of smoked ham hocks which also add to the rich juicy flavor. I squeezed a lime into my version. I happen to like the zing of lime but my family did not. We all love this. Served over white rice. Obrigada.

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Reviewer:

Salads4me

Cooking Level: Intermediate

Reviewed: Aug. 5, 2010

I took some shortcuts. I put 2 cans drained black beans in a stoneware 9x13. Added the sauted onions/garlic (only used 1/2 a regular onion but full amount of green onion), boiled ham, 5 strips uncooked diced bacon, salt pepper. Mixed and poured 1/2 can chicken broth on top. Baked uncovered 45 minutes at 375 to crisp meat. Added remaining broth and cooked 30 min longer. Served over wild rice blend. Enjoyed by all!

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Reviewer:

Jrhome

Reviewed: Apr. 9, 2010

On a taste level, this is beyond 5 stars. Used our leftover ham bone from Easter and cut up the remaining meat. I used 2 cans of rinsed and drained black beans and added a third can of drained beans that I pureed. Still it was a little too soupy for me. I used a slotted spoon to serve it. And as others have said, it didn't look particularly good in the pot. Regardless, we all loved it, even my 11 year old. I will make this anytime I can get my hands on a ham bone!

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