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  • 2 lb Black beans
  • 1 1/2 lb Salted pork loin
  • 1 lb Salted pork ribs
  • 1 Salted pig's foot; scrubbed, scrubbed and scrubbed, and then scalded in boiling water, split in half ( may be omitted, but i suggest you don't)
  • 1/2 lb Fresh lard or non smoked bacon
  • 1/4 lb Smoked bacon
  • 2 lb Sausage( kielbasa is great)
  • 1 lb Portuguese sausage chorizo ( i used to find it at lucky. in san Francisco)
  • 1/2 lb Beef jerk
  • 2 lb Pork loin
  • 3 Bay leaves
  • 3 Onions; chopped
  • 4 Cloves garlic
  • 1/2 c Chopped parsley
  • 1/2 c Green onions
  • Black pepper
  • Chili pepper


1. Soak beans and salted meats separately ( except sausages) overnight, changing the meats water 3 times.
2. Discard the water from the beans, place beans in a stockpot and add water to cover the beans( plenty of water). Bring to a boil and add bacon, bay , foot and Portuguese sausage.
3. Wash meats , cut them in large cubes and cook them in a separate saucepan.
4. As the beans start drying, add the liquid from the meats and fresh water to the stockpot( this is a way to keep the feijoada from getting too salty, as you can control the salt.
5. Check the salt and add the meats to the pot.If you see it's getting too salty, don't add any more meat.
6. Cook at least 1 hour after meats have been added.
7. When beans are soft ( You can check by crushing a few grains with a fork), remove from heat, let cool and chill over night in a non-metal container.
8. Bring everything back to the stockpot and simmer over very low heat.
9. Meanwhile, cook onions and garlic in oil until they begin to change color.Add black pepper.
10. Place onions, 1 cup cooked bean grains ,parsley and spring onions in a blender or food processor and process to a paste. Return this paste to the pot and stir to thicken.
11. Meanwhile broil kielbasa.
12. Roast the loin.
13. Remove meats to a serving dish.
14. Serve beans in a tureen.
15. Serve sausages separately
Serve the feijoada with kale, slices of orange( peeled), rice, pepper sauce,the meats and sausages separately, and farofa. Note: Sometimes I squeeze 1 orange in the stockpot with the feijoada just before serving. Enjoy! Miriam Rio de Janeiro, Brazil
Recipe by: Miriam Podcameni Posvolsky Posted to KitMailbox Digest by Leon & Miriam Posvolsky <> on Sep 01, 1997