Brazilian Feijoada
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Look away now if you're not a fan of pork. For Marcello Tully's traditional Brazilian stew uses a variety of pork meats to conjure up a deliciously hearty dish. Soaking the tongue overnight is imperative, but you can used tinned black beans to save time. Feijoada improves in flavour a day or two after it’s made, so be sure to store any leftovers.
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Ingredients
Metric
Imperial
Feijoada
- 750g of black beans
- 1 pigs tongue, skin removed
- 450g of rack of pork spare ribs
- 2 pig's trotters
- 225g of unsmoked bacon
- 450g of pancetta, diced
- 450g of pork sausages
- 600g of smoked pork sausage
- 2 large onions, finely diced
- 3 garlic cloves, crushed
- 4g of ground cumin
- 15g of salt
- vegetable oil
SAVE RECIPE
Method
1
Wash and soak the beans overnight in cold water. In a separate container, soak the tongue in cold water
- 750g of black beans
- 1 pigs tongue
2
Drain the beans, place in a large pan and cover with fresh cold water. Add the tongue, pig's trotters, bacon, pancetta and spare ribs. Bring to a gentle simmer, cover and cook for 2 1/2 hours
- 450g of rack of pork spare ribs
- 2 pig's trotters
- 225g of unsmoked bacon
- 450g of pancetta
3
Slice both sausages into small chunks and add into the stew 30 minutes towards the end of cooking time. Ensure the beans are covered completely during cooking by adding more water as necessary
- 450g of pork sausages
- 600g of smoked pork sausage
4
About 30 minutes before serving, heat the oil in a large frying pan and gently sauté the onions and garlic, then add the cumin. Stir in 2 ladles of the beans and mash with a wooden spoon to form a rough purée
- vegetable oil
- 2 large onions
- 3 garlic cloves
- 4g of ground cumin
5
Pour another 2 ladles of bean liquor into the mashed bean mix and simmer until the mixture thickens. Once thick, add this to the original pot of beans and meat and stir gently to achieve a thicker consistency. Season to taste
- 15g of salt
6
Divide the Feijoarda across each plate. Serve with kale, as per tradition, cabbage or chicory and boiled rice
First published in 2015
When Brazilian-born chef Marcello Tully started his career at fourteen, he may not have anticipated working on the starkly beautiful island of Skye – but then he probably didn’t expect to be crafting some of the most exquisitely refined Scottish-influenced food on the planet, either.
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