Online Recipe Book

Feijoada a la Recife

2 - 4 servings
Prep info
overnight soak + 30 min prep + 2 hrs simmer + 15 min simmer
Prep time
Not set
Cook time
10 hours, 45 minutes
Time required
10 hours, 45 minutes
Oven preheat
Mains - Misc
Not tried


  • 1/2 T vegetable oil
  • 1/2 c chopped onion
  • 2 cloves crushed garlic
  • 1 chopped bacon (slice)
  • 1 c dried brown beans (any kind of small brown bean)
  • 1/4 lb salt pork (boiled for 5 minutes, cut into 1" cubes)
  • 1/2 lb corned beef (cut into 2" cubes)
  • 1/4 lb ham hocks (smoked lean)
  • 1/4 lb round steak (cut into 2" cubes)
  • 1/8 t salt
  • 1/2 t freshly ground black pepper
  • 2.5 c water
  • 1/4 lb pumpkin (peeled, cut into 2" cubes)
  • 1/4 lb fresh okra (ends removed)


Heat the oil in a large, heavy, deep pot and stir-fry the onion, garlic, and bacon for 2 minutes or until light golden brown. Add the beans, salt pork, corned beef, ham hocks, round steak, salt, black pepper, and water. Cover and simmer for 2 hours or until the beans are tender, stirring occasionally and adding water if needed to ensure that the beans are completely covered while cooking. Add the pumpkin, chayote squash, and okra. Simmer for 15 minutes or until the vegetables are soft. Do not overcook the vegetables. Serve immediately.