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Feijoada a Carioca

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


  • 1/2 T vegetable oil
  • 1/4 c chopped onion
  • 1 cloves crushed garlic
  • 1 chopped red cayenne peppers
  • 1 c dried black beans (soaked overnight, drained)
  • 1/4 lb salt pork (boiled for 5 minutes, cut into 1" cubes)
  • 1/2 lb sausage (Portugese or Italian)
  • 1/4 lb sausage (Polish, cut into 2" lengths)
  • 1/4 lb ham hocks (smoked lean)
  • 1/2 lb corned beef (cut into 2" cubes)
  • 1/4 lb pork spareribs (cut into small pieces)
  • 1/8 t Salt (Table)
  • 1/2 t freshly ground black pepper
  • 1 bay leaf
  • 1/4 orange (washed very well)
  • 2 c water
  • 1.75 oranges (peeled & sliced)


Heat the oil in a large, heavy, deep pot and stir-fry the onion, garlic, and cayenne for 2 minutes or until light golden brown. Add the beans, salt pork, Portuguese sausage, smoked Polish sausage, ham hocks, corned beef, pork spareribs, salt, black pepper, bay leaves, halved-orange 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. Serve with sliced oranges, manioc meal with butter and eggs, white rice, collard greens, vinaigrette sauce, and cacha├ža (Brazilian spirits) cocktail.