Feijoada with Spicy Lime Sauce Recipe

Sayre Van Young


2 cups dried black beans

4 cups chicken or beef broth

One 3 pound smoked beef tongue, skinned and well-trimmed

2 pound chorizo or kielbasa

2 pounds beef brisket, trimmed of all fat

2 pig’s feet, cleaned and halved

1 pound salt pork, diced

3 tablespoons canola oil

2 jalapeño chilies, trimmed, seeded, and minced (or to taste)

2 cups chopped onions

2 tablespoons minced garlic

4 cups canned chopped Italian plum tomatoes with their juice

2 bay leaves

Peel of 1 orange

Salt and pepper to taste

10 to 14 cups hot, cooked white rice

4 seedless oranges, peeled and cut, crosswise, into thin slices

Spicy Lime Sauce

Feijoada is the national dish of Brazil, although it can be found in almost all of the countries that were once part of the Portuguese empire. It is based on a bean stew from traditional regional Portuguese cuisine and is a very hearty, filling extravaganza. Like all stews it can be made in advance and reheated when ready to serve which, of course, makes it a great dish to feature when deeply involved in Brazilian literature.

Adapted from "A Reader's Cookbook" by Judith Choate.


Rinse the beans under cold running water. Place in a large saucepan with cold water to cover by at least 2 inches. Set aside to soak for at least 8 hours or overnight. Drain well and set aside. Combine the broth with 8 cups of water in a large stockpot over high heat. Bring to a boil and immediately add the drained beans. Then, add the beef tongue, chorizo, brisket, pig’s feet, and salt pork. Again, bring to a boil. Lower the heat and simmer for 45 minutes.

While the bean mixture is cooking, heat the oil in a large heavy frying pan over medium-high heat. Add the chilies, onions, and garlic, and sauté for 5 minutes. Then, add the tomatoes along with the bay leaves and orange peel. Season with salt and pepper. Bring to a simmer, then lower the heat and cook at a gentle simmer for 20 minutes.

When the beans have cooked for 45 minutes, remove about 2 cups along with some broth. Using a fork, mash the beans and then stir them into the tomato mixture. When well-blended, stir the entire tomato mixture into the pot of cooking beans and meat. Bring to a simmer and continue to simmer for at least 1 hour, or until the meats are very tender. The mixture should be quite soupy. If the broth gets too thick, add additional broth.

Remove the pot from the stove and carefully remove the bay leaves and orange peel. Remove the large pieces of meat and cut them into bite-size pieces. Mound the rice in the center of a large platter. Place the meat around the edges of the rice. Garnish the platter with sliced oranges. Pour the soupy beans into a large bowl or soup tureen.

Serve immediately with Spicy Lime Sauce recipe on the side.

Click here to see The Cookbook Club story with Judith Choate.


Calories per serving:

53 calories

Dietary restrictions:

High Protein, Low Carb Low Fat Abs, Sugar Conscious, Paleo, Specific Carbs, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 14g 22%
  • Carbs 10g 3%
  • Saturated 4g 21%
  • Sugars 5g
  • Monounsaturated 6g
  • Polyunsaturated 3g
  • Protein 60g 120%
  • Cholesterol 14mg 5%
  • Sodium 8,450mg 352%
  • Calcium 82mg 8%
  • Magnesium 27mg 7%
  • Potassium 2,313mg 66%
  • Iron 6mg 31%
  • Zinc 3mg 18%
  • Phosphorus 816mg 117%
  • Thiamin (B1) 0mg 5%
  • Riboflavin (B2) 1mg 37%
  • Niacin (B3) 30mg 152%
  • Vitamin B6 0mg 14%
  • Folic Acid (B9) 54µg 14%
  • Vitamin B12 3µg 45%
  • Vitamin E 0mg 1%
Have a question about nutritional data? Let us know.
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