Feijoada with Spicy Lime Sauce Recipe

Feijoada with Spicy Lime Sauce Recipe
Staff Writer

Sayre Van Young


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, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 2g 3%
  • Carbs 1g 0%
  • Saturated 1g 3%
  • Sugars 1g
  • Monounsaturated 1g
  • Polyunsaturated 0g
  • Protein 8g 15%
  • Cholesterol 2mg 1%
  • Sodium 1,056mg 44%
  • Calcium 10mg 1%
  • Magnesium 3mg 1%
  • Potassium 289mg 8%
  • Iron 1mg 4%
  • Zinc 0mg 2%
  • Phosphorus 102mg 15%
  • Thiamin (B1) 0mg 1%
  • Riboflavin (B2) 0mg 5%
  • Niacin (B3) 4mg 19%
  • Vitamin B6 0mg 2%
  • Folic Acid (B9) 7µg 2%
  • Vitamin B12 0µg 6%
  • Vitamin E 0mg 0%
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