Feijoada — the black bean banquet
A deep stew of black beans slowly simmered with several cuts of pork (fresh and salted), served with rice, sautéed kale, orange wedges, and farofa. A river of a dish that gathers the table for hours.
A deep stew of black beans slowly simmered with several cuts of pork (fresh and salted), served with rice, sautéed kale, orange wedges, and farofa. A river of a dish that gathers the table for hours.
Feijoada isn't a meal, it's a party. On Saturday, the whole family gathers around the black pot that's been simmering since morning, and the smell fills the house. You serve it with orange for freshness, bright green couve, crunchy farofa. When I won at Interlagos, in front of my people, my arms were on fire and I had tears in my eyes — and I swear no trophy is worth a feijoada shared with your loved ones after that.
- •Black beans — a large amount (stew base)
- •Salted and smoked pork (ear, ribs, shoulder) — various cuts (meats)
- •Smoked sausage (linguiça) — as needed (meat)
- •Garlic and onion — generous (aromatics)
- •Bay leaf — a few leaves (flavor)
- •Orange — on the side (fresh accompaniment)
- •Kale (couve) and manioc flour — as needed (accompaniments)
Feijoada — the black bean banquet
A deep stew of black beans slowly simmered with several cuts of pork (fresh and salted), served with rice, sautéed kale, orange wedges, and farofa. A river of a dish that gathers the table for hours.
Why this dish? Feijoada is THE celebratory dish of Brazil, the one for weekend gatherings and great victories. When Senna won — especially his 1991 Brazilian Grand Prix at Interlagos, finished in tears and cramps, Brazilian flag raised — it's this kind of proud, collective feast that celebrated the national hero.
Feijoada isn't a meal, it's a party. On Saturday, the whole family gathers around the black pot that's been simmering since morning, and the smell fills the house. You serve it with orange for freshness, bright green couve, crunchy farofa. When I won at Interlagos, in front of my people, my arms were on fire and I had tears in my eyes — and I swear no trophy is worth a feijoada shared with your loved ones after that.
Ingredients (period version)
- Black beans — a large amount (stew base)
- Salted and smoked pork (ear, ribs, shoulder) — various cuts (meats)
- Smoked sausage (linguiça) — as needed (meat)
- Garlic and onion — generous (aromatics)
- Bay leaf — a few leaves (flavor)
- Orange — on the side (fresh accompaniment)
- Kale (couve) and manioc flour — as needed (accompaniments)
Ingredients
- Dried black beans — 500 g (soaked overnight) (base)
- Smoked pork ribs — 400 g (meat)
- Pork shoulder — 400 g (meat)
- Smoked sausage like linguiça or mild chorizo — 300 g (meat)
- Smoked bacon — 150 g (fat and flavor)
- Onion, garlic, bay leaf — 2 + 4 cloves + 3 leaves (aromatics)
- Kale (couve) — 1 bunch (sautéed accompaniment)
- Oranges — 3 (serving)
- Rice and farofa — for the table (accompaniments)
Method
- The night before, soak black beans. On the day, cook them in a large pot with bay leaf at a simmer.
- Separately brown the meats, then add to the beans (longest-cooking first, the rest after 1 hour).
- Prepare a refogado: sweat chopped onion and garlic in a bit of bacon fat, add a ladle of crushed beans to thicken, then pour back into the pot.
- Simmer gently for 2–3 hours until the broth is black and thick, and meat falls off the bone.
- Finely slice kale and sauté quickly with garlic.
- Serve feijoada with white rice, sautéed kale, orange wedges, and farofa at the center of the table.
How it was made : Modern feijoada became established in the 19th–20th centuries as a Sunday dish in Brazilian cities, blending black beans with salted pork cuts from preservation cuisine. The orange served alongside is not a dessert but an aid to digesting a very rich dish — a table wisdom passed down through generations.
The contemporary twist : Serve it in a "pódio" version: three small cocottes to layer the meats, and plant a mini checkered flag in the farofa to close the race weekend.
Ayrton Senna · Charactorium