Brazilian Feijoada - Black Bean & Pork Stew Recipe

Learn how to make a Brazilian Feijoada recipe! Go to foodwishes.blog... for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Brazilian Feijoada recipe!

[@emmakateodwyer345]

Don't know how I lived without this for so long! I make dog food for 2 of our dogs kzbin.infoUgkxG-7WiT7ocumjytOpHDFt632PL0pxXRAg (we have 5!) and it is so much quicker in this. Love having the inner pot stainless so I can use my immersion blender right in it without worrying about scratching. It makes potatoes great and fast! Still working on the vegetables, first time came out great, second time I did different ones and they were a little too mushy. Just need to adjust the time. I highly recommend this pot!!!

[@jpcontieri0]

"You are going to be required by law to serve it with white rice" 😂

[@epetita]

jpcontieri And he's right!

[@fabiogregorio3196]

Completly right! Feijoada + white rice + farofa de mandioca + vinagrete + couve refogada + laranja!!

[@fabiogregorio3196]

@Hol up Cachaça, não. Ô loko! Quem é que toma cachaça pura com feijoada? 😂

[@Erodzgonz]

And a big glass of caipirinha

[@fabiogregorio3196]

@@jhercoles8168 E açúcar..

[@Tishieism]

Chef John, I'm from Brazil and I can safely say that you've nailed it. For the most part. Just know that if you ever served feijoada to a Brazilian using bread crumbs as substitution for caçava flour, you wouldn't hear the end of it! Haha. There's nothing, nothing like the caçava flour or, as we call it down in Brasil, the good ol' farofa! Thanks for honoring my people with this delicious recipe!

[@deiaendlein]

Eneias Feliciano “aint" does not exist, if anything it would be “ain’t” …. if you don’t like others to judge you on technicalities, don’t judge them. And put the spices to like and want in the dishes you prepare.

[@zennamon2295]

andrea endlein hey, just because you speak english perfectly, doesn't mean others do too. And what he was saying, is that we don't use cumin very often. In the north, they use it a lot, but I live in São Paulo, and people from the south of Brazil usually hate cumin and coriander.

[@SindromeDeMascotinha]

haha I hate Cilantro, but I really like cumin, especially on a pork dish :D

[@pedrogarcia238]

Eneias Feliciano Não na sua região neh irmão mt comida brasileira cm comida por aqui...

[@gavrilogabo]

São Paulo is not Brasil, "mêo"

[@canseideserchef]

Chef, that's a great rereading of our beloved feijoada! You did with what you have in US... The traditional is a little different, and we put ears, tail, feet, pork backfat, with bones, and the cassava (here is mandioca) is a really common think in the Brazilian cook. Is really great! Next time, when I go to San Francisco, I will give you a package to you taste! And come to Brazil to taste the real one! Happy New Year!

[@josedacunhafilho]

and oranges.

[@guilhermesarruf8625]

kkkkkkkkkkkkkkk eu li essa porra com a voz do Bruno Salomão kkkkkkk DELIICIOUS

[@m.theresa1385]

Darn, it’s ages since I’ve made this, I miss all those porky bits (my feijoada also has some salt beef ;)) soon ..

[@londoner001]

Thanks for posting this recipe. I love Feijoada. It is one of my favorite dishes ever and it reminds me so much of the amazing time I had while studying in Brazil, I actually felt very emotional watching it and very hungry :-)

[@Gabrielnobre]

Im happy that you had a nice time here! its hard to acomplish that even to us

[@josedacunhafilho]

Brazilians usually put a few bay leaves when cooking the beans, and this is kind of important. And here is a tip for the 'farofa' 4:20 ; sautée three onions on lots of olive oil, make it quite slushy, and add enough tosted manioc flour keeping it moist. Some people add eggs, or bacon, but it is overkill. And I am sorry to say you left out two essential ingredients for a genuine, delicious Feijoada. #1: wrap several kale leaves very tightly, rolling them like a cigar, and slice them as thinly as possible, the pros scrape the edges with a very sharp knife making it angel hair thin. Sautée with garlic and O.O. #2 for me this is the ingredient that makes a Feijoada a Feijoada: Oranges! Peel and cut seedless oranges in discs or cubes, and serve them with the rest of the Feijoada. The tanginess of the oranges are essential to balance all the pork, and I highly recomend using it. Feijoada is my favorite meal, and I usually say that a Feijoada without oranges is just rice and beans with pork. Do try it with oranges to experience the real thing.

[@ottomattix86]

He does say they use oranges so he didn't miss that.

[@edwinespinoza2059]

Kale.......you meant cove Actually "collard greens"

[@douglasloreto]

Dear John, I'm really proud to see an american cheff doing brazilian recipes. And your feijoada recipe is definitely approved. By the way, if you don't know or don't have casava flour on the closest grocery, don't worry, you can replace it with corn flour, it has the same effect! Really happy to see feijoada here cheff. Cheers!

[@josedacunhafilho]

you obviously never had a real feijoada.

[@taizein1649]

there are a lot of variations of feijoada. Do you think it's that easy to find calabresa, carne seca, and all the Brazilian products in United States to make what you call the perfect feijoada? His recipe worked perfectly well as it is!

[@elliemerp479]

Honestly it depends on where you live. go to the east coast, like new jersey, Massachusetts, florida. You'll find a lot of brazilian shops here. But like I said, it just depends on where you live. We make feijoada all the time over here. Tons of brazilian shops and butchers.

[@leonredbon]

True! This is a very difficult dish to make in the USA. He did a good job. I think i would prefer traditional beef jerky to the carne seca we can buy here.

[@dersonantoniomarinho488]

Carne seca=jerky

[@KEYBEATZ]

The part of US where I'm from I can get those items.

[@guitarlicksntricks]

"bikini models actually TRY to gain weight in their butt" !!! :-D a brilliant version of feijoada! thats Chef John :-)

[@rosaferrer8615]

🤣 🤣

[@HumbertoRamosCosta]

Most of brazilians commenting are complaining about adaptations ... I don't think this way, in fact in some sense each state in Brazil would make a different feijoada, with it, without that, etc. So (from my point of view) this recipe is a perfect good example of the spirit of feijoada.

[@Pridernocka]

Even in Brazil some people says if you are disgusted by pork ears, tail, feet and you don't put it in your feijoada, it isn't feijoada

[@josedacunhafilho]

You obviously never had a real Feijoada. He made rice and beans with pork, and breadcrumbs. Not feijoada in my book. Left out kale (couve), and most importantly the oranges, which is the ingredient that makes the dish be a Feijoada.

[@guilhermeguerra3441]

I am brasilian and have eaten a lot of feijoadas in my life, this looks better than 90% of them! Also, I can confirm, if you eat them without white rice, you will be put in jail (or worse)

[@danielcastelo]

Love the initiative!!! Being brazilian, I've seen the real feijoada, the old traditional way, with the pig's ears, feet, tail and even the nose (my dad just loves it). But the feijoada that many brazilians eat nowadays is made with pork loin, ribs, chops, bacon, beef jerky...And we can't forget 3 things that will make a difference is 1- the cassava flour toasted with finely chopped bacon, garlic, onion, lots of butter, and green onions and colored with annatto (colorau). 2- The collard leaves sauteed with garlic and 3- the diced orange to balance everything else... It's DELICIOUS!!!!

[@epicmerna]

You brazilian and ur name is Daniel Cruz? Lol liar you wish

[@bieeld4rk350]

@@epicmerna where are you from honey? Daniel is a pretty common name here, placed like 15~20 in the most used, and Cruz is a bit less used, but I wouldn't say it's rare

[@RSEnglishClass1]

thank you for being respectful towards our dish. what many ass#@les couldn't do in the comments. given the difficulty to find some of the ingredients, your recipe is quite similar, and i guess the taste was quite the same. thanks again, from a huge fan of the channel.

[@josedacunhafilho]

Forgot an important element: CAIPIRINHA! Caipirinha (mash limes, sugar, add cachaça and ice, that's it) is the official drink for a Feijoada. Don't even consider drinking beer, for it is likely (as we say in Brazil) you will have to roll away from the table after you finish eating. If you can't find cachaça, rum will do fine, just have to change the name of the drink to "Caipiríssima"

[@feldinho]

your farofa is not far off! :)

[@pauloamw]

I see what you did there :D

[@florespaul]

Bahaha you're hilarious

[@josedacunhafilho]

it is totally off.

[@YYUTESARK_CLAN]

Far oh fa

[@giannirocco7492]

My Brazilian cousin tells me to make the authentic version you must use smoked chupakabra!And my cousin is always correct,just ask her!

[@ekay8968]

I was in Brazil in 2012 and I made this yesterday, it tasted like I was back in Brazil on vacation!

[@oRoleGourmet]

mandou bem, chefe joão!

[@alinesa3343]

Kkkkkkk

[@josedacunhafilho]

Obviamente você nunca comeu uma feijoada de verdade.

[@nicememe9450]

lmao Pedola e Gordola

[@pimpersp1800]

Hahaha farofa de farinha de rosca. Criativo.

[@CaptRicoSakara]

My Dad and Step Mom are from Brazil, and they always said that if I went to Brazil, I would go nuts on the food. Now I can see why. That Fejioada looks AWESOME!!!

[@eltoncarvalho9456]

It looks awesome, I'm Brazilian and that's safely one of the best foreign version I've seen so far. On a second version here are some more traditional tips, usually we pressure cook the beans, it's much faster. On a traditional feijoada you're going to have some "exotic" parts of the pig, like pork ears, nostrals, feet and skin, the collagen changes the dish completely and takes it to another level of flavor and texture, giving it some umami flavor, The traditional greens that go with it, is kale. I'm sorry but you're missing out on farofa :D. Maybe for 2020 you can try it like that for us. Oh and the orange is used during the cooking process to reduce the heavy flavors when cooked with traditional ingredients. Thank you for showing our culture to the world, I'm really grateful for that.

[@victoriacoura8834]

Hi, chef John! Cassava flour is the flour made with a kind of brazilian root, which is then, fried in butter and mixed along with fried garlic, fried onions and a little seasoning. It has an appearence that resembles sand, but tastes sort of like bacon. Cassava is also known as brazilian arrowroot, manioc (mandioca) and tapioca. It's delicious and you should really give it a try whenever you have the chance!

[@f3nomeleven434]

+Victoria Coura I think the root is poisonous when harvested so first it is drained and then tossed and fried.

[@victoriacoura8834]

+Joe Peso yeah, i'm pretty sure that's the process, but here in Brasil we just purchase the flour on our supermarkets, you don't need to fry it in order for it to get not-poisonous. you can just throw it over beans, for example!

[@f3nomeleven434]

Ok thanks. I can't wait to visit your country in a few months. I can try it for myself!

[@BHARATIYEKHANATHEINDIANRECIPES]

+Victoria Coura check out us for Indian recipe

[@BHARATIYEKHANATHEINDIANRECIPES]

hey check our channel for new recipes...

[@fredschmaltz]

OMG, This is so well done :) Just the bread crumbs detail... it doesn't work! HAHA try with the cassava flour, you'll be amazed!

[@michaelhood5007]

I have a Brazilian girlfriend, and they love to tell me we can't make feijoada. But you're right, you need farofa.

[@sophiacoelho]

Michael Hood buggers, you can. Feijoada was born of the scrap of all pork parts given to the slaves, the one the masters didn’t want. So, technically, you can use anything pork in it. Besides, Amazon solves the black beans and farofa problem. Usually the cheapest parts are used, like feet and tail, but you can do a “feijoada de rico” (rich man’s feijoada) with nice cuts. If she doesn’t do it, cook it yourself.

[@michaelhood5007]

So I can use a piece of bread with a porkchop on it, and you'd call that farofa!? Are you English? Because "buggers" is pretty English, and it would really tickle me if an English person was telling me about how to make farofa. Did you look it up on wikipedia or something? When you're at the table, and someone wants you to pass the feijoada, nobody says, "pass the feijoada de rico", we just say "feijoada" cause it's assumed your master didn't throw you some pigs feet to make dinner with haha. Bottom line, aipim (cassava in english) farofa is the best.

[@sophiacoelho]

Michael Hood I’m brazilian. I simply said that you can find brazilian products, such as farinha de mandioca in Amazon. That is a nickname by which some people describe a feijoada made with premium cuts, a joke.

[@alexandresobreiramartins9461]

But the good one for me is the one with the traditional one with the rejected parts. I just love pork ears, tail and trotters!

as a brazilian i have to say, looks delicious! But you just missed pork feet and some pork ears hahahahahha for real, thats the classic way of cooking feijoada. historical fact, feijoada first appeared in brazil when slaves from Africa were brought here and the masters used to throw away these "bad" meat parts like pork ears and feet, so the slaves took those parts and cooked them with black beans! Its really great to see how this meal became so famous in Brazil! thank you Africa for our cultural diversities! As grand child from black grand parents I feel happy that this cultural meal has become a brazilian signature!

[@cmustrj]

Marco túlio Actually this story they tell us is a misunderstanding. The portuguese never despised their pork. Feijoada is an old portuguese recipe, a cousin of the French "cassoulet". The slaves, unfortunately we're not allowed to eat meat, historians say they ate mostly Angu and cassava. The recipe of portuguese feijoada was adapted with local Brazilian ingredients, but was never slave food.

Camila, the story I know and was told was this one, but I'll look into it! Thanks for your reply

[@Jazzmarcel]

Camila I was told by two different brazilians that the Portuguese never ate black beans! however, the fact that slaves were never allowed to eat meat sounds plausible!...... BRASIL?....most beautiful people , capitivating culture and food and the music! nothing comparable! my only complaint with brasil is their mistreatment of the afro indigenous decendands who are left out! persinally i think if brasil was to scrap this injustice it would no doubt become the model for the world!..... awesome looking recipe! I am inspires to try this today!

[@cmustrj]

Never eat black beans it's true. Portuguese Feijoada is made with other types of beans. As I said the recipe was adapted. I am glad that you like my country. But I don't get what you mean by "afro indigenous descendent".

[@Jazzmarcel]

Camila​ I have two really good brazilian friends one in curitiba and another in Rio! So, i am kinda of connected to brazil throught them. I what disturbed me was seeing the conditions of the favelas the people who live there. This was something I got the first time I went. Aside from that I always enjoy brasil even more than any other country that I've been to....I always think about the words of Dori cayimmi who said "if you love your country don't go to brasil"....I guess he was implying that you won't love your country once to visit Brasil....

[@joaodfreire]

Chef John, there's two things I want to do with you. 1- buy a beer to you and your wife. 2- cook you a feijoada. Really thanks for showing our cuisine for the world.

[@brunobalbino7461]

Someone pls introduce a preasure cooker to this fella. 9 hours to make it !!! OMG

[@Lumpy007]

Yeah, I sitting here thinking of the way to convert for my instant pot!

[@qoelhex]

@@Lumpy007 it's just 1 hour in the instant pot, throw meats for ten 10 min in high pressure to render the fat, then add de onions, soft them, and then the rest, including the overnight soaked beans, for another 40 minutes.

[@zerocooljpn]

how to use a pressure cooker was going to be my next question​

[@opera1dan2]

I do this in the instant pot all the time. As per the other reply to this but....you don’t need to pre soak black beans. Whole thing is done in an hour. Yum yum.

[@SuzanneBaruch]

Long-time fans of Chef John know that he rarely uses a pressure cooker or a crock pot. He's "old school" about some things, but that doesn't mean he's never been introduced to a pressure cooker.

[@JahnkeML]

That feijoada looks amazing. If you by chance get to find our "farofa", which is manioc flour (or cassava flour, although I've never heard it being called like that), please try to buy it, as it complements the dish in a very nice way. But your bread crumbs also looked tasty, so thumbs up to that, nice improvising. Greetings from Brazil!

[@absoledge]

Max Jahnke hi I know this comment is 6 years old but I would appreciate a reply kkkk, I have farina I brought back from Brazil will that do.

[@JahnkeML]

@@absoledge Hello Sean. If in the label it reads "Farinha de mandioca" ou "Farofa", that's the one. You might want to lightly toast it on a oiled fry pan to improve texture and flavor complexity. Here you'll find some recipes kzbin.info/www/bejne/m6KumZuZr6ZgecU kzbin.info/www/bejne/mKSWhHabhZp4h80

[@saradasilva3992]

I'm brazilian born and raised in Pennsylvania. He did very good adapting American products to make the fejoada. I give this 4 stars for effort lol

[@shardar1924]

what a honor having a dish from my country as last recipe of the year.

I just discovered you today and your recipes look wonderful. I just have one beef (pun intended) black beans are black not red. But supposedly harder to digest. My picture shows me picking oregano from my yard and behind that I have rosemary that grows into trees down here. (Costa Rica) Thank you for sharing your wonderful recipes.

[@foodwishes]

You are completely wrong and way out of line. I'm a fan of Laura's and anyone else who cooks and shares their recipes on KZbin.

[@samircsabbag]

as a Brazilian myself, this is not how you traditionally make a feijoada. But it's a really really good version of it!! that is quite close to the final results but the process and the steps of the cooking are totally different. congrats on your version of feijoada. that looks amazing!!!

[@foodwishes]

So cool!! Thanks! Btw, if you charge people, I'm going to need a little taste of that action.

[@vaiyt]

Since the Calabresa sausage is a distinctly Brazilian product (made by Italian immigrants with Portuguese ingredients), the closest analogue would be what is called Portuguese sausage or Linguica outside of Brazil.

[@TheEusebio789]

muito bom!!!, the only thing missed is the Farofa and skin pork, but it's ok. feijõada is a very delicious plate

[@robguzzo9581]

Jahir Chavarria

[@akemimitsueda4031]

Whoa, it's the first time I see a non-brazilian make such a wonderful version of our feijoada. Chef John, you're awesome!

[@xRAPxPaulistano91]

I am Brazilian, I love that that guy is giving a intro, but it is better coming from a Brazilian like myself, ohh and be sure to check out my channel for some awesome Brazilian music from all sorts.

[@Srvtnc]

while cooking you can skim some beans and throw them in a frying pan with the seasonings and mash them a lil bit and then throw it back in the pan, it'll make the dish way more flavorful, and for the flour you can use manioc flour, the seasoned ones are the best for a feijoada, you can always find it on a brazilian products store

[@limacedo28]

Very good chef John! I suggest trying some farofa with yucca flour as well, if you can find it. It is not to be missed. And you can speed up the process with a pressure cooker. Make yourself a caipirinha and you have the taste of Brazilian gathering.

[@fsavinodias]

I was amazed to see someone cook this dish so well, and so close to what we find here. The traditional dish also has pig ears, tail, nose and feet. But I prefer without it. Congratulations from a brazilian aspiring chef!

[@elcharlton]

OK, I love, LOVE watching your videos. I just have some problems with this (my favorite dish, having grown up in Brazil for a good part of my childhood). Maybe it's just me, but here I go: Add the meat, bones, and beans all together. Yes, you can sear the onions and garlic first, but the beans absorb the flavors while cooking, and cook the meats (I like to use broth, but water is OK). Also, soup bones, and other parts of the pork/beef are very traditional. Sausage and bacon is fine though (the pork chop is a bit American, lol). Also, the "cassava flour": it's called Farofa. It's made from manioc (aka yucca), and has more of a consistency of corn meal. If you're lucky enough to live in a city where you can get Linguiça, you should be able to find farofa (or at a Brazillian store). ***Don't add anything to the farofa (butter to brown is all)!*** The oranges are just like a delicious garnish. Also, should add a tiny bit of cumin, and don't forget the salt (fresh cilantro too). DON'T MASH THE BEANS!!! The liquid shouldn't be that thick. In fact, it is tradition to serve shots (yes, like liquor) of the liquid like an appetizer. It's SO good! Feijoada usually served over rice, which is seared in a pan with onions and butter before cooking. Also, generally served with collards which are cooked slivered as well (not spicy), just buttery and savory.

[@elcharlton]

Also, can't leave out the molho. It's basically chopped tomatoes, onions, cilantro, green peppers, white vinegar, and salt - simple, but necessary. Put the rice on the plate, generously spoon the feijoada over the rice, with lots of liquid and meat, then the farofa sprinkled on top, and molho drizzled over that. Generally the farofa and molho are served on the side for each to get their own desired amount.

[@TheLKStar]

I really missed "farofa" in this, it's my favorite part of feijoada.

[@thiagogarde]

Isso não é feijoada NUNCA, cadê as orelhas, lingua, rabo e pé do porco?? Cadê o torresmo? Se isso é feijoada eu sou japonês! ahahah

[@MymusicW630]

Kkk

[@DrunkzZzZz]

I'm in love with your dad jokes, actually cried when you talked about having 2 problems with the casava flour. Keep up the videos!

[@JonasTheLundh]

This video just earned its place as the 100th video on my "Food" playlist =)

[@elliemerp479]

There are definitely a few things I would've done different just because theres a brazilian shop near where I live in the US. 1st thing is never drain the water that you soak the beans in. 2nd thing is to use thick bacon, the kind you get from the butcher that you only make once in a blue moon. the 3rd is the bread crumbs. Caçava is manioc, commonly called yuca. The thing with the meats you chose is that there aren't bones, and thats my pet peeve. The bones are always hard to remove (at least for me) so I don't mind your meats in the feijoada. Thanks for celebrating my heritage, Chef John! Great recipe!

[@stephanjacob17]

Beef Jerky is not the same as Carne Seca, not even close btw.

[@beibiboi2]

Your version is sooooo much lighter than the original... I am compelled to appreciate yours more :D I really don't like how much fat there is in feijoada as done here in Brazil... Congrats, Chef John!

[@cssNuramoN]

and here i am thinking wow is he really leaving all that bacon and sausage fat in the pan? might as well smear the whole dish right onto ur hips then. and remember to save some to cream up ur heart arteries :S

[@dreewr]

Chef, you could teach us to use pressure cookers.

[@robguzzo9581]

dreewr

[@LabradorRichy]

just put everything you want in there and turn it on

[@iamdanieloak]

You using pressure cooker you can reduce the beans cook time to 30 min.

[@KatoPotatoooo]

I have been a huge Chef John fan sine 2009 and I have NO CLUE how I missed this recipe until just now. I lived in Brazil from 2002-2016 and you nailed it Chef John! Of course some things are different because you are in the USA and it can't be 100% Brazilian... but you did GREAT! I plan to make my first feijoada outside of Brazil soon, as I now live in China. All we can do is the best we can with the ingredients we can get! Thanks for another great video! Chef! And thanks for these two gems: "But there's two problems with that... Number one, I don't know what that is and number two, I'm out of it." 😂 "You are going to be required by law to serve it with white rice" 😂

[@pimpersp1800]

The way to make farofa abroad is to go to an shop specialised in African or Indian food and ask for 'gari flour' it is exactly the same as what Brazilians call 'farinha de mandioca'. The literal translation to 'cassava flour' make it impossible to find because such a thing doesn't exist. But if you look for 'gari flour' you won't be disappointed. It is exactly the same stuff.

[@ManoelMRodrigues]

Hi Chef John, As a brazilian I can say that your feijoada looks amazing. Congratulations.

[@makkedahwells93]

Dagnabit! I'm so late! My brother told me about this guy. His stuff looks so good I feel like eating my laptop! No worries I won't but anyway. +Food Wishes Chef, since I'm a newbie; and therefore ignorant about you and your extra-ordinariness (is this a word) do you have a restaurant somewhere? I need GOOD food in my life!!!

[@boscopit]

Damn that looks good

[@mrv1111]

+Nathan Justice It sure is, you'll love it.

[@andersonsantos4946]

+Nathan Justice Dude, im brazilian, this food is fantastic i'm pretty sure, you would love it!

[@v0zbox]

The stars have aligned in my favor. This will be the recipe to inaugurate my new pressure cooker! And you have to love how all Iberian/Latin American stews contain no fewer than four kinds of pork. It just makes sense.

[@paulkitas4659]

Sorry,.. this very very good... but the next day try to be alone, maybe out in the woods

[@cssNuramoN]

well to anyone that has a herb garden they could just plant some summer savory and chop up a bunch and mix it in there. stops ur trumpet.

[@megasorte2722]

kkkkkkkkkkkk

[@pimpersp1800]

The way to thicken the feijoada is to add a couple of cups of the cooked beans and juices to the onions and garlic frying pan, saute them a bit then mash well and put it all back into the big pot. Another trick is to add a peeled orange into the bean&meat pot. The pith will absorb a bit of the fat from the meat and as it also contains pectin will help with the thickening. But don't let the orange open.

[@vaiqdabom]

We Brazilians never did the soak overnight part 🤔 also, you absolutely need pork ear and feet! Also, we usually use louro leaves and eat oranges after, it helps digest!

[@MegaDriveSJC]

ele usou folha de louro, bay leaf é folha de louro, e pedaços de porco como orelha e joelho nao sao faceis de encontrar em outros países, eu achei a receita plausivel ate, com todos os recursos reduzidos.

[@AG-Consulting]

Concordo! Eu uso "pork salt" oque e' o mais parecido com carne seca. E orelha de porco e joelho, nao gosto nem no Brazil. KKK Mas feijoada sem farova nao tem como.

[@ReneGerminiani]

Manu Fernandes na boa não ter orelha e tal não é defeito, mas faltou uma carne seca melhor

[@ThiHills]

My favorite brazilian dish!

[@ValladaoMateus]

Food Wishes I'm brazilian. That crazyness you did with the onions isn't original... But... Looks fantastic... I'll try to do it next time. Great recipe brother.

[@Brasileirathelabel]

I loved your video! I’m brazilian and going to attempt to make it for the first time soon! Thank youuu

[@dalebaker9929]

Making this today...YAY.

[@NightOwl_30]

Congrats. I love how you replace carne de sol with beef jerky. It makes total sense.

[@oRoleGourmet]

a verdade é que não é o pc, e sim eu, o otávio rs

[@blacquesjacques7239]

I haven't had this in 36 years . Thats how long its been since I swore I would return to Brasil .

[@danigirl103]

Hey Chef John! I've recently been to Portugal and tried a dish called a "francesinha" and I'd love to get your take on it, It's like a thick meat sandwich on regular white bread coved in cheese and a red beer sauce and served with fries. I know it sounds weird but it was the best thing I tried in Porto. I'd love to relive that trip through a recipe, thanks! Love your videos as always :)

[@Piguiy]

"You're gonna be required by law to serve this with white rice" SERIOUSLY. There is no feijoada without white rice.

[@brunobacote1]

Me deu vontade de comer feijoada com farofa e couve manteiga com um copo de suco de maracujá. Bom demais!!!

[@michaelbhs05yb]

How cool! I was thinking about feijoada out of nowhere. An hour later, I log onto KZbin, and lo and behold! Chef John has a recipe for feijoada! I am meant to eat this soon.

[@alisoneccleston8673]

March 1,2022 ok who didn’t make beans and greens for the new year?

[@thiicibaci]

I'm brazilian and a huge fan! Thanks for this! That video made my day and gave me some ideas to replicate this dish where I live now, Toronto. You're the best!

[@flaviofunato759]

You forgot fries garlic and chopped onion before putting black beans

[@Cunhambebe]

Hi Chef John! Thanks so much for cooking this famous Brazilian dish. I love your videos as well as your blog and would like to thank you for entertaining and educating at the same time. Besides, I would like to apologize for those comments written in Brazilian Portuguese.

[@anabanana0101]

As a Brazilian, I've got two words for you: NAILED IT! Proud to see other nationalities appreciating a typical feijoada. Doing this recipe this Sunday with my new slow cooker. It will be my first time and i am over the moon with excitement.

[@WelcomeToMichellesWorld]

A friend made this for me once. It was so good! I am going to try this recipe. Thank you

[@TheGracefulGhost]

Oh my goodness. For a second I thought Chef John meant cassava "flower". I was wondering where I can get this flower since I don't see it at my florist or fancy shmancy grocery store. 😂

[@VoreTechz1985]

He said "This is how I do mine". That means it is his interpretation of the dish. Chef John usually does his own spin on classic recipes to make it more his style and taste. :)

[@Milegolasss]

Brazil here, so glad you enjoy one of our dishes =D And you are doing perfectly..even crushed some beans to thicken up a little! Chef John, you rocks! beijos dos seus fãs no Brasil ;*

[@MaicoGorll]

Nice one Chef, I'm Brazilian and I can say that are a lot of variations for Feijoada, to say some: even the beans vary, some times we use only black ones, other times a mix of black and red, or one called carioquinha. The meats are a litle diferent because we have some smoked pork ribs cuted in small cubes, but in general greasy pork meat is the rule. I dont think your bread crumbs are wrong, some times I have mine with manioc flour.

[@Abelhawk]

I spent 2 years in Brazil and the food changed my life. I've spent the last 12 years trying to perfect feijoada tasting like it did back then, and I'm close, but not perfect. I may need to just start splurging more on the meat types, especially the linguiça. And where I was (the northeast) they used cilantro instead of parsley.

[@otfresh]

Something that would be close to the cassava flour would be cream of wheat. Also, the bean-mashing is totally legit, all my Brazilian friends do that.

[@antonioparisi6315]

Where are the feet, the skin, the ears? That's American feijoada

[@jamj8965]

The cassava flour is made from the manioc ( I think thats the name in english) here in Dominican Republic is named yuca.

[@allisonkirby8375]

well done chef john! feijoada is a favorite dish of mine from my childhood but i've always been too overwhelmed by it's greatness to actually try and make it! thanks for breaking it down--i can't wait to try this :) ps: we always garnished with orange slices and then a mixture of cucumbers and vinegar (said to decrease the effects of the beans, lol).

[@brook117]

Black pepper Cayenne Cumin Coriander Parsley

[@almaighty360]

Wow this is awesome!! I wish I could make something even as close as you did to the original traditional Brazilian dish. Parabéns ♡ I will try it.

[@flaviofunato759]

Try make casava garnish with eggs and fried bananas

[@MadMorgie6318]

Hmm, definitely want to try this. Just sounds like a perfect cold weather food and probably freezes well too.

[@KaoV1983]

Just made it for lunch. Freaking Awesome!!! as all your recipes usually are. Thank You very much for introducing me to this dish and recipe. I am going to try and make it a monthly meal at my house.

[@helloimtokki]

How much longer would I need to cook this if I didn’t soak my beans overnight? :(

[@gs3632]

Cooking the beans with a pression pot for 30min

[@handcraftedsoap]

I'm Brazilian Loves Feijoada!

[@CamiloVitorinodaCosta]

And it go GREAT with fried eggs ;-) Feijoada com ovo frito é vida!

[@introverseleague]

Seeing my favorite chef making a video about my favorite recipe brings me a big smile :))

[@porrarole]

great recipe, chef! your feijoada looks amazing... congratulations!

[@EvanC0912]

And, you might want to read these: en(dot)wikipedia(dot)org/wiki/Americans en(dot)wikipedia(dot)org/wiki/American_(word)

[@pouterbuttercup9665]

Just got done making this and made some Brazilians very happy. Thank you so much for the recipe.

[@BHARATIYEKHANATHEINDIANRECIPES]

check out us for Indian recipe

[@gusfurtado2502]

Chef John, I love your dishes man. I'm Brazilian and I'm here salivating with your version of feijoada. I can't wait to have other Brazilians at home to cook it for them. Thanks

[@FiveFire555]

That looks so good. I'm American, but I've lived in Brazil for most of my life now, and that is pretty close to the real deal!

[@samyramyla]

The cassava flour you were talking about is... Farofa. It is actually not just the flour. We usually add... Butter, eggs, bacon, spices... Sometimes we add bananas... Delish.

[@CriticalEatsJapan]

Cool ---my local Brazilian reastaurant serves this and I've always wondered exactly what I was eating...

[@soniacarvalho1950]

Ninguem mais poe RABO E PE na feijoada,nao ??? que sem graca,,,

[@italo8846]

Eu nunca comi feijoada com essas partes do porco kkkkkk. Me julgue.