How To Make A Brasilian Pork Feijoada... Homemade by SORTED

We've made feijoada once before but that was kind of a cheat. This time we've looked into it properly, with your help, and given it our best shot... it's almost traditional! Hopefully this celebrates Brazil's national dish a little more accurately and is a good way to kick start this Brazilian series, but we'd love to hear what you guys think of it...
Get the full recipe at sortedfood.com/porkfeijoada
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[@rafaelericson]

hello! I am Brazilian, Your feijoada is very similar to the one made here in Brazil. The feijoada here, can often vary the shape to be cooked according to each city. In many feijoadas use a dose of cachaça, which, if not easy to find around, substitute rum. We use bacon, 2 kinds of sausages and jerky too. To expedite the preparation, we use a pressure cooker that greatly reduces preparation time. Congratulations on the channel, and congratulations on a recipe run so well from my country = D

[@fabianofcarlos]

This is definitely the best take on Feijoada done by a non-Brazilian chef. Congrats!

[@QueLimaC]

Yes, it's a great one. I think they missed Bacon, but it's ok!

[@spokeforhours]

As a Brazilian, I think it's safe to say you guys made justice to our feijoada. It is definitely our most popular dish. Rice and beans are our everyday food, in fact, when you want to say that something is really basic, you can say it's "very rice and beans" (bem arroz com feijao). Although our everyday bean doesnt have all the meats of a feijoada, cause those makes it a very heavy dish.

[@rafacst]

Hey guys! The feijoada is a very heavy dish and as such, it could cause you to have a bloated stomach afterwards. (That and the fact that it's sooooo good you can't resist but to eat too much). That's when the orange comes in, as the fibers and the juices actually help digest all the meat and fat in the dish. We don't usually cut it into segments like you did in the video, we just peel it and cut it in round shapes. That way it leaves more fibers in the fruit and it helps more. Anyway, I loved the sorted twist of putting more flavorful bits of pork in the dish. Also, I'm brazilian and I didn't even know you couldn't use metal utensils when preparing feijoada. I'm looking forward to the next dishes in this series! Keep up the good work! :)

[@SortedFood]

Thanks Rafael, awesome explanation...that makes perfect sense!

[@pratofundo]

SORTED Food Hum… actually, no. The juice isn't powerful enough to digest the meat (we're talking citric acid and ascorbic acid, they are weak organic acid). But gastric acid made hydrochloric acid (strong inorganic) is much more effective. The insoluble fiber and pectin "capture" the fat (adsorption), but don't digest. This process prevents the fat absorption by the body, but miracle doesn't happen. heheheh The ascorbic acid (aka Vitamin C) helps iron absorption from beans and meat. If you eat the fruit. If cooked it, byebye vitamin c. So, basically the orange use is more based in myth than actually real fact. Sorry. hahahah

[@rafacst]

PratoFundo And you broke another feijoada myth for me. :P I'm never gonna show you any other food channel. (Mainly because you don't need any other than Sorted but let's pretend it's a revenge thing).

[@DeanRendar]

you describe it like a wonder of the world, i'm really dreaming of wanting to know its taste now.

[@marciocouto3543]

Actually, the orange helps in digestion when you eat feijoada, which is a high-calorie dish. Excellent video! You should try "Bobó de Camarão' or 'Muqueca de Peixe', both tastes like the heart of a tropical sea!

[@Dhamian]

That was really close to the actual base recipe we have here. One thing that my grandma does it make the feijoada the day before and leave it in the fridge overnight. After that, most of the fat solidifies and floats to the top, and you can remove it to make the dish (and yourself) lighter. There are many variations of this as far as "pork options" go, but the side dishes are always the same: white rice, couve, orange slices and farofa.

[@SortedFood]

Great tip about the fat! Glad you like the recipe :)

[@larissafranca8311]

SORTED Food Guys, I loved the video. Your recipe really comes close to our recipe here. You could have used a pressure pan to fasten the cooking process as we do over here. A tip: NEVER forget the farofa!! It's the star of the plate. Farofa for us Brazilians is like tea for you guys! Every Brazilian being loves it! And feijoada without it just loses its identity! Farofa is life! hahaha Congrats for the channel! Helps me a lot with my students of English! :)

[@ernestito7064]

Larissa França yOU IS BRAZILIAN?

[@larissafranca8311]

Homer Simpsons yeap

[@dxdafs8136]

+Larissa França im gonna write in portuguese because you said you were brazilian, aqui em casa deixamos o feijão na agua a noite inteira e no proximo dia colocamos em uma panela de pressão e pronto, com um churrasco e pronto (sim sou gaucho)

[@ManelRuivo]

im brazillian and never heard about that bullshit about using metal utensils on feijoada. we use it everytime. for sure, in brazillian cuisine the tradicional "big spoon to mix things" is a wooden spoon, but wharever.

[@JuniorJr...]

+ManelFogo go fuck yourself. We use what we want

[@ManelRuivo]

***** uh... nós estamos concordando ou discordando? rsrs

[@yashmindeoliveira4392]

It was the first time I've seen people trying to make faijoada and putting many options of poks parts in it. In Brazil we actually have other parts ready to be used for the dish in every market, so I understand when people don't use while trying to make it in other countries. But I love it. It only missed the bay leaf, which is veeery important when it comes to the feijoada's final flavour, but it was almost there. Loved it.

[@marianeimai6039]

First, we cook the beans in a pressure cooker, then we take all the ingredients (meats) and cook (fry together). When the beans are ready, we put in the same pressure cooker the meats and mix it all together, for like 2 or 3 hours, and then we get the thick and tasty broth... We serve with white rice, braised cabbage with garlic and oranges. Tha'ts our feijoada ;D

[@RafaelMartins-fg9rb]

That's the "real" one! But their seems good to, i think their beans should be a little.. tasteless. Instead their fridged onion, i use a garlic and onion sauce with a little tabasco for a spicy flavor. Thats an awesome food! ( thats my 2nd favorite one, 1st one is Bacalhau!)

[@mozartiano123]

Rafael Martins The "real" one is not done with pressure pan, but in a normal ceramic pan, in the wood fire, cooking for around 3 hours and with the care of removing the foam each 5 minutes. But, pressure pan really speeds it up.

[@CandiStar]

Mariane Imai how do you season it

[@dyorgewiltonspassos183]

@@CandiStar mainly just salt, garlic, onions and a bit of pepper, the sausage or calabresa already comes season for us but we add a little salt onto the mixture

[@CandiStar]

LukeStar_Killer Thank you.

[@MrLelo1998]

Im also happy to see how many Brazilians we do have here in this comunity! Awesome to know the sorted food fandom is growing up in my country!

[@chaoticbells]

omg... I was just browsing old videos and saw when this was posted. I've been following Sorted for over 6 years now. That's amazing.

[@jadaharrison8386]

Yay ! I couldn't wait for this series.

[@isadoratremeschinbarreira1243]

Thanks Sorted to share the brazilian culture with all world. Here in Brazil we love feijoada and I hope that everybody enjoy it.

[@LeoFOntRaudal]

In Venezuela our national dish is called "Pabellón" and its made with black beans, shredded beef, white rice, fried or baked sweet plantain on the side and a serving of arepitas or toasted casabe with butter

[@MarcusRoberto]

I believe what makes me like SORTED so much is the variety of recipies, bringing new flavours and new cultures every week. As a Brazilian, I had several opportunities to eat feijoada, but I don't like black beans, so I devour the pork chops, the beans soup (in Brazil there's much more liquid at the end) and dipping bread on the bean soup. Another amazing video! Every time anxious wondering what'll come next. Amazing job, guys!

[@pratofundo]

History mistake alert: actually, the believe that "feijoada" was made/created by slaves is wrong. It's a very dark past, but in that time, slaves weren't considered people. They ate cassava/maniva flour and very, very small amount salted meat. As Brazil was colonized by Europeans (portugueses and spaniards), they knew how to preserve food (cured/salted meat and stuffy). The most tradicional Portugueses dishes are "cozidos/ensopados" which the basic ingredientes are meat and vegetables. So, "feijoada" is more or less a adaptation from European dishes with local products. Hint: if use the soaked water (dark one), feijoada gets more colour. Hint 2: metal won't change the flavor. Nowadays, we use stainless steel equipments. So, the interaction is very little. If using something like copper or aluminum, maybe. But still, not enough.

[@monem583]

that does not discredit the fact that afro brazilians created this dish, racist. Everyone knows how to preserve food... THEY WERE ALSO GIVEN THE SCRAPPS!!!! maybe look up history books written by black brazilian scholars and not just white racists. ENSLAVED NOT SLAVES!

[@djonymorais]

crazy cat lady just because he said that feijoada doesn’t come originally from the slaves, that doesn’t make him racist, I was born in Cape Verde, Africa, lived in Brazil for 10 years, and always considered the folkloric story of feijoada utter nonsense, specially because, back when the portuguese colonizers went to Brazil, pork trotters, ears, and other “lesser” parts were very much appreciated by the portuguese, they still are nowadays. If you make a quick research on the heritage of brazilian gastronomy, you’ll find out that many Brazilian dishes (like sarapatel, bochada, other variants of feijoada, etc) can be found in the gastronomy of other former portuguese colonies, including my country. And if you make a research about feijoada, you’ll find that the origin of feijoada is not even portuguese, is comes from the Roman empire, that’s why pretty much every latin-european country has at least one dish that is a variant of feijoada ( bean and meat stew), including Romania.

[@chefgabe12]

I agree with the gentleman below, my mom was born in Brazil, I have always had it with lingusa sausage, pig ear, foot, and other assortment of goodies. We also usually have it with faraofa a Yucca root flour of sorts.

[@gabiscsilva]

we normally don't use orange juice in the feijoada, e only eat the orange with it.. but, apart from that, well done guys... every region of brazil cooks the feijoada differently, so there's no right or wrong when cooking it. I'm really glad that Brazil is going to be the next series of Sorted, really proud!

[@neoalex]

Great take on feijoada! I can see why it would be changed on a Sorted take on the dish: it's not really practical. But I must add a crucial detail to the recipe though... The main thickening agent of the feijoada is dissolving the cartilage, bone marrow and fat from lesser cuts into the stew. Traditional feijoada is usually done on weekends, because you need a long time to slow cook everything, so the stew gets really fatty, rich and heavy. That's why we serve it with crackings to get texture contrast, sauteèd collard greens to balance along with the rice and oranges to add acidity and cut through the richness. In the end, after the meal and a few beers and caipirinhas, you should probably be knocked out to sleep for a few hours (:

[@cesarbattistini]

I wouldn't call it "work force" they were slaves. And feijoada was not giving to slaves, it was a quite fancy dish that only the house slaves and the farmers ate. The rest is pretty accurate. You only missed torresmo (crispy fried pork belly) and a good dose of cachaca inside the feijoada. Also cook the meats and beans together keep the meets whole and cut then when finishing. White rice is also a bit more traditional. What Barry said is true we also use foot, ears and tails. But now a days feijoada without them is really common. One more note, traditional feijoada takes 2 to 3 days to be made, most of the pig parts come salted and we have to soak it in cold water over night. Thank you for giving our dishes a try! I really appreciate it! Looking forward to meeting you guys one day!

[@sairafranco4079]

Thank you for your comment :) And that's Jamie not Barry :D

[@cesarbattistini]

Omg!!! How did I forget!!! So sorry guys =///

[@blueribenaberry]

You should give lessons in tactful, polite, respectful and constructive criticism, seriously! Almost every other comment was along the lines of 'you did it WRONG go and sit alone in your WRONGNESS and know you did it WRONG here's how my family do it therefore this is the one and only RIGHT WAY!!!' 😂😂 Haha, bravo! Lol

[@cesarbattistini]

+blueribenaberry I was polite and it was constructive! As a chef I think it's important for us to exchange knowledge when regarding local dishes.

[@blueribenaberry]

I know, I wasn't being sarcastic! Retread my comment, I was genuinely impressed to find a comment like yours when all the others were so rude & nasty!

[@xoxo9movie9xoxo]

You guys should totally do a Malaysian national dish - NASI LEMAK! Essentially it's rice cooked with coconut milk, pandan leaves and ginger, served with several condiments such as fried anchovies, a boiled egg, toasted peanuts, slices of fresh cucumber and most importantly, sambal - a spicy gravy made with any choice of seafood (usually cuttlefish, squid and anchovies) chillies, garlic and other spices. Apart from that, nasi lemak is typically served with an additional item, usually curry chicken or fried fish. Please, please, please do consider making this dish! It would make us Malaysians here, who watch and love SORTED FOOD really proud! :D

[@LocalAdventurerTravel]

how much would it cost to have you ship over cooked food?

[@TheMichaelRock]

This is like my favourite dish ever. We also have it here in Portugal, and nothing beats it. Not even Nutella

[@Kvele]

oh man....I cant believe you just said that.

[@kevinandrade3436]

Brasil 🇧🇷

[@JardelFreitas7l]

In general is good, nice way to show my brazil!!! congratulations!!!!

[@lucianasser]

No true brazilian would eat feijoada with brown rice. It would be a sin not to have white rice and farofa to go along. XD

faltou a couve bem fininha e também um torresminho à pururuca sem falar da caipirinha que é companhia obrigatória de uma boa feijoada.

[@Lukechief7]

And TORRESMO!

Lukechief7 Yessssssssss!!! Você sabe o que é bom....

[@howardsmith9342]

Also nobody outside Brazil has farofa, so that's not an option for us norteamericanos. And never have I ever seen orange segments put on the feijoada--it's accompanied on the side by orange slices. The collard greens are fine, thoough.

[@TheGanstaben]

Howard Smith Farofa is just cassava flour I can say for a fact that you have it in the States

[@organizedattheshadypine6276]

It looks so amazing! Love all the different pork flavours you've incorporated into the dish!!

[@Lucen]

Im Peruvian so we have to many national dishes... But with that being said one of my favorite is a causa limeña. It's a mashed potatoe cake with a tuna or chicken filling thats made out of mayo, red onions and the chicken or tuna. The potatoe is seasoned with lime, chili and salt. It's divine!

[@MilaAragao]

Hi, I'm from Brazil and I think that the recipe have little mistakes, but is a beautiful tribute to Brazil!! I really love the channel!!

[@vivianeoliveira1394]

brazilian food is simply amazing. Lots of flavor, and texture. There is definitely a lot of amazing flavors. Our food is a great part of the reason to be proud of being brazilian.... well done guys!

[@TheMittenMonster]

Ben's little chuckle in the first eight seconds gives me life

[@juliac8894]

You should do a video about typical Brazilian deserts, like brigadeiro, quindim, beijinho, etc. I bet you'll LOVE them cause they are absolutely delicious!

[@victoriamoreira7250]

I'm brazilian, and I have to tell, you guys nailed the Feijoada! Looks awesome!

[@EricCabussu]

Nice and respectful take on a Feijoada! You definately got the spirit right. Comment from a Brazilian guy living in the UK.

[@peacefulleagle]

U absolutely do a churrasco!!! And also the party that goes with it.

[@beakinch2461]

Yes thats right in a traditional feijoada we use the "useless' pice of pork also depending on the part of Brazil parts like: eyes, feet and other parts like those are included. I loved the fact that you guys did this recipe, is really good to see people from other countries showing/teaching our culture (in food as is this case) to everyone. So thank you and hope you keep up with this series.

[@weynnerkennethbezerrasanto484]

That was really good. About the metal spoon, that's right: that's why some people use clay pots to cook the feijoada. It will become something with a more accented taste.

[@pelegriniandre]

I'm brazillian and this looks delicious! Well done SORTED!

[@matheusajeje]

Adoro feijoada . Não é só um prato saboroso , é também um prato que vai te manter satisfeito por muito tempo .

[@madinkan]

I am brazilian and this video meade me hungry, I think I am gonna buy a feijoada now. By the way... they missed the farofa wich is VERY important in a feijoada dish.

[@aidahma750]

Love your videos, you're amazing! Thank you for sharing with us!

[@HOWIBECAME]

Thanks for coming on and telling us how you started on KZbin! We talked to Jamie about How they started out on KZbin!

[@MizzAnita12]

Im Puerto Rican and Dominican we don't really have just one main country dish for either just alot of really good food we're known for! I love ensalada rusa for my dominican side, I've heard it's a staple in some of argentina as well it's essentially a beet and egg potato salad, and for my puerto rican roots I love pasteles and alcapurria!!! Love this recipe can't wait to try it.

[@MrBitem3]

We got something pretty similar in Costa Rica. Its called "Chifrijo", its served in a bowl, and by layers, the first layer is rice, second layer is a thick layer of beans (Whcih are cooked with spieces). The third layer "Chicharron", pieces of pork. Then some "Chimichurri" which is a blend of tomatoe, lemon, onion, cilantro and sweet pepper! And its served with some tortilla chips on top! You could try this out, its just AMAZING! I like it with a beer and some extra chile on it!

[@amandademarco1]

You guys are amazing! Looks very similar to our feijoada, but, just a tip, put it over the rice and eat both together, thats the way we do it. Anyway, amazing video. Cant wait for the next brazilian recipes. Kisses from Brasil!

[@MathsMM]

It's actually a great version of feijoada, very well cooked, it does look like a genuine one. Excellent work guys, really

[@isabellarusso6990]

i'm brazilian and you guys should make BRIGADEIRO. it's AMAZING

[@brunamv7]

Omg, I don't believe you've done this! I love feijoada and actually I was asking my mom to cook it today, haha. I prefer when the orange is cold! Love it!

[@ashmexa71798]

New setup! Love!

[@renantorres3106]

Awesome!!! Ben, you're the best I ever seen.

[@amandaalves_98]

I'm brazilian, and i loved this video ! Congrats !

[@laurabiscaro8135]

LOVE THIS! you guys really embraced the whole concept. I just find it funny how you guys always strain the rice... I mean, well, at least I do, we cook the rice until the water evaporates...

[@eemmiilliiee90]

Could you guys film a tour of your studios/work place? I often see different kitchens and backgrounds and I've love to see everything in one video :)

[@07h]

we also eat cutted bananas with the orange as a side for the dish. and manioc flour. because we eat the manioc the "soup"/solid ratio is bigger than that, so the rice gets moist and the taste isn't dry.

[@thaisheringer3960]

Hi, brazilian fan here! Loved your feijoada !! We usually eat this meal with farofa (cassava flour, scrambled eggs and crackling).

[@fernandagnakanishi]

Yeah, way better than the first one! this is a real feijoada :D Loved it!! The next brazilian food could be PÃO DE QUEIJO, my favorite one! cheers, from Brasil!

[@MrLelo1998]

I'm glad to say this is mine country tradicional dish. Yes, its Brazilian approved :) keep up with thw good work! Congrats on the channel, hugs from a south Brazilian :)

[@larieats8514]

Amaaaaazing! I'm brazilian and you two have not forgotten anything! The rice could be white but it is perfect! The orange is used for a better digestion, because Feijoada is too strong, but don't need stay together with the Feijoada. Congratulations!

[@vicmanato]

Our national dish in the Philippines is adobo. It's a pork/chicken stew in vinegar and soy sauce. Try it.

[@emanando138]

I love whenever you guys make a Brazilian dish!! Hahhah!! Also loved how you say "feijoada"! Come to Brazil someday to try more!! Like "pão de queijo" or guaraná. Btw Brazilian viewer here!! Xx

[@DreamCatcher365]

this series makes me so happy! i feel like i'm on vacation...

[@jacaranda93]

Awesome Just .. simply awesome

[@ninagattai]

The only thing that I can say it's that back in Brazil the dish has a little bit more of broth. But you guys made it very well! Feijoada is a dish that gathers people around, family and friends, just to eat such a heavenly dish.

[@RodrigodeFreitasPuls]

Thank you guys from all brazilian friends! Looks Very similar to our feijoada!

[@ashantijohnson3132]

Ugh I can't wait to make this!

[@Cirandadebeleza]

the background looks great!

[@jackcameback]

Thanks guys, I used to live in Brazil (I'm from the UK) when I was 5 years old until I was 10, we had a maid back then who lived with us, she used to make the most amazing feijoada, but I had forgotten all about it until I saw this video - so tonight I will be going all brazillian (cooking I mean!!) Thanks guys - love the videos top job

[@paulcrafford9277]

Guys, this is a great effort on our national dish. Agreed, you'd want some farofa on that which makes it complete. With the rice and in my house we'd usually have a kind of pico de gallo with it. Also, I'm from northern Brazil (Belém) where we don't cook with orange. Instead it's peeled, and then one maybe two slices on each dish as a sweet flavour for when you've finished the main. Your effort I'm sure was pretty damn good!

[@tierri]

Hey ... missed the Brazilian Farofa. (Basic error of you) 1- NEVER PUT CORIANDER in Feijoada, this recipe with CORIANDER is TYPICAL of the Brazilian Northeast and is only appreciated in the region the rest of Brazil does not put coriander in feijoada it makes MUCH difference in the taste of the dish. 2- I saw that one of the meat used was not correct, you should have used Sausage PAIO, not that Peperoni. You could also have used Bacon, here in Brazil many people use the Bacon to flavor feijoada. 3- You should not have thrown away the water from the beans after rested. 4- the beans do not need to go through 24 hours of rest in water, 4 to 5 hours is enough. 5- At the time of eating you should have served one dish with all the items, eating them as often mixed and not separately, That makes a big difference too. 6- To improve the taste of cabbage you could have seasoned it with salt, fried garlic and bacon but all in short supply. His dish was beautiful but could have been even better if done closer to the true Brazilian customs. Sorry for the bad English.

[@laurachabes2355]

you are always welcome to come to Brazil !! And film your reaction at the "churrascaria" 💚💙💛

[@allisonbishop]

i love your new kitchen! :3 it looks very fancy.

[@vanessaemilie3660]

our national dish is schäufele with Klöße, it's a Franconian dish usually made on sunday or for special events

[@kaiogoncalves5948]

Holy shit guys! Long time fan here (and began to cook inspired by your videos), and it is amazing to see you guys doing an entire series about my country! Definitely going to try that Sorted Feijoada!

[@matsurihida2696]

500本目！おめでとう！

[@klarissaamaralfreitas1841]

Awesome guys! Now you should make tropeiro and pão de queijo, the best of Minas Gerais and appreciated in every corner of Brazil!

In Lithuania we have National dish called Cepelinai. it's boiled potato mash, bounded with corn starch, with pork ball inside and for gravy we top on some fried ham-onion mix plus Sour cream (optional) ;) Soo delicous.

[@essechamatom]

Ok, you guys nailed, (kind of hahaha) ... but I can't wait to see what more you gonna make in this Brazilian series.

[@VolumeER]

I really like the music!!!

[@tarenricks5862]

You guys seem to be getting into Latin food lately. You should investigate Caribbean foods. I'm Puerto Rican and our national dish is a toss up between white rice covered with a red kidney bean, potato,tomato, sofrito sauce, with skin on fried garlic chicken with double fried plantain chips "tostones". The other toss up is mofongo: basically it's a mash of single fried plantains with pork rinds, garlic salt and oil. Mash to one consistency in a mortar and pestle, turn out into a vessel wrapped with plastic wrap, form into bowl form, then turn out of plastic wrap. this then becomes the vessel that holds your adobo spiced pork with mojo sauce. Or another classic is with garlic fried shrimp. Any questions feel free to ask

[@uncleiroh5983]

We use pressure cookers to make beans in general here in Brazil. The cooking process is way faster and you get softer beans. You guys did a really good job on the dish, though. :)

[@leonardogyn]

Congratulations! I'm brazilian and your feijoada really look delicious! I could almost feel the smell from here hehehe

[@XcomBeto]

usually when we make feijoada here in Salvador, we cook it in a pressure pan. It's faster and the beans are softer also

[@vicksaturn]

OMG!!! I wish I could eat that!!! I love feijoada. I eat it every single friday.

[@naticarmona]

BRAZIL LOOOVES SORTED!

[@HannaMadeIt]

I am Norwegian an our national dish is called "fårikål" which means sheep in cabbage. Its pretty much what is says. You just layer pieces of lamb and cabbage that have been cut into segments in a pot with some salt and whole peppercorn, cover with water and boil until everything is very tender. It sounds super simple but its like this magic transformation happens when it cooks.

[@ichbingloria]

I live in Brazil, and my family has a special wooden pan to make feijoada. It's great! That song though...

[@weynnerkennethbezerrasanto484]

I would like to suggest two dishes: the "Buchada de Bode (Goat's Buchada)" and the "Pirão (can be made of goat, shrimp, cow...)". As a dessert, I recomend the "Bolo de Rolo", the most traditional dessert from Pernambuco (It's also an Immaterial Property from our State. I hope you enjoy).

[@baiaforev2407]

I had the best feijoada at a party in Saõ Paulo when I studied there. I like this version too

[@christinale5727]

You guys should make Pho. A vietnamese noodle. Now it's time for you guys to make Vietnamese food :)

[@pinanogrl91]

They actually have :) sortedfood.com/#!/beefpho/ they use udon noodles instead of rice noodles but it still looks pretty darn good.

[@mrbarrylewis]

That looks gert lush

[@mayumimatsumoto9993]

My god, Ben really needs to learn how to make rice like brasilian people! His way is... Bizzaaaare!

[@SortedFood]

Haha! How should we make it?

[@EricCabussu]

SORTED Food Brazilian rice generally involves frying some onions in a bit of oil and then adding the rice and water with a pinch of salt. White rice would make for a more traditional presentation.

[@nyyyankee]

or just fry garlic in some oil and then add the rice, fry it too and then add salt and water and cook it

[@thegabsk3]

best brazillian dish ever

[@juliac8894]

Congrats guys! It really looks like typical feijoada! Xx

[@singingbells]

Being a brazilian and hating feijoada is pretty much like being english and hating tea. People always look at me like I'm a freak, but I can't help but find beans disgusting. Anyways, this version looks good! I'm sure my family members would love it :)

[@JuniiorMyloxyloto]

Huum..deve ter ficado tão bom,quanto as daqui do Brazil.

[@nivadossantosdossantos4605]

Hello!! We use either some others kind of salted meat. But you version is good. Important, you must keep the water you put the beans all night long in ordem to keep the black collor in the dish. Cheers from Brazil!!

[@williansantosoliveira6232]

Just the way it is :-) Did you noticed the Brazilian flag in the salad dish?! Crystal clear. Well done folks :-) Cheers from a south Brazilian lad living in Ireland.

[@loltsogamer]

Hey guys I'm a Brazilian fan. Nice done with the feijoada. I would like to see you doing the vatapa and muqueca, two more national dishes of Brazil. Thanks guys. My name is Caio

[@Pedrojuniortc]

Very good alternative with the ingredients you find there. Better than the Role Gourmet one. Add bacon, complete the dish with farofa (made with manioc flour) and you'll have a very very good emulation of the brazilian feijoada. Don't care for some comments. As any recipe, there are variations, even in Brazil. Also, some people don't understand that you are in a different country and can't find some ingredients as easily as we can here in Brazil.

[@marcuslopes6601]

you've missed farofa, guys. the dish looks good anyway :)

[@emmettdel]

In the States we go by region. Here in New England it's a clam bake while the Cajun south has jambalaya

[@Gabi_Emi]

BRAAAAZIL!!!