Rio de Janeiro-Style Feijoada

This version captures the deep, savory essence of Brazil's national dish while prioritizing organic sources and removing industrial additives.

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Ingredients

  • 2 cups organic black beans (soaked overnight)
  • 1 lb organic pork shoulder, cubed
  • 1 lb organic beef chuck, cubed
  • 8 oz nitrate-free smoked pork loin or clean charqui
  • 3 tbsp avocado oil
  • 1 large organic yellow onion, diced
  • 6 cloves organic garlic, minced
  • 4 dried bay leaves
  • 2 tsp sea salt
  • 1 tsp cracked black pepper
  • 1 orange, sliced into rounds
  • 8 cups water or organic beef bone broth

Clean swaps

How we upgrade the restaurant version with better ingredients.

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avocado oil
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N
nitrate-free organic pork Shop →

Shop the clean pantry

Reorder the shelf-stable staples for this recipe.

What you'll need

Instructions

  1. Drain and rinse the soaked beans thoroughly.
  2. In a large heavy-bottomed pot, heat avocado oil over medium heat. Add the diced onion and sauté until translucent.
  3. Add minced garlic, pork shoulder, and beef chuck to the pot. Season with sea salt, cracked pepper, and bay leaves.
  4. Sear the meat for 5 minutes to develop flavor.
  5. Add the beans and enough water or bone broth to cover by 2 inches. Bring to a boil, then reduce heat to low.
  6. Simmer partially covered for 60 minutes until the beans begin to soften.
  7. Stir in the nitrate-free smoked pork loin and orange slices.
  8. Continue simmering for another 45-60 minutes until meat is tender and sauce has thickened.

FAQ

Is this Rio de Janeiro-Style Feijoada gluten-free?

Yes, all ingredients in this recipe are naturally gluten-free.

Can I use a pressure cooker to save time?

Absolutely. You can reduce active simmering time by using a pressure cooker for about 45-60 minutes once the liquid reaches pressure.

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