• Yield: Serves 10

The version below features a slightly abridged but still authentic roster of meats. Most of them can be found at a good Hispanic butcher shop, though a German or Polish butcher is also a good bet for smoked meats. If you can't find dried beef or beef jerky, sue corned beef, soaked in cold water for 2 hours and drained. I include a kale recipe but omit the farofa since mandioc meal is too difficult to find in this country.



  • 3 cups (1 1/2 pounds) dried black turtle beans

  • 1 pound dried beef, such as carne seca, tasajo, charqui, or unflavored beef jerky

  • 2 pounds smoked tongue (optional)

  • 2 pig's feet, split lengthwise

  • 1/2 pound best-quality smoked slab bacon or meaty salt pork, in one piece

  • 4 tablespoons mild olive oil

  • One 3-pound beef brisket or boneless pork loin

  • Salt and freshly ground black pepper

  • 1 pound sweet Italian sausage, without fennel, pricked in several places with a fork

  • 2 pounds smoked pork chops, loin, or butt

  • 6 smashed garlic cloves, 2 bay leaves, and 12 bruised cilantro sprigs, tied into a cheesecloth bag

  • 1 pound linguica or kielbasa sausage

  • 1 large onion, finely chopped

  • 6 garlic cloves, crushed through a press

  • 1/3 cup fresh orange juice


  • Stir-Fried Shredded Kale

  • Cooked white rice

  • 6 juicy, tart oranges, cut into slices or wedges

  • Several kinds of pickled chiles


1. Soak the beans in cold water to cover for at least 6 hours or overnight. In separate bowls, soak the dried beef and the smoked tongue (if using) in cold water to cover for at least 4 hours or overnight. Drain and rinse before cooking.

2. In a large pot of boiling water, blanch the pig's feet for 5 minutes. Add the bacon and cook for another 5 minutes. Drain.

3. In a large skillet, heat 2 tablespoons of the oil over high heat. Rub the beef or pork generously with salt and pepper, and brown well on all sides, about 7 minutes. Remove the beef to a bowl, add the Italian sausage to the skillet, and brown on all sides for about 5 minutes. Pat dry the beef and the sausage with paper towels to remove grease.

4. In a 7-quart stockpot, combine the beans, reserved dried beef and tongue (if using), pig's feet, bacon, brisket or pork loin, and smoked pork chops, loin, or butt. (Reserve the Italian sausage.) Add the cheesecloth bag and enough water to cover the beans and the meats by 2 1/2 inches and bring to a boil, skimming. Reduce the heat to low, cover, and simmer for 1 1/2 hours. Skim from time to time and keep checking the level of liquid, adding more cold water to keep it at the same level. Add the kielbasa and continue cooking over very low heat until the beans and all the meats are very tender, about 1 hour longer, checking and replenishing the liquid periodically. (While the feijoada is cooking, make the kale recipe; the kale can be reheated at serving time.)

5. In a large skillet, heat the remaining 2 tablespoons of the oil over medium heat. Add the onion and garlic and cook, stirring, until the onion is soft, about 7 minutes. With a slotted spoon, remove about 2 cups of beans from the liquid and add them to the skillet. Mash the beans right in the skillet with a fork. Add the orange juice and cook this mixture, stirring, for about 5 minutes, then pour the contents of the skillet back into the bean pot. Add the reserved Italian sausage, season with salt and pepper to taste, and cook over low heat for another 15 minutes.

6. To serve, remove the cheesecloth bag. With a slotted spoon, transfer the meats to a large bowl or cutting board. When just cool enough to handle, cut the sausages into thick slices. Cut all the other meats into slices. If you like bacon, slice it too; otherwise discard. You can either arrange all the meats on a large serving platter, or, for a more casual presentation, stir them back into the beans. Transfer the beans to a large serving bowl. Serve the beans and meats accompanied by rice, Stir-Fried Shredded Kale, orange wedges, and pickled chiles.

Adapted from The Greatest Dishes!: Around the World in 80 Recipes. Copyright 2004 by Anya Von Bremzen. Published by HarperCollins.