a taste of [são paulo]

Theresa, Our apartment swap’s housekeeper, first introduced us to Feijoada, Brazil’s national dish. Traditionally this dish takes advantage of all parts of the hog (trotters, ears etc). Here’s our slightly healthier twist on the delicious recipe. It’s pretty heavy so best to serve at lunchtime to allow some time for digestion!


Time: Roughly three hours with prep and cooking time

4-6 people


Dried Foods

8 ounce package dry black beans, soaked overnight and drained

2 cups of rice 



3 thick slices smoked bacon, medium diced 

3/4 lbs spicy pork sausage - I think its best to use a variety and mix it up! If you can find linguica use this with chorizo, andouille, smoked kielbasa or another spicy sausage of your choice. (Sliced)

2 ounces beef jerky (chopped)

3/4 pound smoked pork chops (chopped)



½ medium yellow onion, chopped

2 garlic cloves, minced

2 bunches of kale



1 3/4 quarts of water

2 bay leaves

1 Tablespoons plus 1/2 teaspoon salt

¼ teaspoon ground black pepper

8 teaspoon cumin

⅛ teaspoon ground coriander*

1/2 teaspoon red wine vinegar ¼ cup chopped fresh cilantro or parsley (optional)

1/2 tablespoon cooking oil (I use coconut but you can use olive oil, avocado oil etc)

I dried chile

First step, soak the beans overnight! Next, smoke the pork chops by following this recipe. 

Even though there are a lot of ingredients to the recipe, the actual cooking is very simple.

Heat the oil in a casserole pan on low heat. Add onions first and then garlic until onions are translucent (about five minutes). Stir in the drained beans and add the water. Raise to high heat and bring to a boil. Once it's begun to boil, reduce to low heat and let the beans simmer for one hour, stirring occasionally.

After the beans have simmered for one hour add all the meat products, spices, vinegar, chile and bay leaves to the mix. Simmer for another hour. 

During this time you can prepare your rice (follow the instructions on the packet of rice) and you can prepare your kale. The kale is very simple to prepare. In a cast iron skillet heat the oil over medium heat. When oil is hot, add 1 tablespoon of sliced garlic and then add your collard greens. Cook until wilted. 

Once all the meat is cooked, and the beans have formed a somewhat soupy consistency, you are ready to go! Serve over rice with your collard greens on the side. 


Adapted from Eric Ripert’s recipe, Denise Browning’s recipe and Maria’s Cookbook