Feijoada is, without a doubt, a perfect dish for Saturday. In addition to being comforting and extremely tasty, it carries with it a cultural tradition that goes back to the heart of Brazilian cuisine. So, thinking about making your weekend lunch even tastier, we’ve put together six recipes. Check it out!

1. Simple feijoada

Ingredients

• 200 g of black beans
• 180 g of papaya, cut into slices
• 180 g Calabrian sausage, cut into slices
• 200 g the bacon chopped
• 3 bay leaves
• 3 garlic cloves, peeled and chopped
• Chopped chives to taste
• Water

Preparation mode

Leave the black beans to soak in a container of water for 12 hours. Afterwards, drain and wash under running water. In a pressure cooker, place the black beans and cover with water. Place over medium heat and cook for 15 minutes after coming to pressure.

Place the bacon in a frying pan and place over medium heat. Fry until golden. Transfer to a container and set aside. Then, in the same pan, arrange the sausage and sausage and fry until golden. Turn off the heat and set aside.

After cooking the black beans, wait for the pressure in the pan to release and add the bacon and sausages to the pan. In the same frying pan used to fry the sausage, sausage and bacon, add the garlic and bay leaves and cook over medium heat until golden. Pour the mixture into the pressure cooker, cover and cook for another 5 minutes after starting the pressure. Serve with chives.

2. Sea Feijoada

Ingredients

• 500 g of cleaned shrimp
• 400 g firm white fish fillet, cut into large cubes
• 300 g squid in rings
• 2 cups of cooked white beans
• 1 chopped onion
• 4 cloves of garlic, chopped
• 2 tomatoes seeded and chopped
• 1 chopped red pepper
• 2 tablespoons olive oil
• 1 bay leaf
• 1 teaspoon sweet paprika
• 1 l of hot peixe
• 2 tablespoons chopped green chilli
• Salt and ground black pepper to taste

Preparation mode

Heat the oil in a large pan over medium heat. Saute the onion for about 4 minutes until soft. Then add the garlic and stir for another 1 minute. Add the tomatoes, paprika, paprika and bay leaf. Cook for approximately 5 minutes, stirring occasionally, until the vegetables begin to break down.

Add the broth and bring to a boil. Add the white beans and cook over medium heat for about 15 minutes so the flavors come together. Add the fish and cook for 5 minutes. Add the squid and cook for another 3 minutes.

Lastly, add the shrimp and cook just until pink, about 3 minutes. Season with salt and black pepper. Finish with the green scent and serve immediately.

Ingredients

• 500 g of cooked black beans
• 1 onion peeled and chopped
• 5 garlic cloves, peeled and chopped
• 4 seedless and chopped tomatoes
• 400 g the mushroom shitake
• 100 g tofu cut into cubes
• 3 vegetable sausages, cut into slices
• 1 tablespoon smoked paprika
• 2 tablespoons olive oil
• Salt, ground black pepper and chopped green chillies to taste

Preparation mode

In a pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown. Add the vegetable sausage and tofu and sauté until golden. Add the shitake mushroom and tomato and cook for another 4 minutes. Add the black beans and season with salt, smoked paprika, black pepper and green chilli. Mix and cook until the broth thickens. Turn off the heat and serve immediately.

Ingredients

• 2 cups of white bean tea
• 5 1/2 cups of water
• 3 tablespoons olive oil
• 2 garlic cloves, peeled and chopped
• 1 onion peeled and chopped
• 2 chopped celery stalks
• 180 g Calabrian sausage, cut into slices
• 2 parsnips, peeled and chopped
• 1 sweet potato, peeled and cut into cubes
• 1 carrot peeled and cut into slices
• 1 chayote peeled and cut into cubes
• 1 ear of green corn, cut into slices
• 2 cups pumpkin, peeled and cut into cubes
• 1 cup of chopped green beans
• 2 bay leaves
• 1 teaspoon cumin powder
• 1 cup chopped green chilli tea
• Salt and ground black pepper to taste
• Water

Preparation mode

In a container, place the white beans, cover with water and leave to cool. sauce for 12 hours. Then, drain and wash under running water. Transfer to a pressure cooker, cover with water and place over medium heat to cook for 20 minutes, after starting the pressure. Turn off the heat, wait for the pressure to release and set aside.

In another pan, add the olive oil and place over medium heat to heat. Add the garlic and onion and fry until golden. Add the celery and pepperoni sausage and sauté for 3 minutes. Add the rest of the ingredients and the cooked white beans with the broth and cook for 15 minutes. Turn off the heat and serve immediately.

5. White feijoada

Ingredients

• 500 g of white beans
• 180 g the sausage pepperoni cut into slices
• 180 g of papaya, cut into slices
• 300 g pork loin
• 300 g dried meat cut into cubes
• 500 g of pork ribs
• 1 peeled and chopped carrot
• 150 g chopped bacon
• 4 garlic cloves, peeled and chopped
• 5 bay leaves
• Water

Preparation mode

In a container, place the sausage, sausage, loin and dried meat, cover with water and refrigerate for 24 hours, changing the water 3 times during this period. In another container, place the white beans, cover with water and leave to soak for 12 hours. Then, drain the white beans and wash under running water. Place in a pressure cooker and cover with water (5 fingers above the beans). Add the sausage, sausage, loin, dried meat and bay leaves and place over low heat to cook for 30 minutes after starting the pressure.

Meanwhile, in another pan, place the ribs, cover with water and place over medium heat to cook for 15 minutes. Turn off the heat, drain the water and set aside. In another pan, add the bacon and garlic and cook over medium heat until golden. Add the carrot and sauté until wilted. Pour the mixture into the pan with the white beans, add the ribs and cook until the feijoada thickens, but without letting the ribs fall apart. Turn off the heat and serve immediately.

Tip: serve decorated with parsley.

6. Lentil Feijoada

Ingredients

• 500 g of lentils
• 200 g sliced ​​pepperoni sausage
• 200 g of sliced ​​papaya
• 200 g the dried meat desalted and chopped
• 1 onion peeled and chopped
• 3 garlic cloves, peeled and chopped
• 2 skinless tomatoes, seeded and chopped
• 1 bay leaf
• Salt, ground black pepper, chopped parsley and olive oil to taste
• Water

Preparation mode

In a pan, place the lentils and bay leaf and cover with water. Place over medium heat to cook for 20 minutes. Turn off the heat, drain the water (reserving a little broth) and set aside. In another pan, add the olive oil and place over medium heat to heat. Add the onion and garlic and brown. Add the tomatoes and cook until they break down. Add the sausage, paio and dried meat and brown. Lastly, add the lentils with the reserved broth and cook for 15 minutes. Season with salt and black pepper. Turn off the heat and finish with the parsley. Serve immediately.