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Feijoada I

A hearty Brazilian stew of black beans, ham hocks, sausages, and beef, served with rice, pico de gallo, sautéed greens, and farofa.

From the Recipes Wiki (Fandom) · 52 ingredients
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Why it works: Cumin and coriander match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,866 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Feijoada I

Timeabout 2 hours

Ingredients

Directions

Soak and cook the beans

  1. Add beans to a large bowl and cover with cold water by 2 inches.

  2. Let beans soak in refrigerator overnight.

  3. Drain beans.

  4. Heat olive oil in a large pot over medium‑high heat.

  5. Add onion and cook, stirring, until translucent, about 8 minutes.

  6. In a small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.

  7. Add garlic and bay leaves to onion and cook, stirring, until fragrant, about 1 minute.

  8. Add beans, water, ham hocks, and half of the adobo.

  9. Bring to a boil, lower heat, and simmer, uncovered, stirring occasionally, until beans very tender, about 2 hours.

  10. Remove ham hocks and pull and shred meat.

  11. Add shredded meat back to stew and discard bones.

Brown the meats and finish the stew

  1. Toss sausages with remaining adobo.

  2. Heat oil in a large cast‑iron skillet over high heat.

  3. Working in batches, brown sausages and transfer to plate.

  4. Roughly chop sausages and stir into stew.

  5. Return skillet to high heat and, working in batches, brown beef and pork and add to stew.

  6. Return stew to simmer and cook, stirring occasionally, for about 30 minutes.

Prepare the greens, pico de gallo and farofa

  1. Mix pico de gallo ingredients in large bowl.

  2. Let pico de gallo sit at room temperature for 30 minutes.

  3. Heat oil in a large pot over medium‑high heat.

  4. Add garlic and cook, stirring, until fragrant, about 1 minute.

  5. Add greens and wine and cook, stirring, until wilted.

  6. Lower heat to medium and cook, stirring occasionally, until tender, about 10 minutes.

  7. Season sautéed greens with salt and pepper.

  8. Heat large skillet over medium‑high heat.

  9. Add bacon and cook, stirring, until fat rendered.

  10. Add onion and cook, stirring, until lightly browned, about 5 minutes.

  11. Add manioc flour and cook, stirring, until golden brown and toasted.

  12. Add butter and cook, stirring, until absorbed.

  13. Add eggs and scallion and cook, stirring, until scrambled.

  14. Season farofa with salt to taste.

  15. Transfer farofa to a bowl and let cool slightly.

Serve

  1. Arrange mound of rice on each plate.

  2. Spoon stew over rice.

  3. Spoon pico de gallo and greens on opposite sides of stew.

  4. Sprinkle farofa and chopped scallion and garnish with orange wedges.

Nutrition, whole recipe (rough)

2130Calories
106 gProtein
94 gFat
209 gCarbs

Counts 26 of 30 ingredients. The other 4 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 26 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Smoked Sausage100g cooked301
Beef100g cooked250
Pork100g cooked242
Rice1 cup cooked (158g) white206
Olive Oil1 tbsp (14g)119
Black Bean1/2 cup canned (120g) drained114
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Orange1 medium (131g)62
Onion1 medium (110g)44
Bacon1 slice cooked (8g)43
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Lemonjuice of 1 lemon (48ml)12
Limejuice of 1 lime (44ml)11
Cumin1 tsp ground (2.1g)8
Spinach1 cup raw (30g)7
Clove1 tsp ground (2g)7
Cayenne1 tsp (1.8g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Mustard1 tsp (5g) yellow3
Bay Leaf1 leaf (0.6g)2
Cilantro1 tbsp chopped fresh (1g)1
Salt1 tsp (6g)0
Beannot in our table0
Waternot in our table0
Coriandernot in our table0
Meatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cumin + coriandertop 1% of all pairs
    Smell alikestrong
    Cooked together3,866 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Beans + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together1,188 recipes

    Shared aroma: linalool (floral, citrus).

  3. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Black beans
Provide the main body of the stew and become creamy as they cook until very tender.
Onion
Softens and sweetens as it cooks, forming the flavor base of the stew.
Garlic
Adds aroma that deepens as it becomes fragrant in the hot oil.
Breakfast sausage, smoked sausage and chorizo
Release fat and smoky, savory flavor into the stew, and browning adds depth.
Beef and pork tenderloin
Brown in batches for savory flavor and tender bites within the stew.
Manioc flour
Toasts to golden brown, adding a nutty, crisp texture to the farofa.

The step that matters

Cooking the beans until very tender. Dried beans need a long, gentle simmer to soften fully; cooking too hard can break them apart, while stopping early leaves them firm and starchy.

Swap the onion

How well each one fits the dish's main ingredients (beans, olive, garlic, ham, cumin, coriander, pepper):

  1. Tomatofits better
  2. Capsicumfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against beans, olive, garlic, ham, cumin, coriander, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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