Brazilian Feijoada

A traditional Brazilian bean and meat stew that uses salt beef, or ‘carne salgada’. Recipes will vary between families across Brazil, Portugal and other regions.


500g  Hensons Famous Salt Beef
250g pork shoulder
500g smoked ham hock
500g chorizo
4 tins red kidney beans or black-eyed beans
1 large red onion, chopped
4 garlic cloves
1 red pepper, halved
1 medium sized red chilli, chopped
2 tablespoon extra-virgin olive oil
2 bay leaves
Black pepper to taste


  • Coat a large pan with oil on a medium heat.
  • When oil is hot add the pork shoulder, onions, garlic, pepper, and bay leaves. Cook and stir for 5 minutes. Render pork fat and soften vegetables.
  • Add ham hocks, chorizo, Henson’s Famous Salt Beef, chilli and beans. Cover with 2 litres of cold water and bring to the boil.
  • Reduce to a medium to low heat and simmer for 2 hours stirring occasionally; skim any foam that forms and add extra water to keep ingredients covered.
  • Remove ham hocks from the pot. Discard rind and fat, shred the meat and return to pot.
  • Remove a ladle of beans and mash on the side of the pot and stir in to add texture.
  • Stir the stew and season with cracked black pepper.
  • To serve, ladle some of the broth, known as the ‘caldinho’ into small bowls to be eaten alongside the stew as a soup – to this you can add crispy bacon bits, parsley and fried garlic. This is a traditional method of preparing for the feijoada.
  • Serve the stew with white rice, boiled kale and slices of orange.